SUMMARY OF JOB: The Foodservice Prep personnel provide immediate assistance to the Foodservice Director, Assistant Foodservice Manager, and Production Lead. This team member must follow company policies and procedures while maintaining the standards of cleanliness, the standards of efficiency and accuracy with equipment, and the maximization of profit through job accuracy and attention to detail. Primary duties are the accurate, prompt assembly of food products in a cool, food safe environment and related tasks.

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REPORTS TO: Management Staff

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CLASSIFICATION: Non-Management

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WAGE: Hourly

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 ESSENTIAL RESPONSIBILITIES:

1. Ensures that all activities conform to policies and procedures set forth by Cafe Express/Trexcon.
2. Communicate effectively and appropriately with all staff members.
3. React to change productively and handle other tasks as assigned. Remains flexible in daily routine.
4. Support the mission statement of Trexcon.
5. Give fast, friendly customer service.
6. Adhere to work schedules as posted at or below the budget hours for that location.
7. Participate in training of new employees.
8. Respond to requests from stores or upper management on a daily basis.
9. Receive products from approved vendors per our policy.
10. Attend mandatory team meetings.
11. Maintain a positive, professional attitude towards your work and your co-workers.
12. Hours are flexible beyond scheduled times to accommodate production peaks and lulls.

DAILY DUTIES:

1. Adhere to all recipes and preparation formulas
2. Operate all equipment according to manufactures regulations
3. Understand and adhere to all country and city Health and Safety policies regarding the proper handling of food.
4. Proper hand washing
5. Proper glove usage
6. Maintain products within the proper food temperature zones
7. Proper storage of all foods according to product type
8. Daily evaluation of products to remove outdated items
9. Accurately perform and record temperatures of products on the designated temperature logs at least once per day
10. Provide corrective actions for all products within the temperature danger zone.
11. Process, produce, and package orders for delivery.
12. Check in vendors by verifying receipt of all items invoiced.
13. Maintain food safe cleanliness of your work areas.
14. Sweep & Mop floors.
15. Empty kitchen trash containers, break down all boxes when emptied, and take refuse to the dumpster.
16. Properly record all duty time.
17. Other duties as assigned by the Director of Foodservice, or management team.

PHYSICAL REQUIREMENTS OF THE POSITION:

1. Requires prolonged standing.
2. Requires some physical exertion to manually move, lift up to 50 lbs., carry, pull, or push heavy objects or materials.
3. Occasional stooping, bending, reaching and climbing ladders or step stools.
4. May require some travel.