HOT DELI KITCHEN 2ND RANCHO SAN MIGUEL MADERA #24

Job Title: Kitchen 2nd 

Location: PAQ, Inc, Store Location, On-Site 

Reports To: Lead, Kitchen 

Employee Type: Regular, Full-Time 

Exemption Type:Non-Exempt 

Travel Required: No 

Wage Scale: SkilledLevelII 

Updated:07/28/2024 

Job Summary: 

The Kitchen 2ndsupports the Kitchen Leadin leading the preparation and cooking of high-quality dishes, supervising kitchen staff, and ensuring efficient kitchen operations. This role requires strong culinary skills, assistingin menu planning, and maintaining high food quality standardsand kitchen cleanliness. 

Essential Functions of the Position: 

• Assist inpreparing and cookinga variety of complex and high-quality dishes. 

• Supports the planning, innovating, and implementing of menu development, considering guest numbers, market conditions, dish popularity, and menu recency. 

• Assist in estimatingfood needs, procuring supplies, and managingkitchen inventory. 

• Reviewrecipes and menus to assign prices and control food, labor, and overhead costs. 

• Implements food apportionment policies for cost control. 

• Manageand coachkitchen staff, ensuring high standards of performance and professionalism. 

• Ensure efficient and timely food production by monitoring food preparation methods, portion sizes, and garnishing for adherence to standards. 

• Conduct tastings and smell tests to ensure food quality. 

• Ensure quality standards by following the FIFO (First In, First Out) methodology. 

• Supporthigh nutrition standardsand strict sanitation and food safety guidelines to maintain a clean and hygienic cooking and eating environment. 

• Mentornew cooks and supportapprenticeship training. 

• Perform other duties as assigned. 

Knowledge: 

• Strongknowledge of advanced cooking techniques, kitchen operations, food safety standards, and menu planning. 

• Knowledge of proper food handling, storage, and sanitation procedures to ensure food safety. 

• Familiarity with different types of cookingproducts, ingredients, and recipes. 

Skills: 

• Strongculinary skills, leadership, team management, inventory management, and effective communication. 

• Precision in measuring ingredients, following recipes, and ensuring the quality and appearance of the dish. 

• Efficiently managing time to complete cookingtasks and meet production schedules. 

Abilities: 

• Ability to lead and inspire a team, create innovative dishes, manage kitchen operations efficiently, and maintain high standards under pressure. 

• Ability to adapt to changing situations, manage multiple demands, and work effectively with diverse personalities. 

• Ability to handle multiple tasks simultaneously, such as cooking, customer service, and cleaning. 

• Flexibility to adjust to changes in the cookingenvironment, such as new recipes, equipment, or customer demands. 

Physical Requirements: 

• Stand and walk for extended periods, typically 8-hour shifts. 

• Lift and carry items up to 25 pounds frequently and up to 50 pounds occasionally. 

• Performing repetitive motions, such as preparing food, mixing ingredients, and operating equipment. 

• Regular bending, stooping, and reaching to access ingredientsandplace items on stoves and ovens. 

• Good hand-eye coordination and manual dexterity for tasks that require precise movements, such as slicing vegetables, plating dishes, and packaging products. 

• Working in a hot environment due to stoves, ovens, and other cooking equipment. Ability to tolerate variations in temperature and handle hot items safely. 

• Good vision to ensure the quality and appearance of dishes, read labels and recipes, and operate equipmentsafely. 

• Maintain clear communication with customers and team members. 

• Move quickly and efficiently to assist customers and manage workload. 

• Maintain physical stamina to work in a fast-paced environment. 

Work Conditions: 

• Work Hours: Vary, with availability required on weekends, evenings, and holidays; typically,8-hour shifts for full-time employees. 

• Environment: 

• Indoor, climate-controlled with adequate lighting and ventilation. 

• Exposure to hot temperatures from stovesand warmersandcooler temperatures in refrigerated areas and freezers. 

• Food Handling: Regularly handling various food productsmay involve exposure to allergens. 

• Dress Code: Professional and presentable attire as determined by store management, including a name tag, company-issued shirts, hats, jackets, or personal shirts that are black, burgundy, or blue, in good repair,and not faded. 

• Use approved hats or hair nets. 

• Wear safety toesand non-slip shoes. 

• Exposure: May be exposed to moving mechanical parts. Exposure tohot, wet, damp, and slippery conditions.Exposure to cleaning chemicals. 

• Noise Level: Working in an environment with moderate to high noise levels from mixers, ovens, and other cookingequipment. 

• Interaction: Constant interaction with customers and team members in a fast-paced retail environment. 

Minimum Qualifications: 

• Education: High school diploma or equivalent.A culinary school diploma is a plus. 

• Experience: Over fiveyearsof experience as aCook is preferred. Previous supervisory experience is a plus. 

Company Employment Policies: 

• PAQ, Inc is an “At-Will” employer. 

• PAQ, Inc is an Equal Opportunity Employer (EOE).