Pay Scale: $18.36 - $18.92

General Job Description Overview:
The Marisqueria Cook is responsible for preparing and producing high-quality seafood and
prepared food items in accordance with company-approved recipes, portion standards,
and food safety guidelines. This role ensures proper food handling, temperature control,
product freshness, and attractive presentation while supporting efficient counter service in
a fast-paced supermarket environment. The Marisqueria Cook plays a key role in delivering
extraordinary customer service by supporting department operations, maintaining a clean
and organized workstation, and upholding company values and food safety standards.
Key Responsibilities:
Operational Excellence & Production Control:
• Follow daily production schedules to prepare appropriate quantities of seafood and
prepared items.
• Prepare, cook, assemble, and package products using standardized recipes and
approved portion control methods.
• Convert recipes and ingredient quantities accurately when adjusting batch sizes.
• Record production quantities and waste using production sheets and/or software to
support forecasting and minimize waste.
• Maintain efficiency through proper time management and organized workstation
setup.
• Support smooth counter operations during peak business periods.
Food Quality & Compliance:
• Maintain high standards of food quality, freshness, and presentation.
• Follow all HACCP guidelines regarding time and temperature controls.
• Ensure proper cold-holding (below 40°F) and hot-holding (above 135°F) requirements
are consistently met.
• Monitor and document temperatures of products and equipment as required.
• Label, date, cover, rotate (FIFO), and store all products properly.
• Maintain strict sanitation standards, including proper handwashing, glove use, and
uniform compliance.
• Clean and sanitize workstations, equipment, utensils, and storage areas according to
schedule.
• Report equipment malfunctions, safety concerns, or product quality issues
immediately.
Inventory & Product Management:
• Assist with inventory counts and ingredient tracking.
• Monitor product levels and communicate replenishment needs to leadership
proactively.
• Help reduce shrink by properly rotating product and minimizing waste.
• Ensure packaging, supplies, and ingredients are stocked and ready for production.
Customer Service & Transactions:
• Prepare and package customer orders accurately and efficiently.
• Provide friendly, respectful, and professional interactions when assisting customers.
• Answer basic questions regarding seafood products, ingredients, and preparation
methods.
• Ensure products displayed in cases and counters are fresh, properly labeled, and
attractively presented.
• Support scaling and accurate pricing of weighable products as needed.
Teamwork & Collaboration:
• Support other Marisqueria department functions as needed to ensure smooth
department operations.
• Maintain a prepared, organized, and sanitary work area at all times.
Safety:
• Follow and enforce all food safety, sanitation, and workplace safety policies.
• Report all unsafe conditions, equipment issues, or incidents immediately.
• Adhere to company dress code standards and professional appearance
expectations.
• Comply with all store rules and company policies outlined in the Employee
Handbook.
Other Duties:
• Perform additional duties assigned by management.
• Support all current and future culinary programs implemented by Vallarta
Supermarkets.
• Maintain flexibility to support business needs across departments.
Knowledge and Skills
• Maintain knowledge of food safety and safe seafood handling practices.
• Ability to operate kitchen and foodservice equipment safely.
• Support efficient service during peak business periods.
• Ability to maintain accurate production and waste records.
Required Education and Experience:
• High school education preferred or equivalent combination of education and
experience.
• Food handler certification required (or ability to obtain).
• Minimum 3 years of experience in food production or seafood preparation preferred.
• Must be at least 18 years of age.
Working Conditions:
• Fast-paced, high-volume food production environment.
• Regular standing and walking on hard floors; frequent bending, reaching, and
extensive use of hands.
• Ability to lift, carry, or push up to 50 pounds.
• Exposure to cold environments and temperature changes.
• Moderate to loud noise levels.
• Must maintain regular attendance for scheduled shifts.
Expected Hours of Work:
• Flexibility to work afternoons, evenings, weekends, and holidays.