Batch & Brine Lafayette Inc
MAIN FUNCTIONS: Responsible for making sure that all cooking procedures and recipes are followed
according to Batch & Brine standards.Â
PREP REQUIREMENTS:
1. Must be able to stand, walk and stay on his/her feet for prolonged periods of time This could be up
to four hours without a break period to sit down
2. Lift up to 75 pounds at a given time
3. Be able to perform the repetitive task of line cooking which requires repetitive motion with a spatula;
knife, hand-motion for mixing on an on-going basis
PREP RESPONSIBILITIES:
Be punctual to begin your work
Wear proper uniform (Batch & Brine tee-shirt, cap or bandana, non-tattered jeans, and slip-proof
restaurant shoes)
Maintain a neat and clean appearance at all times, facial hair must be well trimmed, nails must be
clean and trimmed, no excessive jewelry
All recipes, preparations and portions must be followed according to Batch & Brine standards
All prepped items to be tagged with dates to indicate their freshness
All prepped items to be shelved according to health standard for position placement
At the beginning of shift, make sure that all stations are fully stocked for cooking at every meal
period, following all food safety and sanitation procedures to avoid cross contamination
All hot food items must be cooked at proper temperatures, following cooking procedures
All cold and hot food items need to be prepared at proper temperatures, following proper
procedures
All meats must be cooked at the proper temperatures
Follow proper hygiene and sanitation procedures, hands must be washed after handling of any raw
meats, use hand towels to dry hands instead of aprons
All cutting knives and utensils must be clean at all times
Prep stations must be clean at all times, free of debris and spillage
Keep floors clean at all times
Maintain all freezers and refrigerators at proper temperatures
Maintain neat and orderly Dry Storage Area
All portion control items are to be weighed according to the recipe book
Conduct a temperature check every two hours and ensure that is properly logged
Make freezer pulls as directed or as needed
Assure proper food product rotations
Report any shortages of food supplies immediately
Make sure to use safety procedures at all times
Make sure to take your breaks on time and return from your breaks on time
You are required to work over time, if needed
Complete any other assigned tasks willingly as designated by management
according to Batch & Brine standards.Â
PREP REQUIREMENTS:
1. Must be able to stand, walk and stay on his/her feet for prolonged periods of time This could be up
to four hours without a break period to sit down
2. Lift up to 75 pounds at a given time
3. Be able to perform the repetitive task of line cooking which requires repetitive motion with a spatula;
knife, hand-motion for mixing on an on-going basis
PREP RESPONSIBILITIES:
Be punctual to begin your work
Wear proper uniform (Batch & Brine tee-shirt, cap or bandana, non-tattered jeans, and slip-proof
restaurant shoes)
Maintain a neat and clean appearance at all times, facial hair must be well trimmed, nails must be
clean and trimmed, no excessive jewelry
All recipes, preparations and portions must be followed according to Batch & Brine standards
All prepped items to be tagged with dates to indicate their freshness
All prepped items to be shelved according to health standard for position placement
At the beginning of shift, make sure that all stations are fully stocked for cooking at every meal
period, following all food safety and sanitation procedures to avoid cross contamination
All hot food items must be cooked at proper temperatures, following cooking procedures
All cold and hot food items need to be prepared at proper temperatures, following proper
procedures
All meats must be cooked at the proper temperatures
Follow proper hygiene and sanitation procedures, hands must be washed after handling of any raw
meats, use hand towels to dry hands instead of aprons
All cutting knives and utensils must be clean at all times
Prep stations must be clean at all times, free of debris and spillage
Keep floors clean at all times
Maintain all freezers and refrigerators at proper temperatures
Maintain neat and orderly Dry Storage Area
All portion control items are to be weighed according to the recipe book
Conduct a temperature check every two hours and ensure that is properly logged
Make freezer pulls as directed or as needed
Assure proper food product rotations
Report any shortages of food supplies immediately
Make sure to use safety procedures at all times
Make sure to take your breaks on time and return from your breaks on time
You are required to work over time, if needed
Complete any other assigned tasks willingly as designated by management