Prepared Foods Associate @ Sugar Beet Co-Op

Prepared Foods Associate @ Sugar Beet Co-Op - Oak Park, IL

Sugar Beet CO-OP is located at 812 Madison in Oak Park, IL.

Purpose:

A Prepared Foods Associate is responsible to prepare quality food according to prepared foods recipes in a timely, efficient manner.
This position is a part-time position. Afternoon availability is required. The position is also responsible to help the department meet goals for sales, margin, and labor.
A Prepared Foods Associate completes these responsibilities in a manner that upholds the of Sugar Beet Food Co-op and the cooperative identity.

Status:

Reports To: Prepared Foods Manager
FLSA Status: Non-exempt
Pay Level: $13.50-$14.50

Essential Responsibilities and Functions:

Uphold all Co-op policies, procedures, and expectations.
Customer Experience o Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds and in accordance with the Co-op’s customer service standards.
Model, provide, and ensure customers receive prompt, friendly and courteous services in a professional manner that demonstrates our cooperative advantage.
Maintain a calm and friendly demeanor with all customers and in all situations.
Offer suggestions for purchases and ways to prepare products.
Help customers place and fill special orders.

Department Operations

Preparation of prepared food items, including soups, salads, wraps and sandwiches, spreads, dressings, and dips according to a production schedule.
Assemble, wrap, and price sandwiches and other deli food as needed.
Repackage deli items purchased from outside sources for resale as needed.
Maintain kitchen in sanitary and orderly condition, following health department standards. o Research and recommend new recipes to Prepared Foods Manager.
Ensure product is stocked, rotated, fronted, and faced according to established procedures. o Pull low quality or out of date items, recording and properly disposing of them following established procedures.
Place orders for deli items as assigned by Prepared Foods Manager.
Maintain back stock areas in clean, orderly condition, meeting health department standards.
Assist with receiving and stocking product for Prepared Foods department.
Wear proper clothing in accordance with the Co-op dress code during shift, including nametag. Perform other tasks assigned by the Prepared Foods Manager.

Safety and Security

Use equipment and materials properly in a safe manner that will not lead to injury of self or others.
Protect the safety of self, co-workers, and Co-op customers at all times.
Report any potentially harmful equipment or situations to immediate supervisor without delay.
Report safety-related accidents and incidents immediately to a manager.
Follow all safety policies and procedures.
Follow all safe food handling guidelines as required by local, state, and federal laws.
Other duties as assigned by management including:
Assist in inventory counts, storewide cleaning, and other projects as needed.
Attend meetings and events as requested.
Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved.
Demonstrate support for the cooperative values and principles daily.
Perform other duties and work in other departments as assigned.
Know and uphold the Employee Handbook consistently.

Physical Job Requirements:

The physical requirements described here are those that an employee must meet, with or without reasonable accommodation, to successfully perform the essential functions of this job.
Ability to lift and carry up to 50 pounds frequently.
Ability to be present and working in assigned area for up to 3 hours without rest.
Ability to bend, stoop, squat, kneel, climb stairs or ladder.
Ability to reach above shoulder height occasionally.
Ability to talk and hear to communicate with customers.
Finger and hand dexterity with ability to grasp and hold items of different sizes.
Vision ability – close, distance, peripheral vision, and depth perception.
Ability to read register screen and product and shelf labels.

Working Conditions:
The work environment described here is representative of the conditions an employee may encounter while performing the essential functions of this job.

Frequent exposure to cold, hot, wet, or humid conditions.
Exposure to fumes, airborne particles, hazardous materials ranging from natural to chemical (store products, cleaning products, scents from working in a public setting).
Exposure to and potential handling of fresh foods including meats and seafood.
Handling objects that have been handled by the public.
May work occasionally in temperature extremes (walk-in freezer, outside warehouse, hot kitchen, etc.).
Noise level in the store is usually moderate to loud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

Qualifications:
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 and/or ability required.

1 year of cooking experience
Manual dexterity with kitchen equipment.
Experience working in a commercial kitchen.
Good kitchen and knife skills.
Have or be able to obtain, within 14 days of start date, a valid Food Handler’s Certificate or Food Management Certificate.
Language ability - comprehend complex instructions, correspondence, and memos. Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds. Effectively present information in one-to-one and small group situations to employees and customers.
Math ability – Add and subtract two-digit numbers. Perform calculation using units of US currency, weight, volume, and distance measurements.
Reasoning ability – apply common sense understanding to carry out detailed written or oral instructions. Deal with problems involving a few concrete variables in standardized situations. Prioritize work tasks, multi-task and maintain focus.
Computer skills – use email, website, time clock and other work-related programs proficiently. • Problem solving skills
Customer service skills – ability to manage difficult or emotional customer situations. Communicate responsibly at all times. Respond promptly to requests for customer assistance
Attendance and punctuality – consistently report to work on time to work scheduled shifts.
Dependability – respond appropriately to management direction. Commit to department goals and expectations. Complete tasks on time.
Quality of work – demonstrate accuracy and thoroughness. Look for ways to improve and promote quality. Apply feedback to improve performance. Monitor own work to ensure quality.
Quantity – Work quickly and accurately with a sense of urgency. Meet productivity standards. Strive to increase efficiency and productivity.
Familiarity with or an interest in learning about natural foods.

How to Apply:
To apply, email resume to nancy@industrialcouncil.com.