Cook 2 - Fremont

High Standards

Problem Solving & Decision Making

Self-Objectivity

Organizing & Planning

Positive Impact

Communicativeness

Team Player

Results Orientation

Drive and Energy

Customer Orientation

S: Seldom (1-10%)   O: Occasional (10-30%)   F: Frequent (30%-70%)   C: Constant (Over 70%)   N/A: Not Applicable 

·        Maintains a clean and organized workstation

·        The Senior Cook must be competent in all of the following areas:

o   Dishwasher

o   Lettuce Washer

o   Slicing

o   Packing

o   Cold Prep

o   Hot Prep

o   Oven work

o   Smoker

·        Works with the Cuisine Manager and the Lead Cook to set and maintain standards to produce high quality delicious food.

·        Leads kitchen production day

·        Trains staff on the 8 Level II stations

·        Sets timing expectations, and holds others accountable

·        Leads daily Quality Control meetings

·        Manages daily ingredient inventory and assists with the end of month count

·        Assists with placing non-farm vendor orders, checks in and signs all orders/invoices; is able to place farm orders as needed

·        Prepares test recipes

·        Organizes dry and walk-in storage

·        Uses Cheftec to print recipes and process all requisitions

·        Checks email daily and responds to any feedback or requests

·        Assesses and assigns cleaning tasks

·        Understands and is able to communicate with the crew daily, seasonal and special information including but not limited to:

o   Product and recipe information

o   Systems/techniques

o   Portions, pack sizes

o   Sourcing standards

o   Daily labor goals

·        Uses preparedness skills to support an organized workspace, i.e. sets station up for next shift

·        Is able to print recipes as needed from food cost/inventory software

·        Understands the financial goals of the department and the impact of lost product.

·        Is skilled in current technology systems including R365, FMX and MS Office

·        Follows all food safety requirements including GMP, HAACP, and food defense at all times.

·        Knows and acts in accordance with the mission, vision, and values of Grand Central Bakery in all parts of their job.

·        Works collaboratively with a team. Models and encourages respectful and professional channels of communication between teammates.

·        Delivers excellent customer service - follows the 3 steps to great service at all times and supports teammates in the same.

·        Maintains competencies and demonstrate continuous application of these skills throughout the period of employment.

·        Is committed to creating an anti-racist organization by actively opposing racism and promoting racial tolerance. Supports a culturally inclusive environment through the language and conduct of mutual respect and critical self-reflection. Understands company Diversity, Equity, and Inclusion (DEI) concepts and is able to explain them to teammates.

·        Has a positive impact on teammates by setting behavior, work ethic, and work quality.

·        Knows and demonstrates efficient, correct, and safe work and procedures.

·        Contributes to the training of team members.

·        Coaches team members on the floor.

·        Follows all safety requirements, safety training, and instructions.

·        Notifies manager if they ever become aware of a potential hazard in the workplace.

·        Able to enter maintenance and safety tickets into FMX

·        Promptly reports all injuries, big or small, that are sustained while at work.

·        Must be at least 18 years old

·        Ability to read, write, and speak English required; English/Spanish bilingual preferred

·        Maintains a valid Food Handler's Card at all times and follows health department guidelines at all times.

·        Must demonstrate regular attendance by coming to work on scheduled working days and being on time. May be required to work a variety of days and shifts to meeting business need including weekends and holidays. HS diploma/GED preferred

·        Basic math skills required

·        Professional experience as a prep cook required

·        Computer skills including use of Microsoft Outlook, Excel, Word or comparable programs preferred

•     Industrial dishwasher

•     Dishwasher chemicals including soap and disinfectant

•     Sprayer

•     Sink

•     Deli Slicer

•     Kitchen equipment including knives, cutting boards, food processors, mixer, immersion blender

•     Ovens, stoves, smoker, steam kettle

•     Computer and other office equipment

 N/A

 C

 F

 N/A

 C

 C

 F – 50 lbs.

 F – 30 lbs.

 O

 O

 F

 O

 O

 S

 O

 C

 C

 F

 O – 50 lbs.

 N/A

·        This position works in a building shared with production facilities and is constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).

·        This position walks up to the equivalent of two miles per shift. This position stands for 100% of the shift worked.

·        This position works in cold environments (walk-in freezers/refrigerators).

It is understood that this does not constitute an exhaustive list of the duties and responsibilities of the Senior Cook position but is offered as a general guideline of minimum essential expectations involved in this position.