Hot Line Cook
TITLE: Commissary/Hotline DEPARTMENT: Commissary
STATUS: PT/FT,
Union, Hourly REPORTS TO: Commissary Manager
JOB SUMMARY: To
ensure the highest level of service possible to Outpost’s internal and external
customers. To produce the highest quality of healthy, tasteful, and natural
products while adhering to sanitation and production standards.
WORK
ENVIRONMENT: Fast paced production
kitchen. Regular work near moving mechanical parts (i.e. mixers, oven, etc.)
and in cold/hot working conditions (i.e. cooler or near stove). Ability to work
in moderate and loud noise environments including, but not limited to: paging,
human voices, and machinery.
ESSENTIAL DUTIES
AND RESPONSIBILITES:
1. Customer Service
- Treat
people fairly, consistently, and with respect.
- Ensure
efficient, informative, and friendly service according to established
customer service vision and standards.
2. Commissary
Department Responsibilities
- Perform
advanced culinary procedures and extensive cooking on a hot line.
- Complete
tasks as assigned on the daily production schedule.
- Practice
established safety and sanitation procedures for food handling and
preparation.
- Follow
all recipes accurately and in accordance with established production
guidelines.
- Complete
all assigned production tasks in a timely manner.
- Keep
workspace neat and sanitary. Follow
proper procedures in cleaning commissary at end of shift.
- Follow
established storage and labeling procedures.
- Follow
safety guidelines in regards to lifting, knife handling, equipment operation,
etc.
- Handle
customer questions and complaints.
- Attend
department meetings as scheduled.
- Perform
all duties included in commissary clerk, production/prep, and garde-manger
job descriptions.
3. All Staff Duties
- Abide
by all Co-op policies and procedures as outlined in the Employee Handbook
and other company documents.
- Keep
store orderly and clean.
- Maintain
a positive attitude.
- Perform
all other duties as assigned by department manager or supervisory staff.
KNOWLEDGE, SKILLS,
ABILITIES:
- Outstanding
customer service skills
- Minimum
of 2 years food service production experience including making sauces and
cooking meat
- High
level knife skills
- Demonstrated
ability to adhere to sanitation and production guidelines
- Proficiency
in math
- Attention
to detail and good organizational skills
- Ability
to handle multiple demands and work under time pressures
- Ability
to follow through on systems, procedures, and policies
- Willingness
to be open, to learn, and take on new responsibilities
·
Demonstrate objectivity, neutrality and calmness
under pressure
- Regular,
predictable attendance
·
Effective communication skills
- Ability
to read and comprehend instructions
- Demonstrate
accuracy and thoroughness
- Ability
to work efficiently in a fast-paced environment
- Ability
to be flexible and to adapt to changing conditions quickly
ESSENTIAL PHYSICAL
REQUIREMENTS:
- Standing,
walking, bending, reaching
- Using
hands or fingers to handle or feel
- Specific
vision ability: close vision, distance vision, depth perception, and
adjust focus
- Ability
to climb up and down step stools
- Ability
to lift up to 60 lbs.
- Regular
use of sharp cutting instruments
- Ability
to taste and smell
IMPORTANT
DISCLAIMER NOTICE:
The job duties, elements, responsibilities, skills,
functions, experience, educational factors, requirements and conditions listed
in this job description are representative only and not exhaustive of the tasks
that the employee may be required to perform.
The employer reserves the right to revise this job description at any
time and require employees to perform other tasks as circumstances or
conditions of its business, competitive considerations or a work environment
change.
Other details
- Pay Type Hourly
- Bay View, Milwaukee, WI 53207, USA