Food Service (Prep Cook) Overnight Production

SUMMARY 

Responsible for evening/overnight food production in the Service Deli, Produce and Meat Departments.  Accountable for daily and weekly production tasks as outlined by the Food Service Manager and Director of Food Service. Maintains a high level of organization and adaptability to accomplish a wide variety of tasks. Cooking experience required.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Create an outstanding customer experience through exceptional customer service.  Give every customer immediate and undivided attention.
• Follow through on all customer questions and requests

• Sample department products to customers
• Support the Department Manager and Associates with all kitchen functions
• Prepare Kitchen products according to recipes and being comfortable to produce your very own tasty dish
• Food Service Cooks work with the Department Manager to create new food items for the hot case and deli and provide support for Cellar/Breezeway events.
• Ensure that food quality, freshness and presentation meet all company standards
• Follow established food safety procedures, and practice safe use of all tools and equipment required by position. 
• Keep department supplies filled and maintained
• Keep all cases and shelves clean, well-stocked, and properly rotated
• Maintain accurate retail pricing and signage
• Be aware of new products and their placement
• Maintain safe, clean and well-organized working and shopping environment
• Document product transfers, waste and spoilage using appropriate forms
• Properly package and wrap products for retail sale
• Know product preparation and nutritional aspects
• Maintain back stock areas and coolers
• Understand why our products are different than conventional stores, and be able to explain to customers
• Regular and reliable attendance.

SUPERVISORY RESPONSIBILITIES

None

QUALIFICATIONS  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Furthermore, the individual must be able to multi-task and work at different paces, meet deadlines, and have reliable attendance. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent customer service skills and a positive attitude
• Must be passionate about food and people
• Must have current Oregon Food Handlers card
• Ability to manage multiple assignments at once

• Ability to learn basic knowledge of all products carried in department
• Ability to follow instructions and procedures

• Ability to operate equipment in the department in a safe and effective manner

• Effective time management skills, strong work ethic and integrity
• Able to answer customer questions in a clear and service-oriented manner
• Able to work a flexible schedule based on the needs of the department.  Which include working days, evenings, weekends and holidays.  

EDUCATION AND EXPERIENCE 

Ideal candidate will have at least 2 years of restaurant cooking and 2 years of customer service experience.  

LANGUAGE SKILLS 

Ability to read, analyze, and interpret general business documents (instructions and vendor information). Ability to effectively communicate with co-workers, managers and customers

MATHEMATICAL SKILLS 

Strong basic math skills including the ability to add, multiply, divide, subtract and calculate percentages

REASONING ABILITY 

Ability to define problems, collect data, establish facts and draw valid conclusions.  Ability to solve practical problems.

PHYSICAL DEMANDS  

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.

• Stand for long periods of time
• Bend, lift, push and pull carts with heavy loads
• Proper use of a box cutter, knives, and other department devices
• Frequently lift and/or move up to 40 pounds
• Frequent bending, stooping, and climbing
• Frequent use of stairs
• Repetitive stretching and lifting required

WORK ENVIRONMENT  

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Exposure to temperature variations and wet conditions
• May walk and work on uneven and slick surfaces
• Requires reaching above and below shoulder height
• May need to use a ladder or stool to reach product or supplies
• Exposure to continuous background noise