What are the responsibilities and job description for the Production Cook position at Franklin Rural Electric Cooperative?
GREENFIELD Production Cook To prepare food both hot and cold for service
of the deli case, grab and go, and hot bar in order to achieve
department goals for sales, reducing, waste, and customer satisfaction.
ESSENTIAL JOB FUNCTIONS: PRODUCTION: Maintain full understanding of
weekly food production schedules and systems for food, products, and
preparations. Maximize sales and reduce waste through duties assigned by
the Kitchen Manager or Kitchen Supervisor. Prepare a variety of quality
hot and cold recipes, for sale in our retail department; including deli
case items, grab and go items, and hot bar items. Recommend new recipes
to explain d our recipe base. Carry out assigned purchasing
responsibilities according to ordering schedule per Kitchen Manager, as
needed. Follow record keeping procedures and recipes to meet goals of
product consistency and Margin. Follow receiving guidelines for all
incoming orders and take responsibility for proper storage label dates
as needed. Report any problems in writing to Kitchen Manager i.e.
equipment failure, safety issues, and/or sanitation problems. Be fully
ready to assume hot bar operations and other duties or project as
assigned by Kitchen Manager. Maintain posted delivery schedules and
receiving procedures; receive produce and purveyor orders with attention
to refrigeration needs. FIFO and rotating product. Maintain full
compliance with health department regulations including proper cooling,
handling and storage procedures. Maintain weekly food production
schedules and systems for product waste. Participate in training of new
staff. Research and recommend new products. Prepare and produce optimal
quality of assigned range of product (deli case, grab and go, catering,
hot bar, etc.) Follow established record-keeping procedures and recipes
to meet goals of costing, product consistency, margin and labor data
collection, and accurate, up-to-date records of production Maintain
storage, display, and prep areas in clean, orderly condition and in good
working order; report problems areas. Follow established storage and
labeling procedures. Other tasks as assigned by Kitchen Manager.
ESSENTIAL REQUIREMENTS FOR ALL JOBS: The physical demands described here
are representative of those that must be met by an employee to
Successfully Perform The Essential Functions Of This Job. Reasonable
accommodations may be made to enable individuals with disabilities to
Perform The Essential Functions. Daily Physical Demands Include The
ability to sit or stand, use hands to finger, handle or feel, reach with
hands and arm, walk, climb, or balance and stoop, ability to lift and
move, talk or hear, and lift at least fifty pounds. Vision ability
Requirements Include Abilities For Close Vision, Distance Vision,
peripheral vision and depth perception. QUALIFICATIONS: At least 3 years
experience as a cook in the food service industry with both hot and cold
food preparations. Able to read and following standard recipes.
Familiarity with organic and natural whole foods and dietary issues.
Strong knowledge of proper food handling procedures both hot and cold
food products. Ability to work independently and manage time for
productivity. ServSafe Certification preferred. Manual dexterity with
hazardous equipment, ability to handle multiple work assignments. Strong
communication skills and ability to work as a part of a team. For more
of the deli case, grab and go, and hot bar in order to achieve
department goals for sales, reducing, waste, and customer satisfaction.
ESSENTIAL JOB FUNCTIONS: PRODUCTION: Maintain full understanding of
weekly food production schedules and systems for food, products, and
preparations. Maximize sales and reduce waste through duties assigned by
the Kitchen Manager or Kitchen Supervisor. Prepare a variety of quality
hot and cold recipes, for sale in our retail department; including deli
case items, grab and go items, and hot bar items. Recommend new recipes
to explain d our recipe base. Carry out assigned purchasing
responsibilities according to ordering schedule per Kitchen Manager, as
needed. Follow record keeping procedures and recipes to meet goals of
product consistency and Margin. Follow receiving guidelines for all
incoming orders and take responsibility for proper storage label dates
as needed. Report any problems in writing to Kitchen Manager i.e.
equipment failure, safety issues, and/or sanitation problems. Be fully
ready to assume hot bar operations and other duties or project as
assigned by Kitchen Manager. Maintain posted delivery schedules and
receiving procedures; receive produce and purveyor orders with attention
to refrigeration needs. FIFO and rotating product. Maintain full
compliance with health department regulations including proper cooling,
handling and storage procedures. Maintain weekly food production
schedules and systems for product waste. Participate in training of new
staff. Research and recommend new products. Prepare and produce optimal
quality of assigned range of product (deli case, grab and go, catering,
hot bar, etc.) Follow established record-keeping procedures and recipes
to meet goals of costing, product consistency, margin and labor data
collection, and accurate, up-to-date records of production Maintain
storage, display, and prep areas in clean, orderly condition and in good
working order; report problems areas. Follow established storage and
labeling procedures. Other tasks as assigned by Kitchen Manager.
ESSENTIAL REQUIREMENTS FOR ALL JOBS: The physical demands described here
are representative of those that must be met by an employee to
Successfully Perform The Essential Functions Of This Job. Reasonable
accommodations may be made to enable individuals with disabilities to
Perform The Essential Functions. Daily Physical Demands Include The
ability to sit or stand, use hands to finger, handle or feel, reach with
hands and arm, walk, climb, or balance and stoop, ability to lift and
move, talk or hear, and lift at least fifty pounds. Vision ability
Requirements Include Abilities For Close Vision, Distance Vision,
peripheral vision and depth perception. QUALIFICATIONS: At least 3 years
experience as a cook in the food service industry with both hot and cold
food preparations. Able to read and following standard recipes.
Familiarity with organic and natural whole foods and dietary issues.
Strong knowledge of proper food handling procedures both hot and cold
food products. Ability to work independently and manage time for
productivity. ServSafe Certification preferred. Manual dexterity with
hazardous equipment, ability to handle multiple work assignments. Strong
communication skills and ability to work as a part of a team. For more
