Co-op Kitchen Service Staff

Full-time or Part-time position available. Shifts are Sunday 6am-2pm or 2pm-9pm, Monday 6am-2pm, Tuesday 6am-2pm, Wednesday 8am-3pm, Thursday 8am-3pm, Friday 2pm-9pm and Saturday 6am-2pm or 2pm-9pm. 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.

Specific Responsibilities of CWM Kitchen Service Staff

Customer Service and Department Maintenance

• 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.

Food Preparation (Sandwich and Runner shifts)

• 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.

Packaging, Stocking, and Merchandising (Merchandising shifts)

• 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.