PREP-COOKS

Clean and sanitize work areas, equipment, utensils, and dishes. Weigh or measure ingredients, such as meats and liquids. Prepare fruit and vegetables for cooking Cut meats, poultry, and seafood and prepare them for cooking. Mix ingredients for salads. Keep food in suitable containers and storage areas to prevent spoilage. Take and record the temperature of food and food storage areas. Place food trays over food warmers for immediate service. Must perform pre and post peak-season cleaning and set up of facility. Full service restaurant open 7 days per week. Rotating work days, shifts and days off. 35 hours per week. Work to occur between 6:00am to 11:00pm. Includes weekends, nights, and holidays.