A part-time position is available. Shifts are Sunday, Monday, and Tuesday 7am-3pm.

Purpose: Prepare attractive, high-quality, healthy offerings for the deli via Production Kitchen (PK) cook, Retail Kitchen (RK) cook, and/or Soup shifts.

Specific Responsibilities of Co-op West Main (CWM) Cook II

Food Preparation

Prepare attractive, high-quality entrees, soups, and other dishes in appropriate amounts in a timely manner using available ingredients, by following or creating recipes.
Prep, cook, taste, and season every dish prior to distributing to retail kitchens.
Accurately weigh, label, and record product information.
Monitor and record temperatures at regular intervals.
Create soups following set recipes or with short dated products prior to expiration.
Use proper storage, product rotation and labeling procedures.
Document out-of-stock and waste items following department procedures.
Maintain working knowledge of the products the Deli sells.

Department Maintenance

Maintain work areas in sanitary, orderly condition meeting Health Department standards.
Promptly advise Prepared Foods Team Manager of any equipment repair or replacement needs.

Other

Complete other duties as assigned.

Qualifications

One year of experience in commercial food service required.
Knowledge of proper food handling procedures, required.
Ability to work a flexible schedule to meet the needs of the business; early morning, daytime, evening, holiday, and weekend shifts required.
Ability to follow recipes and produce food in large quantities.
Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs.
Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product.

Retail Kitchen Cook II

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