Dishwasher - $11.00/hr

Purpose:  To efficiently maintain sanitary café operations in compliance with health department and EEFC regulations.  To contribute in achieving department goals for sales, margin, labor, and exceptional customer service.

Responsibilities

I. General

• Follow the Core Values as defined by EEFC's Core Value statement.

• Provide exemplary customer service to both customers and staff.

• Accurately communicate what the Co-op is and the process for becoming a member.

• Familiarity with store layout, products, and services.

• Familiarity and understanding of emergency procedures.

• Stay up to date with current storewide and departmental communications, policies, notices, and logs.

• Abide by Co-op policies as delineated in the Employee Handbook.

• Willingness and ability to learn to meet the changing needs and requirements of the job.  

II. Departmental – Maintenance, Sanitation, and Safety

• Wash dishes and utensils following established procedures in compliance with EEFC and health department regulations to ensure exceptional cleanliness.

• Maintain work and sales area in a clean, organized, and safe manner throughout the entire shift.

• Follow all health and safety protocol according to EEFC policies and health code standards.

• Ensure accurate completion of daily cleaning tasks.

• Empty trash, recycling, and compost as needed throughout shift.

• Operate all equipment in a safe and appropriate manner.  Advise Café Manager or Supervisors of equipment repair and replacement needs.

• Advise Café Manager or Supervisors of any supply needs.

• Assist with other maintenance tasks as directed by Supervisors.

III. Departmental  - Food Preparation

• Follow storage and labeling procedures in kitchen at all times per EEFC and health department standards.

• Ensure that cross contamination does not occur either with food allergens from dish to dish or unsanitized objects coming in contact with sanitized surfaces or ready to eat foods.

• Pull expired or low-quality items and ensure the loss is accurately recorded.  

• Assist kitchen and counter with food preparation as directed by Supervisors.

• Safely use knives and other equipment following EEFC and café policies.

IV. Departmental - Other

• Assist with fronting and facing the grab and go cases as needed throughout shift.

• Align products with shelf tags.

• Actively engage and assist customers in a prompt, friendly, courteous manner and refer them to other staff when necessary.

Required Skills and Qualifications:

• Must enjoy interacting with and serving the public. 

• Must have a friendly and outgoing personality and a positive attitude.

• Ability to handle multiple demands and stay calm.

• Professional appearance and behavior.

• Organized and methodical in action.

• Accuracy and attention to detail.

• Ability to perform routine, repetitive tasks accurately and safely.

• Demonstrated ability to work independently as well as within a team.

• Excellent verbal and written communications skills.

• Strong work ethic and integrity. 

• The ability to be reliable for regular scheduled shift work.

• Willingness to work early mornings, evenings, weekends, and holidays.

• Interest in natural, organic and vegetarian specialties.

• Effective time management skills. 

• Ability to work with a sense of urgency to meet timelines and goals.

• Ability to follow instructions and procedures. 

• Ability to learn basic knowledge of all products carried in the department. 

• Ability to understand and communicate quality goals and ingredient information to customers. 

• Manual dexterity with hazardous equipment.

• Proper handling and use of knives and other cutting equipment. 

• Ability to work in close quarters with other people.

• The ability to handle and touch all different kinds of food.

• The ability to work in a fast paced environment which may include exposure to wet, humid, cold, or hot conditions.

• General mobility requirements include the ability to: stand or walk for several hours at a time; lift up to 50 lbs. on a regular basis and 75 lbs. with assistance using safe lifting techniques; push and pull carts weighing up to 100 pounds; twist, turn, squat, and bend frequently; reach above and below shoulders; do repetitive motions; hand and wrist mobility including the ability to repetitively grasp objects; visually read fine print; visually read a computer screen for long periods of time; climb a ladder.

Desired Skills and Qualifications:

• At least 2 years’ experience in a deli, restaurant, or catering business.

• Familiarity with natural foods.