Day Prep - Mazzios LLC Group

The following represents the majority of the duties performed by the position, but are not meant to be al...FORMAL EDUCATION:

Requires the equivalent completion of 10th 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 10th 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.