Cook

Job Details: Job Location: Moscow Food Co-op Downtown - Moscow, ID, Position Type: Full-Time/Part-Time, Education Level: High School, Salary Range: $16.00 - $20.00Hourly, Travel Percentage: None, Job Shift: Any, Job Category: Restaurant - Food Service, Join Our Kitchen Team at the Moscow Food Co-op!

Love cooking from scratch? Passionate about creating fresh, high-quality food while working with an amazing team? The Moscow Food Co-op is looking for Cooks and Cook 2 to join our Prepared Foods Department. Whether you're building your culinary skills or you're an experienced cook ready to take on a leadership role, we'd love to hear from you. The position responsibilities and qualifications below are based on the updated Cook/Cook II job description.

As a member of our Kitchen team, you'll:

Prepare fresh, high-quality meals for the hot bar, salad bar, grab-and-go cases, catering, and other prepared foods
Follow standardized recipes, production schedules, and portion standards to ensure consistency and quality
Provide outstanding customer service by answering questions about ingredients, allergens, specialty diets, and menu items
Help maintain attractive, well-stocked food displays throughout the day
Follow food safety, sanitation, labeling, and temperature monitoring procedures
Keep work areas, equipment, coolers, and storage areas clean and organized
Work closely with the Kitchen, Deli, Bakery, Grocery, and Front End teams to support daily operations
Complete production schedules efficiently while minimizing food waste
Assist with opening, closing, cleaning, and other department responsibilities
Support department sales, quality, and operational goals through teamwork and attention to detail

Cook II Opportunities

Cook II is an advanced kitchen position for experienced cooks who are ready to take the next step. In addition to all Cook responsibilities, Cook IIs:

Help coordinate daily kitchen production and workflow
Mentor and train newer cooks
Serve as a resource for recipes, cooking techniques, allergens, and specialty diets
Assist the Kitchen Manager with day-to-day kitchen operations
Identify opportunities to improve quality, efficiency, and production
Model exceptional food safety, customer service, and teamwork

What We're Looking For

Positive, team-oriented attitude with a passion for great food and customer service
Experience in a restaurant, deli, commercial kitchen, or food service environment preferred
Basic cooking, knife, and food preparation skills
Interest in natural, organic, vegetarian, vegan, gluten-free, and specialty foods
Strong organizational and time management skills
Ability to work independently and as part of a team in a fast-paced environment
Excellent communication and customer service skills
Reliable attendance and punctuality
Basic math and computer skills
Ability to obtain an Idaho Food Safety Certification (if not already certified)

Additional qualifications for Cook II:

Two or more years of progressively responsible cooking experience preferred
Advanced cooking, recipe execution, and food production skills
Demonstrated leadership, mentoring, and problem-solving abilities
Ability to prioritize production and work independently with minimal supervision

Schedule & Availability

Full-time: 35–40 hours per week
Part-time: 20–29 hours per week
Flexible scheduling, including mornings, evenings, weekends, holidays, and university breaks
Must be able to stand for extended periods and lift up to 50 pounds 

Why Work at the Co-op?

We're a community-oriented, values-driven workplace offering a supportive environment, living wages, and excellent benefits. In a recent employee survey, staff overwhelmingly said they're proud to work at the Moscow Food Co-op!

All employees receive:

20% store discount
Employee Profit Sharing
401(k) retirement plan participation

Full-time employees also receive:

Paid time off (PTO) accrual
Medical, dental, and vision insurance
Short-term disability coverage
Accidental & hospital insurance
Telemedicine & mental health support

Part-time employees working 20+ hours/week receive:

Dental insurance
Short-term disability, accidental & hospital insurance
Telemedicine & mental health support

Come cook with us and help create the fresh, delicious foods our community loves! We welcome applicants who are passionate about food, enjoy working as part of a team, and are excited to contribute to the mission of the Moscow Food Co-op.

Position Summary

The Cook position is responsible for preparing high-quality, fresh, and consistent food for the Moscow Food Co-op's Prepared Foods Department while delivering excellent customer service and supporting department sales and margin goals. This position follows established recipes, production schedules, and food safety standards to prepare items for the hot bar, salad bar, grab-and-go cases, and deli. The Cook works independently on assigned tasks while collaborating with the Kitchen Manager, Kitchen Buyer, Deli team, and other kitchen staff to ensure efficient daily operations.

Cooks demonstrate strong product knowledge, maintain high standards of food quality and sanitation, and contribute to a positive team environment. This position is expected to consistently meet production expectations while providing exceptional service to customers.

Cook II serves as an advanced cook within the Prepared Foods Department and is responsible for overseeing daily production flow while consistently producing exceptional quality food. In addition to all Cook responsibilities, Cook II exercises greater independence in planning production, prioritizing workflow, troubleshooting problems, mentoring newer cooks, and supporting the Kitchen Manager with day-to-day kitchen operations.

Cook II is recognized as a department resource with advanced knowledge of recipes, ingredients, allergens, cooking techniques, food safety, and production efficiency. This position helps ensure production goals are met, supports department training, anticipates operational needs, and promotes a collaborative, high-performing kitchen culture.

Essential Duties and Responsibilities

Customer Service & Engagement

Provide prompt, friendly, and knowledgeable customer service that reflects the Moscow Food Co-op's commitment to exceptional service.
Greet and assist customers, answering questions about prepared foods, ingredients, allergens, cooking methods, and dietary options.
Make product recommendations and educate customers on natural, organic, vegetarian, vegan, gluten-free, and other specialty foods.
Respond professionally to customer requests, concerns, and feedback, escalating issues when appropriate.

Food Preparation & Service

Prepare high-quality foods for the hot bar, salad bar, grab-and-go cases, catering, and other prepared foods according to standardized recipes and production schedules.
Follow established recipes, portion standards, and presentation guidelines to ensure consistency and quality.
Complete daily production schedules while minimizing food waste and maximizing product freshness.
Use local, seasonal, and organic ingredients whenever practical.
Monitor food quality throughout the day and replenish products as needed.
Properly label, date, and rotate all prepared foods.
Record waste, samples, and donated products according to department procedures.
Prioritize customer service over production tasks whenever customers require assistance.

Stocking, Merchandising & Department Presentation

Maintain an attractive, clean, and well-stocked hot bar, salad bar, grab-and-go, and display cases throughout the shift.
Rotate products using First-In, First-Out (FIFO) practices.
Monitor inventory levels and communicate supply needs to the Kitchen Manager or Kitchen Buyer.
Organize coolers, freezers, and storage areas to support efficient kitchen operations.
Ensure product signage is accurate, complete, and includes ingredients and allergen information.

Cleanliness, Food Safety & Sanitation

Maintain current Idaho Food Safety Certification.
Follow all food safety, sanitation, HACCP, temperature monitoring, labeling, and storage procedures.
Maintain a clean, safe, and organized workstation throughout the shift.
Properly clean and sanitize equipment, utensils, work surfaces, and kitchen tools.
Complete assigned cleaning tasks and assist with department cleaning before leaving each shift.
Maintain organized walk-in coolers, dry storage, and production areas.
Follow all safety policies and immediately report food safety or equipment concerns.

Teamwork

Work cooperatively with Kitchen, Deli, Bakery, Grocery, and Front End staff to provide exceptional service.
Communicate production needs, shortages, equipment issues, and department concerns promptly.
Assist coworkers during busy periods and help prepare the department for the next shift.
Maintain a respectful, professional, and positive attitude that contributes to a collaborative workplace.
Accept coaching and feedback professionally while supporting continuous improvement.

Productivity & Operations

Complete assigned production schedules accurately and efficiently.
Prioritize daily tasks to meet department production goals and customer demand.
Work independently while recognizing when assistance or communication is needed.
Minimize waste by following recipes, portion standards, and proper inventory rotation.
Accurately complete production records, temperature logs, cleaning logs, and other required documentation.
Demonstrate flexibility by assisting with additional department responsibilities and special projects as assigned.
Support department sales, labor, margin, and operational goals through efficient, high-quality work.

Additional Responsibilities for Cook II

In addition to all Cook responsibilities, Cook II:

Customer Service & Engagement

Serves as a department resource for customer questions regarding recipes, ingredients, allergens, cooking techniques, and specialty diets.
Models exceptional customer service and assists coworkers in resolving customer concerns.

Food Preparation & Service

Independently prioritize daily production to ensure department goals are met.
Coordinates workflow and adjusts production based on changing customer demand.
Maintains exceptional consistency in food quality, presentation, and recipe execution.

Stocking, Merchandising & Department Presentation

Anticipates inventory needs and communicates ordering or production concerns before shortages occur.
Assists in maintaining department standards for merchandising, freshness, and presentation.

Cleanliness, Food Safety & Sanitation

Models exemplary food safety and sanitation practices.
Helps ensure department compliance with food safety standards and corrects issues as they arise.

Teamwork

Trains and mentor’s new cooks and supports ongoing staff development.
Assists the Kitchen Manager in maintaining an efficient, collaborative kitchen environment.
Provides guidance and support during busy production periods.

Productivity & Operations

Identifies opportunities to improve workflow, quality, efficiency, and waste reduction.
Anticipates operational challenges and develops solutions with minimal supervision.
Serves as a resource for recipes, production methods, and department procedures.
Supports the Kitchen Manager with daily kitchen operations and continuous improvement initiatives.

Co-op Wide Performance Standards

Customer Service & Communication

Provide excellent customer service by creating friendly, welcoming, and helpful experiences for every customer.
Remain approachable, attentive, and professional while assisting customers, coworkers, and vendors.
Communicate effectively with supervisors and team members regarding customer concerns, product issues, and operational needs.
Offer product suggestions and respond to questions with professionalism, patience, and respect for diverse customer needs and perspectives.
Maintain a positive, solutions-oriented attitude and continuously build product and operational knowledge.

Teamwork & Professionalism

Work cooperatively with all departments to support a respectful, inclusive, and team-oriented workplace culture.
Demonstrate flexibility by assisting in other areas of the store, including cashier backup and cross-department support as needed.
Follow the direction of the Manager on Duty (MOD) and contribute to department and store-wide initiatives.
Assist with staff training and participate in Co-op meetings, inventories, and required training.

Operations & Accountability

Maintain excellent attendance, punctuality, and scheduling flexibility, including arriving on time and following break and time-off policies.
Follow established opening, closing, safety, and operational procedures.
Maintain accurate use of scheduling and timekeeping systems and assist with shift coverage when needed.
Ensure a safe, organized, and professional environment for customers and staff through attention to detail and follow-through.

 Qualifications: Minimum Qualifications

Commitment to the mission, values, and goals of the Moscow Food Co-op.
High school diploma or equivalent required.
One year of experience in a fast-paced restaurant, deli, commercial kitchen, or similar food service environment preferred; or an equivalent combination of education and experience.
Working knowledge of food preparation, kitchen operations, and safe food handling practices.
Basic cooking, knife, and food preparation skills.
Knowledge of or willingness to learn natural, organic, vegetarian, vegan, gluten-free, and other specialty diets.
Current Idaho Food Safety Certification, or ability to obtain within the required timeframe.
Strong organizational skills with the ability to prioritize multiple tasks in a fast-paced environment.
Self-motivated with the ability to work independently and collaboratively as part of a team.
Excellent customer service and communication skills.
Basic computer and math skills.
Ability to receive and apply coaching and constructive feedback.
Reliable attendance with flexibility to work evenings, weekends, and holidays as needed.
Ability to adapt to changing department priorities and business needs.

Cook II Qualifications

Meets all qualifications of the Cook position.
Two or more years of progressively responsible experience in a high-volume restaurant, deli, grocery kitchen, or commercial food production environment preferred.
Demonstrated advanced cooking, recipe execution, knife, and food production skills.
Advanced knowledge of food safety, sanitation, allergens, ingredient substitutions, and specialty diets.
Demonstrated ability to independently prioritize production, manage multiple projects, and consistently meet production goals with minimal supervision.
Proven ability to mentor, train, and support coworkers while promoting a positive, collaborative work environment.
Strong leadership, problem-solving, and decision-making skills without direct supervisory responsibility.
Ability to anticipate department needs, identify opportunities for improvement, and recommend solutions that improve quality, efficiency, and workflow.
Excellent communication skills with the ability to provide guidance, receive feedback, and effectively collaborate with all levels of staff.
Demonstrated commitment to continuous learning, product knowledge, and operational excellence.

Physical Requirements

Ability to remain standing and work in a commercial kitchen for extended periods.
Ability to work safely in hot, cold, wet, and noisy environments.
Frequently bend, kneel, squat, twist, reach, and perform repetitive hand and wrist movements.
Lift and carry up to 50 pounds regularly and push or pull carts and racks weighing up to 200 pounds.
Manual dexterity to safely operate commercial kitchen equipment, including knives, ovens, mixers, slicers, food processors, and other food preparation equipment.
Ability to move throughout the store, kitchen, walk-in coolers, and storage areas throughout the workday.
Ability to work safely near coworkers in a fast-paced environment.

The job duties, responsibilities, skills, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an 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 the work environment change.