Service Staff-Sub Status

About the role

Sub status offers employees scheduling flexibility as regular status employee schedules are set and do not vary. Sub Status may also allow for more flexibility with periodic time off and changes in an employee’s availability that can affect the shifts and hours per week they can work. Sub Status employees are not guaranteed hours, and hours worked per week may vary.

Responsibilities

• 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.
• Maintain product standards with special diet products.
• Complete items on production schedule as needed in assigned workstations.
• Prepare deli items following prescribed specifications.
• Packaging 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.
• Pull out of date or low-quality items and follow established procedures for recording and disposing of them.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.
• Display meat and seafood to give impression of abundance and quality, while maintaining proper storage conditions.
• Absorb and prepare value-added products, including sausage.
• Assist with receiving as needed. Check deliveries for damage, quality and accuracy, notify Meat & Seafood Manager of discrepancies.
• Rotate deliveries into storage and stock all incoming products as necessary.
• Regularly organize and consolidate walk-in freezer back stock.
• Grind meat and fillet fish when necessary to ensure excellent customer service by having products available when items run low or a special request is made.
• Familiarity with all cuts of meats and various seafood products that the store sells.
• 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.

  Requirements

  • Physical: 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 Up 25 pounds frequently Stooping Stoop and maneuver to pick up boxes from shelving and carts. Squatting Squat and maneuver to pick up boxes from shelving and carts. Push/Pull Carts/racks weighing up to 200 pounds. Kneeling Occasional kneeling. Climbing Occasional climbing. Bending Occasional bending. Reaching Reach overhead, front, side and back.
  • Equipment Operation Ability to safely operate professional kitchen equipment.
  • Carry Objects Ability to carry objects weighing up to 25 pounds.
  • Sitting Not Applicable.
  • Walking Short distances to bring items from miscellaneous areas.
  • Standing Prolonged standing.
  • Climate Ability to work in a cold environment (cooler/freezer) and to handle cold food products on a regular basis.
  • Mental & Psychological Demands: Comprehension Understands and retains directions. Reading/Writing Basic reading/writing level. Speaking Communicate effectively with co-workers and customers. Decision Making Use basic problem-solving techniques. Attention To Task/Detail: Critical Thinking Skills Organize tasks and set priorities. Multi-Tasking Perform and /or direct multiple tasks simultaneously.
  • Interaction With Others: Customer Service Ability to interact with the public in a positive and friendly manner. Co-workers Work cooperatively with co-workers. General Maintain composure under all circumstances. Ability to work in shared spaces with coworkers.