Lead Cook

The Detroit People's Food Co-op -- a Black-led, community-owned grocery store that aims to promote Black food sovereignty through a storefront in Detroit's Historic North End -- is currently seeking enthusiastic and dedicated lead cooks to join our team. As a member of our team, you will play a crucial role in creating a welcoming and inclusive environment for our members and customers while supporting the smooth operation of our co-op.

Lead Cooks contribute to excellent customer service and store experiences and to achieve the co-op’s overall goals through food preparation, production, merchandising and team support in the prepared foods, bakery and specialty cheese departments.

Status

• Reports To: Prepared Foods Manager
• FLSA Status: Non-exempt, full-time
• Pay rate: starts at $16 per hour

Essential Responsibilities and Functions

• Exceed our customers’ expectations for service and provide a clean, organized, inclusive store environment and store experience for all people, in accordance with the Co-op’s customer service standards.
• Provide outstanding internal and external customer service: consistent, prompt, friendly, courteous and professional.
• Ensure quick response to customer questions and concerns. Maintain communication through the customer comment box and other methods as directed.
• Maintain a calm and friendly attitude with all customers and in all situations, striving to deescalate challenging situations with the support of the store team.
• Inform customers of co-op information, for example new products, specials, educational materials, and upcoming events.
• Understand and communicate the ‘cooperative difference’ and the particulars of membership to shoppers and staff alike.
• Work to advance the mission of the Co-op through outstanding service to everyone we touch every day.
• Ensure accurate prepared foods signage and menu is posted daily.
• Provide detailed product information to customers when requested.
• Communicate customer requests and/or concerns with Food Service Director.
• Research and develop new hot food recipes to provide both variety and consistency of hot food offerings, with seasonal changes and featuring local and biodynamic ingredients whenever possible.
• Calculate and review recipe cost and share product sampling with Food Service Director prior to menu implementation.
• Rotate the current hot food menu cycle to keep the selection inviting. Keep customer favorites in menu cycle.
• Oversee hot bar production practices and recipe adherance to ensure flavor, texture and quality in all food offerings is consistent.
• Assist Food Service Director with catering requests as directed and develop a plan for both daily production and event production so that production does not fall behind due to any event.
• Track and monitor spoilage and review movement reports and shuttle logs weekly, adjusting production accordingly to minimize loss.
• Provide staff with a daily production plan that indicates recipes and corresponding batch size needed for the day.
• Ensure all production staff are practicing safe food handling.
• Make sure all food temperatures are recorded on a temp log and action is taken for any foods that fall outside of the critical control point.
• Make certain that kitchen and food storage areas are maintained in a sanitary, orderly condition meeting all Department of Health standards.
• Enforce proper storage and labeling procedures in the kitchen.
• Assist Food Service Director to ensure all staff dispose of unsellable items properly.
• Work with Food Service Director to order ingredients and food preparation supplies and products for resale to ensure freshness and support sales.
• Monitor purchasing log to ensure that the items you have ordered are received.
• Work with Food Service Director to ensure invoices and credits are processed within two days of being received.
• Provide training and support to Prep Cooks when necessary.

Find a complete job description here: DPFC Lead Cook Job Description

Qualifications

To perform this job successfully, an individual must be able to perform each essential function satisfactorily, with or without reasonable accommodation. The requirements listed below are representative of the knowledge, skill and/or ability required.

• 2+ years of professional cooking experience preferably in natural foods and/or a cooperative setting.
• Proven strong leadership and communication skills.
• Excellent customer service skills.
• Ability to prioritize work tasks, multi-task, and maintain focus.
• Proficiency with Microsoft Office software: Word and Excel.
• Desire to foster and develop the best qualities and contributions of department personnel.
• Obtain and maintain a state Food Handler’s permit and any other necessary licenses.