Description:
CLASSICFICATION: Hourly, Non-Exempt
Part time and Full time positions available
$16.78 - $20 per hour
Based in our Wilmington Commissary, our Commissary Crew members work as a multi-functional and cross trained team that participates in all areas of the commissary including food prep, fish mongering, inventory and general warehouse receiving. Any member of the kitchen staff should enjoy working in a busy warehouse environment with the capacity to take and follow direction and multi-task efficiently.
We stand by and live our Core Values: Lead by Example, Family and Passion About What You Do.
Requirements:
•Responsible for prepping and portioning menu components for our restaurants including soup, sauces, vegetables with the ability to scale, gut and filet whole fish.
•Ensure food is properly portioned, packaged, labeled and stored according to Company procedure and health and safety guidelines.
•Receive, unload, count and correctly store incoming commissary orders.
•Process, package and load product for delivery to our restaurant locations.
•Maintain clean and organized work areas, walk-ins, freezers and storage areas.
•Practice safe use, including maintaining proper certifications, of the forklift, pallet jack, and all other equipment.
•Conduct opening and opening checklists.
•Effectively communicate with crew, peers and senior management.
•Follow and enforce company policies and procedures.
•Maintain a safe working environment at all times.
•Comply with all city, state, federal and Company regulations, sanitation guidelines, and safety policies and promptly report violations or concerns to the Manager.
Additional Info:
EDUCATION AND CERTIFICATIONS
•Minimum of a high school diploma or equivalent required or relevant work experience.
•1 year of warehouse or BOH restaurant experience preferred.
•Bi-lingual (English/Spanish) highly preferred.
•Current Food Handler's Card and Forklift Certification must be maintained.
KNOWLEDGE, SKILLS AND ABILITIES
•Ability to communicate professionally and effectively with others.
•Ability to read, write and comprehend English.
•Ability to read, interpret and understand an extensive variety of work-related instructions and documents pertaining to Company operations, safety, finance, HR and payroll.
•Working knowledge of food safety procedures, basic restaurant knife skills.
•Ability to effectively collaborate with others to reach common goals.
•Proficient in MS Office including Word and Excel and able to adapt to new systems quickly.
•Ability to use the Company's timekeeping system and point of service system.
•Flexibility to work over 40 hours per week, weekends and holidays.
•Working knowledge of city, state and federal hospitality guidelines.