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

 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