Job Information
Community Food Co-op Co-op Kitchen Service Staff in Bozeman, Montana
Part-time and/or full-time positions available. Shifts are: Sunday 11am-7pm, Monday 6am-1pm or 2:30pm-9pm, Tuesday 6am-2pm or 8am-3:30pm or 2:30pm-9pm, Wednesday 6am-2pm or 11am-7pm or 2:30pm-9pm, Thursday 6am-2pm or 8am-3pm, Friday 6am-2pm, and/or Saturday 6am-2pm. Previous cooking experience welcomed, but not required - if you are willing to learn, we are willing to teach!Purpose: Provide prompt, friendly service, prepare high-quality sandwiches, and maintain the cold bar and soup station. Package, stock, and display Food Service products, following guidelines for handling, rotation, organization, merchandising, and inventory.Specific Responsibilities of CWM Kitchen Service StaffCustomer Service and Department Maintenance Ensure prompt, friendly customer service at the cold bar, on the retail floor, and elsewhere as needed throughout 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, stocking products to the appropriate storage areas promptly, 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 not available 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.