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About the Role

The Prepared Foods Team Member II creates a great customer experience through food production, stocking, customer service, and store maintenance, ensuring an exceptional quality, clean, and well-maintained department. This role assists in production, pack-out, and providing an irresistible store experience, demonstrating proficiency beyond Team Member I responsibilities.

Responsibilities

• Follow food recipes as written and make recommendations for improvement.
• Maintain effective working relations and model cultural values, policies, and procedures.
• Provide and model exemplary service to customers and co-workers.
• Provide product information and educational materials to customers.
• Continuously research, develop, and improve efficiency, accuracy, service, quality, and safety.
• Effectively influence staff to ensure proper training of new team members.
• Assist in operational cross-training and product knowledge training.
• Safely perform all food production activities using established procedures and safety.
• Maintain a safe, clean, and organized workspace, storage areas, equipment, and tools.
• Ensure prepared foods meet recipe standards of quality, consistency, look, and taste.
• Ensure work area is kept clean and organized at all times.
• Pack-out, label, and stock product to standard.
• Use food safety practices and product rotation to attain good shelf life and safe product.
• Prevent, monitor, remove, and communicate shrink using established procedures.
• Ensure accurate and up-to-date production, shrink, and temperature records.
• Ensure all food stations are clean, stocked, full, fresh, and delicious at all times.
• Order, receive, display, and sell all products in accordance with quality and merchandising standards.

Requirements

• Familiarity with natural foods, vegan and vegetarian cuisine, and organic vs commercial growing practices.
• Available to work weekends, holidays, mornings, and nights.
• Projects an outgoing, friendly personality.
• Ability to read and comprehend instructions.
• Ability to handle multiple demands, prioritize tasks, and stay organized.
• Flexible and adaptable to changing conditions and job requirements.
• Ability to read, follow, and scale a recipe.
• Ability to operate kitchen equipment (i.e., mixers, commercial ovens, dishwasher).

Skills

• Proficient Knife Skills

Experience Level

• Min 2 years’ Kitchen Experience

Education Level

• Culinary degree or certification or equivalent experience