Line Cook

5 months ago

Temecula, United States Farmer Boys Full time


 JOB TITLE: Line 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 line cook is responsible for Farmer


Boys’ overall meal preparation and
presentation in a consistent and efficient manner according to Farmer Boys'
standards while using independent decision-making. Employees in this position
provide customers with menu items as quickly, conveniently, and efficiently
as possible in a friendly manner. A line cook is also required to work with other
cooks and servers/cashiers in a team-like and 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
    meals as assigned according to Farmer Boys cooking specifications and
    customer requests
  • Ensures
    correct portioning, sizing, packaging, plate presentation, wrapping,
    freshness, and speed of service
  • Follows
    food preparation sheet to ensure appropriate stock levels for items used and
    provides feedback to management in regard to 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
  • Communicate
    with cashiers in a friendly and professional manner, ensuring correct order
    fulfillment
  • 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 Manager in Charge of any guest 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 Manager
  • Reads,
    understand, and follows instructions and labeling system on all Safety Data
    Sheets





KNOWLEDGE, SKILLS, AND
ABILITIES:


  • This
    is a restaurant operation job  
  • Minimum
    age requirement is 17 years
  • Understand
    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
  • Must
    possess and display genuine concern, care, and empathy for all guests and
    their overall  dining experience
  • Must
    be detail-oriented and disciplined to complete assigned tasks in the pursuit
    of excellence
  • Must
    behave and act in accordance with brand standards in all areas of food safety
    and food preparation
  • Must
    understand and achieve company vision, mission, and goals
  • Must
    be able to work as a team member and be an effective representative of the
    brand
  • Must
    possess the ability to effectively work independently or in teams,
    mindful  of all timetables
  • May
    be working for periods of time in kitchen environments with higher ambient
    air temperatures than normal 
  • While
    performing the duties of the job, the employee is regularly exposed to the
    risk of fumes. Use of solvents and industrial
    degreasers are required regularly to clean equipment, tools, and floors; the
    fumes occur when cleaning
  • Physical
    requirements include standing (up to 4 hours at a time); walking, bending,
    and 
  • Stooping
    (while preparing food and stocking). Requirements also include lifting (up to
    65 pounds) while putting away deliveries and/or stocking supplies. 
  • Approximately
    99% of time is spent in a standing and/or walking mode  


WORK EXPERIENCE AND
EDUCATION:


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


 



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