JOB TITLE : Prep Cook
REPORTS TO : General Manager CLASSIFICATION : Non-Exempt
DEPARTMENT : Restaurant
Operations LEVEL : Back of the
House
SUMMARY OF POSITION : Non-exempt full or part-time position. The prep cook is
responsible for preparing the ingredients and basics for Farmer Boys menu
items in a consistent and efficient manner using independent decision-making.
An employee in this position provides internal customers (crew) with what
they want as quickly, conveniently, and efficiently as possible in a friendly
manner. Other duties as assigned.
ESSENTIAL DUTIES AND
RESPONSIBILITIES :to food safety and sanitation procedures as trained and as directed by the
Manager in Charge
Prepares
ingredients as assigned according to Farmer Boys specifications, procedures,
and weights
Ensures
correct portioning, sizing, and freshness
Follows
food preparation sheet to ensure appropriate stock levels for items used and
provides feedback to management regarding par levels and usage
Notifies
the manager of any perishable items whose freshness is questionable
Operates,
cleans, and sharpens all appropriate food preparation equipment
Reports
all spoilage and poor-quality products to the manager immediately
Assists
the line cooks during lunch hours as necessary and as directed by the Manager
in Charge
Maintains
stock and cleanliness of required work areas as directed by the Manager in
Charge
Follows
the work schedule as posted unless a change in the schedule is arranged with
the Manager in Charge
Specific Responsibilities
Proactively
protects critical limits and standards assigned to product critical control
points
Unwavering
protection of the safety of products above all other job priorities
Immediately
notifies the Manager in Charge of any food safety risks
Required
to periodically attend and implement assigned food safety training classes
and educational opportunities
Adheres
to food safety standards and procedures
Immediately
notifies the Supervisor of any guest or employee accidents or injuries and
follows established procedures
Always
protects assets but does not put self at risk
Practices
safe work habits and reports any unsafe conditions to the General Manager
Reads,
understand and follows instruction and labeling system on all Safety Data
Sheets
KNOWLEDGE, SKILLS, AND
ABILITIES :is a restaurant operations job
Minimum
age requirement is 18 years
be working for periods of time in kitchen environments with higher ambient
air temperatures than normal
Understands
the importance of quality food products and overall food safety
Ability
to take direction, read and comprehend written instructions
Must
be able to present State or County mandated Food Handler Card within the time
allowed for the specific State or County
While
performing the duties of the job, the employee is regularly exposed to the
risk of fumes. The use of solvents and industrial degreasers are required
regularly to clean equipment, tools, and
floors; fumes occur when cleaning.
Physical
requirements include standing (up to 4 hours at a time); walking, bending,
and stooping. Requirements also include lifting (up to 65 pounds).
Approximately 99% of the time is spent in standing and / or walking mode.
WORK EXPERIENCE AND
EDUCATION :School Diploma or G.E.D. required
years of cooking or preparation cook or combination of experience in a
restaurant or food service establishment
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