San Marcos 03 (McCarty Ln) Deli - Production Rep - Part time

Responsibilities

• Provide customers with fresh, made‑in‑store products such as salads, sandwiches, and pizzas.
• Maintain department and food safety/sanitation standards.
• Production/Food Service:
  • Cut, slice, dice, chop food for recipe preparation.
  • Prepare items in accordance with recipe specifications and SOPs.
  • Package, label, stock, and rotate made‑in‑store products.
  • Complete tasks at assigned workstation.
  • Assist in multiple food preparation areas.
  • Assist in technical areas and with catering orders as needed.
  • Perform other duties as needed.
• Food Safety/Sanitation Compliance:
  • Comply with H‑E‑B food safety and sanitation standards.
  • Properly handle and maintain temperature integrity of all ingredients, product, and equipment operation.
  • Maintain sanitation in food preparation areas.
  • Properly handle, operate, and maintain equipment.
  • Work as a team member to help ensure a safe, clean, productive operation.
• Customer Service:
  • Provide internal customer service.
  • Assist customers as needed.

Requirements

• Age requirement: 18+.
• Work experience: Experience in food preparation and equipment (preferred).
• Related experience (preferred).
• Physical demands and working conditions:
  • Function in a fast‑paced retail environment.
  • Work extended hours and/or rotating schedules.
  • Safely maneuver around moving mechanical parts.
  • Constantly stand, walk, reach at waist, grasp.
  • Frequently be exposed to fumes or airborne particles, and toxic or caustic materials.
  • Occasionally walk, reach at overhead, shoulder, knee, floor; bend, stoop, squat, crouch, kneel; climb stairs; pivot, twist; push/pull with arms; pinch; perform fine motor movements; shoulder circumduction.
  • Occasionally be exposed to wet, cold, heat, ambient temperatures, and loud noise.
  • Demonstrate the ability to lift 55 lbs, and manage in excess of 80 lbs with a team lift.
  • Definitions: Constantly = 5.5+ hours per 8‑hour day; Frequently = 2.5‑5.5 hours per 8‑hour day; Occasionally = 0‑2.5 hours per 8‑hour day.
  • Partners must never lift beyond their own safe lifting limit; if an item is too heavy, break it down or ask for assistance.

Qualifications

• HS Diploma or GED or equivalent.
• Culinary certification, or equivalent combination of culinary training/work experience (preferred).

Skills

• Culinary knowledge.
• Understanding of nutritional values and ingredients.
• Communication and interpersonal skills.
• Reading and writing skills.
• Ability to execute high‑volume production.
• Ability to keep open availability to accommodate rotating shifts including frequent evenings, weekends, and holidays.
• Ability to work in a fast‑paced environment.