Prep Cook / Porter Professional [ Part Time]
$35,360–$39,520 year
On-siteWoodstock, New York, United States
Woodstock, New York, United StatesOn-sitePart Time$35,360–$39,520 yearSmall
Part TimeSmall
Job Summary
Prepare and package grab-and-go items, portion ingredients, and fully stock the refrigerator for the following business day. Sweep and mop all floors, sanitize bathrooms and food-preparation areas, and complete assigned weekly and monthly deep-cleaning projects. Empty trash containers, wash dishes, and maintain organized prep stations while rotating products using FIFO procedures. Work independently from 5:30 p.m. to 9:30 p.m., weekends and holidays, adhering to Bread Alone standards for food safety and cleanliness. Communicate inventory needs and maintenance concerns to leadership as required.
Required Qualifications
- Strong attention to detail and commitment to cleanliness and organization
- Ability to follow recipes, production lists, cleaning schedules, and written instructions
- Ability to work efficiently and independently with limited supervision
- Ability to safely use cleaning products and commercial kitchen equipment
- Dependability and consistent attendance
- Flexibility to work evening shifts, generally 5:30 p.m. to 9:30 p.m., with weekends and holidays based on business needs
- Ability to support both front-of-house and back-of-house operations as needed
- Previous food preparation, porter, cleaning, or commercial kitchen experience
- Basic knowledge of food safety and sanitation practices
- Ability to stand and move throughout the café for extended periods during the scheduled shift
- Able to stand for long periods of time while executing tasks quickly and accurately
- Able to work in a physically demanding, fast-paced production environment
- Able to tolerate exposure to high levels of heat and cold
- Able to twist, bend, push, pull, move, and lift repeatedly for extended periods of time
- Able to lift to waist level and carry awkward or shifting weights up to 50 pounds in a safe and controlled manner
- Able and willing to use required personal protective equipment and assigned uniform as required by company policy
- Evening work in an active café and commercial kitchen environment, primarily after the café closes to guests
- Regular exposure to hot and cold temperatures, refrigeration, kitchen equipment, cleaning chemicals, wet floors, and food-preparation areas
- Work includes both front-of-house and back-of-house spaces and requires independent completion of assigned prep, cleaning, stocking, and closing duties
- The schedule is generally 5:30 p.m. to 9:30 p.m., with variation based on business needs
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