Shift Support positions are an excellent way to add variety to your work! While you may work in a different department or location day to day at our downtown store, there are set windows of availability (days of the week and times) to ensure shift support staff have reasonable schedules and the Co-op's most important shifts get covered. This position will be five days per week (TBD) with a minimum of 32 hours and the opportunity for up to 40 hours per week.

Purpose: Prepare attractive high-quality offerings, maintain the self-serve bars and grab-and-go coolers, and wash dishes to ensure fresh offerings are available to customers. Support Food Service departments in all locations by working in assigned areas of greatest need and using established protocols.

Specific Responsibilities of Kitchen Shift Support Staff

• Actively seek a broad-based knowledge of department functions and dynamics, through filling shifts, and with curiosity and dedication to learning.
• Demonstrate strong initiative, flexibility, creativity, and communication skills to ensure success in this highly varied and unique position.

• Show a willingness to modify your schedule with reasonable notice and to work the shifts that are deemed greatest need by FS Management.

• Apply a problem-solving mindset to the unique perspective gained from working in several departments; bring observations and insights to the CDT Kitchen Manager regularly.
• Stay abreast of procedural changes within departments; diplomatically communicate questions, discrepancies, or inefficiencies to the CDT Kitchen Manager or Food Service Director.
• Adhere to food safety and sanitation guidelines; maintain kitchen, dish, and food storage areas in a sanitary, orderly condition, meeting GCC Health Department standards.
• Promptly advise managers of any equipment repair or replacement needs.
• Develop basic proficiency in the following positions/shifts, as prioritized by the CDT Kitchen Manager:

• Kitchen Service Staff shifts (including cold bar, sandwich, and merchandising)
• Dishwashing shifts
• Cook I shifts (prep)

• Train new and other employees as directed; use and maintain knowledge of department protocols and procedures and current training materials.
  • Role model and train food preparation techniques, proper rotation, and other necessary skills to food service staff.
  • Implement training programs using provided materials or collaborate with managers to develop new materials, tools, and systems.

Kitchen Service Staff and Cook I shifts:

• Maintain high-quality cold bar and soup offerings in an efficient and timely manner.
• Prepare high-quality sandwiches in an efficient and timely manner.
• Prepare vegetables, grains, and protein options for cold bars, pizzas, sandwiches, wraps, entrees, and other applications; marinades, sauces, dressings, and other items as directed, meeting timelines and quantity/quality expectations.
• Prep and/or assemble, high-quality food in appropriate amounts in a timely manner using available ingredients, by following recipes.
• Order sandwiches, wraps, and salad bar items using computer software, following the established par levels.
• Use proper storage, product rotation, and labeling procedures.
• Document out-of-stock items following department procedures.
• Monitor and record temperatures at regular intervals.
• Accurately weigh, label, and record product information.
• Ensure quality and freshness control.

Dishwashing shifts:

• Operate commercial dishwashing machines in a safe and appropriate manner.
• Ensure clean dishes, silverware, pots/pans, and cooking tools are available throughout the shift to customers and to Deli and Food Service staff.
• Empty garbage and compost as needed and nightly.
• Ensure recycling is collected and sorted appropriately.
• Assist in busing and cleaning tables in seating areas.

Other:

• Maintain working knowledge of the products food service sells.
• Actively engage in special projects including cleaning, recipe data entry, and others as directed.

Qualifications

• Food service experience in a commercial kitchen setting that demonstrates the ability or aptitude to successfully meet all expectations listed above required.
• Knowledge of proper food handling procedures is required.
• Ability to work a flexible schedule to meet the needs of the business; some early morning, daytime, evening, holidays, and weekend shifts may be required.
• Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs.
• Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product.