Niemann Harvest Market Restaurant Cook

SUMMARY

The Niemann Harvest Market Farmhouse Cook duties include but are not limited to providing excellent customer service, cooking recipes, gaining product knowledge and working in a safe manner while fostering the Niemann Harvest Market culture

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Delivers superior guest service and ensures absolute customer satisfaction
• Learns and uses the three E's : Engagement, Educate, Empowerment
• Follows recipes
• Knows seasonality of product
• Monitors quality and food taste
• Creates and executes customers order in a timely manner (ticket time)
• Follows production list
• Keep work area clean and sanitized
• Maintains work area and cooler to approved food safety standards.
• Follows all Health Code guidelines
• Follows all store and department policies and procedures
• Follows safety policies and procedures; is a safety role model
• Other duties as assigned by supervisor

KEY ATTRIBUTES

• Passion / purpose
• Foodie / farmer
• Thirst for knowledge / curious / inquisitive
• People enthusiast / outgoing
• Genuine
• Good communicator / desire to share
• Trendy / fun
• Honest
• Techie
• Cooking experience
• Food Safety Knowledge
• Integrity
• High energy level
• Ability to multi-task

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities

EDUCATION and / or EXPERIENCE

• High school diploma or general education degree (GED);
• One to three months related experience and / or training;
• Or equivalent combination of education and experience.

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Write routine reports and correspondence.
• Speak effectively before groups of customers or Associates of organization.

MATHEMATICAL SKILLS

Basic math concepts (addition, subtraction, division, multiplication), weights and measures

CERTIFICATIONS, LICENSES, REGISTRATIONS

Food Handlers Certificate provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Hairnet
• Apron
• Gloves
• Uniform per store policy
• Associates may be required to use all standard restaurant equipment including, but not limited to
• Grills
• Slicers
• Ovens
• Food processors
• Knives

PHYSICAL DEMANDS

Regularly (Over 2 / 3 of the time)

• Stand
• Walk
• Stoop
• Crouch
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Communicate with associates and customers
• Taste and smell
• Lift and / or move up to 20 pounds

Frequently (Between 1 / 3 to 2 / 3 of the time)

• Kneel
• Climb
• Lift and / or move up to 50 pounds

Occasionally (Less than 1 / 3 of the time)

• Balance
• Overhead lifting
• Lift and / or move up to 100 pounds

Vision

• Close
• Distance
• Ability to adjust focus
• Ability to distinguish colors
• Peripheral
• Depth perception

WORK ENVIRONMENT

Regularly

• Moving mechanical parts
• Fumes or airborne particles

Frequently

Extreme heat

Occasionally

• Wet and / or humid conditions
• Chemicals while cleaning
• Extreme cold
• Risk of electrical shock
• Vibration

NOISE LEVEL

Regularly

• Moderate
• Niemann Foods Management retains the discretion to add to or change the position requirements at any time.

Position requirements may vary by store location

PI254141103