Product Prep

ROLE DESCRIPTION SUMMARY:
To supply the service area with a fresh and adequate supply of specified products, while adhering to the preparation and packaging procedures in the Product Procedures and Systems manual.

JOB DUTIES AND RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

• Obtain product production schedule from the Manager in Charge of the Shift.
• Verify that all necessary products and supplies are stocked and available at the prep area.
• Examine work station and immediately report any malfunction of or damage to equipment and small wares to the Manager in Charge of Shift.
• Examine product and immediately report any Issues of quality or quantity to the Manager in Charge of Shift,
• Plan and organize production of products based on current inventory needs and schedule production to ensure that all products are available when needed.
• Ensure proper rotation of product by following the first in, first out (FIFO) standard of rotation.
• Monitor all food prep products to meet the specifications, procedures and quality standards as set in the Product Procedures and Systems Manual including strict adherence to holding time and temperatures.
• Complete In Store Set-up (ISS) prior to the stare opening when scheduled and validated.
  • ISS includes but is not limited to the following:
    • Fill Ice Bins
    • Set up Steam Wells
    • Ensure all production stations are set up. (I.e. fry station, tea urns, etc.)
    • Ensure all drink systems are assembled and operational
    • Set up 3-compartment sink

MINIMUM REQUIREMENTS:

• Must be at least 18 years of age.

I. PHYSICAL DEMANDS (minimum qualifications needed to perform the Essential Job Functions.):

     A. Lifting Requirement- Medium to Heavy:

          Lifting and carrying 50 pounds frequently, and 75 pounds occasionally.

     B. A COOK MUST BE ABLE TO:

1. Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area for the duration of a full shift (8 hours)
2. Frequently lift and stack 35 to 50 pounds of food and supply items from various heights to/from shelving, freezers, coolers, stock rooms, etc. Occasionally carry stock items up to 75 pounds from the stock rooms, coolers and freezers to other areas of the restaurant.
3. Occasionally climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms, etc.
4. Frequently push or pull batter table, filter machines, trashcans, brooms, mops, and mop buckets.