Cook

Description DUTIES & RESPONSIBILITIES

• Supports the co-op’s core values and aligns with the Co-op Code of Conduct.
• Prepares food according to recipes and best discretion.
• Cleans and inspects equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Ensures food is stored and cooked at correct temperatures by regulating temperatures of ovens, broilers, grills, and roasters.
• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Completes shrink log daily.
• Follows Health Department Regulations and department sanitation and safety procedures.
• Removes trash, compost, and recyclables promptly.
• Attends to spills and keeps appropriate prep/storage areas in a clean, orderly condition.
• Uses equipment safely and follows safe knife-handling procedures.
• Remains productive throughout shift, completing tasks efficiently.
• Follows all standard procedures, including opening and closing processes.
• Completes temperature logs, labeling, and dating all stored products.
• Provides attentive, timely, and friendly service to all internal and external customers at all times.
• Others duties as assigned.

• High School Diploma or equivalent education or experience preferred.
• A minimum of one (1) year’s experience cooking in a kitchen environment.
• A minimum of one (1) year’s experience and familiarity with natural foods strongly preferred.
• Solid numbers skills to accurately measure ingredients and determine baking durations.
• Strong reading skills to interpret and follow recipes accurately.
• Knowledgeable of proper food-handling procedures.
• Practical cooking skills.
• Desire to work cooperatively with others in a team.
• Capacity to maintain composure and adapt as needed to unexpected challenges, changes, or stressful situations.
• Ability to receive constructive criticism gracefully.
• Creativity for developing new products or creating new recipes.

• Flexibility to work any shift, including mornings, middays, evenings, weekends.
• Must wear closed‑toe, skid‑resistant shoes; a head covering (hat, bandanna, etc.); and long pants.
• Ability to work in varying temperatures (approximately 40°F – 95°F).
• Ability to stand for long periods at a time.
• Ability to bend, stoop, reach, kneel, twist, and climb.
• Ability to lift 50 pounds unassisted.
• Reliable access to transportation.