Production Cook

Skagit Valley Food Co-Op•Mount Vernon, WA

7d•$20 - $26

About The Position

The Production Cook is responsible for producing consistent, high-quality food and services at the best possible price; emphasizing non-harmful products that have a low impact on the environment and supports local suppliers and producers while meeting or exceeding all standards of food safety and minimizing waste.

Requirements

Previous prepared foods experience preferred
Proven ability to provide excellent, professional customer service by projecting a friendly, outgoing presence and maintaining a respectful demeanor at all times
Ability to handle multiple demands, remain calm, think quickly, prioritize effectively, and problem solve within established guidelines
Ability to work well with others in a cooperative environment where teamwork, compassion and constant communication are essential
Ability to handle transactions accurately and responsibly
Must demonstrate basic math skills
Ability to meet expectations of regular, predictable attendance
Ability to work a flexible schedule including mornings, evenings, and weekends
Ability to maintain current food handler card
Must be at least 18 years of age
High school diploma or equivalent
Prolonged standing and walking
Frequent reaching, bending, twisting, and rotating
Continuous fine motors skills work and gripping with hands
Ability to lift 30 lbs. often, up to 50 lbs. occasionally
Ability to carry hot dishes from BOH to FOH
Repetitive tasks such as stirring, chopping, cutting
Exposure to FDA approved cleaning chemicals.
Exposure to hot and cold temperatures

Nice To Haves

Previous prepared foods experience preferred

Responsibilities

Follows recipes to prepare and assemble ingredients to create soups, salads, and entrees with consistency, quality and appropriate quantity, maintaining integrity of tried-and-true recipes
Understands special dietary needs and which dishes to recommend for which need
Creates or follows daily list of must-have products for the Deli case
Preps ingredients including but not limited to chopping, thawing, deboning, and brining
Ensures compliance with all health and safety standards
Utilizes pulled products from other departments, such as produce, meat, cheese, seafood and grocery in accordance with food safety procedures
Ensures that food is readily available for the front of the house
Follows appropriate time table for warming prepared entrees and soups
Actively participates in all food rotation programs
Ensures proper signage is available for items
Utilizes existing modes of communication, including the log book
Utilizes all closing and opening checklists
Keeps shelves of stored food clean and organized to reduce waste
Keeps work station clean and sanitary, including stovetops, ovens, countertops, storage shelves, and walk-in shelves
Adheres to pull dates and pull schedules
Participates in invoicing as requested
Receives product as needed
Informs Kitchen Manager of equipment needs
Assists in training back of the house workers
Maintains excellent communication with FOH, including immediate response to FOH questions
Readily acknowledges queries from customers by providing FOH with needed information
Facilitates communication between kitchen shifts
Communicates concerns and ideas to manager
Other tasks as assigned