Hot Bar Chef (part-time; benefits eligible)

Hunger Mountain Co-op•Montpelier, VT

6d•Onsite

About The Position

The Hot Bar Chef is responsible for timely, abundant production and attractive, delicious, consistent presentation of dishes for the natural foods hot bar and salad bar. The role develops fully tested, reproducible recipes in coordination with the Kitchen Manager and works with kitchen staff to meet production needs and department goals for sales, margin, labor, and customer service. The chef follows kitchen policies and standards. This part-time position is scheduled Friday through Sunday, 6:00 a.m. to 2:00 p.m., for 24 hours per week, and reports to the Kitchen Manager. The role also involves maintaining a sanitary, orderly, and safe kitchen; keeping food fresh, stocked, and properly labeled; following production and transfer record-keeping procedures; and providing friendly, informative service to customers. Responsibilities listed are representative and not exhaustive. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Requirements

Experience cooking for a deli, restaurant, or catering operation.
Organized and attentive to detail.
Ability to reproduce recipes consistently.
Ability to lift up to 50 pounds.
Manual dexterity with kitchen equipment.
Knowledge of natural foods.
Ability to stand for long periods.
Ability to follow Hunger Mountain Co-op safety policies and procedures.
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 position's requirements.

Nice To Haves

Baking experience preferred.
Culinary education or experience preferred.

Responsibilities

Follow assigned recipes and menus.
Research and develop recipes, including batching and yield tests, and recommend them to the Kitchen Manager.
Train and coach staff on recipe execution and kitchen department procedures.
Inform cooks and deli staff about ingredients and ensure proper labeling.
Keep the hot bar and salad bar fully stocked and present an abundant selection.
Replenish packaging and paper goods as needed.
Quickly and safely replenish displayed foods and maintain adequate supplies through the close of service.
Offer samples and suggest purchases and ways to prepare products.
Follow production-system record-keeping procedures, including production lists.
Attend department meetings and perform related tasks assigned by the Kitchen Manager.
Promote workplace safety, report concerns, and follow safety rules and regulations.
Follow department policies and procedures.
Pull, record, and properly dispose of old or low-quality items according to established procedures.
Keep the kitchen sanitary and orderly, follow health department regulations, wash dishes and utensils, and clean surfaces.
Follow food safety, storage, and labeling procedures; use equipment safely and report repair or replacement needs to Kitchen supervision.
Follow transfer record-keeping procedures for products from other departments.
Maintain food freshness by rotating products and keeping batches separate by date.
Ensure hot bar ingredients are properly labeled in the front and back of house.
Treat customers fairly and respectfully, and provide efficient, friendly, informative service according to established standards.
Greet customers professionally and end transactions with a pleasant farewell.
Know co-op policies and procedures to answer customer questions.
Serve customers from the hot bar and salad bar in a friendly, courteous manner.
Address customer suggestions, comments, and complaints; refer issues when necessary and written complaints to the Kitchen Manager.