Prepared Foods Lead at Feather River Foods Cooperative

Portola, California, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jul, 26

Salary

22.0

Posted On

09 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Customer service, Baking, Leadership, Inventory management, Food safety, Sanitation, Recipe development, Teamwork, Communication, Organizational skills, Attention to detail, Computer proficiency, Cash handling, Problem solving

Industry

Description

Description Prepared Foods Lead 2026 Seasonal May-November Part-time 24 hours per week Mon., Wed., Fri., 8:00 am to 4:30 pm Description PAY RATE LEVEL: Two (2) $19.00 - $22.00 per hour REPORTS TO: Prepared Foods Manager SUPPORTS: Prepared Foods Department Essential Job Duties CUSTOMER SERVICE RESPONSIBILITIES Provide exceptional customer service as identified in Feather River Food Cooperative Service Standards Take the initiative to improve knowledge of Feather River Food Cooperatives product line and demonstrate the ability to answer or research customer questions. Promptly respond to customer inquiries, comments, and complaints in a professional manner, with manager assistance when needed. Alert the manager on duty of issues affecting product quality, service or equipment malfunctions. Perform other duties as assigned by management. TEAMWORK RESPONSIBILITIES Provide excellent service to peers and co-workers; demonstrate a willingness and ability to cooperate and communicate effectively with co-workers, supervisors, and outside contacts. Support team goals and objectives. Participate in team meetings. Communicate issues with and support fellow team members. STOREWIDE RESPONSIBILITIES Abide by dress code and all Co-op policies and procedures as specified in the FRFC Employee Handbook. Adhere to attendance policy and communicate according to procedure. Be ready and able to assist in all areas of the store regardless of your home department. Attend staff meetings and participate in assigned projects. Read staff notebook and notices regularly. Adhere to safety and security policies and rules. Promptly report potential security threats, safety hazards, and accidents to a manager. Thoroughly read all current procedures in the storage/prep area and comply with all the listed requirements and responsibilities during each shift. Complete all required opening and closing procedures at the beginning and end of designated shifts. PREPARATION AND PRODUCT Prepare recipes, according to production needs established by the Prepared Foods Manager Maintain quality standards for finished products. Stock and rotate bakery items Dispose of all unsellable items properly and keep accurate shrinkage records. Clearly label and identify all ingredients in dishes produced and re-packed from the kitchen. DEPARTMENT MAINTENANCE Follow procedures to ensure preparation of coffee and maintenance of the drink counter in clean, organized, and fully stocked condition. Maintain the kitchen area by performing daily checklists. STORE SECURITY, SAFETY AND SANITATION Perform duties in full compliance with health department regulations. Oversee staff compliance with all established record-keeping procedures. Perform duties in compliance with lawful standards for food handling safety. Assist in maintaining the department operates in compliance with health department regulations. Assist in development of the prepared foods training manual contents. Act as shift lead when assigned. PERSONNEL – PERSON IN CHARGE Provide leadership as the Person in charge to all staff to ensure that customer service and productivity standards are being met. Open and close the store as required. Operate the register as needed to support the store. Count and report register deposits as required. Work with the management team to communicate and monitor staff performance issues. Provide policy reminders, safety instruction, workplace oversight and general support to all staff. Communications to co-workers are timely, clear, direct, and respectful. OTHER Perform other tasks as assigned by the Prepared Foods Manager. Attend continual education classes, conferences, and other training as assigned. Requirements Requirements ESSENTIAL REQUIREMENTS FOR ALL JOBS 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. Daily Physical Demands include: Ability to sit or stand for long periods of time. Use hands to finger, handle or feel. Reach with hands and arms. Walk, climb, or balance and stoop. Ability to lift and move objects weighing up to 50 pounds. Ability to team lift up to 100 pounds. Ability to converse with employees and customers. Must be able to exchange accurate information while working the store floor and communicating with employees and customers. Vision ability requirements include the ability to inspect, identify, observe and assess the situational work environment both close up and at a distance. Utilize color and shape to recognize products. Scheduling Requirements The scheduling availability described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must be available to work weekends, evenings, early mornings, holidays, and high demand seasons. Employees will be provided a recurring base schedule at the time of hire, this will be used to determine the employees employment benefit status. Additionally, employees will be scheduled up to 40 hours per work week as needed to provide store coverage. Employees are subject to adhering to all scheduling, vacation, sick, and attendance related policies not mentioned here. Full disclosure of policies is available upon request. Work Environment Fast paced, physically demanding work environment. Occasional job-related travel for training, meetings, and/or events. Work near moving mechanical parts (i.e. store equipment, tools, etc.) Ability to work in an environment with moderate to loud noises (i.e. equipment and machinery) Crowded workspaces. Computer sharing is sometimes required. Can involve work in high precarious places (i.e. ladders, ladder work. Ability to work in cold, wet conditions DESIRED QUALIFICATIONS Minimum of two (2) years of experience in food service. Minimum two (2) years of experience preparing bread, pastries, and other baked goods. Knowledge of natural foods and organic standards. Proven ability to handle multiple demands, work under time pressures, and meet deadlines. Experience in commercial cooking, baking, recipe development. Strong organizational skills. Keen attention to detail. Strong communication and listening skills. Commitment to superior customer service and to providing the highest quality shopping experience possible. Ability to work well with others in a cooperative environment where teamwork and constant communication is essential. Demonstrated ability to follow through on commitments. Availability to work early mornings, evenings and weekends if needed. Willingness and ability to learn and grow to meet the changing requirements of the job. Proficiency with the use of computers, internet, and applications. Demonstrated acceptance of responsibility and accountability. Outstanding customer service skills and aptitude, with demonstrated appreciation of diverse cultures and backgrounds. DISCLAIMER: The job duties, elements, responsibilities, skills, functions, experience, educational factors and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. All requests from management will be reasonable considering knowledge and abilities of employees in their job description. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or the work environment changes.

Responsibilities

The Prepared Foods Lead is responsible for preparing recipes, maintaining quality standards, and overseeing daily kitchen operations. They also act as a shift lead to ensure productivity, manage staff performance, and provide exceptional customer service.