Production Cook (substitute position)

Hunger Mountain Co-op • Montpelier, VT

10d • Onsite

About The Position

The Production Cook prepares, cooks, and packages attractive, delicious, and consistent dishes for the Deli and Cafe. Under the direction of the Kitchen Supervisor, the cook coordinates with Prep staff to meet production needs and help achieve department goals for sales, margin, labor, and customer service while following kitchen policies and standards.

This is a substitute position. Substitutes cover absences and planned time off, may work varying hours up to 40 per week depending on Co-op needs and their availability, and must work at least 48 hours per quarter to maintain substitute status. Preferred availability is varied and flexible/as needed, with listed shifts of 6 a.m.–2 p.m., 7 a.m.–3 p.m., 10 a.m.–6 p.m., and 1 p.m.–9 p.m. Substitutes earn an hourly wage, accrue paid time off, receive an employee discount on Co-op purchases, and have preferred access over outside applicants to jobs with regular hours. The position reports to the Food Services Manager.

Requirements

• Experience cooking for a deli, restaurant, or catering operation.
• Organizational skills and attention to detail.
• Ability to recreate 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.
• Culinary education or experience.

Responsibilities

• Prepare, cook, and package multiple dishes in a high-volume production environment, following assigned recipes and menus.
• Package prepared food for retail sale with correct pricing, shelf life, and labeling, following established procedures.
• Follow menus and recipes assigned by the Kitchen Supervisor and Kitchen Manager.
• Inform other cooks and deli staff about ingredients used and ensure proper signage and pricing.
• Offer samples and provide suggestions for purchases and ways to prepare products.
• Perform related tasks as assigned by the Kitchen Manager.
• Attend departmental meetings.
• Promote workplace safety, report safety concerns to a manager or Safety Committee member, and follow safety rules and regulations.
• Follow department policies and procedures.
• Remove old or low-quality items, record them, and dispose of them properly under established procedures.
• Maintain the kitchen in a sanitary and orderly condition, follow health department regulations, wash dishes and utensils, and clean surfaces.
• Follow safety, storage, and labeling procedures.
• Use equipment safely and advise the Kitchen Manager of equipment repair or replacement needs.
• Follow product transfer record-keeping procedures for items from other departments.
• Maintain deli item freshness by rotating products and keeping batches separated by date.
• Treat customers fairly, consistently, and respectfully.
• Provide efficient, friendly, and informative service according to established customer service standards.
• Begin customer transactions with a friendly, professional greeting and end them with a pleasant farewell.
• Know Co-op policies and procedures to answer customer questions.
• Address customer suggestions, comments, and complaints; refer issues as necessary and written complaints to the Kitchen Manager.

Benefits

• Hourly wage.
• Accrued paid time off.
• Employee discount on Co-op purchases.
• Preferred access over outside applicants to jobs with regular hours at the Co-op.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed