Concession Worker

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $13.50 - $19.25

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Paid holidays

flexible schedule

Job Description

This job opportunity is with a reputed high-volume restaurant facility known for delivering exceptional culinary experiences and a strong commitment to quality and customer satisfaction. As an integral part of a busy kitchen environment, the company emphasizes the preparation of cold and hot dishes with consistent adherence to quality standards. The restaurant is a dynamic establishment that focuses on providing excellent customer service in a fast-paced environment, making it an ideal setting for culinary professionals eager to develop their skills and contribute to an exceptional dining experience.

The role being offered is a full-time position tailored for indiv...

Job Requirements

High school diploma preferred
Two to three years cold and hot kitchen/pantry in a high-volume restaurant facility
Culinary and apprenticeship program preferred
Any combination of education, training or experience that provides the required knowledge, skills and abilities
Ability to obtain any government required licenses or certificates and gaming license
Ability to read and comprehend simple instructions, short correspondence, memos, caution and safety notices
Ability to write simple correspondence
Ability to effectively present information in one-on-one and small group situations
Ability to add, subtract, multiply, and divide
Ability to apply common sense understanding to carry out instructions
Ability to lift and/or move up to 50 pounds and push a hand cart/truck weighing up to 100 pounds
Ability to adapt to casino environment with loud noise and crowded spaces
Ability to communicate in English

Job Qualifications

Good working knowledge of the fundamentals of cold food preparation
Good working knowledge of accepted standards of sanitation
Knowledge of operating all kitchen equipment, i.e., stoves, ovens, slicers, steamers, broilers, kettles, etc.
Ability to read and comprehend simple instructions, short correspondence, memos, caution and safety notices
Ability to write simple correspondence
Ability to effectively present information in one-on-one and small group situations
Ability to read, write and speak English to complete requisitions, read recipes and communicate with team members
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
Ability to apply common sense to carry out instructions and deal with problems involving several concrete variables.

Job Duties

Provide friendly, fast, and helpful customer service through consistent practice and delivery of kindness, dignity and respect
Prepare all pantry food items according to standard pantry recipes or as specified by supervisors/Sous Chef to ensure consistency of product, including transportation of heavy food production
Initiate all requisition of food and supplies necessary for production, correctly filling out requisitions based on food container sizes
Check and control proper storage of product, especially fresh produce, and ensure portion control to maintain quality product
Visually inspect, select and use only food items that meet quality standards, using FIFO system and labeling and dating all items
Efficiently serve all cold and hot menu items ordered by patrons
Keep all refrigeration, storage, and working areas clean and in working condition according to Health Department regulations
Perform general cleaning tasks as assigned to adhere to health standards
Perform other duties as requested including cleaning spills and executing special customer requests
Adhere to all cash handling procedures and opening/closing duties
Maintain good working knowledge of cold and hot food preparation fundamentals and sanitation standards
Operate kitchen equipment such as stoves, ovens, slicers, steamers, broilers, kettles, etc.