Sorry, this listing is no longer accepting applications. Don’t worry, we have more awesome opportunities and internships for you.

Dishwasher - Full Time and Part Time Hours - Starting Wage $10.50

East End Food Co-op

Dishwasher - Full Time and Part Time Hours - Starting Wage $10.50

Pittsburgh, PA
Full Time
Paid
  • Responsibilities

    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.