Oct 23, 2018

Dishwasher & Prep Cook

  • Sacramento Natural Foods Co-op
  • Sacramento, CA, USA
Full time Restaurant-Food Service

Job Description

POSITION SUMMARY

The Dishwasher & Prep Cook is responsible for providing consistently phenomenal customer service, promptly cleaning and stocking dishes and kitchenware, creating delicious packaged and hot/salad bar food for customers, and maintaining attractive displays of products. This position upholds Co-op standards including genuine customer service, department conditions, safety, productivity, and other workplace conditions in a manner that upholds the values of Sacramento Natural Foods Co-op and the co-operative identity.

DEPARTMENT Kitchen

FLSA STATUS Non-exempt

REPORTS TO Kitchen Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Upholds all Co-op policies, procedures and expectations.
  2. Customer Experience
    1. Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds and in accordance with the Co-op’s customer service standards.
    2. Model, provide, and ensure customers receive prompt, friendly and courteous services in a professional manner that markets our cooperative advantage.
    3. Maintain a calm and friendly demeanor with all customers and in all situations.
  3. Department Operations
    1. Wash all dishes and utensils and put them away in their proper places in a timely manner.
    2. Maintain a neat and organized dish storage area.
    3. Keep the sink area, bussing stations, garbage cans, doors, shelves and work station clean, adhering to department standards for sanitation.
    4. Maintain a working knowledge of the Food Service and Kitchen back stock areas and the procedures for receiving supplies and products.
    5. Keep track of the condition and supply of dishes, utensils and cleaning supplies and communicate any needs to the Kitchen Manager.
    6. Prioritize time to ensure that dishwashing, stocking, cleaning and customer service are handled efficiently.
    7. Check chemical sanitation levels (PPM) on dish machine and report discrepancies to management.
    8. Assist in bussing duties as needed, keeping dining and patio areas cleared of dishes and stocked with supplies.
    9. Assist with food preparation as needed.
    10. Anticipate (on average) dishwashing 75% of the time and food prep for the remaining 25%; and to meet department needs.
    11. Maintain a working knowledge of products and supply back stock, informing management team of shortages.
    12. Maintain all documentation (logs, checklists, etc.) for each station.
    13. Use equipment safely and properly in accordance with training for that specific equipment, and only use equipment you have been trained to use safely.
  4. Clerk Duties
    1. Adhere to scheduled shifts and be ready for work when shift begins.
    2. Wear proper clothing in accordance with the Sacramento Natural Foods Co-op and department dress code during shift including chef coat, hat, non-slip shoes, and nametag.
    3. Maintain accurate and attractive signage within the department.
    4. Keep the department orderly and clean.
  5. Other Duties
    1. Assist in inventory counts, storewide cleaning, and other projects as needed.
    2. Attend meetings and events as requested.
    3. Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved.
    4. Demonstrate support for the cooperative values and principles daily.
    5. Perform other duties and work in other departments as assigned.
    6. Know and uphold the Employee Handbook consistently.

Qualifications

ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

  1. Customer Service
    1. Manage difficult or emotional customer situations.
    2. Communicate respectfully at all times.
    3. Respond promptly to customer needs.
    4. Respond to requests for service and assistance.
  2. Attendance and Punctuality
    1. Consistently report to work and arrive on time.
    2. Ensure work responsibilities are covered when absent.
    3. Arrive at meetings and appointments on time.
  3. Dependability
    1. Respond to management direction.
    2. Commit to meeting department goals and expectations.
    3. Complete tasks on time.
  4. Quality
    1. Demonstrate accuracy and thoroughness.
    2. Look for ways to improve and promote quality.
    3. Apply feedback to improve performance.
    4. Monitor own work to ensure quality.
  5. Quantity
    1. Work quickly and accurately with a sense of urgency.
    2. Meet productivity standards.
    3. Strive to increase productivity.
  6. Safety and Security
    1. Use equipment and materials properly.
    2. Protect the safety of self, co-workers, and Co-op patrons at all times.
    3. Report any potentially harmful equipment or situations to supervisor without delay.
    4. Report safety-related accidents and incidents to a manager immediately.
    5. Operate equipment properly and in a safe manner that will not lead to injury of self or others.
    6. Follow all safe food handling guidelines as required by local, state, and federal laws.
    7. Maintain Food Handler certification.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  1. Language Ability
    1. Read and comprehend simple instructions, short correspondence and memos.
    2. Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds.
    3. Effectively present information in one-to-one and small group situations to employees and customers.
  2. Math Ability
    1. Add and subtract two digit numbers and to multiply and divide with 10’s and 100’s mentally.
    2. Perform these calculations using units of U.S. currency and weight measurement, volume and distance.
    3. Read and follow standard recipe.
    4. Measure, mix, and prepare raw ingredients according to company specifications and recipes.
  3. Reasoning Ability
    1. Apply common sense understanding to carry out detailed written or oral instructions.
    2. Deal with problems involving a few concrete variables in standardized situations.
  1. Computer Skills:
    1. Use Email, website, and time clock software proficiently.

ESSENTIAL PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  1. Frequent Physical Demands
    1. Stand for extended periods of time on cement and wet.
    2. Use hands to grasp, handle, and feel.
    3. Reach with hands and arms.
    4. Walk, climb, balance, stoop, squat, and kneel.
    5. Lift and move up to 50 pounds.
    6. Talk and hear.
    7. Taste food.
  2. Specific Vision Ability
    1. Close vision, distance vision, peripheral vision, and depth perception.

ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

  1. Customer Service
    1. Manage difficult or emotional customer situations.
    2. Communicate respectfully at all times.
    3. Respond promptly to customer needs.
    4. Respond to requests for service and assistance.
  2. Attendance and Punctuality
    1. Consistently report to work and arrive on time.
    2. Ensure work responsibilities are covered when absent.
    3. Arrive at meetings and appointments on time.
  3. Dependability
    1. Respond to management direction.
    2. Commit to meeting department goals and expectations.
    3. Complete tasks on time.
  4. Quality
    1. Demonstrate accuracy and thoroughness.
    2. Look for ways to improve and promote quality.
    3. Apply feedback to improve performance.
    4. Monitor own work to ensure quality.
  5. Quantity
    1. Work quickly and accurately with a sense of urgency.
    2. Meet productivity standards.
    3. Strive to increase productivity.
  6. Safety and Security
    1. Use equipment and materials properly.
    2. Protect the safety of self, co-workers, and Co-op patrons at all times.
    3. Report any potentially harmful equipment or situations to supervisor without delay.
    4. Report safety-related accidents and incidents to a manager immediately.
    5. Operate equipment properly and in a safe manner that will not lead to injury of self or others.
    6. Follow all safe food handling guidelines as required by local, state, and federal laws.
    7. Maintain Food Handler certification.

WORK ENVIRONMENT

The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  1. Frequent exposure
    1. Extreme cold (non-weather).
    2. High variations in temperature (non-weather).
    3. Wet or humid conditions (non-weather).
    4. Fumes and airborne particles ranging from natural to chemical.
    5. Hand washing and wearing disposable gloves.
    6. Work with knives and other tools including plastic and metal.
    7. Work with various cleaning products including bleach.
    8. Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products.
  2. Occasional exposure
    1. Cold to hot, and wet or humid conditions (weather and non-weather).
  3. The noise level in the environment is usually moderate to loud


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