TM-Food Service Worker 1

Peckham•Lansing, MI

1d•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 position 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.
Take coffee to the airport warehouse prior to opening, including cups and sugar if necessary.
Assist with fruit preparation for disbursement to team members if volunteers or students are not performing this task, including 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, ensuring proper rotation methods are employed by checking expiration dates.
Ensure throughout the day that all stations in the café are fully stocked, including stocking in between tasks and after rushes.
Follow recipes to help prep any items listed on the inventory or the board.
Ensure that all food prepped is packaged correctly, labeled correctly and dated.
Follow health and safety standards regarding proper rotation when stocking food items in the café.
Recycle any refuse possible, including cardboard, cans, milk jugs, etc.
Perform cleaning in the café and kitchen utilizing the Cleaning Checklist for direction and documenting the date it was done during downtime.
Assist FS II with lunch preparation if necessary.
Serve breakfast/lunch when necessary or in the absence of FS II.
Clean used coffee pots on Thursday or Friday using coffee pot cleaner packets and the scrub brush provided, and immediately if a pot needs cleaning prior to Thursday.
Bring in large coffee pots from the common area at closing, empty them and fill with water to allow to soak overnight.
On Thursday and Friday (or sooner if needed), put 2 packets of coffee pot cleaner in each large coffee pot, fill with hot water and allow to soak, using the scrub brush provided when necessary, and 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.
Address any and all phasing out tasks that can be accomplished by the end of the shift prior to leaving for the day.