Description

The Moscow Food Co-op seeks a Cook. Duties include preparing a variety of items including salads and entrees for the deli cases, hot bar, and salad bar; as well as performing associated tasks like prepping, cleaning, and stocking. Cooking experience and knowledge of alternate diets is preferred. Applicant must be a team player, able to follow instructions, be motivated and self-directed, with an ability to work in a fast paced environment. A positive work spirit, interest in learning, and love of food is desired. Must also have a positive, friendly attitude, be able to work with a wide variety of customers and employees and be punctual and reliable. Must be able to lift 50 lbs and obtain an Idaho Health Department food and safety certification.

This is a full-time (38-40 hrs) or part-time (12-19 hrs) week position. Days and shifts vary and include early mornings, weekends and holidays. Candidate must be available to work during the summer and all university breaks.

We encourage you to consider a job at the Moscow Food Co-op. We are a community-oriented workplace, offering a positive work environment, living wages, and great benefits. In a recent employee opinion survey, Moscow Food Co-op employees overwhelmingly rate the Co-op as a good place to work and say that they are proud to work for the Co-op.

All employees receive a 20% store discount, earn Paid Time Off (PTO, and participate in the Co-ops 401k plan.

Benefits for our full time employees include: Medical, Dental, Vision Insurance; Short-term Disability; Accidental and Hospital Insurance; Telemedicine and Telemed Mental Health.

Benefits for our part time employees that work more than 20 hours per week include: Dental Insurance; Short-term Disability; Accidental and Hospital Insurance; Telemedicine and Telemed Mental Health.

Job Description

A Cook at the Moscow Food Co-op is responsible for producing high quality and consistent food while providing excellent customer service and achieving goals for margin and sales. This position will be responsible for following a production schedule, completing food prep, and ensuring the deli servers have adequate supply of hot and cold food. Cooks are a member of the Kitchen Team and work closely with deli servers, and dishwashers. This position assists the Kitchen Manager in achievement of the Moscow Food Co-ops strategic goals..

Food Preparation

• Follow recipes to ensure consistency of frequently made items; Use local, seasonal and organic ingredients as a high priority.
• Have knowledge of vegetarian, vegan, and gluten-free diets.
• Complete production schedules by the end of your shift and double-check all production with supervisor before end of shift; Compiles a checklist for assigned shift.
• For each item update signage with a complete list of ingredients and indications of allergens.
• Ensure salad and grab & go cases are attractive and fronted.
• Practice safe heating and cooling practices of potentially hazardous foods by using heating and cooling thermometers and ice wands.
• Keep production records up to date and check completed tasks off throughout shift.
• Make production schedule at the beginning of shift and check with supervisor, leads, or KPIC cooks if you have any questions.
• Properly record any freed or sampled items in the waste log.
• Ask others if they need help and do assigned cleaning before leaving early.
• Stock supplies, as needed or inform kitchen buyer/stocker if additional supplies are needed.
• Make sure the kitchen is left clean at the end of shift, counters wiped down, floors swept, cutting boards/knives properly sanitized, and all product is put away.
• Maintain a clean station while working and leave station and kitchen clean at the end of shift.
• Work cooperatively with the dishwasher, ensuring their safety in regard to knives and anything hot, and being mindful of avoiding using excess dishes.
• Maintain freshness of all deli products; properly label and date all foods in the cooler.
• Clearly label, and communicate to server, all items that need to be either packaged, freed, or sampled.
• Organizes walk-in at the end of every shift. Downsizing products as needed to conserve space.
• Completes other duties as assign by the Kitchen Manager

Co-op Performance Standards

Customer Service

• Demonstrate excellent customer skills, both internally and externally; Follows the 10-4 service rule
• Make yourself available to customers; greet each customer promptly with a smile.
• Handle customer complaints and questions courteously.
• Coordinate with all supervisors and leads to address customer concerns, questions or thoughts. i.e., refunds, oops coupons, angry customers, broken machinery etc.
• Help customers place special orders.
• Accurately and completely record special orders and ensure the forms are delivered for processing.
• Offer tastes, samples, suggestions for purchase and ways to prepare food.

Communication

• Communicate directly and professionally, following the Moscow Food Co-op Coworker Conduct Commitment.
• Stay up to date on information in department log books.
• Answer and route phone calls according to Moscow Food Co-op procedures.
• Keep a working phone and personal email address for necessary communication from the Co-op.
• Report customer suggestions, comments, and complaints to the MOD or Department Manager.

Other Duties

• Work cooperatively with others in the department and throughout store
• Maintain excellent attendance and punctuality.
• Take breaks according to department and store policy.
• Requests time-off according to department and store policy, arranges subs for scheduled shifts and subs when needed.
• Follows the direction of the Manager on Duty (MOD).
• Carry out established opening and closing procedures.
• Complete Co-op-wide trainings as required.
• Attend all inventories, dept. meetings, and all-staff meetings.
• Participate in department and store-wide initiatives such as Open Book Management, P6, and others as they occur.
• Offer suggestions and information about products, including P6.
• Maintain accurate use of the time system, substitute for other staff as needed.
• Ensure a safe working environment for all staff and customers.
• Assist with training new staff when appropriate

Qualifications

Requirements

• Commitment to the mission and goals of the Moscow Food Co-op.
• High School diploma or equivalent with experience in a fast-paced, high volume restaurant or deli; or an acceptable combination of education and experience.
• Possesses a working knowledge of natural, organic, vegetarian and other specialty cuisines including various dietary restrictions.
• Possesses basic cooking and knife skills and knowledge of deli and kitchen operation and production.
• Highly motivated with a sense of urgency and the ability to work in a fast-paced environment at all times with all levels of employees.
• Must work well independently as well as in a team environment.
• Organized and able to handle multiple demands
• Basic math and computer skills.
• Ability to listen, and give and receive feedback without defensiveness.
• Willingness and ability to meet the changing requirements of the job.
• Demonstrate regular, predictable attendance; adapt to a flexible scheduled as needed.
• Must be 19 years old or older

Physical Requirements

• Remain in a stationary standing position and work in warm temperatures for long periods of time.
• Must be able to move about the store and surrounding co-op properties.
• Lift and/or move up to 50 pounds; Push/pull hand cart, racks up to 200 pounds.
• Frequent kneeling, stooping, squatting, bending, reaching (overhead/front/side/back).
• Ability to tolerate varying temperatures.
• Manual dexterity with kitchen equipment including, oven, mixer, stove, knife, etc
• Ability to stand for long periods and to work in close quarters with other people.

The job duties, responsibilities, skills, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or the work environment change.