Cook

Please read the job description in its entirety.   If you are interested in this position, complete an online application.  If you are an in-house staff member, please submit a letter of interest, which should include any relevant experience or skills that are applicable to the position you are applying for, to the Human Resource Department.

FT= Full-time (30-40 hours per week)

PT= Part-time (less than 30 hours per week)

Hours Sun. Mon. Tues. Wed. Thurs. Fri. Sat.  24 hours 2:00 pm - 10:00 pm OFF OFF OFF OFF 2:00 pm - 10:00 pm 2:00 pm - 10:00 pm

Note: There may be times when additional hours or schedule changes are necessary.
Department meetings are announced when scheduled, and dates and times may vary. Department meeting attendance is mandatory.

2080 hours worked is equal to one year if you work full time (40 hours per week).  Increases after 2080 hours worked occur every 2080 hours worked up to 14560 hours.

Start

Six-Month

2080

4160

6240

8320

10400

12480

14560

$19.89

$20.29

$20.70

$21.32

$21.96

$22.61

$23.29

$23.99

$24.71

The essential duties and responsibilities of this position include, but are not limited to, the following:

General:

• Ability to work at various work stations (e.g. general production, hot bar, etc.) prepping and cooking a wide variety of menu items in large quantities, following specifications of Kitchen Manager.
• Prepare deli items following prescribed specifications.
• Follow the correct use of established portion control rules.
• Recommend new recipes to Deli Management.
• Follow production list and prepare high priority items.
• Stock and maintain retail coolers and shelves to create bountiful and appealing displays following applicable schematics and specifications of deli managers.
• Report customer suggestions, comments, and complaints to Deli Management.
• Greet and assist customers in a prompt, friendly, and courteous manner when working on the retail floor.

Department Maintenance:

• Pull old or low-quality items, record and properly dispose of them, following established procedures.
• Maintain kitchen in sanitary and orderly condition, following guidelines set by Deli Management and rules of MCCHD.
• Ensure freshness of deli items by rotating and date labeling.
• Clean up spills, take out trash as needed.
• Follow safety, storage and labeling procedures.
• Monitor food temperatures as required and take corrective action when needed to ensure food safety.
• Advise deli manager of equipment repair and replacement needs.
• Follow safe working practices.
• Dish and pot washing as needed.
• Participate in periodic inventory counts.

Other Responsibilities

• Attend deli department and storewide meetings.
• Perform other tasks assigned by Deli Management.

|Qualification Standards n

Education/ Training:

High School education or GED preferred, but not required.

Experience:

Experience cooking for a deli, restaurant, or catering business preferred.

Knowledge/Skills:

Ability to operate professional kitchen equipment, practiced knife skills, food safety awareness.

Attendance:

Regular, predictable attendance.

Other:

Adhere to established work and safety procedures. Basic knowledge of and interest in natural foods. Maintain accurate records. Ability to work closely with others. Must be 18 years of age or older.

Essential Functions/Tasks:

Requirements:

Physical:

Vision

Ability to read product labels and to distinguish color for quality control.

Hearing

Hearing required to converse with customers and co-workers.

Gripping

Pick up boxes, cans, other products, tools and equipment.

Lifting

Up 25 pounds frequently and up to 50 pounds on occasion.

Stooping

Stoop and maneuver to pick up boxes from shelving and carts.

Squatting

Squat and maneuver to pick up boxes from shelving and carts.

Push/Pull

Carts/racks weighing up to 200 pounds.

Kneeling

Occasional kneeling.

Climbing

Occasional climbing.

Bending

Occasional bending.

Reaching

Reach overhead, front, side and back.

Equipment Operation

Ability to safely operate professional kitchen equipment.

Carry Objects

Ability to carry objects weighing up to 25 pounds.

Sitting

Not Applicable.

Walking

Short distances to bring items from miscellaneous areas.

Standing

Prolonged standing.

Climate

Ability to work in a cold environment (cooler/freezer) and to handle cold food products on a regular basis.

Mental & Psychological Demands:

Comprehension

Understands and retains directions.

Reading/Writing

Basic reading/writing level.

Speaking

Communicate effectively with co-workers and customers.

Decision Making

Use basic problem-solving techniques.

Attention to Task/Detail:

Critical Thinking Skills

Organize tasks and set priorities.

Multi-Tasking

Perform and /or direct multiple tasks simultaneously.

Interaction with Others:

Customer Service

Ability to interact with the public in a positive and friendly manner.

Co-workers

Work cooperatively with co-workers.

General

Maintain composure under all circumstances. Ability to work in shared spaces with coworkers.

|Position Requirements n

Revised: 7.18.17