Prep

BLACK BEAR DINER HAYWARD

Responsible for making sure that all cooking procedures and recipes are followed according to Black Bear Diner standards.

REQUIREMENTS:

•  Be punctual to begin your work

•  Wear proper uniform (black slacks, Black Bear Diner Tee-shirt, hat and black Slip-proof restaurant shoes) .

•  Maintain a neat and clean appearance at all times, facial hair must be well trimmed, nails must be clean and trimmed, no excessive jewelry

•  All recipes must be followed according to Black Bear Diner standards

•  All prepped items to be tagged with dates to indicate their freshness.

•  All prepped items to be shelved according to health standard for position placement.

•  At the beginning of shift, make sure that all stations are fully stocked for cooking at every meal period, following all food safety and sanitation procedures to avoid cross contamination

•  All hot food items must be cooked at proper temperatures, following cooking procedures

•  All cold and hot food items need to be prepared at proper temperatures, following proper procedures

•  All meats must be cooked at the proper temperatures

•  Follow proper hygiene and sanitation procedures, hands must be washed after handling of any raw meats, use hand towels to dry hands instead of aprons

•  All cutting knives and utensils must be clean at all times.

•  Kitchen station must be clean at all times, free of debris and spillage.

•  Keep floors clean at all times

•  Maintain all freezers and refrigerators at proper temperatures

•  All portion control items are to be weighed according to the recipe book

•  Conduct a temperature check every two hours and ensure that is properly logged

•  Make freezer pulls as directed or as needed

•  Report any shortages of food supplies immediately 

•  Make sure to use safety procedures at all times.

•  Make sure to take your breaks on time and return from your breaks on time

•  You are required to work over time, if needed

•  Complete any other assigned tasks willingly as designated by management

ADDITIONAL INFORMATION:

1.Must be able to stand, walk and stay on his/her feet for prolonged periods of time.  This could be up to four hours without a break period to sit down.

2.Lift up to 75 pounds at a given time.

3.Be able to perform the repetitive task of line cooking which requires repetitive motion with a spatula; knife, hand-motion for mixing on an on-going basis.