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Job details
Restaurant Staff
- Country: United States
- Visa type: H-2B
- Job ID: (Open on offer list)
- Employer name: Confidential
- Employees needed: 6
- E-mail (employer): Confidential
- E-mail (agent): Confidential
- Phone: Confidential
- Agent phone: Confidential
- Working hours per week: 40
- Wage: 21 USD / Hour
- OFLC Certification: ACCEPTED - PENDING RECRUITMENT
- Start date: 05/01/2026
- End date: 10/31/2026
- Process date: 05/05/2026 18:42:22
- Submit date: Confidential
- Offer description:
***RFI response*** “Butchering meat” duties consist of: slicing deli meat on our commercial slicer as well as dicing chicken breast and brisket. ***Original*** Duties can include: Set up and stocking stations with all necessary supplies, Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), Cook menu items in cooperation with the rest of the kitchen staff, Answer, report and follow executive or sous chef’s instructions, Clean up the station and take care of leftover food, Stock inventory appropriately, Ensure that food comes out simultaneously, in high quality and in a timely fashion, Comply with nutrition and sanitation regulations and safety standards, Maintain a positive and professional approach with coworkers and customers, Maintains a clean kitchen, properly washes and sorts soiled dishes, and preps foods as needed. Keeps the dish area free of clutter and organized, Sets up dish stations, including dish machines and sinks, Maintains clean / dry floors throughout the shift, Properly washes, stacks, and stores china, glassware, silverware, cookware, and storage containers, Changes water of machines and sinks every two hours, or more often as required by business levels, and properly uses chemical dilutions set by EcoLab, Assists in the timely storing of food deliveries, Maintains trash cans throughout shifts and removes full trash cans and boxes at the end of each shift, Maintains the dry storage area and the organization of storage shelves, Follows the posted daily dish cleaning duties, Assists in food prep and any other duties set forth or requested by the chef as needed, Run food to the designated table, Bus and clear tables as necessary, Restock needed items on tables, in coolers, elsewhere, Take orders over the phone or on the register (not table service).