Purpose

To perform all functions relating to producing high-quality prepared foods in a quick, friendly, and efficient manner. To maintain fresh, full and appealing food service venues and retail displays.

To provide exceptional customer service with a commitment to excellence and continuous improvement. To ensure that the department contributes to the financial best interest of the store while meeting health, safety, and quality standards and the Co-op's Ends.

Responsibilities

I. General

• Follow the Core Values as defined by EEFC's Core Value statement.
• Provide exemplary customer service to both customers and staff.
• Accurately communicate what the Co-op is and the process for becoming a member.
• Familiarity with store layout, products, and services.
• Familiarity and understanding of emergency procedures.
• Stay up to date with current storewide and departmental communications, policies, notices, and logs.
• Abide by Co-op policies as delineated in the Employee Handbook.
• Willingness and ability to learn to meet the changing needs and requirements of the job.

II. Departmental - Food Preparation and Production

• Ensure that food quality, quantity, freshness, and presentation meet all Caf standards.
• Understand and practice safe food handling practices including maintaining appropriate time and temperature controls, preventing cross-contamination, maintaining excellent personal hygiene, and ensuring thorough cleaning and sanitizing protocols.
• Efficiently prepare all assigned prepared food items on basis of need.
• Ensure that production is done using correct measuring devices and all recipes are accurately followed.
• Confirm that all cooked ingredients are prepared properly and take appropriate action if corrections need to be made.
• Help maintain and update prepared food recipes and production batch lists and report any discrepancies or inaccuracies.
• Pull expired or low-quality items and ensure the loss is accurately recorded.
• Ensure fresh and appealing displays by keeping prepared foods cases clean, well-stocked, and properly rotated.
• Ensure all major allergens in dishes are accurately identified on labels and signage and take immediate appropriate action if corrections need to be made.
• Accurately package, weigh, and price grab and go items in a neat and clean manner.
• Maintain accurate, uniform, up-to-date department labeling and signage.
• Check Special Orders board at the beginning of each shift and ensure that correct prep and production are completed to fulfill orders.
• Advise Caf Manager or Supervisors of any supply needs.
• Accurately and consistently fill out all checklists, logs, and records to ensure good processes are maintained.
• Work with supervisors and managers to update daily production lists, communicate food prep to other coworkers that may be assisting in production, and coordinate with coworkers to ensure all necessary food prep and production are completed for the shift.
• Follow and comply with all Weights and Measures procedures and protocol.
• Assist with maintaining accurate, up-to-date, costing out records for prepared foods as directed by Supervisors.
• Research and develop new recipes to recommend to Supervisors.
• Assist with other food production and preparation tasks as directed by Supervisors.

III. Departmental - Maintenance, Sanitation, and Safety

• Maintain work and sales area in a clean, organized, and safe manner throughout the entire shift.
• Follow storage and labeling procedures in kitchen at all times per EEFC and health department standards.
• Ensure accurate completion of daily cleaning tasks.
• Empty trash, recycling, and compost as needed throughout shift.
• Operate all equipment in a safe and appropriate manner. Advise Caf Manager or Supervisors of equipment repair and replacement needs.
• Safely use knives and other equipment following EEFC and caf policies.
• Assist with other maintenance tasks as directed by Supervisors.

IV. Departmental - Other

• Maintain excellent and clear communications with Caf and other department staff to assure smooth work flow and operations.
• Maintain confidentiality of all Caf recipes.
• Actively engage and assist customers in a prompt, friendly, courteous manner and refer them to other staff when necessary.

Requirements

Physical Requirements & Working Conditions

• Must be able to lift up to 50 lbs. on regular basis and 75 lbs. with assistance using safe lifting techniques
• Push and pull carts weighing up to 800 pounds.
• Hand and wrist mobility including repetitive grasping, fine manipulation, pushing, pulling, twisting.
• The ability to chop food for hours at a time.

Required Skills and Qualifications :

• Previous experience cooking in and ability to work in a fast paced kitchen. Experience focusing on hotel / banquet and / or catering a plus.
• Able to execute large batch production recipes.
• Excellent understanding of quality, scratch food production and fundamental cooking techniques.
• Ability to work with a sense of urgency to meet timelines and goals.
• Must have a friendly and outgoing personality, a positive attitude, and enjoy interacting with and serving the public.
• Ability to handle multiple demands and stay calm.
• Professional appearance and behavior.
• Ability to perform routine, repetitive tasks accurately and safely.
• Demonstrated ability to work independently as well as within a team.
• Excellent verbal and written communications skills.
• Organized and methodical in action.
• Ability to follow instructions and procedures.
• Accuracy and attention to detail.
• Effective time management skills.
• Ability to work with a sense of urgency to meet timelines and goals.
• Strong work ethic and integrity.
• The ability to be reliable for regular scheduled shift work.
• Interest in cooking natural, organic and vegetarian specialties, and familiarity with natural foods.
• Ability to learn basic knowledge of all products carried in the department.
• Ability to understand and communicate quality goals and ingredient information to customers.
• Willingness to taste various products in order to expand knowledge base.
• Ability to work in close quarters with other people.

Desired Skills and Qualifications :

• At least 2 years' experience in a deli, restaurant, or catering business.
• Excellent understanding of quality food production from scratch and fundamental cooking techniques.
• At least 2 years' experience with knife skills and proper cutting techniques.
• Ability to take initiative to improve knowledge base of recipes and skills and stay on top of industry trends.

Last updated : 2024-04-23