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Prep Cook

4 months ago

San Jacinto, United States Farmer Boys Full time


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