Open positions (as of 2/1/2023)
Tenants Harbor General Store Full-time, year-round Cashier
We are looking for a 21+ Cashier
Starting pay is $18-$20 per hour based on experience.
Night shift pays an additional $2/hr
8-hour shifts receive and an $8 food credit for an employee meal
AM shift is 4:45 AM-12:45 PM and Nightshift is 12:15 PM-8:15 PM, nights, weekends, and holidays required.
Paid weekly on Fridays.
Full-time, year-round employees are eligible for a week (5 days) vacation after the first year and 3 personal/sick days. All other eligible employees earn Maine Earned Pay Leave per state regulations. We also offer an additional weeks’ pay for employees with no call-outs (period runs December-December and is paid out with the first week’s check in December (with your weekly pay).
Job Description:
It is the cashier’s responsibility to cash customers out, collect payment and give the correct change while smiling and being friendly, polite, outgoing and professional to all customers at all times. The cashier reports to the store manager.
Responsibilities: Responsibilities and duties include but are not limited to the following:
No cell phones are allowed at work
Follow company code of conduct and policy dress code (wear clean uniform shirts, neat and clean shorts or pants and closed-toed shoes)
Know both opening and closing procedures for the register
Follow the cashier checklist each shift and check off completed tasks
Count drawer before starting shift
Must be outgoing and greet customers with a smile
Assist customers and answer their questions (including getting lobsters from the tank)
Operate electronic scanners, cash registers and other related equipment
Receive and disburse money
Process credit and debit card transactions
Processing refunds and exchanges, resolving complaints
Brew coffees and maintain the coffee station keeping it fully stocked at all times
Follow basic cleaning check off lists
Clean the bathroom daily at the THGS. Know the supplies and the proper procedure of cleaning thebathroom
When necessary receive deliveries
Put away deliveries as directed (first in, first out method)
Stock the store with back stock (first in, first out method)
Answer all phone calls
Keep the dumpster area clean and organized at all times
Count down drawer at the end of the shift, fill out the lottery and newspaper paperwork, empty all trashcans and lock the money and cigarette cabinets and the lottery trays
May be expected to unlock/lock and disarm/arm the store depending on who you are working with
Tag deer per State of Maine instructions
In the wintertime when the store is slower the cashier is expected to remain busy by cleaning and stocking
Fulfill online webcart orders after having manager verify order. May also delegate to stock as appropriate.
Requirements:
Excellent and strong communication skills – Great smile!
Time management skills
Be on time for your shifts
Customer satisfaction-oriented
Availability – Must be able to work weekends, holidays, evenings and possible overtime
Able to stand for long periods of time, work in a fast pace environment and lift and carry up to 40 pounds
Able to communicate politely and professionally with customers and coworkers
Must be patient, helpful and able to problem solve
Agile and efficient
Ability to follow instructions and work as a team
Ability to work and contribute with minimal supervision
Ability to stock and organize in the walk in cooler set to 38 degrees or less
Ability to multi-task
Attention to detail
Capable of working for long hours consistently
Must have basic mathematical abilities
Have knowledge of the items for sale in the store and the businesses and attractions in the area
Cashier may not cash self out when making purchases. Another employee must cash the cashier out
Good knowledge of the POS
Excellent troubleshooting skills
A pleasing personality
Must be highly organized and systematic in work
Tenants Harbor General Store Full-time, year-round Deli Worker
Starting pay is $18-$20 per hour based on experience.
Night shift pays an additional $2/hr
8-hour shifts receive and an $8 food credit for an employee meal
AM shift is 4:45 AM-12:45 PM and Nightshift is 12:15 PM-8:15 PM, nights, weekends, and holidays required.
Paid weekly on Fridays.
Full-time, year-round employees are eligible for a week (5 days) vacation after the first year and 3 personal/sick days. All other eligible employees earn Maine Earned Pay Leave per state regulations. We also offer an additional weeks’ pay for employees with no call-outs (period runs December-December and is paid out with the first week’s check in December (with your weekly pay).
Job Description:
Deli workers are to keep the grab and go sandwich cooler stocked with the correct amount of sandwiches, green salads, pasta salads, dessert cups, and various grab-and-go items. Keeping the pizza spinner stocked with breakfast sandwiches and breakfast pizza in the morning, switching over to lunch stock such as; pizzas, hot lunch special, hot dogs, and various hot grab-and-go food for the spinner throughout the day. Keeping all pastries and baked goods stocked at the coffee table. Keeping the pasta salad/entrée cooler stocked. Make sure the Deli is clean and stocked at all times. Complete customer orders within the store, by phone, and online ordering. The deli employee reports directly to the deli manager.
Responsibilities: Responsibilities and duties include but are not limited to the following:
Must arrive on time to shift and stay until scheduled
No cell phones are allowed at work
Know both opening and closing checklists for the Deli
Abide by the training received on proper food preparation, sanitation, kitchen safety techniques and health standards
Always be attentive to your customers; the customer always comes first
Take orders from customers in person, over the phone and via our website
Generate food tickets and take credit and debit payments at the cash register
Always follow the Deli Bible. Do not deviate
Record waste of deli ingredients using the inventory adjustment button on the POS.
Prepare baked goods as directed by the Deli Manager – refer to the Deli Bible under the section ‘Baked Goods’ with amounts of each baked good and instructions to prepare
Prepare “lunch specials” as directed by the Deli Manager – refer to the Deli Bible under the section ‘Lunch Specials’ for the list of lunch specials and instructions to prepare
Prepare “dinner specials” as directed by the Deli Manager – refer to the Deli Bible under the section ‘Dinner Specials’ for the list of dinner specials and instructions to prepare
Use the meat slicer according to the Deli Manager’s instructions in the Deli Bible under section ‘Meat Slicer’ and slice meat for the Deli, Deli cooler and for customers when ordered – after use of the meat slicer, follow the instructions on how to clean the meat slicer
Ensure high quality customer service and customer satisfaction
Always keep the kitchen clean and the dishes; pots, pans and utensils washed and organized
Wash dishes in the 3-bay making sure to wash, rinse and sanitize them
Log the cooler/freezer temperature logs during your shift – at the beginning of your shift and the end of your shift.
Make sure all sandwich and pizza prep food is stocked in the sandwich station and ready to go for the next shift, always prepare a back up of vegetables in the walk-in, be sure to date all back up stock
Refill all the condiments and napkin dispensers on the counter as needed
Become proficient on the Autoscale machine to label and price deli items correctly
Wash and sanitize the counter after each use
Always keep the sandwich station, Boar’s Head case, meat case, grab n’ go cooler, and seafood case clean (inside and out) and stocked full
Pull soon to expire meat and seafood, remove from inventory using the Inventory Adjustment button on the POS and keep in Deli to use before it goes bad– look in the Deli Binder under the section ‘Pulled Items – Recipes’ for recipes to use the pulled items that have gone bad or soon to expire
Record retail items that have expired, such as sandwiches, salads and lobster by using the inventory adjustment button on the POS.
Put away Deli deliveries by stocking coolers/walk-in shelves in the Deli;
Follow instructions in the Deli Employee Binder under section ‘Receiving Orders’
pay attention to “use by” dates
make sure all labels are “fronted”
rotate stock using the “first in, first out” method
keep the stock room and coolers neat, clean and free from debris
break down cardboard boxes and dispose of in the cardboard shed
Assist Port Kitchen Manager with end of month inventory
Empty both trash cans in the Deli – one located next to the island table and the other located next to the pizza spinner
Sweep and mop the deli and walk-in cooler floors at the end of each shift
Make sure Deli is clean and all trash is removed for the next employee to arrive
During your shift you are responsible for overall operation of the Deli
Make sure all daily duties specified by the Deli Manager are completed by the end of your shift – complete your daily checklist that is in the ‘Deli Employee Binder’ and complete the ‘Daily Cleaning Checklist’
Requirements:
Excellent and strong communication skills — Great Smile!!
Time management skills
Be on time for your shifts
Customer satisfaction-oriented
Availability – Must be able to work weekends, holidays, evenings and possible overtime
Able to stand for long periods of time, work in a fast pace environment and lift and carry up to 50 pounds
Able to communicate politely and professionally with the customers
Must be patient, helpful and able to problem solve
Agile and efficient
Ability to follow instructions and work as a team
Ability to work and contribute with minimal supervision
Ability to stock and organize in the walk in cooler set to 38 degrees or less
Ability to multi-task
Attention to detail
Capable of working for long hours consistently
Must have basic mathematical abilities
Have knowledge of the items for sale in the store and the businesses and attractions in the area
Cashier may not cash self out when making purchases. Another employee must cash the cashier out
Good knowledge of the menu and POS
Excellent troubleshooting skills
A pleasing personality
Must be highly organized and systematic in work
Good presentation abilities in serving food
Linda Bean’s Maine Kitchen & Topside Tavern
Freeport, ME
All Kitchen positions:
Food Preparation Worker
The Food Preparation Worker (Prep Cook) reports directly to the Head Chef or Lead Line Cook. The Prep Cook will be neat and clean and in uniform, as described in our dress code. The Prep Cook will conduct him/herself in a professional manner at all times.
Job Summary:
A prep cook is often the first to arrive on-site, the prep cook is to open and unlock doors, turn on lights, and any appropriate cooking equipment. The prep cook performs a variety of food prep duties other than cooking, such as preparing cold foods, shellfish, slicing meat, and cutting vegetables.
Requirements:
Follow directions without deviating
Clean and sanitize work areas, equipment, utensils, dishes, or silverware, often the prep cook will assist with dishes during busy times.
Store food in designated containers and storage areas to prevent spoilage
All food prep must be labeled properly with the correct date
Prepare a variety of foods, such as meats, vegetables, according to the supervisor’s instructions and following approved procedures
Monitor side dish ingredients and report levels to the chef
Take and record the temperature of food and food storage areas such as refrigerators and freezers
Wash, peel and cut various foods, such as fruits and vegetables, to prepare for cooking or serving
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets
Portion and wrap the food, or place it directly on plates for service
Weight or measure ingredients
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads
When orders arrive, the prep cook will put the orders away in the correct place
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas
Preparation of dessert dishes for orders
Skills:
Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
Monitoring – monitoring/assessing performance of yourself and other individuals, to make improvements or take corrective action
Availability – Must be able to work weekends, holidays, evenings and possible overtime
Follow instructions – ability to follow instructions
Team – must have the ability to work as part of our team
Line Cook
We are looking for a professional Line Cook to prepare food to the exact chef’s specifications and to set up stations for the menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.
Responsibilities
Set up and stock stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report, and follow executive or sous chef’s instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality, and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Requirements
Cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Accuracy and speed in executing assigned tasks
Familiar with the industry’s best practices
Prefer ServSafe certified candidates
Dishwasher
The Dishwasher reports directly to the Chef or Lead Cook. The Dishwasher will be neat and clean and in uniform, as described in our dress code. The Dishwasher will conduct him/herself in a professional manner at all times.
The dishwasher maintains high standards for cleanliness by washing tableware, kitchen items and performing other cleaning tasks as assigned. Dishwashers store all dishes properly to maintain an organized, functional workspace.
Responsibilities
Include, but are not limited to the following:
Maintain water temperature and cleanliness throughout the shift.
Clean all dishes, glasses, utensils, pots, and pans, serving items, and equipment as per the approved sanitation and food safety guidelines.
Store all clean dishes in the appropriate areas.
Maintain all dishwashing and other cleaning equipment.
Maintain a clean and safe environment around the dishwashing area.
Load or unload food and supplies.
Clean the garbage area and sort and remove the trash.
Assist with food preparation when required.
Prepare trays and banquet accessories.
Sweep and mop floors.
Performing General Physical Activities:
The Dishwasher must stand for long periods of time and multi-task in a fast-paced environment.
The Dishwasher must be able to lift and carry up to 40 pounds.
The Dishwasher must perform physical activities that require moderate strength including climbing, balancing, walking, and handling of materials.
The Dishwasher must be able to perform tasks safely in an environment that is often wet.
The Dishwasher must exert well-paced mobility for periods of up to four hours in length.
The Dishwasher must have the ability to lift pots, pans, etc, and must possess finger dexterity to use small tools adeptly.
The Dishwasher must follow instructions carefully
Communication: The dishwasher must communicate in a professional manner with coworkers and management. The dishwasher must also be able to understand instructions and communicate when he or she needs more direction. The dishwasher must be able to work with a team.
Problem Solving: Dishwashers must recognize a problem when it arises and be able to resolve it appropriately by using good judgment and initiative according to company policy and procedure.