Food Service (Prep Cook) Overnight Production

Responsible for evening/overnight food production in the Service Deli, Produce and Meat Departments.  Accountable for daily and weekly production tasks as outlined by the Food Service Manager and Director of Food Service. Maintains a high level of organization and adaptability to accomplish a wide variety of tasks.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

GENERAL

Achieve production tasks and deadlines on a daily and weekly basis

Perform all duties and responsibilities of a Food Service associate.

Give feedback regarding labor schedule to meet productivity and customer service needs of the department.

Maintain a clean, well organized work environment.

Keep all products properly stored and rotated according to Food Safety codes

Follow and comply with established weights and measure procedures

Operate, maintain and clean all equipment in a safe and proper manner.

Trains food service department associates in proper product handling, storage and rotation, keeping accurate logs, cooking, packaging, stocking, equipment operation, and building displays.

Maintain a safe and sanitary work environment. Following compliance with applicable health and safety codes.  Monitor and maintain sanitation and cleaning checklist. Report all injuries and accidents to the Store Director.

Maintains shrink logs and transfer logs, as needed.

Demonstrates ability to multi-task and independently manage own time. Adjusts priorities, productivity, and speed based on the needs and conditions of the department.

Understands and follows thru on written and verbal communication.

Works cooperatively, collaboratively and positivity with co-workers and supervisors.

Regular and reliable attendance.

Observes all company rules and policies.

POSITION SPECIFIC RESPONSIBLITIES

Prep and produce culinary products for that’ day’s or the following day’s work with the aim of ensuring the most efficient operations. Including but not limited to: raw proteins, entrée items, component items, hot bar items: breakfast, lunch and dinner, pro-deli wall items, salads, event items.

Works with Food Service Manager to identify and reduce waste throughout the department

Prepare, package, weigh and price deli items for sale.

Cleans and organizes department throughout shift.

Performs closing procedures in the department

Stocks and merchandises displays as needed with the aim of ensuring efficient operations for the next day’s production.

Performs other duties and tasks as assigned.

QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Furthermore, the individual must be able to multi-task and work at different paces, meet deadlines, and have reliable attendance. 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.

Demonstrates a positive attitude

Ability to collaborate and lead as well as be self-directed

Ability to manage multiple assignments at once

Strong communication and organizational skills

Strong attention to detail and accuracy

Proven ability to maintain a clean and safe work environment

Ability to work a variety of shifts including weekends, evenings and holidays

Must have current Oregon Food Handlers card

Able to work a flexible schedule based on the needs of the department.

EDUCATION AND EXPERIENCE

Will have at least 2 to 3 years’ experience working in a comparable retail food service (deli) department or kitchen.    Culinary education a plus.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business documents (instructions and vendor information). Ability to effectively communicate with co-workers, managers and customers.

MATHEMATICAL SKILLS

Strong basic math skills including the ability to add, multiply, divide, subtract

REASONING ABILITY

Ability to define problems, collect data, establish facts and draw valid conclusions.  Ability to solve practical problems.

PHYSICAL DEMANDS 

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.

Stand for long periods of time

Bend, lift, push and pull carts with heavy loads

Proper use of a box cutter, knives, and other department devices

Frequently lift and/or move up to 60 pounds

Frequent bending, stooping, and climbing

Frequent use of stairs

Repetitive stretching and lifting required

WORK ENVIRONMENT 

The work environment characteristics 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.

Exposure to temperature variations and wet conditions

May walk and work on uneven and slick surfaces

Requires reaching above and below shoulder height

May need to use a ladder or stool to reach product or supplies

Exposure to continuous background noise