Senior Cook- Fremont

Grand Central Bakery•Portland, OR

5d•Onsite

About The Position

The Senior Cook is responsible for the organization and functional management of the daily kitchen operations. The Senior Cook monitors food quality at all stations and provides coaching as needed. The Senior Cook is responsible for the preparation of all hot food. This position manages the daily ordering and inventory control for the walk-in coolers and warehouse. The Senior Cook communicates with cafes and processes café requisitions. This position requires an attention to detail, a desire to continually improve upon one’s skills as a cook, and an ability to work cooperatively in a production level team environment. This position is the second of three Cook levels.

Requirements

Must be at least 18 years old
Ability to read, write, and speak English required
Maintains a valid Food Handler's Card at all times and follows health department guidelines at all times.
Must demonstrate regular attendance by coming to work on scheduled working days and being on time.
Basic math skills required
Professional experience as a prep cook required

Nice To Haves

English/Spanish bilingual preferred
HS diploma/GED preferred

Responsibilities

Maintains a clean and organized workstation
The Senior Cook must be competent in all of the following areas: Dishwasher, Lettuce Washer, Slicing, Packing, Cold Prep, Hot Prep, Oven work, Smoker
Works with the Cuisine Manager and the Lead Cook to set and maintain standards to produce high quality delicious food.
Leads kitchen production day
Trains staff on the 8 Level II stations
Sets timing expectations, and holds others accountable
Leads daily Quality Control meetings
Manages daily ingredient inventory and assists with the end of month count
Assists with placing non-farm vendor orders, checks in and signs all orders/invoices; is able to place farm orders as needed
Prepares test recipes
Organizes dry and walk-in storage
Uses Cheftec to print recipes and process all requisitions
Checks email daily and responds to any feedback or requests
Assesses and assigns cleaning tasks
Understands and is able to communicate with the crew daily, seasonal and special information including but not limited to: Product and recipe information, Systems/techniques, Portions, pack sizes, Sourcing standards, Daily labor goals
Uses preparedness skills to support an organized workspace, i.e. sets station up for next shift
Is able to print recipes as needed from food cost/inventory software
Understands the financial goals of the department and the impact of lost product.
Is skilled in current technology systems including R365, FMX and MS Office
Follows all food safety requirements including GMP, HAACP, and food defense at all times.
Knows and acts in accordance with the mission, vision, and values of Grand Central Bakery in all parts of their job.
Works collaboratively with a team. Models and encourages respectful and professional channels of communication between teammates.
Delivers excellent customer service - follows the 3 steps to great service at all times and supports teammates in the same.
Maintains competencies and demonstrate continuous application of these skills throughout the period of employment.
Is committed to creating an anti-racist organization by actively opposing racism and promoting racial tolerance. Supports a culturally inclusive environment through the language and conduct of mutual respect and critical self-reflection. Understands company Diversity, Equity, and Inclusion (DEI) concepts and is able to explain them to teammates.
Has a positive impact on teammates by setting behavior, work ethic, and work quality.
Knows and demonstrates efficient, correct, and safe work and procedures.
Contributes to the training of team members.
Coaches team members on the floor.
Follows all safety requirements, safety training, and instructions.
Notifies manager if they ever become aware of a potential hazard in the workplace.
Able to enter maintenance and safety tickets into FMX
Promptly reports all injuries, big or small, that are sustained while at work.