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