Production Cook (substitute position)

Hunger Mountain Co-op•Montpelier, VT

8d•Onsite

About The Position

The Co-op frequently hires substitute employees to cover absences and planned time off. Substitutes earn an hourly wage, accrue a paid time off benefit, and are eligible for the employee discount on Co-op purchases. In addition, substitutes have preferred access over outside applicants to jobs with regular hours at the Co-op. Substitutes may work a range of hours up to 40 hours weekly, depending on the Co-op's need and the substitute's availability. The most common substitute positions are cashier, grocery clerk, and prepared foods worker. Substitutes must work a minimum of 48 hours per quarter to maintain sub status. Purpose: To prepare, cook and package attractive, delicious and consistent dishes for the Deli and Cafe. Under direction of Kitchen Supervisor, work in coordination with Prep staff to ensure production needs are met and to help meet department goals for sales, margin, labor and customer service. Adhere to standards and guidelines of kitchen policies.

Requirements

Experience cooking for deli, restaurants or catering.
Organized, attention to detail.
Ability to recreate recipes in consistent manner.
Ability to lift up to 50 lbs.
Manual dexterity with kitchen equipment.
Knowledge of natural foods.
Ability to stand for long periods of time.
Ability to follow the safety policies and procedures of Hunger Mountain Co-op.
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 requirements of this position.

Nice To Haves

Baking experience preferred.
Culinary education/experienced preferred.

Responsibilities

Prepare, cook and package multiple dishes in a high-volume production environment while following and adhering to all recipes and menus as assigned
Package prepared food for retail sale with correct price, shelf life and labeling following established procedures
Adhere to menu and recipes as assigned by Kitchen Supervisor and Kitchen Manager
Inform other cooks and deli staff about ingredients used and ensure proper signage and price
Offer samples, suggestions for purchases and ways to prepare products
Perform related tasks as assigned by Kitchen Manager
Attend departmental meetings
Be responsible for safety in the workplace by creating a safe work environment, reporting safety concerns to a manager or member of the Safety Committee, and adhering to safety rules and regulations.
Follow department policies and procedures.
Pull old or low quality items, record and properly dispose of them following established procedures.
Maintain kitchen in sanitary and orderly condition, following health department regulations, wash dishes and utensils, and clean surfaces.
Follow safety, storage and labeling procedures.
Use equipment safely; advise Kitchen Manager of equipment repair and replacement needs.
Follow transfer record-keeping procedures for products from other departments.
Ensure freshness of deli items by rotating and by keeping batches separate by date.
Treat customers fairly, consistently, and with respect.
Ensure efficient, friendly and informative service according to established customer service vision and standards.
Begin customer transaction with a friendly and professional greeting.
End customer transaction with a pleasant farewell.
Familiarity with co-op policies and procedures in order to answer customer questions.
Address customer suggestions, comments, and complaints; refer issues as necessary and written complaints to Kitchen Manager.