Hot Bar Chef (substitute position)

Description

Hot Bar Chef (substitute)

Varied Hours

 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.  

Status: Reports to Kitchen Manager

Pay Level 4

Purpose: Responsible for a timely and abundant production and presentation of attractive, delicious & consistent dishes on the natural foods hot bar and salad bar. Create fully tested and reproducible recipes in coordination with Kitchen Manager. Work in coordination with kitchen 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.

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:

• Adhere to recipes and menus as assigned.

• Research and develop new recipes (including batching and yield tests) to recommend to Kitchen Manager.

• Train and coach staff on recipe execution and Kitchen department procedures.

• Inform other cooks and deli staff about ingredients used and ensure proper labeling.

• Stock hot bar and salad bar fully to give feeling of abundance.

• Fill and replenish packaging and paper goods as needed by customers.

• Safely and quickly replenish foods on display, maintaining adequate supplies of food until close of service.

• Offer samples, suggestions for purchases and ways to prepare products.

• Adhere to production system record-keeping procedures (production lists).

• Attend department meetings.

• Perform related tasks as assigned by Kitchen Manager.

• 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 supervision of equipment repair and replacement needs.

• Follow transfer record-keeping procedures for products from other departments.

• Ensure freshness of food products by rotating and by keeping batches separate by date.

• Ensure proper labeling of all hot bar ingredients in both front and back of house.

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.

• Serve customers from hot bar and salad bar in friendly, courteous manner.

• Address customer suggestions, comments, and complaints; refer issues when 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 experienced preferred.

• Ability to stand for long periods of time.

• Culinary education/experience 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.