Foods Co Jobs (NOW HIRING)

POSITION SUMMARY

The Prep Cook is responsible for providing consistently phenomenal customer service, promptly cleaning and stocking dishes and kitchenware, creating delicious packaged and hot/salad bar food for customers, and maintaining attractive displays of products. This position upholds Co-op standards including genuine customer service, department conditions, safety, productivity, and other workplace conditions in a manner that upholds the values of Sacramento Natural Foods Co-op and the co-operative identity.

DEPARTMENT Food Service/Kitchen (BOH)

FLSA STATUS Non-exempt

REPORTS TO Kitchen Manager

UNION STATUS Teamsters Local 150

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Upholds all Co-op policies, procedures, and expectations.
2. Customer Experience
3. Exceed our customers’ expectations for service and provide a welcoming environment for all people and diverse backgrounds in accordance with the Co-op’s customer service standards.
4. Model, provide, and ensure customers receive prompt, friendly, and courteous services in a professional manner that markets our cooperative advantage.
5. Maintain a calm and friendly demeanor with all customers and in all situations.
6. Department Operations
7. Produce food products that meet our quality and quantity standards.
8. Follow department procedures for labeling, dating, and packaging products for display and buffet cases.
9. Serve case items following department procedures for pricing, packaging, and weighing.
10. Maintain a working knowledge of ingredients and preparation of buffet and case products for customer service.
11. Prioritize time to ensure that food prep, stocking, cleaning, and customer service are all handled efficiently.
12. Follow department procedures for processing known loss, invoices, special orders, and transfers.
13. Maintain a working knowledge of the Food Service and Kitchen back stock areas and the procedures for receiving supplies and products.
14. Anticipate (on average) dishwashing 25% of the time and food prep for the remaining 75%; and to meet department needs.
15. Maintain a working knowledge of products and supply back stock, informing management team of shortages.
16. Maintain all documentation (logs, checklists, etc.) for each station.
17. Use equipment safely and properly in accordance with training for that specific equipment, and only use equipment you have been trained to use safely.
18. Other Duties

• k. Must be available to work hours based on the needs of the business and their department.

1. Maintain and update California Food Handler’s Certification as requested by management.
2. Adhere to scheduled shifts and be ready for work when the shift begins.
3. Wear proper clothing in accordance with the Sacramento Natural Foods Co-op and department dress code during shift including chef coat, hat, non-slip shoes, and nametag.
4. Maintain accurate and attractive signage within the department.
5. Keep the department orderly and clean.
6. Assist in inventory counts, storewide cleaning, and other projects as needed.
7. Attend meetings and events as requested.
8. Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved.
9. Demonstrate support for the cooperative values and principles daily.
10. Perform other duties and work in other departments as assigned.
11. Know and uphold the Employee Handbook consistently.

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Required Experience
2. Customer Service experience.
3. Language Ability
4. Read and comprehend simple instructions, short correspondence and memos.
5. Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds.
6. Effectively present information in one-to-one and small group situations to employees and customers.
7. Math Ability
8. Add and subtract two digit numbers and to multiply and divide with 10’s and 100’s mentally.
9. Perform these calculations using units of U.S. currency and weight measurement, volume and distance.
10. Read and follow standard recipe.
11. Measure, mix, and prepare raw ingredients according to company specifications and recipes.
12. Reasoning Ability
13. Apply common sense understanding to carry out detailed written or oral instructions.
14. Deal with problems involving a few concrete variables in standardized situations.
15. Prioritize work tasks, multi-task, and maintain focus.
16. Computer Skills:
17. Use Email, website, and time clock software proficiently.
18. Education
19. High school diploma, GED, or equivalent certificate.

DESIRED QUALIFICATIONS

Desired knowledge, skills, ability and experience are not essential to be able to perform the essential duties of the position.

1. Interest in learning or experience working within natural foods retailers and/or cooperatives.
2. Previous experience in high-volume food production.

ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

1. Problem Solving
2. Identify and resolve problems in a timely manner.
3. Customer Service
4. Manage difficult or emotional customer situations.
5. Communicate respectfully at all times.
6. Respond promptly to customer needs.
7. Respond to requests for service and assistance.
8. Attendance and Punctuality
9. Consistently report to work and arrive on time.
10. Arrive at meetings and appointments on time.
11. Dependability
12. Respond to management direction.
13. Commit to meeting department goals and expectations.
14. Complete tasks on time.
15. Quality
16. Demonstrate accuracy and thoroughness.
17. Look for ways to improve and promote quality.
18. Apply feedback to improve performance.
19. Monitor own work to ensure quality.
20. Quantity
21. Meets and strive to increase productivity standards.
22. Completes work in timely manner.
23. Works quickly and accurately with a sense of urgency.
24. Safety and Security
25. Use equipment and materials properly.
26. Protect the safety of self, co-workers, and Co-op patrons at all times.
27. Report any potentially harmful equipment or situations to supervisor without delay.
28. Report safety-related accidents and incidents to a manager immediately.
29. Operate equipment properly and in a safe manner that will not lead to injury of self or others.
30. Follow all safe food handling guidelines as required by local, state, and federal laws.

ESSENTIAL PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent Physical Demands
2. Stand for extended periods of time on cement and wet.
3. Use hands to grasp, handle, and feel.
4. Reach with hands and arms.
5. Walk, climb, balance, stoop, squat, and kneel.
6. Lift and move up to 30 pounds.
7. Talk and hear.
8. Taste food.
9. Occasional Physical Demands
10. Lift and move up to 50 pounds.
11. Specific Vision Ability
12. Close vision, distance vision, peripheral vision, and depth perception.

WORK ENVIRONMENT

The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent exposure
2. Cold to hot, and wet or humid conditions (weather and non-weather).
3. Fumes and airborne particles ranging from natural to chemical.
4. Hand washing and wearing disposable gloves.
5. Work with knives and other tools including plastic and metal.
6. Work with various cleaning products including bleach.
7. Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products.
8. The noise level in the environment is usually moderate to loud.