Zupan's Markets
Location
Lake Oswego, OR | United States
Job description
Overnight production shifts are scheduled from 8pm until 4:30am
SUMMARY
Responsible for evening/overnight food production in the Service Deli. Accountable for daily and weekly production tasks as outlined by the Food Service Manager and Director of. Maintains a high level of organization and adaptability to accomplish a wide variety of tasks.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
GENERAL
Achieve production tasks and deadlines on a daily and weekly basis
Perform all duties and responsibilities of a Food Service associate.
Give feedback regarding labor schedule to meet productivity and customer service needs of the department.
Maintain a clean, well organized work environment.
Keep all products properly stored and rotated according to Food Safety codes
Follow and comply with established weights and measure procedures
Operate, maintain and clean all equipment in a safe and proper manner.
Trains food service department associates in proper product handling, storage and rotation, keeping accurate logs, cooking, packaging, stocking, equipment operation, and building displays.
Maintain a safe and sanitary work environment. Following compliance with applicable health and safety codes. Monitor and maintain sanitation and cleaning checklist. Report all injuries and accidents to the Store Director.
Maintains shrink logs and transfer logs, as needed.
Demonstrates ability to multi-task and independently manage own time. Adjusts priorities, productivity, and speed based on the needs and conditions of the department.
Understands and follows thru on written and verbal communication.
Works cooperatively, collaboratively and positivity with co-workers and supervisors.
Regular and reliable attendance.
Observes all company rules and policies.
POSITION SPECIFIC RESPONSIBLITIES
Prep and produce culinary products for that’ day’s or the following day’s work with the aim of ensuring the most efficient operations. Including but not limited to: raw proteins, entrée items, component items, hot bar items: breakfast, lunch and dinner, pro-deli wall items, salads, event items.
Works with Food Service Manager to identify and reduce waste throughout the department
Prepare, package, weigh and price deli items for sale.
Cleans and organizes department throughout shift.
Performs closing procedures in the department
Stocks and merchandises displays as needed with the aim of ensuring efficient operations for the next day’s production.
Performs other duties and tasks as assigned.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Furthermore, the individual must be able to multi-task and work at different paces, meet deadlines, and have reliable attendance. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Demonstrates a positive attitude
Ability to collaborate and lead as well as be self-directed
Ability to manage multiple assignments at once
Strong communication and organizational skills
Strong attention to detail and accuracy
Proven ability to maintain a clean and safe work environment
Ability to work a variety of shifts including weekends, evenings and holidays
Must have current Oregon Food Handlers card
Able to work a flexible schedule based on the needs of the department.
EDUCATION AND EXPERIENCE
Will have at least 2 to 3 years’ experience working in a comparable retail food service (deli) department or kitchen. Culinary education a plus.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business documents (instructions and vendor information). Ability to effectively communicate with co-workers, managers and customers.
MATHEMATICAL SKILLS
Strong basic math skills including the ability to add, multiply, divide, subtract
REASONING ABILITY
Ability to define problems, collect data, establish facts and draw valid conclusions. Ability to solve practical problems.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Stand for long periods of time
Bend, lift, push and pull carts with heavy loads
Proper use of a box cutter, knives, and other department devices
Frequently lift and/or move up to 60 pounds
Frequent bending, stooping, and climbing
Frequent use of stairs
Repetitive stretching and lifting required
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Exposure to temperature variations and wet conditions
May walk and work on uneven and slick surfaces
Requires reaching above and below shoulder height
May need to use a ladder or stool to reach product or supplies
Exposure to continuous background noise
Job tags
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