Conduit Pay Jobs in Springfield, MA (NOW HIRING)

River Valley Co-op Our Mission: River Valley Co-op staff members are all empowered ambassadors for our cooperative's mission of creating a just marketplace that nourishes the community.

Cooperative values and the larger cooperative movement inspire us to work together for a more sustainable and just future. As a team, we work to leverage our grocery retail's economic impact for positive social change in the food system, our environment, and our community. We are committed to social justice and developing our anti-racism and multicultural skills throughout our organization.

Our cooperatively-owned business values working together in partnership with our local food producers, other vendors and service providers, community organizations, employees, and our customers to serve our community food needs in ways that sustainably support our mutual needs and aspirations. We prioritize building and sustaining our business operations capacity to generate positive impacts for our employees, business partners, customers, local economy, the common good of our community, and the environment.

Our friendly store operations specializing in fresh, local, organically grown, and natural foods, builds community resilience and grows our local economy. We work hard and have fun doing it, act with honesty, kindness, and respect, and strive to improve every day.

Position: PREPARED FOODS TEAM COOK

Requires open availability, including evenings and weekends.

Status: Reports to Prepared Foods Kitchen Manager

Pay Level: II, non-exempt.

Purpose: Prepare and cook deli food while providing prompt, friendly, helpful customer service to help meet department goals for sales, margin, labor, and customer service.

Responsibilities

• Prepare dishes following the specifications of the Prepared Foods Kitchen Manager and Prepared Foods Manager.
• Maintain accurate and up-to-date records of the cost of preparing daily offerings.
• Research and develop new recipes.
• Act as a role model/ information conduit for all deli staff concerning ingredients and products used in our kitchen.
• Accurately label and date all dishes made with all ingredients every time.
• Foodbank all unsellable products following the department procedure, including the recording of shrink sheets.
• Maintain the kitchen in an orderly condition following guidelines set by the Prepared Foods Kitchen Manager and Prepared Foods Manager.
• Follow all food safety/cold and hot storage procedures.
• Advise the Prepared Foods Kitchen Manager and Prepared Foods Manager of all equipment repairs, replacements, or upgrades.
• Read and initial daily deli communication logs.

ALL STAFF DUTIES

• Attend and participate in team and storewide meetings.

• Perform other tasks assigned by the Prepared Foods Kitchen Manager.

• Experience cooking for a deli, restaurant, or catering.
• Organized attention to detail.
• Ability to lift 50 pounds.
• Ability to stand for long hours and work in close quarters with many team members.
• Ability to communicate in a positive tone with all team members and customers.
• The ability to work varied shifts beginning at 6 a.m. and ending after 10 p.m.
• Ability to work a flexible schedule and the ability to cover shifts as needed.
• Neat appearance and a personable attitude.
• Ability to come to work on time for scheduled shifts and accurately use a time clock.
• Ability to follow through on verbal and written instructions.
• Willingness to handle meat and seafood.
• Ability to properly operate and clean an electric meat slicer.
• Manual dexterity with all department equipment.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functional job duties.

River Valley Co-op is an equal opportunity employer encouraging excellence through diversity.