TM-Food Service Worker 1

Peckham, Inc.•Lansing, MI

3d•Onsite

About The Position

The Food Service Worker Level I assists Peckham Marketplace staff with food prep, food service, cleaning, and stocking food/supplies. Peckham is a nonprofit vocational rehabilitation organization that specializes in providing vocational rehabilitation and training opportunities for people with significant disabilities, and/or other barriers to employment. This job is open to all interested candidates, both people with and without disabilities.

Requirements

Must be at least 18 years old.
Exceptional customer service to interact with a wide variety of customers.
Must be able to communicate effectively.
Must be able to prioritize, organize, and follow through on work assignments.
Must be able to work well with teammates and contribute to a positive atmosphere.
Ability to function independently for certain tasks.

Responsibilities

Ensure excellent customer service.
Work well with teammates in order to help contribute to a positive atmosphere.
Following health and safety standards regarding washing hands, wearing/changing gloves, personal hygiene, etc.
Prior to opening, take coffee to the airport warehouse. One pot should be black, one pot should have 2 cups of milk in it. Should also take cups and sugar if necessary.
Assist with fruit preparation for disbursement to team members if we do not have any volunteers or students performing this task. This includes taking fruit to the Airport Warehouse café.
Assist the cashier with completion of the morning inventory to determine what food needs to be prepped for the café using the inventories created for each section.
Assist the cashier with doing morning inventory to determine what packaged items need to be stocked in the café and stocking those items. Must ensure that proper rotation methods are employed, meaning that expiration dates are checked during inventory.
Ensuring throughout the day that all stations in the café are fully stocked. This means going into the café in between tasks and after rushes to stock.
Following recipes help to prep any items listed on the inventory or the board.
Ensure that all food they are prepping is packaged correctly, labeled correctly and dated.
If food items need to be stocked in the café, health and safety standards regarding proper rotation must be followed.
Recycle any of the refuse possible, including cardboard, cans, milk jugs, etc.
If there is downtime, cleaning in the café and kitchen utilizing the Cleaning Checklist for direction and documenting the date it was done.
Assist FS II with lunch preparation if necessary.
Serve breakfast/lunch when necessary or in the absence of FS II.
On Thursday or Friday, all used coffee pots should be cleaned using the coffee pot cleaner packets and the scrub brush provided. If its noticed that a pot needs to be cleaned prior to Thursday, ensure that it is done immediately.
At closing (2:00ish), bring in large coffee pots from the common area. Empty them and fill with water to allow to soak overnight. On Thursday and Friday (2 pots on Thursday and 2 pots on Friday), or sooner if needed, put 2 packets of coffee pot cleaner in each and fill with hot water and allow to soak. Use the scrub brush provided when necessary. Rinse very well the next morning.
Put filled coffee filters, trays and clean/empty coffee urns at the coffee maker in the common area for use the next morning.
Prior to leaving for the day address any and all phasing out tasks that can be accomplished by the end of the shift.