Head Cook

BRATTLEBORO FOOD COOP•Brattleboro, VT

3d•Onsite

About The Position

The Brattleboro Food Co-op is seeking a Head Cook to assist in ensuring, facilitating, and maintaining efficient daily workflow and dining operations. This role involves preparing products, maintaining production systems, overseeing the exceptional presentation of meal services, and assisting the Food Services Director in meeting goals. The Head Cook will also oversee staff when the Food Services Director is offsite and be available to clientele in any capacity required. The Brattleboro Food Co-op is owned by thousands of local shareholders and is committed to improving the quality of life for our community, one meal at a time. They offer competitive wages, great benefits, and an excellent work-life balance.

Requirements

Self-motivated, organized, responsible, flexible
Effective communication skills
Professional cooking experience; 3-5 years practical application.
Relevant leadership skills
Quick and proficient cooking skills, knife work, and an understanding of large scale production
Ability to lift 50 pounds
Ability to understand and follow directions
Ability to understand and meet standards for health, safety, and excellence
Ability to remain alert and focused in an environment that is noisy and fast-paced
Ability to work effectively within a team
Detail-oriented and thorough

Nice To Haves

Line work, fine dining, culinary education, and catering production; large scale food service culinary production experience highly preferred.

Responsibilities

Assists customers with questions in a prompt and courteous manner
Provide attentive and courteous customer service
Maintain a polite, friendly and helpful attitude towards internal and external customers
Be proficient and knowledgeable in all facets of operations
Knowledgeable about all products. Continues to learn about new products. Answers questions accurately
Maintain, understand, and facilitate use of all systems in place
Remain informed on the event calendar, and available products and services
Ensure quality food preparation, presentation and execution
Handles all equipment in a safe manner
Alert to unsafe equipment and removes any equipment that is unsafe from usage
Ensures department teamwork through trust and communication
Provide and maintain training as needed
Assign work lists, evaluate efficiencies, perform regular follow-up using policy and other tools provided as set out by procedural guidelines
Accepts responsibility for personal decisions and actions. Exemplifies honesty, integrity and ethics
Contributes constructively to the morale of the department
Ensures cleanliness standards and ensures the production needs of the kitchen, service periods, and events are met.
Shows initiative in solving issues and achieving the departmental goals
Ensure menu items and back ups are prepared and ready to go out at the appropriate time
Coordinate with the manager to ensure all items from previous meals are being utilized in an efficient manner, to minimize general waste, and ensure clientele’s needs are met
Be available to clientele to answer questions concerning products, ingredients, time tables, and the events calendar
Oversee the cleanliness, production, and par of any customer facing service areas and to delegate these duties as necessary
Ensure the cookie cabinet, staff snacks, and any other daily offers or grab and go areas remain stocked
Facilitate the execution of service periods, and production
Ensure proper rotation of products, monitor product dates, and maintain proper signage, amd product storage in cooperation with the manager
Oversee arranging production sheets and planning, and facilitate production and service periods for the day in cooperation with the manager
Preparation of all menu items promptly and efficiently as assigned
Ensure and facilitate kitchen cleanliness as needed or assigned
Ensure that equipment is well maintained, and to notify appropriate personnel of any equipment failures or malfunctions in a timely fashion
Ensure high quality of products, and quality standards
Utilization of logbooks, temperature logs, refrigeration logs and other work templates used
Maintain clean and orderly work stations
Plan and participate in cleaning projects as assigned
Adhering to the site’s code of conduct as defined during training
Provide training to new team members as assigned
Adhere to established safety and sanitation standards
Accurately inputting shrink data as needed
Maintaining clean and orderly work stations
Adhering to the site code of conduct as defined during training
Other duties as assigned