Kitchen Staff

About the role

The primary focus of this position is to ensure the smooth operation of the deli department at Montana Good Food Store. This includes packaging and labeling deli items, maintaining the freshness and accuracy of products, and participating in departmental meetings.

Responsibilities

• Use production log as a guide for packaging and labeling deli items following established procedures.
• Ensure freshness of deli items by rotating, date labeling, and keeping batches separate by date.
• Avoid inaccuracies in labeling by proofreading printed labels.
• Inform Deli Operations Manager or shift lead of any questionable quality of items for packaging.
• Inform Deli Management immediately of any problem with scale or scale network.
• Alert Production Manager or Deli Operations Manager or Culinary Manager when new information needs to be entered into scale.
• Keep area around scale free of debris, food or liquids that could spill onto scale.
• Work from production schedules to complete food preparation responsibilities.
• Follow established portion control rules.
• Organize packaging and back stock.
• Keep food items, packaging, and dishware on food bars stocked and full at all times as required.
• Offer tastes, samples, and suggestions for purchase and ways to prepare products.
• Report customer suggestions, comments, and complaints to Deli Manager.
• Greet and assist customers in a prompt, friendly, and courteous manner.
• Provide product information to customers and staff.

Department Maintenance

• Ensure that all dishes, glassware, pots, pans and utensils are thoroughly washed and sanitized according to rules of the MCCHD.
• Maintain kitchen prep areas, salad bar and dining area in sanitary and orderly condition, following guidelines set by Deli Operations Manager and rules of MCCHD.
• Clean permanent kitchen equipment (walk-ins, stoves, mixers, ranges, hoods, etc) as directed by deli management and shift leads.
• Employees under 18 years old are prohibited from cleaning some kitchen equipment.
• Clean up spills and take out trash as needed.
• Maintain organization and cleanliness of dish room, mop sink, cleaning equipment and chemical storage areas.
• Advise Deli Operations Manager of equipment repair and replacement needs.
• Pull out of date or low-quality items, record and properly dispose of them, following established procedures.
• Follow safety, storage and labeling procedures.
• Participate in periodic inventory counts as needed.
• Stocking: Receive and put away vendor deliveries.
• Pull out of date or low-quality items and follow established procedures for recording and disposing of them.
• Label and rotate items accurately in back stock as required.

Other Responsibilities

• Assist with other food prep as needed.
• Answer and route phone calls and take and route messages.
• Perform other tasks assigned by Production Manager or Deli Operations Manager.
• Attend, and participate in, deli department and storewide meetings.

Qualifications

• Education/Training: High School education or GED preferred, but not required.
• Experience: No experience is necessary but experience stocking or working in a commercial kitchen preferred.
• Knowledge/Skills: Ability to operate professional kitchen equipment.
• Attendance: Regular, predictable attendance.

Requirements

• Essential Functions/Tasks:
• Physical: Vision Ability to read product labels. Hearing Hearing required to converse with customers and co-workers. Gripping Pick up boxes, cans, other products, tools and equipment. Lifting Frequent lifting up to 25 pounds, or up to 50 pounds if working a stocking shift. 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 Frequent bending. Reaching Reach overhead, front, side and back. Equipment Operation Ability to safely operate department equipment. Employees under 18 years old may be prohibited from working with some equipment.
• Equipment Operation: Ability to safely operate department equipment.
• Carry Objects: Ability to carry objects weighing up to 25 pounds, or 50 pounds if working a stocking shift.
• 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. When dishwashing, ability to work in warmer temperatures and humid conditions.
• Mental & Psychological Demands: Comprehend 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.