Prep Cook

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 caf 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 Caf 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