Kitchen- Cook

Overview

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To cook and prepare food and display product in the department in a careful, clean, neat, and expedient manner while ensuring that all product is fresh, rotated, and well-stocked for our customers while maintaining great customer service.

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Starting pay: $15.40 per hour

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Minimum Qualifications

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• Must be 18 years of age.
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• High school diploma or equivalent;
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• Successful experience in the kitchen operation (i.e. line cooking, merchandising, ordering, inventory, and pricing).
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• 3-5 years of professional cooking experience in the food industry.
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• Complete training in the kitchen operation.
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• Must be able to read, write, speak, and understand English, with the ability to follow instructions.
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• Ability to work a scheduled based on the business needs of the store location.
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• Authorized to work within the U.S.
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Responsibilities

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The list of essential functions is not exhaustive and may be supplemented as necessary by the company.

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• Commit to the “Golden Rule” and work with other associates to build a strong kitchen team.
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• Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO).
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• Provide continuous attention to customers’ needs at the service counter and be available for customer assistance and questions about food products.
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• Greet, assist, and thank customers in a prompt, courteous, and friendly manner, along with preparing special orders as requested.
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• Answer product questions and offer assistance in finding or suggesting product selection.
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• Work with kitchen manager for planning of daily meals or menus.
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• Guarantee outstanding product quality and presentation through cooperation with kitchen manager.
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• Process merchandise according to production guidelines and follow established sanitation standards.
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• Keep all kitchen ingredients or merchandise rotated in accordance with company policy and product code dates and always makes use of the oldest products first (first in, first out).
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• Participate actively in the control of shrink; use proper tares, check scales for accuracy, control “leftovers” and minimize waste.
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• Practice the “Cleaner’s Creed” and proper sanitation procedures.
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• Ensure that company standards of safety, proper food handling practices, sanitation and productivity are maintained.
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• Exercise proper safety practices when lifting or moving product, and operating and clean equipment and tools.
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• Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately.
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Secondary Job Functions:

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• Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.
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• Clean utensils, work tables, walls, fans, drains in kitchen cooler, and wipe counter tops and front of display cases.
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• Present favorable impression in dress, personal hygiene and business attitude.
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• Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement.
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• Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department.
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• Other duties as assigned by management.
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Physical Demands: (per work day)

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The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency.

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Physical Demands

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Frequency

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Sitting and crawling.

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0% (N) Never

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Pushing and pulling up to 250 lbs, lifting up to 50 lbs, climbing up to 8 feet, kneeling, and crouching,

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1-33% (O) Occasionally

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Carrying up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead.

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34-66% (F) Frequently

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Standing or walking on tile or concrete, handling, fingering, feeling, talking, seeing, smelling and hearing.

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67-100% (C) Continuously

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Safety Risk Factors

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Frequency

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Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions.

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1-33% (O) Occasionally

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Twisting or back and neck, slippery floor surface, and contact with sharp objects.

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34-66% (F) Frequently

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Hazardous equipment (mechanical moving parts).

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67-100% (C) Continuously

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Machines, tools, and equipment utilized:

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Food processor, grill, slicer, knives, kitchen utensils, case cutter, warmer, oven, fryer, smoker, electronic scales, mixer, shrink film wrap, power jack, pressure washer, trash compactor.

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Repetitive Action:

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Continuous movement of entire body.

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Working Conditions: Working environment is inside and may include exposure to cold and hot temperatures.