Line Cook

Line CookNon-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 ChargePrepares meals as assigned according to Farmer Boys cooking specifications and customer requestsEnsures correct portioning, sizing, packaging, plate presentation, wrapping, freshness, and speed of serviceFollows food preparation sheet to ensure appropriate stock levels for items used and provides feedback to management in regard to par levels and usageNotifies the manager of any perishable items whose freshness is questionableOperates, cleans, and sharpens all appropriate food preparation equipmentReports all spoilage and poor-quality products to the manager immediatelyCommunicate with cashiers in a friendly and professional manner, ensuring correct order fulfillmentMaintains stock and cleanliness of required work areas as directed by the Manager in chargeFollows the work schedule as posted unless a change in the schedule is arranged with the Manager in ChargeProactively protects critical limits and standards assigned to product critical control pointsUnwavering protection of the safety of products above all other job prioritiesImmediately notifies the Manager in Charge of any food safety risksRequired to periodically attend and implement assigned food safety training classes and educational opportunitiesAdheres to food safety standards and proceduresImmediately notifies the Manager in Charge of any guest accidents or injuries and follows established proceduresAlways protects assets but does not put self at riskPractices safe work habits and reports any unsafe conditions to the ManagerReads, understand, and follows instructions and labeling system on all Safety Data SheetsThis is a restaurant operation jobMinimum age requirement is 17 yearsUnderstand the importance of quality food products and overall food safetyAbility to take direction, read and comprehend written instructionsMust be able to present state or County mandated Food Handler Card within the time allowed for the specific State or CountyMust possess and display genuine concern, care, and empathy for all guests and their overall dining experienceMust be detail-oriented and disciplined to complete assigned tasks in the pursuit of excellenceMust behave and act in accordance with brand standards in all areas of food safety and food preparationMust understand and achieve company vision, mission, and goalsMust be able to work as a team member and be an effective representative of the brandMust possess the ability to effectively work independently or in teams, mindful of all timetablesMay be working for periods of time in kitchen environments with higher ambient air temperatures than normalWhile 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 cleaningPhysical 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 modeHigh School Diploma or G.E.D. required0-3 Years of cook or preparation cook or combination of experience in a restaurant or food service establishment