Hot Bar Chef (substitute position)

Hunger Mountain Co-op•Montpelier, VT

1d•Onsite

About The Position

The Hot Bar Chef (substitute position) is responsible for the timely and abundant production and presentation of attractive, delicious, and consistent dishes on the natural foods hot bar and salad bar. This role involves creating fully tested and reproducible recipes in coordination with the Kitchen Manager. The Hot Bar Chef will work with kitchen staff to meet production needs and department goals for sales, margin, labor, and customer service, while adhering to kitchen policies. Reasonable accommodations may be made for individuals with disabilities to perform essential functions.

Requirements

Experience cooking for deli, restaurants or catering.
Organized, attention to detail.
Ability to recreate recipes in consistent manner.
Ability to lift up to 50 lbs.
Manual dexterity with kitchen equipment.
Knowledge of natural foods.
Ability to stand for long periods of time.
Ability to follow the safety policies and procedures of Hunger Mountain Co-op.
Ability to provide excellent service to customers, vendors and coworkers.
Ability to work well with others in a cooperative environment where teamwork and constant communication are essential.
Ability to be physically present onsite at the Co-op to perform the requirements of this position.

Nice To Haves

Baking experienced preferred.
Culinary education/experience preferred.

Responsibilities

Adhere to recipes and menus as assigned.
Research and develop new recipes (including batching and yield tests) to recommend to Kitchen Manager.
Train and coach staff on recipe execution and Kitchen department procedures.
Inform other cooks and deli staff about ingredients used and ensure proper labeling.
Stock hot bar and salad bar fully to give feeling of abundance.
Fill and replenish packaging and paper goods as needed by customers.
Safely and quickly replenish foods on display, maintaining adequate supplies of food until close of service.
Offer samples, suggestions for purchases and ways to prepare products.
Adhere to production system record-keeping procedures (production lists).
Attend department meetings.
Perform related tasks as assigned by Kitchen Manager.
Be responsible for safety in the workplace by creating a safe work environment, reporting safety concerns to a manager or member of the Safety Committee, and adhering to safety rules and regulations.
Follow department policies and procedures.
Pull old or low quality items, record and properly dispose of them following established procedures.
Maintain kitchen in sanitary and orderly condition, following health department regulations, wash dishes and utensils, and clean surfaces.
Follow safety, storage and labeling procedures.
Use equipment safely; advise Kitchen supervision of equipment repair and replacement needs.
Follow transfer record-keeping procedures for products from other departments.
Ensure freshness of food products by rotating and by keeping batches separate by date.
Ensure proper labeling of all hot bar ingredients in both front and back of house.
Treat customers fairly, consistently, and with respect.
Ensure efficient, friendly and informative service according to established customer service vision and standards.
Begin customer transaction with a friendly and professional greeting.
End customer transaction with a pleasant farewell.
Familiarity with co-op policies and procedures in order to answer customer questions.
Serve customers from hot bar and salad bar in friendly, courteous manner.
Address customer suggestions, comments, and complaints; refer issues when necessary and written complaints to Kitchen Manager.