TONIGHT: DEN Trains to the Concourses to Undergo Scheduled Overnight Shutdown. Bridge Security will be the 24-hour Checkpoint starting at 8 p.m.
DEN trains to the concourses will be shut down overnight for six hours for scheduled testing of the train’s electrical power system. Employees and passengers will need use Bridge Security, which will be the 24-hour checkpoint starting at 8 p.m. Starting at 9:15 p.m., those who need to reach the B and C concourses will be guided via signage and/or airport personnel to a bus that will take them to the concourses. These changes will be in effect from 9:15 p.m. Feb. 20, to 3 a.m., Feb. 21. It is recommended that passengers who need to get to the B and C Concourses during these hours should arrive to security at least 30 minutes earlier than they would have otherwise to ensure they have enough time to move through the airport.Follow DEN on Twitter Follow DEN on Instagram
Airline Service Providers
City of Denver Dept. of Aviation
Miscellaneous Administration And Program
Jun 26, 2023
FREE RTD ECO PASS OR PARKING
Are you passionate about food? Do you enjoy creating new recipes and make people happy and satisfied when they try your meals? Do you enjoy working in a fast paced environment and be a part of a Team? Do you possess good knife skills and can work well under pressure? Do you enjoy having fun at work? If you said to all of those, you are the person we are looking for! Come and join us at Tastes On The Fly, we are looking for a Line Cook to contribute in the preparation and plating of all menu items in accordance with the chefs’ direction.
WHO WE ARE: Tastes On The Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world’s leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.
Our Culture and Mission is: “Every team member, everyday” Every guest, every time”. We possess a passion for food & beverage and are Ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.
EXAMPLE OF DUTIES:
These are essential functions and the percentages are estimates only.
75% – Preparation and plating of all menu items
10% – Cleaning of the line and work areas on a consistent basis and as directed by the chef
10% – Keeping line stocked with necessary goods and communicating any shortages to chef promptly
5% – Preparation of base items, i.e. sauces, portioning goods, ingredient processing, etc.
Maintain regular and prompt attendance in conformation with company standards and policies. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.
Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Report to work in a clean and complete uniform.
Due to the seasonal nature of the restaurant industry, employees may be required to work varying schedules to accommodate the business needs of the restaurant
Upon employment, all employees are required to fully comply with the company’s rules and regulations for the safe and efficient operation of its business. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.
SPECIFIC JOB KNOWLEDGE AND ABILITY:
Individual must posses the following knowledge, skills and abilities and must be able to demonstrate that they can perform the essential functions of the position.
Ability to understand English
Ability read English
Ability to perform basic sanitation practices
Ability to handle a knife and other sharp objects with extreme caution and skill
Ability to handle food safely
Ability to convert measurements
Ability to work in a fast paced and stressful environment
Ability to work as a team player and communicate with co-workers effectively
Ability to listen to and follow direction
In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.
Deep cleaning projects
Prep cook duties
Perform any and all other duties asked of you related to the operation of the restaurant
Any combination of education, training and work experience that provides the required knowledge, skills and abilities.
Successfully pass an extensive 10 year criminal background check conducted by the FBI.
Successfully pass computerized employment testing and in-person interview
Six months experience as line cook in fast paced high volume environment or promotion from prep cook
Standing – Regularly
Walking – Frequently
Climbing – Rarely
Sitting – N/A
Stooping/Kneeling – Frequently
Lift/Carry up to 15 lbs – Frequently
Lift/Carry up to 30 lbs – Occasionally
Lift/Carry up to 50 lbs. – Occasionally
Push/Pull up to 25 lbs. of exertion – Occasionally
Push/Pull up to 50 lbs. of exertion – Occasionally
Work below waist level – Occasionally
Work at waist to shoulder level – Regularly
Work above shoulder level – Occasionally
Reach further then arm’s length – Frequently
Fingering – Regularly
Grasping / Holding- Regularly
Speaking (in English)- Regularly
Hearing (understanding English) – Regularly
Seeing – Regularly
Work in confined spaces – Regularly
Exposure to extreme temperatures- Regularly
Operate tools and/or machinery – Frequently
Operate office equipment – N/A
Operate motorized vehicles/equipment – Occasionally
Work at heights balancing – N/A
Use/exposure to hazardous substances – Occasionally
Work with knives and/or sharp objects – Regularly