Deli Cook

Reports to: Deli Manager, Deli Assistant Manager, Kitchen Supervisor • Non-Exempt, Hourly Employee • Deli Department

About the Role

Deli staff provide excellent customer service, maintain a clean and stocked department, and are positive contributors to the Deli Department team. Deli Cooks prepare and package quality, made-from-scratch food in an open commercial kitchen. Deli Cooks follow all established procedures, working both independently and as a team to achieve department goals.

Responsibilities

• Use all available tools and resources to provide excellent and knowledgeable customer service to all customers, coworkers, and vendors
• Communicate professionally and respectfully with everyone you encounter while at work
• Adhere to all store and department policies and procedures
• Demonstrate regular, predictable good attendance
• Attend huddles and meetings as scheduled
• Commit to contributing to a positive, team-building work environment
• Accurately execute all co-op recipes and procedures to create consistent, high-quality products
• Promptly assist customers to maintain department standards of excellent customer service
• Understand and learn proper cooking methods and techniques used in the kitchen
• Accurately record all temperature logs, sanitization logs, and waste logs
• Participate in packaging, labeling, and merchandising of prepared foods
• Properly label, store, and rotate all food product
• Participate in dishwashing as needed
• Safely and properly operate and maintain all kitchen equipment
• Receive and store product orders as directed
• Maintain a fully stocked and clean department
• Responsibly fulfill all food safety requirements
• Other assignments as necessary

Requirements

• Passion for cooking, natural foods, and co-ops
• Exceptional customer service skills
• The ability to balance multiple priorities
• Attention to detail
• Self-motivation; comfortable taking initiative and prioritizing tasks
• Desire to grow skills and knowledge
• The ability to work with limited and no supervision
• Minimum of 1-year professional cooking experience

Physical Demands

• Standing, bending, stooping, reaching, squatting, and walking for extended periods of time per shift
• Repetitive bending and lifting of loads, not to exceed 50 pounds
• Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)
• Repetitive use of hands for grasping, pushing, pulling, and fine manipulation