Service Staff

About the role

Full-time (30-40 hours per week) position at the Montana Good Food Store in Missoula, MT. Scheduled hours are 39 hours per week: Sunday 6:00 am - 2:00 pm, Monday 6:00 am - 2:00 pm, Tuesday 6:30 am - 2:00 pm, Wednesday 6:00 am - 2:00 pm, Thursday OFF, Friday OFF, Saturday 7:30 am - 3:00 pm. Additional hours or schedule changes may be required. Department meetings are announced when scheduled and attendance is mandatory.

Pay

• Start: $18.57/hour
• Six-Month: $18.94/hour
• 2080 hours: $19.31/hour
• 4160 hours: $19.90/hour
• 6240 hours: $20.50/hour
• 8320 hours: $21.10/hour
• 10400 hours: $21.74/hour
• 12480 hours: $22.39/hour
• 14560 hours: $23.06/hour

Increases occur every 2080 hours worked up to 14560 hours (2080 hours equals one year at 40 hours per week).

Responsibilities

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
• Maintain general knowledge of preparing, storing and packaging wheat-free and vegan products
• Maintain 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• Pull out of date or low-quality items and follow established procedures for recording and disposing of them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
• Operate a cash register and balance a cash drawer

Cleaning and Department Maintenance:

• Maintain work area in sanitary and 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

Qualifications

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. 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.

Attendance: Regular, predictable attendance.

Other: Adhere to established work and safety procedures.

Physical demands

• Vision: Ability to read product labels and to distinguish color for quality control
• Hearing: Required to converse with customers and co-workers
• Gripping: Pick up boxes, cans, other products, tools and equipment
• Lifting: Up to 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
• Climbing: Occasional
• Bending: Occasional
• 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
• Climate: Ability to work in a cold environment (cooler/freezer) and to handle cold food products on a regular basis

Mental and psychological demands

• Comprehension: Understands and retains directions
• Reading/Writing: Basic 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
• 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