Community Table Cook (004046)

Supports Retail Food Operations through Community Table food production, grab-and-go support, sanitation, and service needs. Weekday lunch-hour availability required. This is a temporary part-time, non-benefits eligible hourly position. The minimum starting rate for the position is $20.52-$25.13.

Core Responsibilities:

​​Prepare a variety of meats, seafood, poultry, vegetables and other food for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

​Lead food production work, including cutting vegetables, meats, and cheeses, along with oven and toaster preparation.

​Follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.

​May occasionally serve alcohol to a diverse population in accordance with Vermont DLC laws and certification requirements.

​May occasionally work POS and assist with FOH operations, including basic cash operations.

​Observe proper food storage and handling procedures to ensure a safe and sanitary work environment; assist with receiving and deliveries.

​Maintain BOH sanitation standards, including temp logs, cleaning checklists, food storage, prep areas, dishes, counters, floors, and related equipment.

​Perform other duties as assigned by the manager on duty. ​

Requirements

• ​​Be at least 18 years of age and have a high school diploma or equivalent.
• ​Have 3 years of experience in food service, grocery, restaurant, or a related field; or an acceptable combination of education and experience.
• Work cooperatively with others, accept direction from supervisors, and demonstrate effective time management skills.
• ​Have good communication skills and the ability to follow instructions, procedures, and participate in a team environment.
• ​Ability to visually examine products for quality and freshness.
• ​Knowledge of proper operation, maintenance, and cleaning of food equipment preferred.
• ​Ability to properly and safely handle knives and other cutting equipment.
• ​Knowledge of proper safe food handling practices required; ServSafe certification preferred.​
• Physical Demands & Working Conditions: Must be able to stand for up to 4 hours continuously, as well as frequent bending and overhead reaching with twisting motions. Must be able to lift 10-20lbs numerous times during the day and up to 50Ibs several times each day, must be able to push and pull up to 70lbs frequently. Repetitive use of hands for grasping, pushing, pulling, and fine manipulation.