CATERING CHEF
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- Fresh Foods / Deli / Bakery
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- RETAIL
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- 1825703 Requisition #
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PERSONAL SKILLS Commitment to unparalleled customer service. Excellent communication and interpersonal skills. Willingness to participate in and successfully complete required training and to work with the team to increase customer satisfaction and sales.
EDUCATION AND/OR EXPERIENCE. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Culinary training with a trade school, culinary school or culinary program. Or, three years of kitchen experience.
While performing the duties of this job, the associate is frequently exposed to hot and/or humid conditions and moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and extreme cold. The noise level in the work environment is usually moderate to loud. Work hazards include but are not limited to: hot surfaces, steam, wet floors, hot grease, heavy lifting, knives and other sharp objects and electrical shock.
COMPETENCIES. To perform the job successfully, an individual is required to demonstrate the following competencies:
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. Associates must be at least 18 years of age. Will often be required to travel off premise/off site to perform duties/skills/customer service.
PERSONAL SKILLS Commitment to unparalleled customer service. Excellent communication and interpersonal skills. Willingness to participate in and successfully complete required training and to work with the team to increase customer satisfaction and sales.
EDUCATION AND/OR EXPERIENCE. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Culinary training with a trade school, culinary school or culinary program. Or, three years of kitchen experience.
LANGUAGE SKILLS. Ability to read and comprehend simple instructions, short correspondence, and memos [in English]. Ability to write simple correspondence [in English]. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization who only speak English.
MATHEMATICAL SKILLS. Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
REASONING ABILITY. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
MATHEMATICAL SKILLS. Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
REASONING ABILITY. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
CERTIFICATES, LICENSES, TRAINING Complete Company's training including but not limited to: new hire orientation, customer service ht way, safety, food safety, and department manager training. Must have a valid driver’s license.
JOB KNOWLEDGE, SKILLS AND ABILITIES. Has knowledge of cooking terminology, ingredients and food safety practices; measures; uses a knife; identifies and uses various pieces of small and large kitchen equipment; reads and follows directions/kits; uses all cooking methods; determines degree of doneness in cooked foods; use portion control tools; garnishes food appropriately.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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Repetition |
Weight |
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Frequently - near constant work |
Up to 15 lbs |
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Intermittently - up to several times an hour |
Up to 75 lbs |
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Occasionally - up to several times a shift |
Up to 100 lbs |
The National Institute of Occupational Safety and Health (NIOSH) has published guidelines for safe lifting. Based on those, Harris Teeter requires our associates to obtain assistance from a second associate ("team lifting") when lifting any case or object weighing 50lbs or greater. Harris Teeter also recognizes that some associates may need to obtain assistance with weights under 50lbs, and encourages team lifts for any weight that an associate feels uncomfortable lifting by themselves.
While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The associate is occasionally required to climb or balance and stoop, kneel, or crouch. The associate must frequently lift and/or move up to 15 pounds, intermittently lift and/or move up to 75 pounds, occasionally lift and/or move up to 100 pounds, and reach from 6-72 inches. Specific vision abilities required by this job include close vision, plus color and depth perception.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is frequently exposed to hot and/or humid conditions and moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and extreme cold. The noise level in the work environment is usually moderate to loud. Work hazards include but are not limited to: hot surfaces, steam, wet floors, hot grease, heavy lifting, knives and other sharp objects and electrical shock.
COMPETENCIES. To perform the job successfully, an individual is required to demonstrate the following competencies:
· Adaptability - Adapts to changes in the work environment; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
· Analytical – Collects and researches data; Uses intuition and experience to complement data.
· Attendance/Punctuality - Is consistently at work and on time; Informs management at least 2 hours before shift begins when going to be late or absent from work.
· Business Acumen – Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition.
· Change Management – Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change; Monitors transition and evaluates results.
· Cost Consciousness – Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.
· Customer Service – Provides exceptional customer service even in difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
· Delegation – Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results.
· Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Completes tasks on time or notifies appropriate person with an alternative plan.
· Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment; Builds a diverse workforce.
· Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
· Initiative - Volunteers readily; Undertakes self-development activities; Asks for and offers help when needed; completes tasks on time.
· Innovation - Generates suggestions for improving work; Presents ideas and information in a manner that gets others' attention.
· Interpersonal Skills - Is never rude; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
· Judgement - Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
· Leadership – Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.
· Managing People – Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates’ activities; Makes self available to staff; provides regular performance feedback; Develops subordinates’ skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services; Continually works to improve supervisory skills.
· Motivation - Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence.
· Oral Communication - Speaks English clearly and persuasively in positive, negative, and in emergency or other situations in which individuals must speak a common language to promote safety; Listens and gets clarification; Responds appropriately to questions; Demonstrates group presentation skills; Participates in meetings.
· Written Communication - Writes clearly and informatively in English; Presents numerical data effectively; Able to read and interpret English-written information.
· Organizational Support - Follows policies and procedures; Completes tasks correctly and on time.
· Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently;
· Problem Solving - Identifies and resolves problems in a timely manner; Uses reason even when dealing with emotional topics.
· Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
· Project Management – Coordinates projects; Communicates changes and progress; Completes projects on time and budget; manages project team activities.
· Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
· Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
· Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
· Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit;
· Technical Skills – Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to build knowledge skills; Shares job knowledge with others.
· Visionary Leadership – Displays passion and optimism; Inspires respect and trust; Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates.
Benefits
You will be eligible for Harris Teeter’s group benefit plans that pertain to your position upon the completion of applicable waiting periods. Your eligibility for these benefits is subject to the terms of the applicable plan and Harris Teeter policy.