Full-Time Production Cook

Job Description

Job Description

Description:

Kimberton Whole Foods Commissary Kitchen is hiring a full-time Production Cook. If you have a passion for food and can work in a fast-paced environment - we can offer you a steady schedule, fast hiring process and excellent benefits!

Schedule: Full-time, 40 hours per week. The schedule is 5 days per week, 8 hour days with a 30 minute lunch break.

Availability: Availability to work rotating shifts 7:30am-3:30pm, 8:30am-5:00pm, or 11am-7:30pm. Sunday is required and Saturdays will be required in the near future.

Age Requirement: Must be 18 years or older.

Location: Commissary Kitchen

**Please note - The location listed for this position is not the Downingtown retail store location. This is the KWF Commissary Kitchen.

Address: 1208 Horseshoe Pike, Downingtown PA 19335

Hourly Pay: $20.00, depending on experience.

Benefits: Full-time team members are eligible for the following benefits at Kimberton Whole Foods:

• Extensive Medical Coverage
• Vision Plan
• Dental Plan
• 25% off Store-Wide Discount
• Employer Paid Short-Term Disability
• Employer Paid Long-Term Disability
• Employer Paid Life Insurance
• Employer Paid AD&D
• Voluntary Life Insurance
• Employee Assistance Program
• Flexible Spending Account - Healthcare & Dependent Care
• 401K with matching 3% after one year and at least 1000 hours worked
• Paid Time Off

Essential Duties: As a member of our commissary kitchen team, you will be preparing and packaging our delicious, organic scratch recipes to be sold in our seven locations! This includes the following:

• Hands on preparation and production of entire grab and go line, including but not limited to: soups, salads, sandwiches, wraps, entrees, and sides.
• Cut, package, weigh and price all commissary items & raw fish for store delivery.
• Fulfill store orders, record and document items for shipment and make ready for delivery.
• Use of necessary equipment (Robot Coupe, Meat Slicer, Stand Mixer, Stove top, Ovens, Alto-Sham).
• Assume Manager on duty responsibilities as assigned for opening and/or closing the facility.
• Maintain cleanliness and sanitation of kitchen and all equipment.
• Wash dishes as needed.
• Dispose of trash and recycling as needed

• High volume commercial kitchen production experience is preferable.
• Excellent knife skills and knowledge of safety requirements in a kitchen.
• Ability to stand for up to 8 hours and be able to juggle multiple priorities during busy times.
• Knowledge of basic computer skills.
• Knowledge of safe food handling and protocols and procedures.

Physical Capabilities:

• Full sense range (vision, hearing, taste and sense of smell) – the ability to read product labels, distinguish color & smell for quality control as well as the ability to communicate with the customers and co-workers.
• Lifting, gripping, and carrying objects – up to 50-75 pounds frequently, including boxes, cans, tools, grocery totes and other products.
• Stooping, squatting, bending, twisting and kneeling – stoop and maneuver to pick up boxes from shelves and carts.
• Walking – short distances to bring items from miscellaneous areas.
• Standing- prolonged standing.
• Work environment – movement based with the majority of time being in motion (walking & standing) rather than sedentary (sitting).
• Climate – ability to work in cold environments (cooler, Freezer, back stock area) and handle cold products for extended periods of time on a regular basis. Ability to work in a hot environment seasonally and handle hot items frequently.