Cook (Wedge Linden Hills) (Food Services)

Reports to:Linden Hills Prepared Foods Manager
As a Cook you will perform all functions relating to the proper food preparation of the cold chefs case, hot bar, soup and Grab & Go. You will ensure a positive company image by providing courteous, friendly, and efficient service to customers and team members.
responsibilities:
Assist with food production for all Prepared Foods venues
Ensuring that recipes are prepared accurately and that food quality, freshness and presentation are according to established specifications and measurements
Provide input on new products and recipes, following current trends in foodservice and the natural foods industry
Ensure all prepared items are labeled, dated, initialed, covered, and rotated
Document waste and spoilage using appropriate forms, and meet all spoilage targets
Ensure that production is done using correct measuring devices, and all recipes are accurately followed
Monitor food loss and maintain spoilage sheets
Fulfill catering and special order/requests in a timely manner
Effectively maintains full levels for hot bar and soup production
Keep department continually clean, well-maintained and organized
Follow and comply with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices
Operate, clean and sanitize all equipment in a safe and proper manner. Troubleshoot equipment problems, advising Prepared Foods Managers of equipment repair needs
Keep all coolers and shelves clean, well-stocked and properly rotated
Participate in inventory counts.
Attend department and storewide meetings.
Perform other tasks assigned by Prepared Foods Managers.

QUALIFICATIONS
Previous kitchen experience, culinary education, restaurant, hotel, cooking or banquet cooking experience required; minimum 2-4 years.
Excellent understanding of quality, scratch food production and fundamental cooking techniques, and a passion for creative cooking
Excellent communication skills and willingness to work as part of a team; ability to communicate effectively with customers and staff
Understand and communicate quality goals and ingredient information to customers
Ability to visually examine products for quality and freshness
Effective time management skills; able to prioritize efficiently
Strong work ethic and integrity
Proper handling of knives and other cutting equipment
Available for flexible scheduling to meet the needs of the department. Daytime, evening and/or weekend flexibility required
Demonstrated ability to work with customers and coworkers from diverse cultural backgrounds.
Ability to work with TCCP to create an inclusive environment where all are welcomed.

ENVIRONMENTAL CONDITIONS/PHYSICAL REQUIREMENTS
Stand and walk for extended periods of time
Bend and stoop to grasp objects and climb ladders. Bend and twist neck and waist, reach above and below shoulders and squat
Bend and lift loads, not to exceed 50 pounds. ?Push and pull carts weighing up to 100 pounds
Repetitive use of hands for grasping, pushing, pulling, and fine manipulation
Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)

Twin Cities Co-op Partners has an ongoing commitment to the principles and practices of diversity and inclusiveness. Our employment practices are in accordance with the laws that prohibit discrimination against qualifiedindividuals on the basis of race, color, creed, religion, national origin, sex, sexual orientation, gender identity or expression, genetic information, disability, age, marital status, familial status, veteran status, citizenship, pregnancy, membership or activity in a local human rights commission, status with regard to public assistance,or any other status category by applicable law. People with a wide variety of backgrounds and experiences are encouraged to apply.