Job Description

TITLE: Garde-Manger DEPARTMENT: Central Kitchen

STATUS: PT/FT, Union, Hourly REPORTS TO: Production Manager

To ensure the highest level of service possible to Outpost’s internal and external customers. To complete assigned production tasks while adhering to sanitation and production standards.

WORK ENVIRONMENT: Fast paced production kitchen. Regular work near moving mechanical parts (i.e. mixers, oven, etc.) and in cold/hot working conditions (i.e. cooler or near stove). Ability to work in moderate and loud noise environments including, but not limited to: paging, human voices, and machinery.

ESSENTIAL DUTIES AND RESPONSIBILITES:
1. Customer Service
a. Treat people fairly, consistently, and with respect.
b. Ensure efficient, informative, and friendly service according to established customer service vision and standards.
2. Commissary Department Responsibilities
Department Operations
a. Prepare items following daily production schedule and basic culinary procedures.
b. Perform basic cooking and ensure quality control over final product.
c. Practice established safety and sanitation procedures for food handling and preparation.
d. Follow all recipes accurately and in accordance with established production guidelines.
e. Ensure and perform accurate portion control of product.
f. Complete all assigned production tasks in a timely manner.
g. Ensure that all commissary products and ingredients are properly labeled and dated.
h. Keep work space and storage areas neat and sanitary. Clean up kitchen at end of shift.
i. Follow established storage and labeling procedures.
j. Assist in the ordering of products to meet daily production demands.
k. Receive and stock orders. Check condition of product and invoice accuracy for all deliveries. Ensure correct product rotation.
l. Ensure that all products delivered to retail locations are correctly labeled and that all delivery invoices are accurate.
m. Ensure accurate department transfer of items.
n. Assist in inventory control including: accurate recording of losses & inventory counting.
o. Assist in product costing and ensure accuracy.
p. Follow safety guidelines in regards to lifting, high level knife handling, equipment operation, etc.
q. Assign production tasks to commissary staff.
r. Attend department meetings as scheduled.
s. Perform all duties included in commissary clerk and production/prep job descriptions.
3. All Staff Duties
a. Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
b. Keep store orderly and clean.
c. Maintain a positive attitude.
d. Perform all other duties as assigned by department manager or supervisory staff.

KNOWLEDGE, SKILLS, ABILITIES:
• Outstanding customer service skills
• Minimum of 1 year food service production experience
• High level knife skills
• Ability to adhere to sanitation and production guidelines
• Proficiency in math
• Attention to detail and good organizational skills
• Ability to handle multiple demands, work under time pressures, and meet deadlines
• Ability to follow through on systems and procedures
• Willingness to be open, to learn, and take on new responsibilities
• Demonstrate objectivity, neutrality and calmness under pressure
• Regular, predictable attendance
• Effective communication skills in English
• Ability to read and comprehend instructions
• Demonstrate accuracy and thoroughness
• Ability to be flexible and to adapt to changing conditions quickly
• Ability to work efficiently in a fast-paced environment
ESSENTIAL PHYSICAL REQUIREMENTS:
• Standing, walking, bending, reaching
• Using hands or fingers to handle or feel
• Specific vision ability: close vision, distance vision, depth perception, and adjust focus
• Ability to climb up and down step stools
• Ability to lift up to 60 lbs.
• Regular use of sharp cutting instruments
• Ability to taste and smell
IMPORTANT DISCLAIMER NOTICE:
The job duties, elements, responsibilities, skills, functions, experience, educational factors, requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that the employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or a work environment change.

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