Service Staff

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Please read the in its entirety. If you are interested in this position, complete an online application. If you are an in-house staff member, please submit a letter of interest, which should include any relevant experience or skills that are applicable to the position you are applying for, to the Human Resource Department.

FT= Full-time (30-40 hours per week)

PT= Part-time (less than 30 hours per week)

Cafe Shift is Italicized.

Hours Sun. Mon. Tues. Wed. Thurs. Fri. Sat. 20.25 hours OFF OFF OFF OFF 4:00 p.m. - 10:15 p.m. 3:00 p.m. - 9:30 p.m. 2:00 p.m. - 9:30 p.m.

Note: There may be times when additional hours or schedule changes are necessary. Department meetings are announced when scheduled, and dates and times may vary. Department meeting attendance is mandatory.

Start

Six-Month

2080

4160

6240

8320

10400

12480

14560

$18.03

$18.39

$18.75

$19.32

$19.90

$20.49

$21.11

$21.74

$22.39

2080 hours worked is equal to one year if you work full time (40 hours per week). Increases after 2080 hours worked occur every 2080 hours worked up to 14560 hours.

The essential duties and responsibilities of this position include, but are not limited to, the following:

General:

• Report customer suggestions, comments, and complaints to Deli management.
• Greet and assist customers in a prompt, friendly, courteous manner.

• Offer tastes, samples, suggestions for purchase and ways to prepare products.

• Ensure organic integrity by following established recipes and procedures.

• General knowledge of preparing, storing and packaging wheat-free and vegan products. Maintaining product standards with special diet products.
• Complete items on production schedule as needed in assigned workstations.
• Prepare deli items following prescribed specifications. Prep and store product used in recipes.
• Prepare high quality hot and cold espresso drinks, smoothies, vegetable and fruit juices and tea for customers.
• Inform other cooks and deli staff about ingredients used.
• Follow the correct use of established portion control rules.
• Package products correctly.
• Check-in (bakery) orders from vendors to ensure order is accurate.
• Ensure freshness of deli items by rotating and by keeping batches separate by date.
• Expedite getting out-of-stock items out on the floor.
• Rotate older stock to front, making space for new stock.
• Stock and restock all areas of the department on every shift to maintain abundant appearance.
• Pull out of date or low-quality items and follow established procedures for recording and disposing of them.

• Record department shrink promptly and accurately following departmental procedures.
• Monitor food temperatures as required and take corrective action when needed to ensure food safety.

• Quickly prepare made to order sandwiches (panini and cold) and wok bowls to specifications of deli management.
• Assemble and bake pizzas and other items in firedeck oven to specifications of deli management.
• Prep and store food following proper procedures.

• Ensure proper signage and labels are on products or are posted.
• Efficiently stock hot and cold self-serve food bars ensuring continuously fresh, appealing displays throughout established hours of operation.
• Ability to operate a cash register and balance a cash drawer.
• Display meat and seafood to give impression of abundance and quality, while maintaining proper storage conditions.
• Assist Meat and Seafood department with creating, preparing and displaying value-added products, including sausage.
• Assist with receiving as needed. Check deliveries for damage, quality and accuracy, notify Meat & Seafood Manager of discrepancies. Rotate deliveries into storage and stock all incoming products as necessary.
• Regularly organize and consolidate walk-in freezer back stock.
• Grind meat and fillet fish when necessary to ensure excellent customer service by having products available when items run low or a special request is made.
• Familiarity with all cuts of meats and various seafood products that the store sells.

Cleaning and Department Maintenance:

• Maintain work area in sanitary & orderly conditions, following guidelines set by deli management and rules of the MCCHD.
• Follow safe working practices.
• Dish and pot washing as needed.
• Clean up spills, take out trash as needed.
• Remove trash promptly, sweep and mop floor.

• Carry out established opening and closing procedures.
• Use equipment safely.
• Advise manager of equipment repair and replacement needs.
• Participate in periodic inventory counts.

Other Responsibilities:

• Attend department and storewide meetings as needed.
• Answer and route phone calls, take and route messages as needed.
• Perform other tasks assigned by Shift Lead or Manager.

| Qualification Standards n

Education/ Training:

High School education or GED preferred, but not required.

Experience:

Food service experience preferred. Experience working in a deli, restaurant, or catering business preferred. Experience serving the public preferred.

Knowledge/Skills:

Ability to operate professional kitchen equipment.

Attendance:

Regular, predictable attendance.

Other:

Adhere to established work and safety procedures. Basic knowledge of and interest in natural foods. Maintain accurate records. Ability to work closely with others. Must be 18 years of age or older to operate some pieces of equipment.

Essential Functions/Tasks:

Requirements:

Physical:

Vision

Ability to read product labels and to distinguish color for quality control.

Hearing

Hearing required to converse with customers and co-workers.

Gripping

Pick up boxes, cans, other products, tools and equipment.

Lifting

Up 25 pounds frequently

Stooping

Stoop and maneuver to pick up boxes from shelving and carts.

Squatting

Squat and maneuver to pick up boxes from shelving and carts.

Push/Pull

Carts/racks weighing up to 200 pounds.

Kneeling

Occasional kneeling.

Climbing

Occasional climbing.

Bending

Occasional bending.

Reaching

Reach overhead, front, side and back.

Equipment Operation

Ability to safely operate professional kitchen equipment.

Carry Objects

Ability to carry objects weighing up to 25 pounds.

Sitting

Not Applicable.

Walking

Short distances to bring items from miscellaneous areas.

Standing

Prolonged standing.

Climate

Ability to work in a cold environment (cooler/freezer) and to handle cold food products on a regular basis.

Mental & Psychological Demands:

Comprehension

Understands and retains directions.

Reading/Writing

Basic reading/writing level.

Speaking

Communicate effectively with co-workers and customers.

Decision Making

Use basic problem-solving techniques.

Attention to Task/Detail:

Critical Thinking Skills

Organize tasks and set priorities.

Multi-Tasking

Perform and /or direct multiple tasks simultaneously.

Interaction with Others:

Customer Service

Ability to interact with the public in a positive and friendly manner.

Co-workers

Work cooperatively with co-workers.

General

Maintain composure under all circumstances. Ability to work in shared spaces with coworkers.

Revised: 3.7.2024

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.