Cook

Summary:
Prepare high-quality foods for the Prepared Foods hot case, cold case, fresh pack, pizza and salad bar that are consistent with Whole Foods Market quality goals. Maintain a positive company image by providing courteous, friendly, and efficient customer service.Support the Prepared Foods Team Leader, Associate Team Leader, Supervisor and Regional Team in maintaining regional standards.

Duties and Responsibilities:
1. Prepare raw materials for all venues according to company specifications and recipes and maintain consistency in food quality standards.
2. Label, date, initial, cover, and rotate all products in the kitchen walk-in cooler.
3. Maintain full levels in the soup and hot cases and/or cold cases.
4. Ensure walk-ins and freezers are clean and organized.
5. Document waste and spoilage using appropriate forms, and meet all spoilage targets.
6. Maintain clean and sanitary conditions in the preparation and hot or cold case areas.
7. Learn and use all kitchen equipment. Use preventative and safety measures at all times.
8. Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices.
9. Report all life safety and fire hazards, along with any other violations of company policy, to Team Leader for correction and report all accidents and injuries to Team Leader or Store Leadership immediately.
10. Operate and sanitize all Prepared Foods equipment in a safe and proper manner.
11. Properly and accurately record time using time clock at the beginning and end of each shift and for unpaid meal breaks during shift.
12. Responsible for proper dress code, including non-slip shoes and cut-resistant gloves during each work shift.
13. Perform other duties as assigned by the Chef, Prepared Foods Team Leader, Associate Team Leader, or Supervisor.

Intellectual Requirements:
1. Must have knowledge of various food cutting techniques and excellent knife handling skills.
2.Ability to follow instructions and established uniform procedures related to duties and responsibilities.
3. Ability to knowledgeably communicate the product line to the customer.
4. Ability to understand the needs of customers.
5. Basic knowledge of ingredient information and nutri-facts for Prepared Foods products.
6. Ability to successfully delegate production tasks, work independently and meet deadlines.
7. Ability to perform simple math operations (addition, subtraction, multiplication, and division).
8. Excellent interpersonal skills and ability to communicate effectively with other Team Members and leadership.
9. Ability to understand and complete departmental transfers.
10. Ability to maintain professional and appropriate conduct.

Physical Requirements:
1. Must be 18 years or older and work a maximum of 8-10 hours per day.
2. Stand and walk for extended periods of time up to 4 hours without a break.
3. Bend and stoop to grasp objects and climb ladders.
4. Bend and lift loads, not to exceed 50 pounds, unassisted.
5. Push and pull carts, weighing up to 100 pounds, unassisted.
6. Ability to perform job by repetitive use of right and left hands for simple grasping, power grasping, pushing and pulling and fine manipulation. While exact time may vary for each task, constant use may be anywhere from one to six hours during a work shift.
7. Must be able to consistently bend and twist neck and waist, reach above and below shoulders and squat during the course of a work shift.
8. Must be able to lift and carry loads up to 10 pounds regularly and 11-25 pounds intermittently during the course of the work shift. Distance to carry loads may range from 1-50 feet.It may be necessary to lift and carry loads on occasion up to 50 pounds for short distances.
9. Good sense of taste and smell to be able to determine product quality.
10. Ability to visually examine products for quality and freshness and to check signage and labeling for accurate pricing.
11. Demonstrated proficiency in the proper use of a dumpster, baler, knives, and all related equipment.

Work Environment
1. Environmental exposure: temperature extremes (coolers, freezer, outdoors)
2. May be exposed to dairy, flour, gluten, peanuts, shellfish, soy, tree nuts, and wheat via inhalant or food handling.
3. May be exposed to cleaning or other commercial chemicals, cooking oils, grease, dust and other food and cooking related substances.
4. Work in a moderately noisy environment.
5. Work on a variety of floor surfaces including tile and concrete.

Other Requirements:
1. Able to work a variety of shifts including weekends, evenings, and holidays.
2. Willingness to receive constructive feedback pertaining to job performance.
3. Willingness to provide exemplary customer service constantly and consistently.
4. Good communication skills.
5. A desire to learn about natural and organic foods and products.
6. Previous cooking experience helpful.

Performance Standards:
1. Consistently produce high-quality foods in accordance with company standards.
2. Effectively utilize shrink control procedures.
3. Maintain clean and sanitary preparation and holding areas.
4. Provide ideas and suggestions that contribute to the growth of the team and/or improve kitchen operations and work environment.
5. Carry out duties in a timely manner.
6. Good working knowledge of and adherence to all relevant Whole Foods Market policies, company mission and standards.