PRINCIPAL DUTIES & RESPONSIBILITIES:

The following represents the majority of the duties performed by the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary. The duties identified below with an “*” have been determined to be essential functions of the position.

1. Prepares ingredients for ready use by cooks and salad bar employees.
2. Cleans, peels and cuts vegetables and fruits for salads and food products.
3. Measures and mixes ingredients according to recipes using a variety of kitchen utensils and equipment.
4. Reads production call sheet to estimate food requirements.
5. Adjusts thermostat controls to regulate temperature of ovens, A/C – Heat controls, and steam kettles.
6. Prepares salad bar through the addition of ice to bins and packaged condiments.
7. Prepares dressing to be served on green salads.
8. Sweeps and mops floors. Washes work tables, walls, refrigerators and cutting boards.
9. Segregates and removes trash and garbage and places it in designated containers.
10. Washes pots, pans and trays by hand.
11. Transfers supplies and equipment between storage and work areas by hand or use of handtruck.
12. Par bakes select items and cooks or heats other foods.
13. As part of the store pre-opening procedure, restocks condiment areas, cleans tables and booths, cleans restrooms, disposes of trash, sweeps and mops floors, vacuums carpets and dusts, as necessary
14. Answers telephones in a personal and professional manner and responds to callers needs.

FORMAL EDUCATION:

Requires the equivalent completion of 10^th grade in school in order to be able to:

• Apply common sense understanding to carry out instructions furnished in written or oral form; to solve problems associated with the preparation of dough requiring non-standardized solutions.
• Add, subtract, multiply and divide all units of measure; to perform the four operations with like or common decimal fractions; to compute ratio, rate and percent; to perform arithmetic operations involving all American monetary units.
• Recognize words and word meanings commonly found in procedural instructions business reports and food and non-food product labels, and restaurant menus.
• Construct and write simple sentences containing subject, verb, and object, series of numbers, names and addresses.

To speak simple sentences, using normal word order and present and past tenses such as used to instruct employees in procedures and to maintain friendly conversations with customers and outside vendors. Requires the equivalent completion of 10^th grade in high school.

FORMAL EXPERIENCE:

No previous experience is required for this position, but applicant must be 18 years of age or older to operate some of the equipment due to governmental guidelines.

LICENSES/CERTIFICATES:

The position may require a Food Handler’s permit dependent upon the laws of the county in which the restaurant is located.

MACHINES, TOOLS, EQUIPMENT AND WORK AIDS:

Brooms, brushes, buckets, cleaning cloths, crock pots, detergents, dough mixer, dockers, dough roller, slicers, dicers, filters, food processors, formulas, hoses, hot plates, measuring containers, mops, scales, scrapers, shovels, solvents, squeegees, steam kettles, microwaves, fryers, ovens, thermometer, wedgers and wringers.

WORKING CONDITIONS:

The worker is subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. Exposure occasionally to extreme heat is present with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where the worker comes into contact with water and other liquids.

ENVIRONMENTAL HAZARDS:

The position is not subject to any significant environmental hazards.

PHYSICAL DEMANDS – STRENGTH:

The Day Prep position exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects such as dough buckets, cases of lettuce, and unloading other deliveries. The worker is required to perform most work from a standing position. Work may involve walking or sitting for brief periods of time.

PHYSICAL/SENSORY DEMANDS:

• Reaching, stooping, kneeling, handling, fingering, feeling, lifting, carrying, standing, walking, pushing and pulling is required frequently in the preparation and cooking of products.
• No special hearing or seeing requirements are associated with the position.
• The position is occasionally required to taste or smell the food product to determine if it is properly prepared.

SUPERVISION AND GUIDANCE:

The position does not supervise or provide guidance to other employees.

INTERPERSONAL CONTACTS

Regular internal contacts with management personnel and co-workers to give and exchange information. External contacts with delivery personnel and maintenance suppliers that require understandable and clear communications to transmit and receive information.

Occasional external contact with guests/customers that requires friendly, pleasant, enthusiastic, understandable and clear communications to transmit and receive information and to maximize the customer’s positive feeling about their dining experience.