Prepared Food Cook FT

Job Summary

The Prepared Food Cook will prepare and cook quality deli/bakery food items as directed by the Department Manager. Is responsible for increasing customer confidence and loyalty by providing courteous and prompt service, consistent operating conditions and a friendly atmosphere.

Responsibilities

% Of Time

SERVICE

• Provide continuous attention to customer needs; greet, assist and thank customers in a prompt, courteous and friendly manner.
• Arrange, prepare, portion and cook food according to company specifications.
• Offer product suggestions when appropriate.
  
  

40%

COMPLIANCE/SAFETY

• Sanitize work station and equipment including chicken fryers, rotisserie, hot case, stove, and utensils
• Stock and rotate department products to ensure freshness and date control; restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost
• Operate department equipment and tools including scale, printer cash register.
• Understand and follow required daily varieties, case color merchandising, “ready by” times, and shelf life guidelines.
• Keep work area clean, orderly and free from safety hazards; report faulty equipment and hazards to management.
• Monitor food temperatures.
• Change out pans, utilize hot bar production guide, prepare product for self service display, break down hot case and monitor portion control.
• Record hot food tracking chart statistics
• Notify management of associate theft, customer shoplifting, unauthorized mark-downs, property defacement or any action that is illegal and/or against company.
  
  

20%

Disclaimer

Performs other job-related duties as assigned.

Qualifications

Required Education

Course of Study

Preferred Education

Course of Study

High School / GED

Relevant Experience

Supervisory Experience

Language Requirements

Language(s) Required

Language(s) Preferred

English

English & Spanish

Knowledge, Skills & Abilities Required

• Stock and rotate department products to ensure freshness and date control; restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost
• Operate department equipment and tools including scale, printer cash register.
• Understand and follow required daily varieties, case color merchandising, “ready by” times, and shelf life guidelines.
• Keep work area clean, orderly and free from safety hazards; report faulty equipment and hazards to management.
• Monitor food temperatures.
• Change out pans, utilize hot bar production guide, prepare product for self service display, break down hot case and monitor portion control.
• Record hot food tracking chart statistics
• Notify management of associate theft, customer shoplifting, unauthorized mark-downs, property defacement or any action that is illegal and/or against company
  
  

Environmental Factors

Department

Environmental Factors

Chicken fryer, stove, rotisserie, ordering equipment, slicer, case cutter, kitchen utensils, electronic scales, shrink film wrapper, roller racks, unicarts, double deckers, skids, baler, pricing gun, compactor, cooler, freezer and cleaning supplies and equipment.

Travel Requirements

Travel Percent Overnight

Occasional No

Shift

Varied