Kitchen Staff-Sub Status

About the role

This position offers scheduling flexibility and the ability to work varied shifts, including early morning openings and late closing shifts. Weekend availability is generally required.

Responsibilities

• Use production log for packaging and labeling deli items following established procedures.
• Ensure freshness of deli items by rotating, date labeling, and keeping batches separate by date.
• Avoid errors in labeling by proofreading printed labels.
• Inform managers of any questionable quality of items for packaging.
• Report problems with scales or scale networks to appropriate managers.
• Alert production manager or deli operations manager when new information needs to be entered into the scale.
• Work from production schedules to complete food preparation responsibilities.
• Follow portion control rules and organize packaging and back stock.
• Greet and assist customers in a prompt, friendly, and courteous manner.
• Offer tastes, samples, and suggestions for purchase and ways to prepare products.
• Report customer suggestions, comments, and complaints to the Deli Manager.
• Clean and maintain kitchen prep areas, salad bar, and dining area in a sanitary and orderly condition.
• Wash and sanitize dishes, glassware, pots, pans, and utensils according to MCCHD rules.
• Maintain kitchen equipment and alert management of any repair or replacement needs.
• Record and dispose of expired or low-quality items according to established procedures.
• Stock deli coolers, dry storage, and vertical storage in a clean, orderly condition.
• Monitor and report temperature discrepancies in deli equipment.
• Perform periodic inventory counts as needed.
• Assist with other food prep tasks as needed.
• Answer and route phone calls, take and route messages, and perform other tasks assigned by supervisors.
• Attend and participate in deli department and store-wide meetings.

Qualifications

• High School education or GED preferred, but not required.
• No prior experience is necessary, but experience stocking or working in a commercial kitchen is preferred.
• Ability to operate professional kitchen equipment.
• Regular, predictable attendance.
• Comprehend and retain directions.
• Basic reading and writing skills.
• Effective communication with co-workers and customers.
• Basic problem-solving skills.
• Ability to work closely with others.
• Manual dexterity with hazardous equipment.
• Must be 16 years of age or older.

Requirements

• Physical abilities: Vision to read product labels, hearing to converse with customers and co-workers, gripping to pick up products, lifting up to 25 pounds, stooping, squatting, pushing/pulling carts/racks weighing up to 200 pounds, kneeling, occasional climbing, bending, reaching overhead, front, side, and back, operating department equipment, carrying objects weighing up to 25 pounds, prolonged standing, walking short distances, and prolonged sitting.
• Mental & psychological demands: Comprehend and retain directions, read/write at a basic level, communicate effectively with co-workers and customers, use critical thinking skills, organize tasks and set priorities, multi-task, and maintain composure under all circumstances.
• Interaction with others: Ability to interact with the public in a positive and friendly manner, work cooperatively with co-workers, and maintain composure under all circumstances.
• Climate: Ability to work in a cold environment and handle cold food products on a regular basis.
• Equipment operation: Ability to safely operate department equipment.