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
RESPONSIBILITIES:

• Adheres
  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:

• This
  is a restaurant operations job  
• Minimum
  age requirement is 18 years
• May
  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:

• High
  School Diploma or G.E.D. required
• 0-3
  years of cooking or preparation cook or combination of experience in a
  restaurant or food service establishment