Prepared Food Cook FT

Job Summary

The Prepared Food Cook will prepare and cook quality deli/bakery food items as directed by the Department Manager. Is responsible for increasing customer confidence and loyalty by providing courteous and prompt service, consistent operating conditions and a friendly atmosphere.

Responsibilities

• Provide continuous attention to customer needs; greet, assist and thank customers in a prompt, courteous and friendly manner.
• Arrange, prepare, portion and cook food according to company specifications.
• Offer product suggestions when appropriate.

Compliance/Safety

• Sanitize work station and equipment including chicken fryers, rotisserie, hot case, stove, and utensils.
• Stock and rotate department products to ensure freshness and date control; restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.
• Operate department equipment and tools including scale, printer cash register.
• Understand and follow required daily varieties, case color merchandising, “ready by” times, and shelf life guidelines.
• Keep work area clean, orderly and free from safety hazards; report faulty equipment and hazards to management.
• Monitor food temperatures.
• Change out pans, utilize hot bar production guide, prepare product for self service display, break down hot case and monitor portion control.
• Record hot food tracking chart statistics.
• Notify management of associate theft, customer shoplifting, unauthorized mark-downs, property defacement or any action that is illegal and/or against company.

Qualifications

• Required Education: High School / GED
• Preferred Education: Course of Study
• Relevant Experience: Supervisory Experience
• Language Requirements: English
• Knowledge, Skills & Abilities: Stock and rotate department products to ensure freshness and date control; restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.
• Operate department equipment and tools including scale, printer cash register.
• Understand and follow required daily varieties, case color merchandising, “ready by” times, and shelf life guidelines.
• Keep work area clean, orderly and free from safety hazards; report faulty equipment and hazards to management.
• Monitor food temperatures.
• Change out pans, utilize hot bar production guide, prepare product for self service display, break down hot case and monitor portion control.
• Record hot food tracking chart statistics.
• Notify management of associate theft, customer shoplifting, unauthorized mark-downs, property defacement or any action that is illegal and/or against company.