Co-op Production Kitchen Cook II

Part-time or full-time position(s) available. Shifts are: Tuesday, Wednesday, Friday and Saturday 7am-2pm, Thursday is 7am-3pm. One year of commercial cooking experience is required. Purpose: Prepare attractive, high-quality, healthy offerings for the deli via Production Kitchen (PK) cook, Retail Kitchen (RK) cook, and/or Soup shifts.Specific Responsibilities of Cook IIFood PreparationPrepare attractive, high-quality entrees, soups, and other dishes in appropriate amounts in a timely manner using available ingredients, by following or creating recipes.Prep, cook, taste, and season every dish prior to distributing to retail kitchens.Accurately weigh, label, and record product information. Adhere to food safety and sanitation guidelines; maintain kitchen and food storage areas in a sanitary, orderly condition, meeting GCC Health Department standards.Monitor and record temperatures at regular intervals.As directed, use short-dated products in production prior to expiration. Use proper storage, product rotation and labeling procedures. Document out-of-stock and waste items following department procedures; work with FS Management to minimize waste reduction.Maintain working knowledge of Food Service Products.OtherPromptly advise Prepared Foods Team Manager of any equipment repair or replacement needs.Complete other duties as assigned.QualificationsMinimum 1 year of commercial cooking experience required. Knowledge of proper food handling procedures required.Ability to work a flexible schedule to meet the needs of the business; early morning, daytime, evening, holiday, and weekend shifts required.Ability to follow recipes and produce food in large quantities required.Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs.Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product.