Hot Bar Chef + Cross Dept. Clerk - Food Services (full-time position) at Hunger Mountain Co-op

Montpelier, Vermont, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

0.0

Posted On

12 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Recipe Development, Food Production, Kitchen Management, Customer Service, Food Safety, Sanitation, Inventory Rotation, Menu Execution, Deli Operations, Packaging and Labeling, Meat and Cheese Slicing, Teamwork, Manual Dexterity, Baking, Culinary Arts, Time Management

Industry

Food and Beverage Services

Description

Description Hot Bar Chef - Pay Level 4 + Cross Departmental Clerk - Pay Level 3 Friday - Sunday 6:00a-2:00p (Hot Bar Chef) + Monday 6:00a-2:00p (Cross Departmental Clerk) 32 hours - Full Time, Benefits Eligible Hot Bar Chef Status: Reports to Food Services Manager Pay Level 4: Purpose: Responsible for a timely and abundant production and presentation of attractive, delicious & consistent dishes on the natural foods hot bar and salad bar. Create fully tested and reproducible recipes in coordination with Kitchen Manager. Work in coordination with kitchen staff to ensure production needs are met and to help meet department goals for sales, margin, labor and customer service. Adhere to standards and guidelines of kitchen policies. Status: Reports to Kitchen Manager The responsibilities as listed in this job description are representative only and not exhaustive of the tasks an employee may be required to perform. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Responsibilities: • Adhere to recipes and menus as assigned. • Research and develop new recipes (including batching and yield tests) to recommend to Kitchen Manager. • Train and coach staff on recipe execution and Kitchen department procedures. • Inform other cooks and deli staff about ingredients used and ensure proper labeling. • Stock hot bar and salad bar fully to give feeling of abundance. • Fill and replenish packaging and paper goods as needed by customers. • Safely and quickly replenish foods on display, maintaining adequate supplies of food until close of service. • Offer samples, suggestions for purchases and ways to prepare products. • Adhere to production system record-keeping procedures (production lists). • Attend department meetings. • Perform related tasks as assigned by Kitchen Manager. • Be responsible for safety in the workplace by creating a safe work environment, reporting safety concerns to a manager or member of the Safety Committee, and adhering to safety rules and regulations. • Follow department policies and procedures. 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 health department regulations, wash dishes and utensils, and clean surfaces. • Follow safety, storage and labeling procedures. • Use equipment safely; advise Kitchen supervision of equipment repair and replacement needs. • Follow transfer record-keeping procedures for products from other departments. • Ensure freshness of food products by rotating and by keeping batches separate by date. • Ensure proper labeling of all hot bar ingredients in both front and back of house. Customer Service • Treat customers fairly, consistently, and with respect. • Ensure efficient, friendly and informative service according to established customer service vision and standards. • Begin customer transaction with a friendly and professional greeting • End customer transaction with a pleasant farewell. • Familiarity with co-op policies and procedures in order to answer customer questions. • Serve customers from hot bar and salad bar in friendly, courteous manner. • Address customer suggestions, comments, and complaints; refer issues when necessary and written complaints to Kitchen Manager. Cross Department Clerk (Food Services) Status: Reports to Food Services Manager Pay Level 3: Purpose: To provide coverage in any of four positions in Food Services: Wine, Beer & Cheese Assistant, Packager, Deli Counter Service, and Dish & Kitchen Assistant. The position will have a full-time schedule but may be assigned to work in any of the listed roles as needed. Responsibilities: · Package and label prepared food product following merchandising as outlined by a member of the Food Services management team. · Create and maintain an attractive and abundant display in the Grab and Go cooler. · Rotate items by date of Grab and Go cooler items to maintain freshness and keep batches separate. · Ensure labels and signs of items with ingredients and pricing are accurate in Grab and Go cooler and deli and cheese cases. · Assist with food preparation in the Kitchen, as needed. · Perform other tasks as assigned by a member of the Food Services management team. · Serve customers from sandwich counter, meat and cheese cases, and espresso bar in prompt, friendly, and courteous manner. · Adhere to menu, recipes, and portioning when fulfilling orders. · Fulfill customer orders in a timely and accurate fashion. · Slice cheese and meat to order for customers. · Stock deli and cheese cases fully to create feeling of abundance. · Rotate deli and cheese items by date to maintain freshness and keep batches separate. · Clean all dishes, pots, pans, silverware and utensils and ensure compliance with sanitation and health department regulations. · Return all items to proper locations in a safe and accessible manner at the end of each shift. · Clean all sinks and dishwashing area, including equipment, to ensure compliance with sanitation and health department regulations. · Maintain bussing and refuse station in café. · Cut and package cheese for best yield and customer appeal. · Cut and slice cheese to order for customers. · Offer samples of cheese when requested. · Assist in receiving and putting away cheese deliveries, as requested. · Maintain sanitation and health department regulations when cleaning and handling cheese cutting and wrapping equipment. Customer Service: · Treat customers, co-workers, and vendors fairly, consistently, and with respect. · Ensure efficient, friendly, and informative service according to established customer service vision and standards. · Begin customer interaction with a friendly greeting. · End customer interaction with a pleasant farewell. · Provide informed and accurate answers for customer questions, including seeking assistance from co-workers when unable or unsure. Department Maintenance: Maintain work area in sanitary and orderly condition following department standards and health department regulations as applicable; clean surfaces, remove trash and recyclables promptly, sweep and mop floors and walk-ins. Pull old or low-quality items, record and promptly dispose of them, following established procedures. Follow safety, storage, and labeling procedures, as well as safety and sanitation guidelines for dish and utensil handling. Follow record-keeping procedures including transfer of products from other departments. Carry out established opening and closing procedures. General Duties: Perform other tasks as assigned by a member of the Food Services management team. Attend department meetings. Follow department policies and procedures. Be responsible for safety in the workplace by creating a safe work environment, reporting safety concerns to a manager or member of the Safety Committee, and adhering to safety rules and regulations. The responsibilities listed in this job description are representative only and not exhaustive of the tasks an employee may be required to perform. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this position. Updated October 2022 Requirements The requirements listed below are representative of the knowledge, skill, and/or ability required. Qualifications: • Experience cooking for deli, restaurants or catering. • Organized, attention to detail. • Ability to recreate recipes in consistent manner. • Ability to lift up to 50 lbs. • Manual dexterity with kitchen equipment. • Knowledge of natural foods. • Baking experienced preferred. • Ability to stand for long periods of time. • Culinary education/experience preferred. • Ability to follow the safety policies and procedures of Hunger Mountain Co-op. • Ability to provide excellent service to customers, vendors and coworkers. • Ability to work well with others in a cooperative environment where teamwork and constant communication are essential. • Ability to be physically present onsite at the Co-op to perform the requirements of this position.

Responsibilities

Responsible for the production and presentation of dishes on the hot bar and salad bar, including recipe development and staff coaching. Additionally provides cross-departmental support in deli, packaging, and kitchen assistant roles to ensure operational efficiency.