Non-exempt, full or part-time position. The line cook is responsible for FarmerBoys' 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.
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
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
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
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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