Job Information
Valley Natural Foods Production Cook in Burnsville, Minnesota
Production Cook
Burnsville, MN (http://maps.google.com/maps?q=13750+County+Road+11+Burnsville+MN+USA+55337)
Job Type
Full-time
Description
Imagine a job where your passion for creating quality, made-from-scratch food has the opportunity to be center-stage for someone’s meal every single day. A job where you are valued for who you are and what you bring to the table, creating opportunity to make a difference to each person you serve. A job where your love of possibility sets the stage for personal and professional success.
Sound like you? Join our team as a Production Cook at Valley Natural Foods. Qualified applicants will have 1-3+ years previous made-from-scratch professional cooking experience. Applicants with open availability, extensive from-scratch cooking experience, and Serve Safe certification will be given strongest preference.
We pride ourselves on offering a competitive benefits package for all employees including: competitive wages, PTO, 401(k) and a 20% employee discount on healthy groceries every day! A more comprehensive benefits package for full time employees is available, which includes access to Medical, Dental, Vision, Long- and Short-Term Disability insurance.
Food Preparation, Consistency and Sanitation
Cook and prepare food according to recipe and provide samples to indecisive customers
Receive, examine, and put away orders/supplies to ensure quality/quantity meet standards/specifications
Package foods according to size of portions and methods of garnishing
Research and develop new recipes to recommend to Deli Management
Work with recipes containing allergens, including but not limited to: sugar, dairy, gluten, pork etc.
Test food coming out of the kitchen for freshness and temperature consistency and do not allow substandard or improperly prepared foods to be sold
Ensure that the kitchen exceeds health code standards
Maintain accurate up-to-date records of cost of preparing weighed goods.
Maintain inventory of kitchen supplies and counts in display cases, coolers and freezer
Pull old or low quality items, record and dispose following established procedures
Business Operations, Safety and Compliance
Alert Management of potential theft or other emergencies
Wash dishes according to established guidelines
Maintain kitchen in sanitary and orderly condition following guidelines set by Deli Management
Clean up spills immediately and take out trash after shift
Follow Deli safety, storage and labeling procedures
Keep department areas - shelves, counters, aisles, backstock -- in clean, orderly condition
Remove trash promptly, clean up spills, sweep floor as needed
Keep department equipment in working order and advise Deli Management of equipment problems
Participate in inventory count
Identifies self as employee by being in VNF attire and nametag
Perform any other duty as assigned by Management Team
Requirements
Mandatory Qualifications:
Must be 18+
Previous professional production and/or cooking experience (1 to 3+ years)
Excellent time management, organizational and communication (oral, aural, and written) skills
Detail oriented and able to multi-task and remain flexible to the changing needs of the business
Regular, predictable attendance
Preferred Qualifications:
Previous customer service, demo and/or deli experience
A.S. in Culinary Arts or related field
Familiarity with natural foods, grocery industry or cooperatives
Physical Demands:
Ability to lift/push/pull/carry 50+ pounds regularly
Manual dexterity with ability to reach, grasp and perform repetitive motions with hands, wrists, and fingers for extended periods of time
Mid-to-general range visual acuity to evaluate and interact in working environment and operate deli cooking equipment and appliances for extended periods of time
Ability to stand and walk for extended periods of time
Constant exposure to working in refrigerated/frozen and hot/humid environments
Ability to climb ladders, kneel, crouch, and bend occasionally required
Ability to be exposed to, work with, and directly handle dietary allergies including, but not limited to: gluten, wheat and flours; dairy and soy; meats and shellfish; peanuts and tree nuts
Ability to work safely with cooking equipment and sanitation supplies
Reports To:Deli, Meat & Seafood Manager
Department, Status and Salary:Deli, Full Time, Hourly (At-Will)
Valley Natural Foods Core Competencies
Adaptability/Flexibility/Dependability
Communication/Listening Skills
Customer Service/Customer Focus
Integrity/Ethics
Sense of Urgency/Productivity
Work Environment/Safety/Job Knowledge
Position Specific Competencies
Creativity/Innovation/Initiative
Decision Making/Judgment
Product Knowledge
Teamwork/Interpersonal Skills
Planning/Managing Results
The information above is intended to describe the general nature and level of work being performance by people
assigned to this work. This is not an exhaustive list of all duties and responsibilities. VNF management reserves
the right to amend and change responsibilities to meet business and organizational needs as necessary. This is
not an employment contract and does not interfere with MN’s Employment At Will Law.
Salary Description
Minimumof $17.00 per hour