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Swallow Jobs Near Me

TWIN TIER HOSPITALITY

Cook

Columbus, OH · On-site

$13.50 - $18/hr

WARNING: keep off skin, away from eyes, don't swallow, no prolonged inhaling. Protective Clothing: Type: Hair restraint/hat, gloves, apron, safety shoes. Approx. 100% of 8 hour shift. Equipment ...

TWIN TIER HOSPITALITY

Cook

Columbus, OH

$13.50 - $18/hr

WARNING: keep off skin, away from eyes, don't swallow, no prolonged inhaling. Protective Clothing: Type: Hair restraint/hat, gloves, apron, safety shoes. Approx. 100% of 8 hour shift. Equipment ...

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$19

$46

$69

How much do swallow jobs pay per hour?

As of Jul 26, 2026, the average hourly pay for swallow in the United States is $46.80, according to ZipRecruiter salary data. Most workers in this role earn between $38.22 and $52.16 per hour, depending on experience, location, and employer.
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Swallow jobs near you
A map of the United States highlighting the number of Swallow job openings by state according to ZipRecruiter. The image is accompanied by a detailed chart listing the number of Swallow job openings in each state, with California having the most at 2 and Hawaii the least at 0.
Cook

Cook

TWIN TIER HOSPITALITY

Columbus, OH • On-site

$13.50 - $18/hr

Full-time

Posted 13 days ago

Job description

POSITION SUMMARY
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
ESSENTIAL FUNCTIONS
  • Prepare food of consistent quality following recipe cards and a production and portion standards, per dupe from servers. (60%)
  • Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)
  • Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. (5%)
  • Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. (10%)
  • Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)
  • Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. (3%)
    NON-ESSENTIAL FUNCTIONSAssist in prep work of vegetables and condiments as required for the next shift. (2%)

Knowledge and Skills:
  • Education:High school education or equivalent experience.
  • Experience:Minimum one year food service or related work.
  • Skills and Abilities:Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
    No. Of employees supervised: None.
    Travel Required:None.
    Hours Required: Forty hours over a five day period; scheduled days and times may vary based on need.
    Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.
    Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
    Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.
    Regular bending to lift items and supplies. No kneeling.
    Mobility Describe the type(s) of mobility required to include distances and % of time involved.
    Regularly moves all around kitchen.
    Continuous Standing Describe the reasons to include time period and frequency.
    To complete a task, may be stationary for short periods of time.
    Climbing Stairs
    No climbing required.
    Driving Describe type of vehicle, distances, % of time involved and frequency.
    No driving required.
    Work Environment -Inside: 100% of 8 hour shift.
    Hearing:Minimal
    Explain: Hear equipment, times, etc.
    Vision: Moderate
    Explain:Check quality and portions of food.
    Speech: Minimal
    Explain:Communicate with kitchen staff.
    Literacy: Moderate
    Explain:To read recipe cards and procedures.
    Chemicals/Agents: Describe any chemicals/agents to include what they are, warnings and frequency of use.
    Grease strip-once/month. Bleach-all day. Grease cutter-once/week. Lime Away-once/week. WARNING: keep off skin, away from eyes, don't swallow, no prolonged inhaling.
    Protective Clothing:
    Type: Hair restraint/hat, gloves, apron, safety shoes. Approx. 100% of 8 hour shift.
    Equipment Operation List type of equipment and frequency of use.
    Deep fryer-all day; Broiler-60%; Stove-all day.; Steamer-all day; Food processor-50%; Mixer-25%. Slicer-25%;Oven-all day; Steam table-all day; Tilt kettle-15%; Waffle iron-10%; Flat top grill-60%.

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