Prep Cook

SACRAMENTO NATURAL FOODS CO-OP•Sacramento, CA

18d

About The Position

POSITION SUMMARY The Prep Cook is responsible for providing consistently phenomenal customer service, promptly cleaning and stocking dishes and kitchenware, creating delicious packaged and hot/salad bar food for customers, and maintaining attractive displays of products. This position upholds Co-op standards, including genuine customer service, department conditions, safety, productivity, and other workplace conditions in a manner that upholds the values of Sacramento Natural Foods Co-op and the co-operative identity. DEPARTMENT Food Service/Kitchen (BOH) FLSA STATUS Non-exempt REPORTS TO Kitchen Manager UNION STATUS Teamsters Local 150

Requirements

Customer Service experience.
Read and comprehend simple instructions, short correspondence, and memos.
Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds.
Effectively present information in one-to-one and small group situations to employees and customers.
Add and subtract two-digit numbers and multiply and divide with 10’s and 100’s mentally.
Perform these calculations using units of U.S. currency and weight measurement, volume, and distance.
Read and follow the standard recipe.
Measure, mix, and prepare raw ingredients according to company specifications and recipes.
Apply common sense understanding to carry out detailed written or oral instructions.
Deal with problems involving a few concrete variables in standardized situations.
Prioritize work tasks, multitask, and maintain focus.
Use Email, website, and time clock software proficiently.
High school diploma, GED, or equivalent certificate.

Nice To Haves

Interest in learning or experience working within natural foods retailers and/or cooperatives.
Previous experience in high-volume food production.

Responsibilities

Upholds all Co-op policies, procedures, and expectations.
Exceed our customers’ expectations for service and provide a welcoming environment for all people and diverse backgrounds in accordance with the Co-op’s customer service standards.
Model, provide, and ensure customers receive prompt, friendly, and courteous services in a professional manner that markets our cooperative advantage.
Maintain a calm and friendly demeanor with all customers and in all situations.
Produce food products that meet our quality and quantity standards.
Follow department procedures for labeling, dating, and packaging products for display and buffet cases.
Serve case items following department procedures for pricing, packaging, and weighing.
Maintain a working knowledge of ingredients and preparation of buffet and case products for customer service.
Prioritize time to ensure that food prep, stocking, cleaning, and customer service are all handled efficiently.
Follow department procedures for processing known loss, invoices, special orders, and transfers.
Maintain a working knowledge of the Food Service and Kitchen back stock areas and the procedures for receiving supplies and products.
Anticipate (on average) dishwashing 25% of the time and food prep for the remaining 75%, and to meet department needs.
Maintain a working knowledge of products and supply back stock, informing the management team of shortages.
Maintain all documentation (logs, checklists, etc.) for each station.
Use equipment safely and properly in accordance with training for that specific equipment, and only use equipment you have been trained to use safely.
Maintain and update California Food Handler’s Certification as requested by management.
Adhere to scheduled shifts and be ready for work when the shift begins.
Wear proper clothing in accordance with the Sacramento Natural Foods Co-op and department dress code during shift, including chef coat, hat, non-slip shoes, and nametag.
Maintain accurate and attractive signage within the department.
Keep the department orderly and clean.
Assist in inventory counts, storewide cleaning, and other projects as needed.
Attend meetings and events as requested.
Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until the equipment has been improved.
Demonstrate support for the cooperative values and principles daily.
Perform other duties and work in other departments as assigned.
Know and uphold the Employee Handbook consistently.