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Title

Cook 

Category Operations  
Location Fourchon  
Description

ESSENTIAL JOB FUNCTIONS

  1. Supports and cooperates with specific policies and procedures.
  2. Ensures Quality Assurance and compliance with health standards.
  3. Correctly prepare all food served while adhering to all special diet orders.
  4. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food is preserved.
  5. Completes food temperature checks before serving food.
  6. Keep work area neat and clean at all times while cleaning and maintaining equipment used in food preparation.
  7. Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
  8. Assists with stocking of groceries.
  9. Performs administrative and office support activities.
 
Position Cook  
Position Requirements

SKILLS AND EDUCATIONAL REQUIREMENTS

  1. Ability to effectively present information, communicate with, and respond to questions and complaints from co-workers, management, and customers.
  2. Demonstrated people and leadership skills including conflict resolution, team building and excellent communication skills.
  3. Must possess the ability to manage multiple tasks and prioritize accordingly and must also be able to work well in teams to coordinate various special projects while being enthusiastic and displaying a positive attitude.
  4. While demonstrating a professional maturity, the Cook must present a professional appearance and demeanor.
  5. Must have good verbal communication skills.
  6. Must have at least one (1) year of experience.

PHYSICAL REQUIREMENS

  1. Lifting: Lift 50 lbs. (e.g., case of canned goods) from floor to waist level, two handed X 2.
  2. Lifting: Lift 25 lbs. from floor to shoulder level, two handed X 2.
  3. Lifting: Lift 15 lbs. from floor to crown level, two handed X 2.
  4. Carrying: Carry 30 lbs. (e.g. groceries) with two hands for 30 feet X 2, self-paced. Allow 30 second rest period between carrying tests.
  5. Pushing: Push horizontally with two hands between waist to chest level, self-selected with a peak force of 70 lbs. (e.g., cart or blast resistant doors).
  6. Standing and Walking: Must be qualitatively determined to be able to stand and walk with normal balance.
  7. Stooping and Twisting: From standing, perform alternate tow touches X 10 to each side. Employee should be able to reach toward his/her toes on opposite side as far as possible but actual touching of toes not required, self-paced but continuous.
  8. Kneeling: From the standing position, kneel on one knee, return to full standing, and then kneel on the opposite knee. Repeat kneeling X 10 each knee, self-paced but continuous.
  9. Squatting: From the standing position, lower body into a functional squat position and then return to standing. Repeat X 10, self-paced but continuous.
  10. Climbing and Carrying: Climb up and down 12 steps (per flight) X 2 for a total of 24 steps while carrying 30 lbs. in one hand. Use one hand on the railing for safety and the other hand to carry 30 lbs. self-paced but continuous.
 

This position is currently accepting applications.

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