A part-time position is available. Shifts are Monday and Wednesday 2pm to 8pm. This is not a seasonal position; you must be able to work these shifts into a fall schedule.
Previous kitchen experience is welcome but not required – if you are willing to learn, we will teach!
Purpose: Provide prompt, friendly service; maintain soup station and cold bar; and follow guidelines for safe food handling, rotation, organization, merchandising, and inventory.
Specific Responsibilities of CDT Kitchen Service Staff
Customer Service and Department Maintenance
- Ensure prompt, friendly customer service at the cold bar, on the retail floor, and elsewhere as needed throughout the shift.
- Maintain prep areas and all customer-facing areas in a sanitary and orderly condition, meeting GCC Health Department standards.
- Maintain working knowledge of food service products.
- Complete other duties as assigned.
Food Preparation (Sandwich and Runner shifts)
- Prepare high-quality sandwiches in a timely and efficient manner.
- Maintain high-quality cold bar and soup offerings in an efficient, visually appealing, and timely manner.
- Use proper storage, product rotation, and labeling procedures.
- Document out-of-stock and waste items following department procedures.
- Monitor and record temperatures at regular intervals.
- Complete food prep for the cold bar and sandwich station as needed.
Packaging, Stocking, and Merchandising (Merchandising shifts)
- Ensure all items are accurately weighed, recorded, packaged, labeled, and allocated to the correct location, promptly stocking products to the appropriate storage areas and using proper product rotation.
- Keep grab-and-go containers stocked; document out-of-stock packaging materials according to department procedures.
- Maintain working knowledge of Hobart Scales.
- Stock the retail cases in assigned areas and olive bar; maintain clean, organized, and attractive displays.
- Check assigned areas for expired items; document according to established procedure.
- Check products for overall quality; pull and communicate any items not meeting standards according to protocol.
- Communicate with Managers if adequate stock is unavailable or overstock occurs in assigned areas.
- Ensure that kitchen and customer supplies, including to-go containers, twist ties, and others, are fully stocked.
- Maintain organized, properly rotated back-stock of product categories in the staging cooler.
