Co-op Kitchen Service Staff

Bozeman Community Food Co-op•Bozeman, MT

2d•$20•Onsite

About The Position

Full-time or part-time positions are available. Shifts are on Sunday 6am-1pm or 2pm-8pm, Monday 6am-1pm or 2pm-8pm, Tuesday 6am-1pm, Thursday 6am-1pm, Friday 6am-1pm and Saturday 6am-1pm or 2pm-8pm. Previous kitchen experience is welcomed but not required – if you are willing to learn, we will teach! Purpose: Provide prompt, friendly service; maintain soup station and cold bar; and follow guidelines for safe food handling, rotation, organization, merchandising, and inventory.

Requirements

Experience in retail food service that demonstrates the ability or aptitude to successfully meet all expectations listed above desired.
Ability to work a flexible schedule to meet the needs of the business; early mornings, daytime, evenings, holidays, and weekend shifts may be required.
Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs.
Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product.

Responsibilities

Ensure prompt, friendly customer service at the cold bar, on the retail floor, and elsewhere as needed throughout the shift.
Maintain prep areas and all customer-facing areas in a sanitary and orderly condition, meeting GCC Health Department standards.
Maintain working knowledge of food service products.
Complete other duties as assigned.
Prepare high-quality sandwiches in a timely and efficient manner.
Maintain high-quality cold bar and soup offerings in an efficient, visually appealing, and timely manner.
Use proper storage, product rotation, and labeling procedures.
Document out-of-stock and waste items following department procedures.
Monitor and record temperatures at regular intervals.
Complete food prep for the cold bar and sandwich station as needed.
Ensure all items are accurately weighed, recorded, packaged, labeled, and allocated to the correct location, promptly stocking products to the appropriate storage areas and using proper product rotation.
Keep grab-and-go containers stocked; document out-of-stock packaging materials according to department procedures.
Maintain working knowledge of Hobart Scales.
Stock the retail cases in assigned areas and olive bar; maintain clean, organized, and attractive displays.
Check assigned areas for expired items; document according to established procedure.
Check products for overall quality; pull and communicate any items not meeting standards according to protocol.
Communicate with Managers if adequate stock is unavailable or overstock occurs in assigned areas.
Ensure that kitchen and customer supplies, including to-go containers, twist ties, and others, are fully stocked.
Maintain organized, properly rotated back-stock of product categories in the staging cooler.