Prep Cook - Cattle Baron Restaurants

ESSENTIAL DUTIES:

• Prepare salads, appetizers, and various foods outlined on the food item prep sheet.  
• Carry miscellaneous weights up to 75lbs.
• Extensive cleaning from ceiling to floor is mandatory. 
• Read and write as well as verbally communicate. 

Physical functions: 

Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write

Mental functions:  

Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify

METHODS, TECHNIQUES, PROCEDURES:

• Cut meats and fish:  Select, weigh and record proper meat/ fish for the day.  Select and sharpen knives, cut meat/ fish properly, obtain proper percentages, wrap and date and return to cooler all in a certain time frame.  Interact in limited space.
• Prepare salads, appetizers, various foods on food item prep list:  Select various items and quantity to be prepared for that day, record items that need to be prepared and that are prepared.  Slice, chop, cut, trim, etc. various items in a certain time frame.  Interact in limited space.

ALL THE ESSENTIAL DUTIES OUTLINED ABOVE INCLUDE:

• Extensive cleaning after every shift from floor to ceiling
• Ladder use
• Lifting weights up to 75 lbs.
• Preparation in a certain time frame (usually all tasks to be completed in a 7-9 hour shift).
• Preparation for all food items according to company policy and procedure

OUTPUT:

Daily tasks in each area have their own certain time limit.  Expected outcome is above satisfactory according to manager’s judgment.  Unsatisfactory outcome results in written and/or oral warning.  Continued unsatisfactory outcome may result in termination.

EQUIPMENT, AIDS, TOOLS, MATERIALS:

• Work surface:  Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors.
• Controls: knobs, levers toggles, that reach from head to toe.
• Equipment:  Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE:  mixers, blenders, slicers, food processors, etc.
• Materials: Various foods.  Some chemicals for cleaning.
• Aids: Various pots and pans, carts, utensils scales, back support belts available

WORKING CONDITIONS:

• 70 to 110 degrees indoor/ outdoor, humid and wet
• Medium to high noise level
• Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls
• Exposed to odors, gases, fumes
• Bright light level
• Ventilation moderate to low
• Radiation (microwave)
• Cramped spaces

SUPERVISION CONTROL:

Workers are responsible for all assigned work done in all areas.  Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners.

Welcome to Cattle Baron Restaurants, Inc.,
Serving the best steaks, salad and seafood this side of the Pecos!
Cattle Baron Restaurants, Inc. is a privately held company founded
In 1976 in Portales, New Mexico by Jeffrey Wilson. Jeff purchased
“Bob’s Steak House” upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. Promptly he renamed the location to “Cattle Baron Steak & Seafood Restaurant” Jeff operated this location for eight years before embarking on a successful expansion program. To date Cattle Baron restaurants can be found in Portales, Hobbs, Roswell, Ruidoso and Las Cruces New Mexico; and in El Paso, Texas. Since Jeff’s passing in 2010, his family continues the operations of the company proudly maintaining Jeff’s legacy and the traditions of Cattle Baron and our two other concepts Farley's Food Fun & Pub and Pasta Cafe Italian Bistro.

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