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    Line Cook - Temecula, United States - Farmer Boys

    Farmer Boys
    Farmer Boys Temecula, United States

    1 week ago

    Default job background
    Full time
    Description


    JOB TITLE: Line 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 line cook is responsible for Farmer

    Boys' 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.

    ESSENTIAL DUTIES AND
    RESPONSIBILITIES:

    • 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

    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 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


    KNOWLEDGE, SKILLS, AND
    ABILITIES:

    • 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

    WORK EXPERIENCE AND
    EDUCATION:

    • 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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