Cheese Stocker​/Service Staff

Posting Details

• Posted:
  August 7, 2026
• Part-Time
• On-site
• Locations:
  • Montana
  • Missoula, MT 59801, USA
  • Good Food Store
  • 1600 South 3rd Street West

Job Details

FT= Full-time (30-40 hours per week)

PT= Part-time (less than 30 hours per week)

Cheese shifts are in bold.

Hours Sun. Mon. Tues. Wed. Thurs. Fri. Sat. 20 hours

2:00 pm - 10:00 pm

3:00 pm - 10:00 pm

2:00 pm - 8:00 pm OFF OFF OFF OFF

Note: There may be times when additional hours or schedule changes are necessary. Department meetings are announced when scheduled, and dates and times may vary. Department meeting attendance is mandatory.
Start
Six-Month
2080
4160
6240
8320
10400
12480
14560
$18.57
$18.94
$19.31
$19.90
$20.50
$21.10
$21.74
$22.39
$23.06
2080 hours worked is equal to one year if you work full time (40 hours per week). Increases after 2080 hours worked occur every 2080 hours worked up to 14560 hours.

The essential duties and responsibilities of this position include, but are not limited to, the following:

• Report customer suggestions, comments, and complaints to Deli management.
• Greet and assist customers in a prompt, friendly, courteous manner.
• Offer tastes, samples, suggestions for purchase and ways to prepare products.
• Ensure organic integrity by following established recipes and procedures.
• General knowledge of preparing, storing and packaging wheat-free and vegan products. Maintaining product standards with special diet products.
• Complete items on production schedule as needed in assigned workstations.
• Prepare deli items following prescribed specifications. Prep and store product used in recipes.
• Prepare high quality hot and cold espresso drinks, smoothies, vegetable and fruit juices and tea for customers.
• Inform other cooks and deli staff about ingredients used.
• Follow the correct use of established portion control rules.
• Package products correctly.
• Check-in (bakery) orders from vendors to ensure order is accurate.
• Ensure freshness of deli items by rotating and by keeping batches separate by date.
• Expedite getting out-of-stock items out on the floor.
• Rotate older stock to front, making space for new stock.
• Stock and restock all areas of the department on every shift to maintain abundant appearance.
• Pull out of date or low-quality items and follow established procedures for recording and disposing of them.
• Record department shrink promptly and accurately following departmental procedures.
• Monitor food temperatures as required and take corrective action when needed to ensure food safety.
• Quickly prepare made to order sandwiches (panini and cold) and wok bowls to specifications of deli management.
• Assemble and bake pizzas and other items in firedeck oven to specifications of deli management.
• Prep and store food following proper procedures.
• Ensure proper signage and labels are on products or are posted.
• Efficiently stock hot and cold self-serve food bars ensuring continuously fresh, appealing displays throughout established hours of operation.
• Ability to operate a cash register and balance a cash drawer.

• Cut, wrap, and price cheese according to direction of Culinary Manager and cheese buyer.
• Complete prioritized stocking lists and stock cheeses as needed in order to maintain full, appealing retail displays.
• Cull cheese regularly. Record and dispose of shrink product following established procedures.

• Maintain work area in sanitary & orderly conditions, following guidelines set by deli management and rules of the MCCHD.
• Follow safe working practices.
• Dish and pot washing as needed.
• Clean up spills, take out trash as needed.
• Remove trash promptly, sweep and mop floor.
• Carry out established opening and closing procedures.
• Use equipment safely.
• Advise manager of equipment repair and replacement needs.
• Participate in periodic inventory counts.

• Attend department and storewide meetings as needed.
• Answer and route phone calls, take and route messages as needed.
• Perform other tasks assigned by Shift Lead or Manager.

High School education or GED preferred, but not required.

Food service experience preferred. Experience working in a deli, restaurant, or catering business preferred. Experience serving the public preferred.

Ability to operate professional kitchen equipment.

Regular, predictable attendance.

Adhere to established work and safety procedures. Basic knowledge of and interest in natural foods. Maintain accurate records. Ability to work closely with others. Must be 18 years of age or older to operate some pieces of equipment.

Essential Functions/Tasks

• Vision
• Ability to read product labels and to distinguish color for quality control.
• Hearing
• Hearing required to converse with customers and co-workers.
• Gripping
• Pick up boxes, cans, other products, tools and equipment.
• Lifting
• 25-35 pounds on a regular basis. Occasionally up to 50 pounds.
• Stooping
• Stoop and maneuver to pick up boxes from shelving and carts.
• Squatting
• Squat and maneuver to pick up boxes from…