Kitchen- Commissary Cook

Overview

To cook and prepare food and display product in the department in a careful, clean, neat, and expedient manner while ensuring that all product is fresh, rotated, and well-stocked for our customers while maintaining great customer service.

• Must be 18 years of age.
• High school diploma or equivalent;
• Successful experience in the kitchen operation (i.e. line cooking, merchandising, ordering, inventory, and pricing).
• 3-5 years of professional cooking experience in the food industry.
• Complete training in the kitchen operation.
• Must be able to read, write, speak, and understand English, with the ability to follow instructions.
• Ability to work a schedule based on the business needs of the store location.
• Authorized to work within the U.S.

The list of essential functions is not exhaustive and may be supplemented as necessary by the company.

• Commit to the “Golden Rule” and work with other associates to build a strong kitchen team.
• Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO).
• Provide continuous attention to customers’ needs at the service counter and be available for customer assistance and questions about food products.
• Greet, assist, and thank customers in a prompt, courteous, and friendly manner, along with preparing special orders as requested.
• Answer product questions and offer assistance in finding or suggesting product selection.
• Work with kitchen manager for planning of daily meals or menus.
• Guarantee outstanding product quality and presentation through cooperation with kitchen manager.
• Process merchandise according to production guidelines and follow established sanitation standards.
• Keep all kitchen ingredients or merchandise rotated in accordance with company policy and product code dates and always use the oldest products first (first in, first out).
• Participate actively in the control of shrink; use proper tare, check scales for accuracy, control “leftovers” and minimize waste.
• Practice the “Cleaner’s Creed” and proper sanitation procedures.
• Ensure that company standards of safety, proper food handling practices, sanitation and productivity are maintained.
• Exercise proper safety practices when lifting or moving product, and operating and cleaning equipment and tools.
• Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately.

• Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.
• Clean utensils, work tables, walls, fans, drains in kitchen cooler, and wipe counter tops and front of display cases.
• Present favorable impression in dress, personal hygiene and business attitude.
• Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement.
• Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department.
• Other duties as assigned by management.

Sitting and crawling. 0% (N) Never.

Pushing and pulling up to 250 lbs, lifting up to 50 lbs, climbing up to 8 feet, kneeling, and crouching. 1-33% (O) Occasionally.

Carrying up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead. 34-66% (F) Frequently.

Standing or walking on tile or concrete, handling, fingering, feeling, talking, seeing, smelling and hearing. 67-100% (C) Continuously.

Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions. 1-33% (O) Occasionally.

Twisting or back and neck, slippery floor surface, and contact with sharp objects. 34-66% (F)…