Craft Kitchens - Prep Cook
SUMMARY
Every Commissary Prep Cook is responsible for providing customers with the best quality food product possible. Commissary Prep Cooks are also expected to work in a high-volume food production facility, operate each shift efficiently, prepare all foods in accordance with standard recipes to address customer preferences, adjust as needed to align with changing business priorities. The term "Commissary Line Cook" applies to both full and part time positions.
Get Paid Weekly - Your Hard Work, Rewarded Faster!
RESPONSIBILITIES BY COMPETENCY: ( denotes an essential function of the position)
Business Results Orientation
Adhere to all city, county, and state health department regulations
Interpret production sheets, logs, USDA paperwork
Follow all company policies and procedures as defined in the Policy/Training Manual or other guidelines
Always observe operating hours and follow the work schedule as posted, unless a change in schedule is arranged with Supervisor
Properly clock in timekeeping system and verify all hours worked
Follow commissary protocol, including but not limited to food preparation, temping and logging food per guidelines, following build to's and proper disposal of expired food
Stock shelves, counters, and cooler with product using FIFO system
Always protect Company assets
Maintain regular attendance and follow designated safety practices
Perform other duties not listed as required
Communication
Assist Supervisor in meeting daily, weekly, and monthly reporting and information requirements
Ensure all communications with customers, suppliers, vendors, co-workers, etc., is professional and appropriate
Advise Supervisor of any personnel situations or policy violations having an adverse effect on commissary operating performance and/or safety issues
Customer Service Orientation
Meet all customer needs as efficiently and effectively as possible by providing superior customer service
Report to work in accordance with company uniform and appearance standards
Exhibit a professional, customer friendly and helpful attitude while on the job
Complete shift cleaning checklist on every shift, including inside & outside responsibilities
Follow the Food Defense Plan and inform others about the procedures as defined in the Company manual
Developing Talent
Offer assistance, support, and feedback to other team members
Set an example that is aligned with company's mission statement for other employees to follow
Strive to improve own performance and performance of the commissary as a whole
Complete certification requirements for a Commissary Line Cook within required time frame
Complete training as required to meet regulatory compliance and company guidelines
Technical Expertise
Check refrigeration equipment for proper performance a minimum of one time per shift
Operate all cooking and chilling equipment as well as slicers, mixers, processors, and any additional equipment as necessary
Manage the proper storage and date labeling of all products and manages costs with attention to portion control
Advise Supervisor immediately of any safety and/or maintenance problems
Develop and maintain knowledge necessary for food service protocols, basic sanitation and all regulatory compliance
Prepare requisitions for supplies and food items for production in workstation
Prepare items in accordance with established portions and presentation standards
Perform specific tasks as assigned by the Supervisor
Follow correct vendor check-in procedure
Complete required inventory counts as directed
Operate electronic slicers, dishwasher, and cooking equipment
Adhere to all Wallis Companies safety policies and report all safety incidents to supervisor immediately
Safety
Attend and participate in safety meetings
Work diligently to correct safety deficiencies in a timely manner
Follow all sanitation protocols and adhere to all Wallis safety guidelines
Maintains clean work areas including refrigeration and storage areas and in compliance with health department regulations
Complete safety training required for this position
Demonstrates safe behavior by keeping areas clean and areas dry to avoid accidents
Work safely in a fast-paced environment
Follow all safety policies and procedures
Inform Supervisor or Manager of unsafe conditions and behaviors, and recommend how to correct or eliminate them
Cooperate with the medical provider, and follow the treatment plan and Return-to-Work Program
Work to avoid preventable accidents
SUPERVISORY RESPONSIBILITIES
This position has no direct reports
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. ( denotes an essential qualification of the position)
Education: Required: None
Preferred: Equivalent to high school diploma
Experience: Required: None
Preferred: 3 months food service experience
Language Skills: Ability to read, write, speak, and understand English in a manner that is
sufficient for effective communication with groups of managers, clients,
customers and the general public
(may be representative but not all-inclusive of those commonly Line Cook with the position)
Skills and Abilities: Ability to handle multiple priorities
Self-motivated with high energy
Passion for food and customer service
Goal and safety oriented and must be able to work in a fast-paced environment.
Ability to perform routine duties involving use of various procedures including general math, the use of thermometers, log sheets and understand and use the tracker/build to system
Appreciation for teamwork, combined with an ability to work independently
Willingness to work a varied schedule
Ability to work in a loud environment and with repetitive work
Technology, Tools,
And Equipment: Required: Computer, Telephone, Electric Slicer, Dishwasher, Other equipment necessary for food service operations, Hepatitis A vaccination.
Required: Ability to learn and work with Production Automation
Certificates, Licenses
and/or Registrations: Required, or complete within 30 days of employment (company-sponsored): ServeSafe Certification Basic Sanitation (must be completed when course
is offered)
(Proficiency with preferred items is not required to meet minimum qualifications, but proficiency must be established to complete essential job functions)
Compensation information reflects the anticipated starting salary. Individual pay is based on skills, experience, and other relevant factors.
INDLC
Read Less
