Culinary Specialist for Retail Operations
2 months ago
Position Title: Store Cook
Department: Retail
Reports To: Store Manager and Head Chef
Position Summary:
This is a dynamic role that plays a crucial part in maintaining a profitable and effective kitchen environment. The individual will engage in food preparation and line cooking within the store kitchen, ensuring adherence to quality and product standards.
Key Knowledge, Skills, and Abilities:
The candidate must demonstrate the following competencies to perform the essential functions of the role effectively:
- Proficiency in the primary language(s) utilized in the workplace.
- Strong verbal and written communication skills.
- Effective organizational and problem-solving abilities.
- Basic understanding of food menus, preparation, and presentation techniques.
- Capability to work independently with minimal oversight.
- Basic mathematical skills for recipe measurements.
- Competence in using computer systems.
- Engage in food preparation on both the cooking and prep lines, adhering to a schedule set by the chef/manager.
- Learn and accurately execute all company food preparation techniques, ensuring adherence to recipes and quality standards.
- Master various cooking methods including baking, roasting, broiling, steaming, and sautéing.
- Maintain compliance with company policies regarding conduct and appearance.
- Participate actively in training and development initiatives.
- Monitor food costs by following proper production and portioning guidelines to minimize waste.
- Maintain cleanliness and organization in work areas.
- Complete all assigned setup, cleaning, and closing duties effectively.
- Foster professional relationships with kitchen and retail team members.
- Commit to a safe and healthy work environment, learning harassment prevention techniques.
- Follow par and prep sheets to ensure proper menu setup and production.
- Assist in managing food supplies and ensuring proper storage and rotation.
- Understand and comply with Health Department standards and sanitation practices.
- Complete additional tasks as assigned by the line supervisor or sous chef.
- Successful performance of essential duties is required for this position.
- A minimum of three months of kitchen experience is required. Additional education in culinary arts is preferred but not mandatory.
The physical requirements necessary for this role include:
- Majority of tasks performed indoors, with moderate to high temperatures.
- Ability to stand for extended periods, with up to 8 hours on feet and 5 hours on the cooking line.
- Capability to lift up to 50 pounds regularly.
- Requires various physical activities including standing, walking, and repetitive motions.
- Excellent hearing and vision are essential for effective communication and operation of kitchen equipment.
- Finger dexterity is necessary for operating kitchen tools and equipment.
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