Large batch production of scratch-made salads, sandwiches, soups, entrees, and pizzas. All natural and organic ingredients.

TITLE: Hotline DEPARTMENT: Central Kitchen

STATUS: PT/FT, Union, Hourly REPORTS TO: Production Manager

JOB SUMMARY: To ensure the highest level of service possible to Outpost’s internal and external customers. To produce the highest quality of healthy, tasteful, and natural products while adhering to sanitation and production standards.

WORK ENVIRONMENT: Fast paced production kitchen. Regular work near moving mechanical parts (i.e. mixers, oven, etc.) and in cold/hot working conditions (i.e. cooler or near stove). Ability to work in moderate and loud noise environments including, but not limited to: paging, human voices, and machinery.

ESSENTIAL DUTIES AND RESPONSIBILITES:

1. Customer Service

Treat people fairly, consistently, and with respect.
Ensure efficient, informative, and friendly service according to established customer service vision and standards.

2. Commissary Department Responsibilities

Perform advanced culinary procedures and extensive cooking on a hot line.
Complete tasks as assigned on the daily production schedule.
Practice established safety and sanitation procedures for food handling and preparation.
Follow all recipes accurately and in accordance with established production guidelines.
Complete all assigned production tasks in a timely manner.
Keep workspace neat and sanitary. Follow proper procedures in cleaning commissary at end of shift.
Follow established storage and labeling procedures.
Follow safety guidelines in regards to lifting, knife handling, equipment operation, etc.
Handle customer questions and complaints.
Attend department meetings as scheduled.
Perform all duties included in commissary clerk, production/prep, and garde-manger job descriptions.

3. All Staff Duties

Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
Keep store orderly and clean.
Maintain a positive attitude.
Perform all other duties as assigned by department manager or supervisory staff.

KNOWLEDGE, SKILLS, ABILITIES:

Outstanding customer service skills
Minimum of 2 years food service production experience including making sauces and cooking meat
High level knife skills
Demonstrated ability to adhere to sanitation and production guidelines
Proficiency in math
Attention to detail and good organizational skills
Ability to handle multiple demands and work under time pressures
Ability to follow through on systems, procedures, and policies
Willingness to be open, to learn, and take on new responsibilities

Demonstrate objectivity, neutrality and calmness under pressure

Regular, predictable attendance

Effective communication skills

Ability to read and comprehend instructions
Demonstrate accuracy and thoroughness
Ability to work efficiently in a fast-paced environment
Ability to be flexible and to adapt to changing conditions quickly

ESSENTIAL PHYSICAL REQUIREMENTS:

Standing, walking, bending, reaching
Using hands or fingers to handle or feel
Specific vision ability: close vision, distance vision, depth perception, and adjust focus
Ability to climb up and down step stools
Ability to lift up to 60 lbs.
Regular use of sharp cutting instruments
Ability to taste and smell

IMPORTANT DISCLAIMER NOTICE:

The job duties, elements, responsibilities, skills, functions, experience, educational factors, requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that the 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 a work environment change.

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Production Cook