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Culinary Specialist

2 months ago

Anaheim, California, United States Farmer Boys Full time
Job Description

JOB TITLE: Culinary Specialist

REPORTS TO: General Manager CLASSIFICATION: Non-Exempt

DEPARTMENT: Restaurant Operations LEVEL: Back of the House

SUMMARY OF POSITION: This is a non-exempt position, available for both full-time and part-time employment. The culinary specialist is tasked with the overall preparation and presentation of meals at Farmer Boys, ensuring consistency and efficiency in line with company standards while exercising independent judgment. Employees in this role are expected to deliver menu items to customers promptly and in a friendly manner. Collaboration with fellow cooks and servers/cashiers is essential to maintain a harmonious work environment. Additional responsibilities may be assigned as needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

  • Complies with food safety and sanitation protocols as instructed by the Manager in Charge.
  • Prepares meals as designated, adhering to Farmer Boys' cooking guidelines and customer preferences.
  • Ensures accurate portioning, sizing, packaging, presentation, freshness, and service speed.
  • Utilizes food preparation sheets to maintain appropriate stock levels and provides management with feedback regarding inventory and usage.
  • Alerts the manager to any perishable items that may not meet freshness standards.
  • Operates, cleans, and sharpens all necessary food preparation equipment.
  • Reports any spoilage or substandard products to the manager immediately.
  • Communicates with cashiers in a courteous and professional manner to ensure accurate order fulfillment.
  • Maintains cleanliness and organization of designated work areas as directed by the Manager in Charge.
  • Adheres to the posted work schedule unless a change is arranged with the Manager in Charge.

Specific Responsibilities

  • Proactively safeguards critical limits and standards associated with product control points.
  • Prioritizes the safety of food products above all other job responsibilities.
  • Immediately informs the Manager in Charge of any food safety concerns.
  • Participates in assigned food safety training sessions and educational opportunities as required.
  • Follows established food safety standards and procedures.
  • Reports any guest accidents or injuries to the Manager in Charge and follows established protocols.
  • Protects company assets while ensuring personal safety.
  • Practices safe working habits and reports any unsafe conditions to the Manager.
  • Reads, comprehends, and adheres to instructions and labeling on all Safety Data Sheets.

KNOWLEDGE, SKILLS, AND ABILITIES:

  • Experience in restaurant operations is essential.
  • Minimum age requirement is 17 years.
  • Understanding of the significance of quality food products and overall food safety.
  • Ability to follow directions and comprehend written instructions.
  • Must be able to present a valid Food Handler Card as mandated by state or county regulations.
  • Demonstrates genuine concern and empathy for all guests and their dining experience.
  • Detail-oriented and disciplined in completing assigned tasks to achieve excellence.
  • Acts in accordance with brand standards in all areas of food safety and preparation.
  • Comprehends and aligns with the company's vision, mission, and goals.
  • Works effectively as a team member and represents the brand positively.
  • Capable of working independently or collaboratively, while being mindful of timelines.
  • May be required to work in kitchen environments with elevated ambient temperatures.
  • Regular exposure to fumes is expected; use of solvents and industrial degreasers is necessary for cleaning equipment and work areas.
  • Physical demands include standing for extended periods, walking, bending, and lifting up to 65 pounds when handling deliveries or stocking supplies.
  • Approximately 99% of the time is spent in a standing and/or walking position.

WORK EXPERIENCE AND EDUCATION:

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