Purpose 

To perform all functions relating to producing high-quality prepared foods in a quick and efficient manner.  To contribute in achieving department goals for sales, margin, labor, and exceptional customer service.

Responsibilities

I.        General       

·         Follow the Core Values as defined by EEFC's Core Value statement.

·         Provide exemplary customer service to both customers and staff.

·         Accurately communicate what the Co-op is and the process for becoming a member.

·         Familiarity with store layout, products, and services.

·         Familiarity and understanding of emergency procedures.

·         Stay up to date with current storewide and departmental communications, policies, notices, and logs.

·         Abide by Co-op policies as delineated in the Employee Handbook.

·         Willingness and ability to learn to meet the changing needs and requirements of the job.

II.      Departmental  - Food Preparation and Production

·         Ensure that food quality, quantity, freshness, and presentation meet all Café standards.

·         Ensure that cross contamination does not occur either with food allergens from dish to dish or unsanitized objects coming in contact with sanitized surfaces or ready to eat foods.

·         Efficiently prepare all Hot and Soup bar items on basis of need.

·         Ensure that production is done using correct measuring devices and all recipes are accurately followed.

·         Confirm that all cooked ingredients are prepared properly and take appropriate action if corrections need to be made. 

·         Help maintain and update Hot and Soup bar recipes and production batch lists and report any discrepancies or inaccuracies.

·         Pull expired or low-quality items and ensure the loss is accurately recorded. 

·         Effectively maintain clean, fresh, and full levels of food on Hot and Soup bars.

·         Maintain attractive, fully stocked and accurately rotated displays throughout shift.

·         Maintain accurate, uniform, up-to-date department labeling and signage.

·         Ensure all major allergens in dishes are accurately identified on labels and signage and take immediate appropriate action if corrections need to be made. 

·         Check Special Orders board at the beginning of each shift and ensure that correct prep and production are completed to fulfill orders. 

·         Advise Café Manager or Supervisors of any supply needs.

·         Accurately and consistently fill out all checklists, logs, and records to ensure good processes are maintained.

·         Create and update daily production lists.

·         Coordinate with Counter Staff, Deli, and Prep cooks to ensure all necessary food prep and production are completed for the shift.

·         Follow all health and safety protocol according to EEFC policies and health code standards.

·         Follow and comply with all Weights and Measures procedures and protocol.

·         Assist with maintaining accurate up-to-date records of cost of preparing baked goods as directed by Supervisors.

·         Research and develop new recipes to recommend to Supervisors.

·         Assist with other food production and preparation tasks as directed by Supervisors.                       

III.    Departmental – Maintenance, Sanitation, and Safety

·         Maintain work and sales area in a clean, organized, and safe manner throughout the entire shift.

·         Follow all health and safety protocol according to EEFC policies and health code standards.

·         Follow storage and labeling procedures in kitchen at all times per EEFC and health department standards.

·         Ensure accurate completion of daily cleaning tasks.

·         Empty trash, recycling, and compost as needed throughout shift.

·         Operate all equipment in a safe and appropriate manner.  Advise Café Manager or Supervisors of equipment repair and replacement needs.

·         Safely use knives and other equipment following EEFC and café policies.              

·         Assist with other maintenance tasks as directed by Supervisors.

IV.    Departmental – Other

·         Maintain excellent and clear communications with Café and other department staff to assure smooth work flow and operations.               

·         Maintain confidentiality of all Café recipes.

·         Actively engage and assist customers in a prompt, friendly, courteous manner and refer them to other staff when necessary.         

Required Skills and Qualifications:         

·         Previous experience cooking in a fast paced kitchen, experience focusing on hotel/banquet and/or catering a plus.

·         Able to execute large batch production recipes.

·         Excellent understanding of quality, scratch food production and fundamental cooking techniques.

·         Ability to work with a sense of urgency to meet timelines and goals.

·         Must enjoy interacting with and serving the public.

·         Must have a friendly and outgoing personality and a positive attitude.

·         Ability to handle multiple demands and stay calm.

·         Professional appearance and behavior.

·         Ability to perform routine, repetitively tasks accurately and safely.

·         Demonstrated ability to work independently as well as within a team.   

·         Excellent verbal and written communications skills.

·         Organized and methodical in action.

·         Ability to follow instructions and procedures.

·         Accuracy and attention to detail.

·         Effective time management skills.

·         Strong work ethic and integrity.

·         The ability to be reliable for regular scheduled shift work.

·         Willingness to work early mornings, evenings, weekends, and holidays.               

·         Interest in cooking natural, organic and vegetarian specialties.

·         Familiarity with natural foods.

·         Ability to learn basic knowledge of all products carried in the department.

·         Ability to understand and communicate quality goals and ingredient information to customers.

·         Understanding of food allergens and ability to substitute appropriate ingredients.

·         Manual dexterity with hazardous equipment.

·         Proper handling and use of knives and other cutting equipment.

·         At least 2 years’ professional experience with knife skills and proper cutting techniques.

·         The ability to handle and touch all different kinds of food.

·         Willingness to taste various products in order to expand knowledge base.

·         Ability to work in close quarters with other people.

·         The ability to work in a fast paced environment which may include exposure to wet, humid, cold, or hot conditions.

·         The ability to chop food for hours at a time.

·         General mobility requirements include the ability to: stand or walk for several hours at a time; lift up to 50 lbs. on a regular basis and 75 lbs. with assistance using safe lifting techniques; push and pull carts weighing up to 100 pounds; twist, turn, squat, and bend frequently; reach above and below shoulders; do repetitive motions; hand and wrist mobility including the ability to repetitively grasp objects; visually read fine print; visually read a computer screen for long periods of time; climb a ladder.

Desired Skills and Qualifications:

·         At least 3 years’ experience with vegetarian cooking.

·         Ability to take initiative to improve knowledge base of recipes and skills and stay on top of industry trends.