Prep Cook

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

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

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

School Diploma or G.E.D. required

years of cooking or preparation cook or combination of experience in a

restaurant or food service establishment