Dishwasher (Part-time)

Department: PREPARED FOODS                                                 Reports to: Prepared Foods Manager

Pay Class: A     $16.50 - $21.67 per hour

JOB SUMMARY:

As a member of the Prepared Foods team of the Davis Food Co-op, the Dishwasher position works under the supervision of the Prepared Foods Manager to perpetuate and support an organized and smooth-running Food Service Department. They effectively comply with all aspects of the store including customer service, department conditions, profitability, productivity, and workplace conditions while understanding and upholding Davis Food Co-op’s End Statements.

This is a part-time position. Employees must be available to match the business needs and will be required to work early morning, late evenings, weekends and holidays necessary.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Customer Service Responsibilities - exceed our customers’ expectations for service and provide a welcoming environment for all in accordance with the DFC's customer service standards.
   • Greet and offer assistance to customers. Demonstrate excellent customer service at all times.
   • Demonstrate proper phone etiquette and delivery of messages.
   • Know store layout and know which products belong to which departments.
   • Be able to explain the benefits of Co-op membership. Understand and be able to explain the difference between a cooperative and other businesses
   • Be available to help in other departments as instructed by management.

1. Departmental Responsibilities:

• Clean all kitchen items including equipment, walls and floors
• Gathers items from dish pit for disposal or washing
• Scrapes food from dirty dishes and places them in appropriate receptacles
• Set up dishwashing and pot sink area for service
• Place dishes in designated area to make cook and service positions as smooth as possible
• Assist in weekly cleaning schedule
• Assist in disposing of trash, boxes, cans and bottles in their proper receptacles
• Trains new employees as assigned by management.
• Ability to multi-task and may help with minor food prep or packaging
• Assist in keeping the Deli and kitchen area clean and organized
• Follow the prescribed opening, closing and procedures
• Completes daily cleaning routines and executes deep cleaning projects on a routine basis or as needed.
• Inspects equipment and tools to ensure proper working order and addresses as needed.
• Report any situations of concern to Prepared Foods Management team.
• Attends applicable onsite or offsite trainings

1. Specialist Duties:
   • Adhere to scheduled shifts and be ready for work when the shift begins.
   • Follow instructions; respond to management direction.
   • Maintain a professional working relationship with, and communicate relevant information to coworkers
2. Safety and Sanitation Responsibilities:

• Ensure department and back-stock areas are maintained in clean, orderly condition, following all guidelines.

• Wear proper clothing during shift, consistent with current store and department uniform and appearance standards.
• Avoid injury; demonstrate proper lifting techniques and follow proper steps in the event of an injury.
• Follow accepted food safety practices.
• Handle all store equipment with care; observe all safety precautions and assist others in doing so.
• Follow DFC safety policy at all times and assist in maintaining all areas of the store in safe condition.
• Report unsafe, or potentially unsafe conditions.

1. Staff Relations:
   • Maintain professional working relationship standards within department. Assist co-workers with interpersonal problem solving where/when appropriate.
2. Abide by all DFC policy and procedures as specified in the DFC Employee Handbook.
3. Perform other duties as assigned by management.

ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES

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

1. Problem Solving
   • Identify and resolve problems in a timely manner.
2. Customer Service
   • Manage difficult or emotional customer situations.
   • Respond promptly to customer needs.
   • Solicit customer feedback to improve service.
   • Respond to requests for service and assistance.
3. Adaptability
   • Adapt to changes in the work environment.
   • Manage competing demands.
   • Deal with frequent change, delays, or unexpected events.
   • Ability to switch tasks at management request.

1. Attendance / Punctuality
   • Be consistently at work and arrive on time.
   • Arrive at meetings and appointments on time.
2. Dependability
   • Respond to management direction.
   • Work flexible hours including nights and weekends and adjust to business needs.
   • Commit to long hours of work when necessary to reach goals.
   • Complete tasks on time or notify appropriate person with an alternate plan.
3. Work Quality
   • Demonstrate accuracy and thoroughness.
   • Look for ways to improve and promote quality.
   • Accept and apply feedback to improve performance.
   • Monitor own work to ensure quality.
4. Work Quantity
   • Meet productivity standards.
   • Complete work in timely manner.
   • Strive to increase productivity.
   • Work quickly.