Store work shifts
Store shifts are available during open store hours Wednesday – Sunday. You can sign up for a 4-hour slot every four weeks, a 2-hour slot every 2 weeks, or for the shift backup email list (great for those who don’t know their schedule week to week).
If you already have a shift planning account, you can sign up for your shift directly at shiftplanning.com!
If you need a ShiftPlanning activation link (and have worked your first in-store shift), or have any questions about store shifts, please email Distribution@BushwickFoodCoop.Org.
WEDNESDAY SHIFTS
- 9am-1pm Receiver
- 11am-3pm Receiver
- 1pm-5pm Cashier
- 1pm-5pm Greeter
- 5pm-9pm Cashier
- 5pm-9pm Greeter
- 7pm-9pm Closer
THURSDAY SHIFTS
- 1pm-3pm Setup
- 1pm-5pm Cashier
- 1pm-5pm Greeter
- 5pm-9pm Cashier
- 5pm-9pm Greeter
- 7pm-9pm Closer
FRIDAY SHIFTS
- 9:00am-1:00pm Receiving Leader
- 9:00am-1:00pm Receiving
- 1pm-5pm Cashier
- 1pm-5pm Greeter
- 5pm-9pm Cashier
- 5pm-9pm Greeter
- 7pm-9pm Closer
SATURDAY SHIFTS
- 11am-1pm Setup
- 1pm-5pm Cashier
- 1pm-5pm Greeter
- 5pm-9pm Cashier
- 5pm-9pm Greeter
- 7pm-9pm Closer
SUNDAY SHIFTS
- 11am-1pm Setup
- 1pm-5pm Cashier
- 1pm-5pm Greeter
- 5pm-9pm Cashier
- 5pm-9pm Greeter
- 7pm-9pm Closer
Work shift responsibilities
[Receiving]
Receive deliveries. Check items received against invoices and note any discrepancies – only pay for what’s received. Pay checks if necessary.
Stack/stock/setup. Put away refrigerated/frozen items. Set up scales, shopping carts, bags, BFC signs, confirm and write prices on whiteboards and chalkboards, any other flyers.
Label, label, label. Sign off your work hours at the end of the shift.
[Cashier]
Your station is the cash register. Work it, baby. EVERYONE MUST CHECK IN AT THE MEMBERSHIP TABLE BEFORE CHECKING OUT. Make sure everyone’s invoices has an “OK” at the top from the Membership Tabler — this is to ensure members have signed membership forms, work hour sign up forms, and are scheduled to work hours, etc . Record member’s full name and email address with each purchase. Be sure to charge membership fees as scheduled on invoices.
[Greeter]
Stand by door. Greet people! Orient them within the store: point out the sections. Ask them to use the shopping baskets. Rep the coop. Tell newcomers about it. Invite them to sign a membership form and purchase overstock. Direct them to the membership table to fill out forms. If there’s no floater: keep goods tidy and presentable and bring shopping baskets back to entry.
[Membership Tabler]
EVERYONE MUST CHECK IN AT THE MEMBERSHIP TABLE BEFORE CHECKING OUT! This is to ensure members have signed membership forms, work hour sign up forms, and are scheduled to work hours, etc. The Membership Tabler looks up the member’s status, and asks them to take action on anything that is outstanding.
[Cleanup]
Break down boxes, bundle, put on street. Trash, other recycling/compost. Take care of leftover produce (inventory all produce, and then decide to store/donate). Pack up and transport BFC items (forms, receipts, money stuff). Empty coolers, wipe down. Sweep.
[Distribution Day Managers]
Distribution Day Managers oversee the smoothness of operations. They get the paperwork together in the morning, receive deliveries and write the checks, and they help with late deliveries in the afternoon, and inventory in the evening. They sign off on members’ work shifts. They troubleshoot if there’s a problem, and communicate with each other and other committees to make improvements to see the buying club and distribution continuously improve.
Committee Work
At this point, a good portion of coop work needs to be done in committees. Members are encouraged to work in committees and/or put contribute more than the minimum hours if you are able. If you’re doing work in committees, please keep track of your hours and work description!
Committees and work descriptions available on the Committee Work page.
Work shift cancellation
If for some reason you can’t work a shift you signed up for, please notify distribution@bushwickfoodcoop.org as soon as possible. If you cancel within 48 hours of your shift, you are required to work double make ups.
Not meeting the work hour requirement
Banking hours
Old work hours count! New work hours count! Any work you have done with the coop counts toward the work hour requirement. If you work more than the required 4 hours in a 4 week period, those hours will be “banked” toward future work hour requirements.
Please report your hours here.
Putting your membership on hold
If you will be out of town or unable to order for 4 weeks or more, you may place your membership on hold so that you don’t accrue work hour debt.
Just email membership@bushwickfoodcoop.org if you wish to put your membership on hold. You will come off hold at the end of the date range, or when you start shopping again, whichever comes first.
Paying your dues means your a member for life; you can always return to the coop.
Meeting Attendance
Members can attend the General Monthly Meetings and any Committee meetings and receive credit for time spent toward the work requirement. Attendance must be taken and attendees must sign in to receive work credit.
Reporting Work Hours
When you work a shift on buying club day, make sure you sign off at the end of your shift! Please keep track of hours and description of work done in committee. Report committee work at: REPORT WORK HOURS HERE. Back hours may be reported as well.
Work Exempt
- Disability
- Maternity Leave
- Other extenuating circumstances
For questions related to workshifts, email distribution@bushwickfoodcoop.org .
See more Membership Policies.
Bushwick Food Cooperative 