Production Cook (substitute position)

Hunger-Mountain-Co-O; Montpelier (VT); On-site; USD 19,000 - 28,000; Part time

Job summary

Hunger Mountain Co-op in Montpelier, VT is seeking a Production Cook substitute to prepare, cook and package dishes for the Deli and Cafe. Under the Kitchen Supervisor, you will coordinate with Prep staff to meet production goals while following recipes and Co-op policies.

This role offers flexible shifts (up to 40 hours weekly), opportunities to earn paid time off, and eligibility for the employee discount.

Qualifications

• 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.
• Baking experience preferred.
• Ability to stand for long periods of time.
• Culinary education/experienced preferred.
• 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.

Responsibilities

• Prepare, cook and package multiple dishes in a high-volume production environment while following 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.

Skills

Organized

Attention to detail

Stand for long periods

Manual dexterity

Lift 50 lbs

Natural foods

Baking experience

Safety policies

Teamwork

Customer service

Education

Culinary education/experience preferred

Job description

Description

Production Cook

Substitute Position - varied hours

Preferred Availability: Flexible shifts i.e. 6:00a-2:00p, 7:00a-3:00p, 10:00a-6:00p, 1:00p-9:00p

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.

Status: Reports to Food Services Manager

Pay Level 3

The responsibilities as listed in this job description are representative only and not exhaustive of the tasks an employee may be required to perform. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

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.

Department Maintenance:

• 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.

Customer Service:

• 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.

Requirements

The requirements listed below are representative of the knowledge, skill, and/or ability required.

Qualifications:

• 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.
• Baking experience preferred.
• Ability to stand for long periods of time.
• Culinary education/experienced preferred.
• 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.