Department: Food & Beverage – Main Kitchen
Position: Meat Prep
Reports To: Meat Prep Supervisor
Function: Responsible for supplying an uninterrupted flow of raw food products, working with raw products, through the processing stages, and ready for final use in the dining rooms; to main kitchen.
Job Description:
• The parboiling of the fryers needed for fried chicken, the cooking of white meat for sandwich meat, and the cooking of giblets for the dining rooms.
• The processing of parboiling chicken to final prep stage: cutting, powdering, traying up, and chilling, for fryer use.
• Preparation of soup broth and gravy for dining room use, in accordance to Zehnder’s specifications and in quantities specified by the supervisor.
• Cranberry and squash production seasonally.
• The proper rotation of perishable meat and food items in the back room coolers
• Work with the grill area to maintain the coolers – no food stored in cans, cooked stored over raw, all foods in coolers covered, no nesting foods.
• Proper clean up and sanitation of the entire work area, including coolers, to follow the sanitation guidelines established by the Saginaw County Health Department.
• Proper maintenance of the work area includes informing the supervisor when equipment needs repair, floors need attention, or other problems that may cause danger, injury or create a potentially hazardous situation.
• Maintenance of the work area so that hazardous conditions do not exist.
• Any other duties as assigned or directed by the area supervisor.
Requirements:
• Must be able to stand and walk continuously, lift minimum of 50 lbs.
• Available to work weekends and holidays.
• Must be 18 years of age or older.
