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 café 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 Café 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