Head Cook

Sedano's•Hialeah, FL

20h•Onsite

About The Position

The duties and responsibilities of the position are to be carried out in a manner that is consistent with the goals, values and operating principles of Sedano’s Supermarkets, and in conformity with all laws and regulations governing the company. Every employee is to follow the policies and procedures of his/her department as well as those of the company to ensure smooth operations. Every employee, regardless of job title, is responsible for ensuring a safe environment throughout the store. This includes, but is not limited to immediately securing an area when a hazardous situation occurs, promptly informing the store manager of the situation, and/or promptly taking action to remove the hazardous condition. Every employee must also maintain a friendly attitude, wear the proper uniform or dress code, keep the store stocked and organized, and provide excellent customer service on a regular basis. Los deberes y responsabilidades de la posición deben ser llevados a cabo de una manera consistente con los objetivos, los valores y los principios de funcionamiento de los supermercados de Sedano, y de conformidad con todas las leyes y regulaciones que gobiernan a la compañía. Cada empleado debe seguir las políticas y los procedimientos de su departamento, así como los de la compañía para asegurar operaciones lisas. Cada empleado, independientemente de su cargo, es responsable de asegurar un ambiente seguro en toda la tienda. Esto incluye, pero no se limita a asegurar inmediatamente un área cuando ocurre una situación peligrosa, informar inmediatamente al gerente de la tienda de la situación, y / o tomar medidas rápidamente para eliminar la condición peligrosa. Cada empleado también debe mantener una actitud amistosa, llevar el uniforme adecuado o código de vestimenta, mantener la tienda almacenada y organizada, y proporcionar un excelente servicio al cliente sobre una base regular. The Head Cook is responsible for preparing the food that is sold by the pound or individual servings ensuring customer satisfaction and excellent service. El cocinero profesional es responsable de preparar el alimento que es vendido por la libra o las porciones individuales que aseguran la satisfacción del cliente y el servicio excelente.

Requirements

High school diploma or general education degree (GED) preferred
minimum 18 years of age
previous cooking experience
current food safety training certificate required which must be renewed every three (3) years
Ability to read and speak English and Spanish preferred
Ability to understand and follow instructions in both English and Spanish preferred
Ability to effectively present and receive information and respond to questions in one-on-one and small group situations with managers, customers (both internal and external) and the general public
Excellent interpersonal skills
Ability to use department equipment properly to accomplish essential duties of the position
Possess adequate knife handling skills
Takes responsibility for own actions
Demonstrates organization, accuracy and thoroughness
Ability to work hours and days scheduled, including holidays and weekends
Basic math, numeral recognition
Ability to apply common sense understanding to carry out instructions in written, oral or diagram form

Responsibilities

Regularly plan menus and write up orders for department supervisor to place; order may be placed in conjunction with weekly sales flyer to promote certain products
Routinely conduct inventory with department supervisor
Upon arrival in the morning, light the gas ovens, check for gas leaks, turn on the extractor
Prepare meat and vegetables for that day or the following day by marinating, soaking, cutting, etc., whatever is necessary for the recipe
Typically by 9:30 a.m. some foods are cooked and ready to go out to display; next batch of food is complete by 11:30 a.m. in order to serve lunchtime customers
Ensure all standards of cleanliness are maintained, including the use of gloves and hair net
Ensure safety measures are taken upon oneself when preparing, handling or carrying hot food or hot trays of food
Place food trays on display or replenish food into trays on display as needed
Maintain awareness of floor conditions; ensure all safety measures are taken to protect customers, vendors and employees
Organize and maintain organization in the pantry, coolers and freezers; typically pork, chicken, fish vegetables and long term items are placed in freezer; meat and short term items are placed in cooler
Verify that display cases, coolers, refrigerators and freezers are at the proper temperature
Maintain all requirements for a sanitary work area to keep food safe from contamination; adhere to department procedures with all aspects of federal, state, local and company health, safety and sanitation codes
Keep work area clean, orderly, and free from safety hazards; Wash, sanitize, and store knives and other department utensils and equipment properly
Use all equipment in the kitchen properly such as the stoves, ovens, fryers, steamers, etc., according to company guidelines; call for repairs when equipment malfunctions occur
Sweep and/or mop floor as needed
Report all accidents promptly according to company procedures
Attend and participate in departmental and store meetings
Punctuality and good attendance in compliance with company policies; ensure work responsibilities are covered during foreseeable absences
Performs other work-related duties as required to accomplish the objectives of the position
Assist with training of newly hired or promoted cooks, possibly from other stores
Wash dishes, knives, plates and other department utensils and equipment
When working the end-of-day shift, prepare food for the next day when necessary; clean the kitchen area for use the next morning