Retail Kitchen Cook II

Bozeman Community Food Co-op•Bozeman, MT

5d•$23 - $0•Onsite

About The Position

The Retail Kitchen Cook II prepares attractive, high-quality, healthy deli offerings through Production Kitchen cook, Retail Kitchen cook, and/or Soup shifts. The role prepares entrees, soups, and other dishes in appropriate quantities and in a timely manner, using available ingredients and following or creating recipes. Cooks prepare, taste, and season dishes before distributing them to retail kitchens, and accurately weigh, label, and record product information. The position monitors and records temperatures, prepares soups using established recipes or short-dated products before expiration, and follows proper storage, rotation, and labeling procedures. It also maintains sanitary, orderly work areas that meet Health Department standards and reports equipment repair or replacement needs to the Prepared Foods Team Manager. This is a part-time position in Bozeman, Montana, with shifts Sunday through Tuesday, 7 a.m. to 3 p.m. The listed pay is $23.00 per hour.

Requirements

At least one year of commercial food service experience.
Knowledge of proper food handling procedures.
Ability to work a flexible schedule to meet business needs, including early morning, daytime, evening, holiday, and weekend shifts.
Ability to follow recipes and produce food in large quantities.
Ability to lift up to 30 pounds throughout the shift and occasionally lift 50 pounds.
Ability to stand for long periods and bend and twist repeatedly.
Ability to lift product overhead and/or climb ladders with product.

Responsibilities

Prepare attractive, high-quality entrees, soups, and other dishes in appropriate amounts and in a timely manner, using available ingredients and following or creating recipes.
Prep, cook, taste, and season every dish before distributing it to retail kitchens.
Accurately weigh, label, and record product information.
Monitor and record temperatures at regular intervals.
Create soups using set recipes or short-dated products before they expire.
Use proper storage, product rotation, and labeling procedures.
Document out-of-stock and waste items according to department procedures.
Maintain working knowledge of products sold by the Deli.
Maintain work areas in a sanitary, orderly condition that meets Health Department standards.
Promptly advise the Prepared Foods Team Manager of equipment repair or replacement needs.
Complete other duties as assigned.