REPORTS TO: OUTLET MANAGER
ESSENTIAL FUNCTIONS:
- Responsible for full set up and preparation of daily sandwich production.
- Control quality and consistency of all food served.
- Ensure that station or relevant prep list is set in a timely manner.
- Demonstrates knowledge of all food items in prep area.
- Handles and stores food properly and safely.
- Keep a clean and safe work area.
- The ability to follow schedules and uniform procedures.
- The ability to check and complete mise en place and set-up required displays for café hours.
- The ability to work closely with standard recipes cards in order to maintain standards of quality in production and presentation.
- The ability to communicate with the supervisor and Chefs regarding problem situations or shortages.
- The ability to maintain a good working relationship with other employees.
- The ability to complete prep work for the following day.
- The ability to ensure a clean, neat and organized work area.
- The ability to handle and report any accident immediately, no matter how minor.
- The ability to conduct oneself in a professional manner at all times to reflect the high standards of New River Café and Bakery.
- The ability to respond properly in any emergency or safety situation.
- The ability to be certified in Food Service Sanitation.
EQUIPMENT USED:
- Mixers
- Slicers
- Blenders
- Ovens
- Knives
PHYSICAL REQUIREMENTS:
Position: * Standing/walking
- Forward bend, squat, forward reach to retrieve items from cabinets
- Repetitive forward bend of head/neck
- Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves
- Carrying boxes/bags of food a distance of 10 feet
- Shoulder motions below 90 degrees shoulder flexion
- Gross grasp to hold tongs, spoons
- Repetitive elbow motion in mid-range for chopping
- Repetitive wrist motions through partial range for stirring and
chopping
Forces: bags of flour, sugar, etc.: 50 lbs. ea.
pots of food: 25-50 lbs.
stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad
Repetitions: * Standing virtually all day (most standing is in one spot by stove)
- Walking: occasionally
- Lifting from dolly to refrigerator: 10-20 minutes 2 x day
- Forward flexion of head/neck: during all stirring and chopping
Tasks:
- Stirring, chopping: repetitive and very frequent
Environment: Most of shift is spent standing in front of hot stoves or ovens
Sensory: High abilities with touch, sight, hearing, smell, and taste
EEO/M/F/V/D