Prep - Full-time / Part-time

ADA JOB ANALYSIS

ESSENTIAL DUTIES:

• Maintain the appearance and proper levels of salad items on the salad bar throughout the

course of a shift.

• Read recipes and correctly prepare salads.

JOB TITLE:  SALAD ATTENDANT/PREP

• Unload, organize and stock product in designated areas.
• Clean working area, read chemical labels.
• Clean walk in cooler, freezer and dry storage area.
• Insert and remove 24”x 36” pans from convection oven.
• Change CO2 tanks, and soft drink dispenser boxes.

Physical functions: 

Push, pull, lift, bend, stack, sweep, cut, carve, stand in one place for long periods of time, mix salads, twist, turn, mix, stir, pour, scrub, mop

Mental functions: 

Observe, prioritize, memorize, organize, read, inspect, weigh, sort, measure, rotate product, speak

METHODS  TECHNIQUES AND PROCEDURES:

• Set up salad bar with proper salads, condiments and dishes.
• Read recipe book and prepare recipes accordingly.
• Verbally communicate with other staff members and customers.
• Reach items placed on shelves with/without the aid of a step stool or ladder.
• Lift boxes/ containers weighing up to 50lbs.  Occasionally more.
• Interact with others in close quarters.
• Carry 2-3 items at one time.
• Sweep/mop salad bar area as often as needed throughout the course of the shift.
• Carry/stock salad bar with salad plates, soup cups, proper utensils.

OUTPUT:

• All tasks to be completed in a reasonable amount of time to be determined  by management in regards to particular task.
• Outcome of each task it to result in the proper appearance and product quality of the salad bar and surrounding areas.
• Failure to meet the performance levels determined by the management will result in oral or written warnings.  Excessive warnings may result in termination.

ADA JOB ANALYSIS

JOB TITLE:  SALAD ATTENDANT/ PREP COOK (cont.)

EQUIPMENT, AIDS, TOOLS, MATERIALS:

• Work surfaces vary in height and width.  The majority are stainless steel stationary counter tops approximately 3’ft in height.
• Various hazardous equipment including; electric slicer, mixer, food processor, meat tenderizer, convection oven, rice machine, open flame range, knives.
• Miscellaneous chemicals, warning signs to ensure safety.
• Mop bucket, mop, broom.
• Use bowls, pots and pans, utensils

WORKING CONDITIONS:

• Temperatures 70-110 degrees indoor/ outdoor.
• Wet and humid most of the time.
• Medium to loud noise level.
• Walkin cooler temperature 32 degrees, freezer 0 degrees.
• Possibility of cuts, bruises, burns, infections, shock, slip/fall
• Exposed to odors, fumes
• Radiation (microwave)

SUPERVISION CONTROL:

Workers are responsible for all assigned work done in these areas.  Report to  the General Manager, Assistant Manager, Kitchen Manager, Corporate Management St

Required qualifications:

• Legally authorized to work in the United States

Preferred qualifications:

• 16 years or older
• Food Service license/certification: Food Handler's License
• Able to stand for duration of shift
• Willing to wear face mask
• Available to work: early morning
• Available to work: late at night
• Available to work: weekends
• Available to work: weekdays
• Available to work: overtime
• Reliable transportation to and from work