hot deli cook ii

Job Summary:
The Cook II prepares and cooks various dishes while ensuring high standards of food quality and presentation. This role involves more advanced cooking techniques and greater responsibility within the kitchen.
 
Essential Functions of the Position:

Assist Cook I staff in their daily tasks.
Monitor food inventory and report any shortages or issues to the kitchen lead.
Assist in the development of new recipes and menu items.
Clean food preparation areas, cooking surfaces, and utensils, ensuring sanitation, health, and safety standards are followed.
Wash, cut, and prepare food items designated for cooking.
Measure and mix ingredients required for specific food items being prepared.
Prepare food following established recipes and specific preparation methods.
Clean, stock, and restock workstations and warming display containers.
Maintain kitchen work areas, counters, equipment, and utensils in clean and orderly conditions.
Sort and remove trash, placing it in the appropriate trash receptacles; clean garbage cans with water and steam.
Load or unload trucks that deliver or pick up food and supplies; receive and store supplies; transfer supplies and equipment between storage and work areas by hand or using hand trucks.
Assist with setup and breakdown of kitchen stations.
Ensure quality standards by following the FIFO (First In, First Out) methodology.
Coordinate with the kitchen lead to determine cooking priorities and production schedules.
Assist in inventory management, ensuring adequate stock levels of ingredients and supplies.
Follow strict sanitation and food safety guidelines to maintain a clean and hygienic cooking environment.
Perform other duties as assigned.

Knowledge:

Intermediate cooking techniques, food safety standards, and kitchen management.
Knowledge of proper food handling, storage, and sanitation procedures to ensure food safety.
Familiarity with different types of cooking products, ingredients, and recipes.

Skills:

Proficient in various cooking methods, knife skills, time management, and communication.
Precision in measuring ingredients, following recipes, and ensuring the quality and appearance of the dish.
Efficiently managing time to complete cooking tasks and meet production schedules.

Abilities:

Ability to supervise and train junior staff, multitask in a fast-paced environment, and maintain high food quality and presentation standards.
Ability to adapt to changing situations, manage multiple demands, and work effectively with diverse personalities.
Ability to handle multiple tasks simultaneously, such as cooking, customer service, and cleaning.
Flexibility to adjust to changes in the cooking environment, such as new recipes, equipment, or customer demands.

Physical Requirements:

Stand and walk for extended periods, typically 8-hour shifts.
Lift and carry items up to 25 pounds frequently and up to 50 pounds occasionally.
Performing repetitive motions, such as preparing food, mixing ingredients, and operating equipment.
Regular bending, stooping, and reaching to access ingredients and place items on stoves and ovens.
Good hand-eye coordination and manual dexterity for tasks that require precise movements, such as slicing vegetables, plating dishes, and packaging products.
Working in a hot environment due to stoves, ovens, and other cooking equipment. Ability to tolerate variations in temperature and handle hot items safely.
Good vision to ensure the quality and appearance of dishes, read labels and recipes, and operate equipment safely.
Maintain clear communication with customers and team members.
Move quickly and efficiently to assist customers and manage workload.
Maintain physical stamina to work in a fast-paced environment.

Work Conditions:

Work Hours: Vary, with availability required on weekends, evenings, and holidays; typically, 8-hour shifts for full-time employees.
Environment:

Indoor, climate-controlled with adequate lighting and ventilation.
Exposure to hot temperatures from stoves and warmers and cooler temperatures in refrigerated areas and freezers.

Food Handling: Regularly handling various food products may involve exposure to allergens.
Dress Code: Professional and presentable attire as determined by store management, including a name tag, company-issued shirts, hats, jackets, or personal shirts that are black, burgundy, or blue, in good repair, and not faded.

Use approved hats or hair nets.
Wear safety toes and non-slip shoes.

Exposure: May be exposed to moving mechanical parts. Exposure to hot, wet, damp, and slippery conditions. Exposure to cleaning chemicals.
Noise Level: Working in an environment with moderate to high noise levels from mixers, ovens, and other cooking equipment.
Interaction: Constant interaction with customers and team members in a fast-paced retail environment.

Minimum Qualifications:

Education: High school diploma or equivalent. A culinary school diploma is a plus.
Experience: Over two years of experience as a Cook is preferred. On-the-job training is provided. Previous experience in retail is an added advantage.
Must be 18 years of age or older.

Company Employment Policies:

PAQ, Inc is an "At-Will" employer.
PAQ, Inc is an Equal Opportunity Employer (EOE).

Location: PAQ, Inc, Store Location, On-Site
Reports To: Lead, Kitchen
Employee Type: Regular, Full-Time
Exemption Type:Non-Exempt
Travel Required: No

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