Kitchen Associate Jobs in Pennsylvania (NOW HIRING)

POSITION TITLE: Central Kitchen Cook

DEPARTMENT:      Prepared Foods Department

REPORTS TO:         Executive Chef / Director of Food Service

FLSA STATUS:        Non-Exempt

JOB SUMMARY:

The Central Kitchen Cook aids in the success of the company by performing food preparation duties that will produce delicious, eye-appealing and nutritious food. Adhering to Redner’s Mission & Company Culture, PA Health Department Regulations, Redner’s Central Kitchen standards and expectations of food quality, freshness and presentation.

ESSENTIAL JOB FUNCTIONS:

1. Performance / Respective Tasks and duties: Central Kitchen associates, are expected to:
2. Perform quality work within deadlines with or without direct supervision.
3. Interact professionally with other employees, guests and suppliers.
4. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts within the team.
5. Understands the expectations of all timelines for food production.
6. Preparation / Cooking / Cooling / Ready for Packaging.
7. Adheres to the established expectation is relation to weight / overall presentation.
8. Adheres to Redner’s philosophy, culture and commitment to quality food and service.
9. Takes over the ownership of the kitchen, with a Passion for food.
10. Ensures all products are of high quality, and are consistent with Redner’s Central Kitchen Great Expectations & Culinary Standards.
11. Makes sure all kitchen waste is disposed of properly.
12. Control freshness by coding and rotating all prepared products and remove out-of-code product on a daily basis.
13. Communicate temperature failure of cases and storage areas to manager in charge.
14. Observe policies and procedures established for the department.
15. To assist with the maintenance and sanitation upkeep of all equipment. Including to but not limited to cleaning and routine changing of the fryer oil.
16. Monitor inventory and supplies and notify Manager when orders are needed.
17. Assist with unloading merchandise and transport stock to storage areas.
18. Maintain a neat and clean work environment by following the regular cleaning and sanitation program in compliance with store, local, and state health regulations.
19. Follow the “clean as you go” program to ensure a clean, sanitary environment at all times.
20. Adheres to all Health Department, OSHA and ADA regulations.
21. Reports any injury, accident and/or cross contamination that could lead to a foodborne illness incident.
22. Maintains daily and weekly cleaning checklists for kitchen area / equipment.
23. Maintains Safe operating procedures of all kitchen equipment.
24. Adheres to safety training in lifting, carrying, chemical control, first aid and CPR.
25. Attends monthly safety meetings and participates in safety inspections.
26. Maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.
27. Follow and enforce all company policies and procedures as stated in the Employee Handbook.

SUPPLEMENTAL JOB FUNCTIONS:

1)      To assist in other areas of the Central Kitchen as needed.

2)      Understanding of Hazard Analysis and Critical Control Points (HACCP) training

MINIMUM KNOWLEDGE, SKILLS AND ABILITY REQUIRED:

 1)      Must be able to perform duties in a cold room of 38F.

2)      Regularly lift and/or move up to 40 pounds (80% of the time) and occasionally lift up to 50 pounds (20% of the time). Push and Pull carts weighing up to 100 pounds

3)      Must consistently utilize all Personal Protective Equipment per Bon Appétit guidelines.

4)      Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.

5)      Must be able to stand for long periods of time.

6)      Must be ServSafe certified.

7)      Must have strong communication skills for dealing with guests and other employees.

8)      Must have basic math skills for weighing and pricing products.

9)      Must have dexterity in hands to enable slicing, chopping, and preparing all products available in the Food Service department.