Seasonal Lead Line Cook - East Mesa #120

Formed in 1988, Cal-Am Properties, Inc. is one of the largest privately held operators of RV resorts, manufactured home communities and apartment communities in the United States. Through teamwork and dedication, our staff are valued as an important component to our total success. Everyone at Cal-Am is continually working today for tomorrow’s lifestyle ensuring those we serve have an unparalleled experience of the highest quality.

COOK

We are seeking an experienced cook responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. Cooks are required to obtain AZ Food Handler’s licenses within 30 days of hire.

Compensation: $25.00 Hourly

Primary duties and responsibilities include, bur are not limited to, the following:

• →Prepares or directs preparation of food served using established production procedures and systems.
• →Determines the amount and type of food and supplies required based on daily specials and menu items.
• →Coordinates with the Restaurant Manager to ensure availability of supplies and food or approved substitutions in adequate time for preparation.
• →Sets steam table; serves or ensures proper serving of food for dining room.
• →Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques.
• →Stores food properly and safely, marking the date and item.
• →Reports necessary equipment repair and maintenance to supervisor.
• →Correctly prepares all food served following standard recipes and special diet orders.
• →Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
• →Apportions food for serving.
• →Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
• →Completes food temperature checks before service.
• →Coordinates with Restaurant Manager to use leftovers as weekend specials, thereby reducing spoilage.
• →Cleans and sanitizes kitchen, equipment and utensils at the end of each shift.