Department: Prepared Foods
Reports to: Prepared Foods Manager
Division/Status: Bargaining Unit, Non-Exempt, Grade 7
Prepared Date: April 2019
This position helps coordinate the Kitchen team during their scheduled shift, between shifts, and week-to-week. This includes, but is not limited to: directing the work of Rounders, Cooks, and Prepared Foods General Staff; ensuring adequate production of prepared foods; ensuring appropriate production levels are met in anticipation of changing needs; ensuring food safety and sanitation protocols are followed; and conducting daily inventories. The Sous Chef also participates in routine cooking chores as necessary and is acquainted with all department food production and specifications.
Non-exempt, work often directed by others. Decisions focus largely on individual responsibilities, as well as balancing daily operational priorities. May direct work of others, within established guidelines, as directed by department management.
This position is regularly exposed to organization-wide confidential information necessary to perform the job tasks such as sales or margin goals, organizational projections and strategies that pertain to a revenue sub-department. A high degree of confidentiality and discretion is required.
Reporting to the Prepared Foods Manager, the Sous Chef is responsible for providing the highest level of service possible to our customers, vendors, co-workers and community. This position is also required to maintain the highest standards of professionalism and contribute towards a positive work environment that requires the highest standard of personal conduct.
Essential Duties and Responsibilities
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, ability and/or attributes required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Adhere to policies as outlined in the City Markets Employee Guide.
Familiarize yourself with and adhere to the Collective Bargaining Agreement.
Be proactive with regard to creative self-learning and professional development while having a curiosity and desire to learn. Attend all required meetings, trainings, seminars and workshops.
Follow all department policies and procedures in order for City Market to adhere to all State, Federal and OSHA regulations.
Support City Markets Global Ends, Values, Co-op Principles and Diversity Statement.
Create, update, and revise production schedule and delegate production flow.
Ensure adequate production of all prepared foods to approved inventory turns and control shrinkage.
Communicate departmental needs with Prepared Foods Manager on a regular basis. This may include staffing levels, production levels, and supply needs and personnel issues.
Communicate with PF Buyer daily regarding ordering the necessary product for the department; put away all new items into kitchen storage.
Receive orders to the Prepared Foods department in a timely and courteous manner from either the PF Buyer or from the Receiving Dock.
Take daily Prepared Foods inventory.
Keep coolers and walk-ins clean and product rotated and participate in quarterly inventory taking (with entire staff) and Prepared Foods Manager.
Ensure attractive displays and rotation of prepared foods (and related products) in all areas, including, but not limited to: Deli Case, Hot and Cold Food Buffet, Grab & Go, Sandwich Station and Catering. Check sell by dates and product quality both in refrigerated cases and kitchen coolers.
Participate in the training of all kitchen employees.
Ensure that department is attractive, clean and that all equipment is well maintained.
Ensure that department meets all Health Department and OSHA requirements.
Assures proper and timely use of and maintains records of all temperature and production logs, forms, and other documents.
Ensure accurate and informative signage by identifying and communicating signage discrepancies.
Assures daily catering orders are accurately filled and meet scheduled timelines.
Perform other duties as assigned.
Core Co-op Competencies
Sense of humor!
Be a team player. A team player is one who has the willingness to consider the effects of ones own decisions on others and has the ability to focus on the larger Co-op goals rather than individual concerns.
Ability to work well with others in a cooperative environment where teamwork, compassion and constant communication are essential.
Ability to demonstrate clear and expressive verbal and written communication skills, following the proper channels as outlined by supervisor(s) as well as genuine active listening skills.
Ability to follow through on commitments and having a high sense of personal and professional accountability.
A consistent and genuine ability to project a friendly and outgoing personality.
Ability to handle multiple demands, remain calm, think quickly, prioritize effectively and problem solve within established guidelines.
Ability to speak, read and understand the English language and carry out complex instructions.
Ability to add, subtract, multiply and divide in all units of measure.
Ability to meet expectations of regular, predictable attendance.
Ability to work a flexible schedule including mornings, evenings, weekends and occasional late nights.
Three years of line cook, sous chef or chef experience required OR four years of kitchen experience required.
High School diploma or GED required, culinary degree preferred.
ServSafe certification preferred.
Knowledge of natural and conventional foods and the food industry preferred.
Proficiency in Microsoft Office Suite Required
This job operates in a kitchen environment, housed with equipment such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, chefs knives, etc. The employee is frequently exposed to heat, steam, fire and other hazards. Noise level is moderate to loud as can be expected in a busy retail environment. May be exposed to various temperature changes and work environments, including frequently working with and in freezers and coolers. This position requires the performance of repetitive tasks as well as significant lifting, walking, standing, moving, carrying and stocking product. May be required to work in high, precarious places. Expected to lift up to 50lbs regularly.
Onion River Cooperative