Co-op Food Service Shift Support II

Bozeman Community Food Co-op•Bozeman, MT

2d•$24•Onsite

About The Position

A full-time position is available. Shifts are Friday-Tuesday. Must be available to cover a variety of shifts that fluctuate between 10am and 9pm daily. Purpose: Prepare attractive, high-quality, healthy offerings for food service, with a focus on production and retail kitchen Cook II shifts including meals, hot bar, and soup. Support Food Service departments in all locations, working in assigned areas of greatest need and using established protocols. Specific Responsibilities FS Shift Support II Actively seek a broad-based knowledge of department functions and dynamics, through filling shifts, with curiosity and dedication to learning. Demonstrate strong initiative, flexibility, creativity, and communication skills to ensure success in this highly varied and unique position. Show a willingness to modify schedule with reasonable notice and to work the shifts that are deemed greatest need by FS Management. Check your schedule weekly and communicate conflicts to a manager proactively. Apply a problem-solving mindset to the unique perspective gained from covering in several departments; bring observations and insights to the PFT Manager regularly. Stay abreast of procedural changes within departments; diplomatically communicate questions, discrepancies, or inefficiencies to the appropriate Food Service manager(s). Adhere to food safety and sanitation guidelines; maintain kitchen and food storage areas in a sanitary, orderly condition, meeting GCC Health Department standards. Develop basic proficiency in the following positions/shifts, as prioritized by the PFT Manager: Production Kitchen Cook Retail Kitchen Cook Deli Service Staff as requested. Merchandising as requested. Train new and other employees as directed; use and maintain knowledge of department protocols and procedures and current training materials. Role model a welcoming, supportive, and friendly demeanor; train food preparation techniques, proper rotation, other necessary skills to food service staff. Implement training programs using provided materials or collaborate with managers to develop new materials, tools, and systems. Production Kitchen & Retail Kitchen Cooks: Prepare appealing large and small batch recipes of entrees and other dishes, meeting timelines and quantity/quality expectations. Prep, cook, taste, and season every dish. Create soups with short dated products prior to expiration, as assigned. Accurately weigh, label, and record product information. Ensure quality and freshness control. All roles: Use proper storage, product rotation, and labeling procedures. Maintain work areas in sanitary, orderly condition meeting Health Department standards. Promptly advise PFT Manager of any equipment repair or replacement needs. Document out-of-stock items following department procedures. Monitor and record temperatures at regular intervals. Other Maintain high-quality cold bar and soup offerings in an efficient and timely manner. Prepare high-quality sandwiches in an efficient and timely manner. Complete food prep for the cold bar and sandwich station as needed. Maintain working knowledge of the products food service sells. Actively engage in special projects including cleaning, recipe testing and data entry, side cooking projects, receiving, and others, as directed. Complete other duties as assigned.

Requirements

One year of cooking experience in a commercial kitchen setting, required, and further experience that demonstrates the ability or aptitude to successfully meet all expectations listed above.
Knowledge of proper food handling procedures required.
Ability to work a flexible schedule to meet the needs of the business; some early morning, daytime, evening, holidays, and weekend shifts may be required.
Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs.
Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product.
Ability to lift product overhead and/or to climb ladders with product.

Responsibilities

Actively seek a broad-based knowledge of department functions and dynamics, through filling shifts, with curiosity and dedication to learning.
Demonstrate strong initiative, flexibility, creativity, and communication skills to ensure success in this highly varied and unique position.
Show a willingness to modify schedule with reasonable notice and to work the shifts that are deemed greatest need by FS Management.
Check your schedule weekly and communicate conflicts to a manager proactively.
Apply a problem-solving mindset to the unique perspective gained from covering in several departments; bring observations and insights to the PFT Manager regularly.
Stay abreast of procedural changes within departments; diplomatically communicate questions, discrepancies, or inefficiencies to the appropriate Food Service manager(s).
Adhere to food safety and sanitation guidelines; maintain kitchen and food storage areas in a sanitary, orderly condition, meeting GCC Health Department standards.
Develop basic proficiency in the following positions/shifts, as prioritized by the PFT Manager: Production Kitchen Cook Retail Kitchen Cook Deli Service Staff as requested. Merchandising as requested.
Train new and other employees as directed; use and maintain knowledge of department protocols and procedures and current training materials.
Role model a welcoming, supportive, and friendly demeanor; train food preparation techniques, proper rotation, other necessary skills to food service staff.
Implement training programs using provided materials or collaborate with managers to develop new materials, tools, and systems.
Prepare appealing large and small batch recipes of entrees and other dishes, meeting timelines and quantity/quality expectations.
Prep, cook, taste, and season every dish.
Create soups with short dated products prior to expiration, as assigned.
Accurately weigh, label, and record product information.
Ensure quality and freshness control.
Use proper storage, product rotation, and labeling procedures.
Maintain work areas in sanitary, orderly condition meeting Health Department standards.
Promptly advise PFT Manager of any equipment repair or replacement needs.
Document out-of-stock items following department procedures.
Monitor and record temperatures at regular intervals.
Maintain high-quality cold bar and soup offerings in an efficient and timely manner.
Prepare high-quality sandwiches in an efficient and timely manner.
Complete food prep for the cold bar and sandwich station as needed.
Maintain working knowledge of the products food service sells.
Actively engage in special projects including cleaning, recipe testing and data entry, side cooking projects, receiving, and others, as directed.
Complete other duties as assigned.