Production Cook

Outpost Natural Foods•Milwaukee, WI

5d•Onsite

About The Position

Large batch production of scratch-made salads, sandwiches, soups, entrees, and pizzas. All natural and organic ingredients. This role is part of the Central Kitchen department and is a PT/FT, Union, Hourly position reporting to the Production Manager. The primary goal is to ensure the highest level of service possible to Outpost’s internal and external customers by producing the highest quality of healthy, tasteful, and natural products while adhering to sanitation and production standards.

Requirements

Outstanding customer service skills
Minimum of 2 years food service production experience including making sauces and cooking meat
High level knife skills
Demonstrated ability to adhere to sanitation and production guidelines
Proficiency in math
Attention to detail and good organizational skills
Ability to handle multiple demands and work under time pressures
Ability to follow through on systems, procedures, and policies
Willingness to be open, to learn, and take on new responsibilities
Demonstrate objectivity, neutrality and calmness under pressure
Regular, predictable attendance
Effective communication skills
Ability to read and comprehend instructions
Demonstrate accuracy and thoroughness
Ability to work efficiently in a fast-paced environment
Ability to be flexible and to adapt to changing conditions quickly

Responsibilities

Treat people fairly, consistently, and with respect.
Ensure efficient, informative, and friendly service according to established customer service vision and standards.
Perform advanced culinary procedures and extensive cooking on a hot line.
Complete tasks as assigned on the daily production schedule.
Practice established safety and sanitation procedures for food handling and preparation.
Follow all recipes accurately and in accordance with established production guidelines.
Complete all assigned production tasks in a timely manner.
Keep workspace neat and sanitary.
Follow proper procedures in cleaning commissary at end of shift.
Follow established storage and labeling procedures.
Follow safety guidelines in regards to lifting, knife handling, equipment operation, etc.
Handle customer questions and complaints.
Attend department meetings as scheduled.
Perform all duties included in commissary clerk, production/prep, and garde-manger job descriptions.
Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
Keep store orderly and clean.
Maintain a positive attitude.
Perform all other duties as assigned by department manager or supervisory staff.