THE ROLEPrep & Packaging is how the kitchen's work reaches the shelf. Day shifts receive deliveries, prep ingredients, portion, package, and label what the cooks make, and pack the Downtown restock and wholesale orders from the pack list. The evening shift preps for tomorrow: hot and cold prep, sandwich builds, and mise for the next day's production and catering. The job is accuracy at pace - right product, right label, right count, every time.WHAT YOU'LL DO 60; 60;Package to spec. Portion, package, and seal finished product in the correct container, weight, and presentation. 60; 60;Label everything correctly - product name, date, and ingredient/allergen tag. Nothing goes out unlabeled or mis-dated. 60; 60;Pack from the list. Pack the Downtown restock and wholesale and catering orders from the pack list, checking off each item as it's packed. 60; 60;Prep. Wash, cut, portion, and pre-weigh ingredients from the prep list; build sandwiches and next-day mise as assigned; keep prep logs and batch tracking current. 60; 60;Receive. Check in deliveries against the order and put product away labeled, dated, and rotated - first in, first out. 60; 60;Keep it clean. Maintain a clean, organized station and storage areas; follow food safety and hygiene rules; do opening and closing cleaning and scheduled deep cleans.WHAT WE EXPECT 60; 60;Labels and dates are right every time. This is the non-negotiable. 60; 60;Pack lists are complete and checked; the market opens with what it counted for. 60; 60;Prep lists are finished on time so the cooks and the next shift aren't waiting. 60; 60;Your station is clean and reset before you leave; nothing left out or unlabeled. 60; 60;Shortages and count issues are reported the same day, not discovered later. 60; 60;On time for every shift, and flexible on tasks as the day changes. WHO DOES WELL HERE 60; 60;Detail-oriented and steady - you'd rather do it right than fast, and can do both. 60; 60;Food prep or packaging experience is a plus, not required - we'll train you. 60; 60;Follows written lists and procedures closely, and asks when unsure. 60; 60;Team player who keeps the mood up on a busy day. 60; 60;Comfortable on your feet all shift, lifting up to 50 lbs, and working around heat and cold. DETAILSSchedule: 60;Part-time or full-time, 2440 hours. Day shifts run 7:30a3:30p; the evening shift runs 2p8p. Weekend availability required.Location: 60;The Mill production kitchen, Walla Walla.Physical: 60;Standing, lifting up to 50 lbs, repetitive tasks, cold and wet environments.Required: 60;Washington Food Worker Card within 14 days of hire.
recblid tbbs64c3cob1dkp2zcshm9yz463hp8
