Prep Cook / Porter Professional [ Part Time]

Position Overview:

The Evening Prep Cook / Porter Professional supports the Woodstock Café’s evening operations by completing food preparation, stocking, cleaning, and porter responsibilities after closing. The role prepares and packages grab-and-go items for the following business day, maintains organized and fully stocked refrigeration and prep areas, and ensures the café is clean, sanitary, and ready for service. The position also completes assigned weekly and monthly deep-cleaning projects while maintaining Bread Alone standards for food safety, product quality, cleanliness, and organization.

Grab-and-Go Preparation and Stocking

• Prepare, portion, package, label, and date grab-and-go items according to Bread Alone recipes and standards.
• Prepare ingredients by washing, chopping, slicing, measuring, and portioning as needed.
• Fully stock and organize the grab-and-go refrigerator for the following business day.
• Rotate products using proper FIFO procedures and remove expired or damaged items.
• Ensure all food is properly stored, labeled, and handled according to food-safety guidelines.
• Monitor grab-and-go inventory and communicate product or supply needs to the Kitchen Supervisor or Café Manager.
• Maintain clean, organized, and fully stocked prep stations and refrigeration areas.

Cleaning and Porter Responsibilities

• Sweep and mop all front-of-house and back-of-house floors.
• Clean and sanitize bathrooms, including toilets, sinks, mirrors, floors, fixtures, and restock supplies.
• Clean and sanitize food-preparation areas, work surfaces, sinks, equipment, shelving, and storage areas.
• Clean and organize refrigeration units, including interiors, doors, handles, shelving, and surrounding areas.
• Clean café glass, doors, windows, mirrors, and other visible surfaces.
• Empty, clean, and replace trash, recycling, and compost containers.
• Wash and properly store dishes, utensils, pots, pans, and kitchen equipment as needed.
• Follow all closing procedures and leave the café clean, organized, and ready for the following day.
• Properly use, label, store, and maintain cleaning chemicals and supplies.
• Follow all health, sanitation, and workplace-safety requirements.
• Complete assigned weekly and monthly deep-cleaning projects according to the café cleaning schedule.
• Deep-clean equipment, refrigeration, shelving, walls, floors, windows, storage areas, and other designated spaces.
• Notify the Kitchen Supervisor or Café Manager of maintenance, sanitation, pest-control, or equipment concerns.
• Accurately document completed cleaning assignments when required.

General Responsibilities

• Work independently while completing assigned prep and cleaning duties within the scheduled shift.
• Follow recipes, production lists, cleaning checklists, and closing procedures.
• Communicate clearly with kitchen and café leadership regarding completed work, unfinished tasks, inventory needs, or maintenance concerns.
• Assist with receiving, organizing, and storing deliveries as needed.
• Contribute to a positive, respectful, and collaborative work environment.
• Follow all Bread Alone policies and procedures.
• Perform other duties as assigned by the Kitchen Supervisor or Café Manager.

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.

Physical Requirements:

• 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 to work with, handle, operate, and control hot equipment and hot products safely according to Bread Alone guidelines.
• 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.