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TIMES SUPERMARKET MILILANI BAKERY AND FOOD SERVICE DEPTS. OPENING SOON!

Times Supermarkets


Location:
Mililani , Hawaii 96789
Date:
10/19/2016
Job Type:
Employee
Job Status:
Full Time
Categories:
  • Customer Service
  • Real Estate
  • Restaurant / Food Industry
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Job Details

 

NEW CAREER OPPORTUNITIES IN MILILANI!


UTILITY

Job Summary: A utility clerk maintains the cleanliness and sanitation standards required of the Food Service department according to approved procedures and standards.

Essential Job Duties:

  • Expected to provide exceptional customer service when interacting with customers
  • Clean and sanitize all departmental equipment including knives, pots, pans, cooking equipment, holding cabinets, etc.

  • Follow approved procedures for disassembling and cleaning meat slicers, grinders, etc.

  • Clean, scrub and disinfect walk-in chill floor, working floor, shelves, dollies, etc.

  • Ensure that all cooking equipment is degreased and cleaned according to departmental standards

  • Assist in schedule maintenance, breakdown and cleanings

  • Keep all areas, including walls, ceilings and drains clean and free of debris and sanitized

  • Read instructions and accurately mix/label sanitizing and cleaning liquids for use in the department

  • Responsible for the disposal of all rubbish and boxes. Operate baler

  • Use proper safeguards when applicable to alert others to potential hazards such as wet and slippery surfaces. Perform all duties in a safe manner

  • Assist with the receiving of freight. Responsible for the storage and rotation of all products

  • Responsible for the overall cleanliness of the entire department including but not limited to the kitchen, storage and sales floor

  • Follow all rules and regulations of various government and regulatory agencies

  • Follow all company programs, philosophies and mission statements.  

  • Communicate with department manager to ensure that all equipment is in safe working condition and properly maintained

Other Job Duties:

  •  Respond promptly to emergencies or potential safety hazards such as spills and broken glass
  • May be asked to assist in light food prep

  • Assist in the restock of all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments

  • Assist in the breakdown of both the service line back kitchens

  • Perform  all other duties as directed by upper management

 Working Conditions:

  •  Fast paced environment
  • Extremely hot and cold temperatures: Warehouse/kitchen (100 degrees +); Chill (35 degrees); Freezer (10 degrees below zero)

 Potential Hazards:

  •  Work with hot pans, serving trays, grill, oven, steamer, fryer, etc.
  • Work with chemicals for sanitation and cleaning
  • Work with knives and slicing machinery

 Physical Requirements:

  •  18 years or older (operates heavy machinery)
  • Stand for long periods of time (4-10 hrs), frequent walking around department and to other parts of the store
  • Carry  up to 80 pounds, push and pull up to 1000 pounds, frequent motions of arms and hands to prepare food products, bend and reach for products stored at lower or higher levels

 Mental Requirements:

  •  Ability to communicate clearly and professionally in English, both verbally and in writing
  • Ability to listen to directions and follow through independently
  • Must posses a pleasant, patient and friendly attitude towards customers and other associates.
  • Ability to work independently and as a team member.
  • Ability to multi-task and work in a fast paced environment
  • Highly organized
  • Attention to detail

 Additional Requirements:

  •  High school diploma or equivalent
  • Must be able to work different shifts, early morning, afternoons, evenings, weekends, holidays and overnight shifts and anything that may be deemed necessary by the demands of the business
  • May be required to pass a physical culinary skills test
  • May be required to pass a written culinary skills test

Compensation:

  • Starting rate (as deemed by current pay schedule) or commensurate with experience
LINE COOK

Job Summary: A line cook is responsible for the preparation of all foods prepared in a commercial kitchen. Ensures that all aspects of the Food Service SOPS are followed while striving to achieve profitability for the company

 

Essential Job Duties:

  • Responsible for all aspects of customer service. Expected to maintain a high level of customer satisfaction through excellent service
  • Interact directly with customers at work station
  • Responsible for preparation of both hot and cold foods, may be required to use one or more of the following pieces of equipment:
    • Pizza Oven
    • Charbroiler
    • Griddle
    • Steam Table
    • Blast Chiller
    • Combitherm
    • Wok
    • Tilt Skillet
    • Fryer
    • Convection Oven
  • Responsible for the packing/merchandising/labeling of merchandise as well as ensuring that items are properly rotated and that price integrity is being enforced according to company standards
  • Cutting, weighing and packaging of deli meats and prepared foods
  • Quality control
  • Follow all rules and regulations of various government and regulatory agencies
  • Follow all company programs, philosophies and mission statements.
  • Ensure that all equipment is in safe working condition and properly maintained

 Other Job Duties:

  • Understand and follow recipes
  • Maintain production and dump logs to ensure that expectations of the company are being met
  • Restock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments
  • All aspects of setup/breakdown for service line and back kitchen if needed
  • Cleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, mopping
  • Answer departmental phone
  • Make store announcements regarding kitchen specials
  • Perform demonstrations when necessary
  • Perform all other duties as directed by upper management

Working Conditions:

  • Fast paced environment
  • Extremely hot and cold temperatures: Warehouse/kitchen (100 degrees +); Chill (35 degrees); Freezer (10 degrees below zero)

Potential Hazards:

  • Work with hot pans, serving trays, grill, oven, steamer, fryer, etc.
  • Work with chemicals for sanitation and cleaning
  • Work with knives and slicing machinery

Physical Requirements:

  • 18 years or older (operates heavy machinery)
  • Stand for long periods of time (4-10 hrs), frequent walking around department and to other parts of the store
  • Carry up to 80 pounds, push and pull up to 1000 pounds, frequent motions of arms and hands to prepare food products, bend and reach for products stored at lower or higher levels

Mental Requirements:

  • Ability to communicate clearly and professionally in English, both verbally and in writing
  • Ability to listen to directions and follow through independently
  • Must posses a pleasant, patient and friendly attitude towards customers and other associates.
  • Ability to work independently and as a team member.
  • Ability to multi-task and work in a fast paced environment
  • Highly organized
  • Attention to detail

Additional Requirements:

  • High school diploma or equivalent
  • Must be able to work different shifts, early morning, afternoons, evenings, weekends, holidays and overnight shifts and anything that may be deemed necessary by the demands of the business
  • May  be required to pass a physical culinary skills test
  • May be required  to pass a written culinary skills test

Compensation:

  • Starting rate (as deemed by current pay schedule) or commensurate with experience
 
BAKER

Job Summary: Under the direction of the Lead Bakery Clerk and/or manager, the Baker prepares, sells, inventories, process and disposes of products from the Bakery Department. Provides customers with friendly, courteous and efficient service.

Essential Job Duties:

  • Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.
  • Set oven temperatures and place items into hot ovens for baking.
  • Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
  • Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
  • Roll, knead, cut or shape dough to form sweet rolls, pie crusts, tarts, cookies or other products.
  • Place dough in pans, molds or on sheets and bake in production ovens.
  • Check the quality of raw materials to ensure that standards and specifications are met.
  • Adapt the quantity of ingredients to match the amount of items to be baked.
  • Apply glazes, icings or other toppings to baked goods, using spatulas or brushes.
  • Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
  • Set time and speed controls for mixing machines, blending machines or steam kettles so that ingredients will be mixed or cooked according to instructions.
  • Provides friendly and courteous service to customers.
  • Maintains knowledge of various products in the bakery department
  • Assists in all aspects of the Bakery operation.
  • Conducts floor checks, ensuring that the shelves are adequately stocked, products merchandised properly rotated, price integrity enforced according to company standards in bakery department
  • May directly train and help develop employees.
  • Fosters a harmonious positive work environment and provides a safe and sanitary environment for customers and associates.
  • Ensures all company programs, philosophies and company image are carried out and maintained and fosters good relationships in the community, and collaborates with business partners.

Other Job Duties:

  • Occasional receiving of merchandise with or without the DSD (direct store delivery) gun.
  • Periodic taking of, downloading and auditing inventories.
  • Any tasks as deemed necessary by management

Physical Requirements:

  • 18 years of age or older (operates heavy machinery)
  • Must be able to safely lift 50 lbs unassisted
  • Stands for extended periods of time with frequent bending and stooping required during the course of the workday
  • Requires manual dexterity and eye-hand coordination for various activities.

Additional Requirements:

  • Ability to read and understand recipes and measuring quantities.
  • Must be able to work under extreme temperatures (Hot oven and freezers)
  • May require working occasional longer shifts (10 hours) due to business needs
  • May require working overnight, early mornings, evenings, weekends and holidays

 PASTRY COOK

Job Summary: Under the direction of the Lead Bakery Clerk and/or manager, the Pastry Cook prepares, sells, inventories, process and disposes of products from the Bakery Department. Provides customers with friendly, courteous and efficient service.

Essential Job Duties:

  • Provides friendly and courteous service to customers in person or via telephone to obtain special order information.
  • Maintains knowledge of various products in the bakery department
  • Assists in all aspects of the Bakery operation.
  • Decorates cakes and pastries with various designs using the appropriate tools.
  • Creative ability to identify colors
  • Knowledgeable to use bakery equipment. For example, Using Mixer or Kettle to create frosting and fillings according to recipes.   
  • Conducts floor checks, ensuring that the shelves are adequately stocked, products merchandised properly rotated, price integrity enforced according to company standards in bakery department 
  • May directly train and help develop employees.
  • Fosters a harmonious positive work environment and provides a safe and sanitary environment for customers and associates.
  • Ensures all company programs, philosophies and company image are carried out and maintained and fosters good relationships in the community, and collaborates with business partners.

Other Job Duties:

  • Occasional receiving of merchandise with or without the DSD (direct store delivery) gun.
  • Periodic taking of, downloading and auditing inventories. 
  • Any tasks as deemed necessary by management

Physical Requirements:

  • 18 years of age or older (operates heavy machinery)
  • Must be able to safely lift 50 lbs unassisted
  • Stands for extended periods of time with frequent bending and stooping required during the course of the workday
  • Requires manual dexterity and eye-hand coordination for various activities.
Additional Requirements:
  • Ability to read and understand recipes and measuring quantities.

  • Must be able to work under extreme temperatures (Hot oven and freezers)
  • May require working occasional longer shifts (10 hours) due to business needs
  • May require working overnight, early mornings, evenings, weekends and holidays
LEAD BAKER

Job Summary: Under the direction of the Kitchen Manager and or Store Director, the Lead Baker assists in managing work schedules assignments, training and the productivity of the employees. Ensures that customers receive friendly and efficient service. Lead Baker also unloads, receives, prices, merchandises, inventories, and orders products and supplies. Ensures the quality and freshness of the products. Ensures proper pricing for the bakery products. Provides samples of products to the customers. Proactively maintains the appearance of the bakery department. 

Essential Job Duties:

  • Provides friendly and courteous service to customers.
  • Maintains knowledge of various products in the bakery department
  • Assists in all aspects of the Bakery operation. Ensure Bakery procedures are being followed
  • Operates all equipment in the bakery department to prepare various bakery products.
  • Conducts floor checks, ensuring that the shelves are adequately stocked, products merchandised properly rotated, price integrity enforced according to company standards in bakery department
  • May directly train and help develop employees.
  • Fosters a harmonious positive work environment and provides a safe and sanitary environment for customers and associates.
  • Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.
  • Set oven temperatures and place items into hot ovens for baking.
  • Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
  • Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
  • Roll, knead, cut or shape dough to form sweet rolls, pie crusts, tarts, cookies or other products.
  • Place dough in pans, molds or on sheets and bake in production ovens.
  • Check the quality of raw materials to ensure that standards and specifications are met.
  • Adapt the quantity of ingredients to match the amount of items to be baked.
  • Apply glazes, icings or other toppings to baked goods, using spatulas or brushes.
  • Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
  • Set time and speed controls for mixing machines, blending machines or steam kettles so that ingredients will be mixed or cooked according to instructions.
  • Ensures all company programs, philosophies and company image are carried out and maintained and fosters good relationships in the community, and collaborates with business partners.
  • In the absence of the Kitchen Manager, responsible for the supervision of all employees in the department including scheduling, performance management, training and development.

Other Job Duties:

  • Occasional receiving of merchandise with or without the DSD (direct store delivery) gun.
  • Periodic taking of, downloading and auditing inventories. 
  • Any tasks as deemed necessary by management

Physical Requirements:

  • 18 years of age or older (operates heavy machinery)
  • Must be able to safely lift 50 lbs unassisted
  • Stands for extended periods of time with frequent bending and stooping required during the course of the workday
  • Requires manual dexterity and eye-hand coordination for various activities.
  • Must be able to work under extreme temperatures (Hot oven and freezers)

 Additional Requirements:

  • Ability to read and understand recipes and measuring quantities.
  • 1 year supervisory and or leadership experience preferred.
  • May require working occasional longer shifts (10 hours) due to business needs
  • May require working overnight, early mornings, evenings, weekends and holidays
PASTRY CLERK

Job Summary: Under the direction of the Lead Bakery Clerk and/or manager, the Pastry Clerk prepares, sells, inventories, process and disposes of products from the Bakery Department. Provides customers with friendly, courteous and efficient service.

Essential Job Duties:

  • Prepare of serve hot or cold beverages such as: coffee, espresso drinks, blended coffees or teas
  • Prepares and sells coffee drinks by following prescribed recipes and preparation techniques
  • Take customer orders and convey them to other employees for preparation
  • Clean or sanitize work areas, utensils, or equipment
  • Keeping service area clean and organized by dusting, wiping and sweeping area
  • Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning
  • Describe menu items to customers or suggest products that might appeal to them
  • Provide customers with product details, such as coffee blend or preparation descriptions
  • Receive and process customer payments
  • Stock/refill customer service stations with condiments or beverage preparation items
  • Assist customers while ringing up items for purchase
  • Bags/Boxes pastries together, while using the least number of bags/boxes
  • Verify/Balance register till at the beginning and end of shift
  • Accept/Verify/Process payment from customer in the form of cash, credit, debit ebt and check
  • Verify/Process purchase orders
  • Register accuracy, knows/carries out proper register procedures to meet company performance standards, price integrity
  • Provides friendly and courteous service to customers
  • Maintains knowledge of various products in the bakery department
  • Assists in all aspects of the Bakery operation.
  • Conducts floor checks, ensuring that the shelves are adequately stocked, products merchandised properly rotated, price integrity enforced according to company standards in bakery department 
  • May directly train and help develop employees. 
  • Fosters a harmonious positive work environment and provides a safe and sanitary environment for customers and associates. 
  • Ensures all company programs, philosophies and company image are carried out and maintained and fosters good relationships in the community, and collaborates with business partners.

Other Job Duties:

  • Occasional receiving of merchandise with or without the DSD (direct store delivery) gun.
  • Periodic taking of, downloading and auditing inventories. 
  • Any tasks as deemed necessary by management

Physical Requirements:

  • 18 years of age or older (operates heavy machinery, ringing register – per company policy)
  • Basic mathematical knowledge and cash handling experience preferred
  • Must be able to safely lift 50 lbs unassisted
  • Stands for extended periods of time with frequent bending and stooping required during the course of the workday
  • Requires manual dexterity and eye-hand coordination for various activities.

Additional Requirements:

  • Ability to read and understand recipes and measuring quantities.
  • Must be able to work under extreme tempertures (Hot oven and freezers)
  • May require working occasional longer shifts (10 hours) due to business needs
  • May require working overnight, early mornings, evenings, weekends and holidays
LEAD PASTRY COOK

Job Summary: Under the direction of the Kitchen Manager and or Store Director, the Lead Pastry Cook assist in managing work schedules assignments, training and the productivity of the employees. Ensures that customers receive friendly and efficient service. Lead Pastry Cook also unloads, receives, prices, merchandises, inventories, and orders products and supplies. Ensures the quality and freshness of the products. Ensures proper pricing for the bakery products. Provides samples of products to the customers. Proactively maintains the appearance of the bakery department. 

Essential Job Duties:

  • Provides friendly and courteous service to customers in person or via telephone to obtain special order information.
  • Maintains knowledge of various products in the bakery department
  • Assists in all aspects of the Bakery operation. Ensure Bakery procedures are being followed
  • Decorates cakes and pastries with various designs using the appropriate tools.
  • Creative ability to identify colors
  • Knowledgeable to use bakery equipment. For example, Using Mixer or Kettle to create frosting and fillings according to recipes.   
  • Operates all equipment in the bakery department to prepare various bakery products.
  • Conducts floor checks, ensuring that the shelves are adequately stocked, products merchandised properly rotated, price integrity enforced according to company standards in bakery department 
  • May directly train and help develop employees.
  • Fosters a harmonious positive work environment and provides a safe and sanitary environment for customers and associates.
  • Ensures all company programs, philosophies and company image are carried out and maintained and fosters good relationships in the community, and collaborates with business partners.
  • In the absence of the Kitchen Manager, responsible for the supervision of all employees in the department including scheduling, performance management, training and development.

Other Job Duties:

 

  • Occasional receiving of merchandise with or without the DSD (direct store delivery) gun.
  • Periodic taking of, downloading and auditing inventories.

 

  • Any tasks as deemed necessary by management

 

Physical Requirements:

 

  • 18 years of age or older (operates heavy machinery)
  • Must be able to safely lift 50 lbs unassisted
  • Stands for extended periods of time with frequent bending and stooping required during the course of the workday
  • Requires manual dexterity and eye-hand coordination for various activities.
  • Must be able to work under extreme tempertures (Hot oven and freezers)

 

Additional Requirements:

 

  • Ability to read and understand recipes and measuring quantities.
  • 1 year supervisory and or leadership experience preferred.
  • May require working occasional longer shifts (10 hours) due to business needs
  • May require working overnight, early mornings, evenings, weekends and holidays

 

 SOUS CHEF

Job Summary: A Sous Chef works directly with the Chef to oversee the preparation of all foods prepared in a commercial kitchen. Ensures that all aspects of the Food Service SOPS are followed while striving to achieve profitability for the company

 

Essential Job Duties:

  • Responsible for all aspects of customer service. Creates an environment in which a commitment to customer service is made a priority by way of training and through both written and verbal communication. Expected to maintain a high level of customer satisfaction through excellent service. Must be able to respond to customer inquiries and resolve any customer complaints
  • Responsible for inventory, purchasing, transfers and recording of all shrink
  • Develop and train all associates who work within the department 
  • Conduct floor checks to ensure that shelves are adequately stocked and that the  quality of the products are up to company’s standards. Also responsible for the  merchandising of sale items as well as ensuring that items are properly rotated and that price integrity is being enforced according to company standards
  • Ensure that all rules and regulations of various government and regulatory agencies are being enforced as well as the policies and procedures of the company
  • Ensure that good communication is maintained between associates, store management and the retail support staff as well as suppliers and vendors
  • Foster a harmonious positive work environment
  • Provide a safe and sanitary environment for customers and associates.
  • Responsible for the training of associates in proper use, breakdown and cleaning of all equipment
  • Ensure that all equipment is in safe working condition and properly maintained 
  • Ensure that all company programs, philosophies and mission statements are carried out. Maintains and fosters a good relationship in the community and collaborates with business partners 
  • Scheduling and supervision of 40+ employees 
  • Ordering and maintaining appropriate levels of foods and supplies
  • Expected to perform all duties of the Chef in his or her’s absence.

 Other Job Duties:

 

  • Must be able to develop creative and innovative new items when requested.
  • Understand and follow recipes
  • Assist with the development of standardized recipes for all menu items.
  • Maintain production and dump logs to ensure that expectations of the company are being met
  • Perform all other duties as directed by upper management 
Working Conditions:
  •  Fast paced environment
  • Extremely hot and cold temperatures: Warehouse/kitchen (100 degrees +); Chill (35 degrees); Freezer (10 degrees below zero)
Potential Hazards:
  •  Work with hot pans, serving trays, grill, oven, steamer, fryer, etc.
  • Work with chemicals for sanitation and cleaning
  • Work with knives and slicing machinery 
Physical Requirements:
  •  18 years or older (operates heavy machinery)
 
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