2018:VNF- BUR-15-037: Deli Kitchen Crew (4p-9:30p, Friday and Sunday)
LocationBurnsville
DepartmentDeli
Full Time/Part TimePart Time
Availability Needed4p-9:30p, Friday and Sunday
Wage Range$11.00-$12.00 DOE
  
Core Duties and Responsibilities:

Sanitation, Prep, and Food Safety  

  • Scrape food from dirty dishes. Wash them by hand or wash them in racks in dishwashing machine
  • Sanitize work areas, sinks, worktables, walls, and refrigerator/freezer according to MN DOH standards
  • Prepare items for salad bar, cooks or recipes according to checklists or request, including but not limited to: wash, peel, cut, and seed vegetables and fruits, clean poultry, weigh and measure designated ingredient
  • Clean work areas, equipment and utensils; segregate and remove garbage and clean garbage containers
  • Wash dishes according to established guidelines
  • Follow food preparation/food handling sanitation procedures in compliance with MN DOH regulations
Qualifications of the Position:

Mandatory Qualifications:

  • Excellent time management, organizational and communication skills
  • Detail oriented and able to multi-task and remain flexible to the changing needs of the business
  • Regular, predictable attendance

Preferred Qualifications:

  • Previous customer service experience
  • Familiarity with natural foods, grocery industry or cooperatives
Physical Demands of Position:
• Ability to lift/push/pull/carry up to 30 pounds frequently; 30-50+ pounds occasionally
• Manual dexterity with ability to reach, grasp and perform repetitive motions with hands, wrists, and fingers for extended periods of time
• Mid-to-general range visual acuity to evaluate and interact in working environment and operate deli equipment for extended periods of time
• Ability to stand and walk for extended periods of time
• Regular exposure to refrigerated/frozen and hot/humid environments
• Ability to climb ladders, kneel, crouch, and bend occasionally required
• Ability to be exposed to, work with, and directly handle dietary allergies including, but not limited to: gluten, wheat and flours; dairy and soy; meats and shellfish; peanuts and tree nuts
• Ability to work safely with sanitation supplies