Now Hiring Full Time Line Cooks

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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