Part-Time Cafe and Food Production Team Member

About the role

Kimberton Whole Foods is hiring a part-time Cafe and Food Production Team Member at our Wyomissing location.

Schedule

• Part-time, up to 24 hours per week
• Mondays 10am–6:30pm, Tuesdays 10am–6:30pm, and Wednesdays 7am–3:30pm
• One weekend shift required weekly
• Must be 18 years or older

Pay

$16.00–$18.00 hourly to start, depending on experience.

Benefits

• 15% store discount after 60 days
• 401K with matching 3% after one year and 1000 hours worked

Responsibilities

• Provide exceptional customer service to all
• Prepare food and drink in the following stations: espresso, smoothie, and fresh juice
• Prep food for, maintain and face the Grab & Go Case
• Stock and maintain the coffee station, soup station & bakery case
• Prep various food items, peel and slice vegetables, slice meats and cheeses
• Responsible for the overall cleanliness of the café including trash, recycling, and eating areas
• Upkeep of sanitary practices and quality control including the cleaning of all stations, tables, counters, utensils, oven, floors, and trash
• Adheres to established KWF SOPs for opening and closing Café
• Working in collaboration with the Café Department Head to maintain accurate and up-to-date product signage throughout the entire department

Physical requirements

• Full Sense Range (Vision, Hearing, and Sense of Smell) – the ability to read product labels, distinguish color and smell for quality control as well as the ability to communicate with customers and co-workers
• Lifting, Gripping and Carrying Objects – Up to 50 to 75 pounds frequently, including boxes, cans, tools, and other products
• Stooping, Squatting, and Kneeling – Stoop and maneuver to pick up boxes from shelving and carts
• Walking – Short distances to bring items from miscellaneous areas
• Standing – Prolonged standing
• Work Environment – Movement based with the majority of time being in motion (walking/standing) rather than sedentary (sitting)
• Climate – Ability to work in cold environments (cooler, freezer, back stock area) and handle cold products for extended periods of time on a regular basis