Deli Cook - Starting Wage $11.50/hr
The Deli Cook position works to produce high quality prepared foods in a quick and efficient manner. This includes offering prompt, friendly, helpful customer service while ensuring adequately stocked products to meet objectives for sales, margin, inventory turns and labor as determined by the Cafe Manager.
This position includes evening/weekend shifts. Flexibility is key. Must have previous prep experience. Must be able to lift 50 lbs.
I. PRODUCTION & RECEIVING
A. Efficiently prepare all assigned Deli items on basis of need.
B. Consistently follow all Deli recipes, making sure to measure all ingredients.
C. Create and update, as needed, daily production list and communicate prep to PM hot cook.
D. Confirm that all cooked Deli ingredients are prepared correctly by PM hot cook and prep cooks, and if they aren’t, note and communicate to Café Managers or Café Supervisors.
E. Consistently and accurately fill out checklists, production sheets, communication logs and loss records to ensure that good processes are maintained in the Café.
F. Help maintain and update Deli recipes and cookbooks as directed by Café Manager and Café Supervisors.
G. Report any recipe inaccuracies or confusing directions to Café Manager and Café Supervisors.
H. Check Special Orders board regularly and be aware of upcoming Deli Special Orders.
I. Prepare Special Order Deli items, and assist customers with their orders as directed by Café Manager and Café Supervisors.
J. Receive orders following established procedures and help put product away.
K. Review invoices for accuracy and communicate any inaccuracies or damaged product to Café Manager and Café Supervisors.
II. CROSS TRAINING
A. Cross-train in Counter, Dish/Prep and Hot Cook positions.
B. Assist Counter Staff and Hot Cooks by helping to cover breaks and by providing extra customer service during busy times
C. Help to cover call-offs on Counter as directed by the Café Manager and Café Supervisors.
D. Help wash and put away dishes in the absences of Dish/Prep Staff.
A. Maintain attractive, fully stocked and rotated displays, fronting and facing as needed throughout shift.
B. Maintain accurate, uniform, up-to-date department labeling and signage.
C. Ensure that the Deli case is correctly rotated; communicate incorrect rotation to Café Managers and Café Supervisors.
D. Stock and rotate local vendor products associated with Deli Department.
E. Provide Deli product information to customers and staff.
IV. MAINTENANCE, SANITATION & SAFETY
A. Ensure all Deli prep, packing and display areas are maintained in sanitary, orderly condition meeting Health and Agricultural Departments and safety standards.
B. Ensure that all orders are received and maintained at proper temperatures as dictated by the Health and Agricultural Departments.
C. Ensure proper and organized storage and labeling procedures as directed by Café Managers, Café Supervisors and mandated by the Health Department and Federal Organic Standards.
D. Participate in quarterly inventory counts as directed by Café Manager and Café Supervisors.
E. Report inadequate amounts of Deli food supplies and maintenance supplies to Café Manager and Café Supervisors.
F. Report equipment malfunction or failure to Café Manager and Café Supervisors.
G. Work to ensure cleaning and maintenance tasks associated with the Deli Cook position are thoroughly completed and/or addressed.
V. GENERAL RESPONSIBILITIES
A Work in all situations to be personable, helpful and cooperative with customers, members and co-workers.
B. Review departmental financial reports (sales, labor, margin, turns) with Café Managers and take corrective action as directed by Café Manager or Café Supervisors.
C. Attend and participate in pow-wows, cook, department and all-staff meetings.
D. Maintain good communications with Café Manager, Café Supervisors, other Deli Cooks and Hot Cooks to assure a smooth work flow throughout the week and between shifts.
E. Develop a clear understanding of Café Department goals and priorities and work together with Café Manager and Café Supervisors to accomplish them.
F. Participate in Deli cookbook development by providing feedback on existing recipes and contributing ideas and recipes for new items.
G. Participate in special events as needed.
H. Perform other tasks assigned by Café Manager and Café Supervisors.
I. Follow established safety guidelines as directed by safety training, modules and EEFC handbook.
J. Honor EEFC confidentiality as stated in handbook, especially in guards to recipes and personal information, unless otherwise directed by Café Managers.
- Well organized, pays attention to cleanliness and detail.
- Strong back, ability to bend and lift 50 pounds frequently.
- Ability to stand for long periods.
- Manual dexterity with hazardous equipment.
- Interest in learning more about natural foods.
- Ability to project an outgoing, friendly personality.
- Interest in reading industry focused publications on own time to increase knowledge base.
- Experience serving the public.
- Communication skills—good listener and effective communicator.
- Ability to take and follow direction.
- Demonstrated ability to follow through on commitments.
- Demonstrated ability to handle multiple demands.
- Regular, predictable attendance.
- Ability to maintain confidences.
- Willingness and ability to meet the changing requirements of the position.