Team Captain

Duffy s Management Inc• NORTH PALM BEACH, Fl, US, FL

2d•$20 - $23•Onsite

About The Position

Team Captains are responsible for preparing assigned food items, following recipes and portion control guidelines. They may also lead kitchen operations and kitchen staff.

Requirements

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Initiative — Job requires a willingness to take on responsibilities and challenges.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Integrity — Job requires being honest and ethical.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Social Orientation — Job requires preferring to work well with others rather than alone.
Stand for long periods of time.
Use both hands and all fingers to handle, control, grasp, move, assemble or feel objects, tools, or controls.
Repeat the same movements.
Walk or stand for long periods of time.
See details of objects that are less than a few feet away.
See details of objects that are more than a few feet away.
See differences between colors, shades, and brightness.
Understand the speech of another person.
Speak clearly so listeners can understand.
Use stomach and lower back muscles to support the body for long periods without getting tired.
Keep your hand and arm steady while moving.
Move two or more limbs together (for example, two arms, two legs, or one leg and one arm).
Bend, stretch, twist, or reach out their body.
Be physically active for long periods without getting tired or out of breath.
Focus on one source of sound and ignore others.
Hear sounds and recognize the difference between them.
Use muscles to lift, push, pull, or carry heavy objects.
Use muscles for extended working hours without getting tired.
Determine the distance between objects.
Coordinate movement of several parts of the body, such as arms and legs, while the body is moving.
React quickly using hands, fingers, or feet.
Multitasking different work activities and shifting attention from one task to another.
Occasionally exposed to toxic or caustic chemicals.
Occasionally exposed to extreme cold and/or heat (non-weather).
Heavy lifting up to 40 lbs.
Add, subtract, multiply, or divide quickly and correctly.
Available to work days, nights, weekends, and holidays.

Responsibilities

Check quality of foods or supplies.
Train food prep and line cook positions.
Ticket time compliance.
Temp check all equipment and record data on specified forms.
Instruct Back of House staff in the preparation, cooking, garnishing, and presentation of food.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quality of raw and cooked food products to ensure that standards are met.
Check the quantity and quality of received products.
Supervise or coordinate Back of House staff engaging in food preparation.
Clean food preparation equipment, work areas, and counters or tables.
Perform food preparation tasks.
Perform general cleaning activities in kitchen.
Restock kitchen supplies, rotate food, and print the time and date label for food in coolers.
Grill, cook, and fry foods.
Able to cook on all stations; pantry, flat top, fry, and grill.
Coordinate timing of orders so that items are served together.
Cook, plate, and garnish all menu items.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Store food in designated containers and storage areas to prevent spoilage.
Take and record temperature of food and food storage areas, such as refrigerators and freezers.
Prepare a variety of foods, such as meats, vegetables, or desserts, according to guest orders or supervisors' instructions, following approved procedures.
Package take-out foods orders.
Organize and maintain storage areas and refrigerators.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Distribute food to servers to serve to guests.
Contribute to adhering to ticket time standards.
Remove trash and clean kitchen garbage containers.
Receive and store food supplies, equipment, and utensils in refrigerators, and other storage areas.
Weigh or measure ingredients.
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Assist other kitchen staff with various tasks as needed and provide with needed items.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Keep records of the quantities of food wasted or thrown away.
Sweep and mop kitchen floor.
Maintain Food Handler’s Certification.
Maintain a positive and professional approach to coworkers and customers.