What certification is required for the Prep Cook at a Costa Vida Fresh Mexican Grill, and when must they maintain it?
Costa_Vida_Fresh_Mexican_Grill Franchise · 2025 FDDAnswer from 2025 FDD Document
Your Prep Cook must be ServSafe certified at all times while employed as your Prep Cook.
E. STORE ORGANIZATION.
Your Restaurant must be staffed with at least one trained General Manager, one trained Prep Cook, and appropriate numbers of assistant managers, shift supervisors, and food prep personnel so that all shifts are staffed by at least one assistant manager or shift supervisor, unless otherwise approved by us. You may not operate your Restaurant with a smaller compliment without our written approval. You must inform us in writing of any changes in your General Manager and Prep Cook. At all times that your Restaurant is open for business, the food preparation must be supervised on-site by an individual who is ServSafe-certified, whether your General Manager, Prep Cook, assistant manager, or other food-prep supervisor.
Source: Item 22 — CONTRACTS (FDD pages 66–67)
What This Means (2025 FDD)
According to Costa Vida Fresh Mexican Grill's 2025 Franchise Disclosure Document, a Prep Cook must be ServSafe certified at all times during their employment. Before a Prep Cook begins their employment, the franchisee must submit them for appropriate training. The Prep Cook must also sign an agreement that they will not recruit or hire any employee of Costa Vida Fresh Mexican Grill or its franchisees for two years after termination.
The FDD also states that upon signing the Franchise Agreement, the Prep Cook must successfully complete the appropriate certified training programs before the restaurant opens. If a Prep Cook is replaced, the new personnel must also successfully complete the training program before assuming the position. The initial Prep Cook must pass a Costa Vida certification test at the end of the training period. Operating the restaurant without a certified Prep Cook is a material breach of the Franchise Agreement.
Furthermore, the food preparation must be supervised on-site by an individual who is ServSafe-certified at all times that the restaurant is open for business. This individual can be the General Manager, Prep Cook, assistant manager, or other food-prep supervisor. The franchisee is responsible for ensuring that all personnel maintain their ServSafe certifications.