PRIMARY RESPONSIBILITY

The primary responsibility of a Deli Cook’s Helper is to ensure customer satisfaction by safely preparing ingredients, marinades, and sauces that will be used by the Deli Cook to produce consistent, eye-appealing, quality meals in a timely manner. A Deli Cook’s Helper also increases customer loyalty by assisting all customers with courteous, pleasant, patient service and treatment.

 JOB DESCRIPTION

 ESSENTIAL DUTIES

You MUST perform the following duties regularly and up to company standards:

• Prepare ingredients (wash, clean, trim and cut meat, poultry, seafood, fruits and vegetables) to be used by Deli Cooks, according to menu.
• Prepare salads, marinades, sauces and garnishments.
• Defrost and marinade products.
• Prepare catering and customer orders.

 NON-ESSENTIAL JOB DUTIES

In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge.

• Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.
• Answer incoming phone calls and assist the customer with their needs.
• Assist Cooks with cooking entrees.
• Rotate food products to assure freshness.
• Take inventory and place orders with vendors.
• Receive and put away freight.
• Filter and change oil in deep fryer, and discard dirty oil properly.
• Clean and sanitize all preparation and cooking areas.
• Remove and clean hood filters.
• Wash pots, pans, cutting boards, utensils and other dirty equipment.
• Clean, scrub and squeegee floors.
• Remove ice build-up in freezer.
• Remove and properly dispose of all trash and cardboard boxes.
• Perform other duties as required.

CUSTOMER SERVICE EXPECTATIONS

All associates are required to provide our customers with “World Class Service” with a local touch.

• GREET all customers (be friendly, smile and make face-to-face eye contact).
• HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.).
• Personalize the customer’s shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.).
• THANK all customers (show appreciation and offer a parting comment).

WORKING CONDITIONS

• Continuously perform all duties in an air conditioned building with a high volume of customers and co-workers; work in a prep room where it may be wet and noisy. 
• Frequently work in hot temperatures and around a lot of grease when using the stove and oven to prepare entrees.
• Occasionally work in cold conditions when storing and retrieving product and customer orders from the walk-in chill or freezer.
• Seldom work around fumes and noxious odors when using cleaning chemicals; in hot and humid weather when going outside the building to discard trash and boxes.

WORK HOURS

• Generally be available for work 7 days a week and holidays between 3:00 am and 10:30 pm
• Hours may differ due to COVID-19

EQUIPMENT USE

• Continuously use knives, cutting boards, meat slicer, steam cooker, rice cooker, pans, and bowls to prepare salads, marinades, sauces, garnishments and hot entrees.
• Frequently use stove, oven, deep fryer, food processor, pots, tongs and various cooking utensils, food thermometer, gas grill, wok and container sealer to prepare items for sale; service cart to transport prepared entrees.
• Occasionally use a stock wagon to retrieve supplies and receive freight; telephone to assist customers and co-workers with requests, and to make PA announcements.
• Seldom need to use a squeegee, mop, broom, dust pan, high pressure hose and cleaning solutions to clean prep area; microwave oven to prepare products for sale; ladder and stool to retrieve supplies.

SAFETY EQUIPMENT

• Continuously wear a back support belt when performing all job duties.

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS

• MENTAL – Continuously need to concentrate, pay attention to detail, and be alert, to produce quality products and customer service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, to provide accurate price quotes and serving portions to customers. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints. 
• PHYSICAL – Continuously need to stand, walk, handle and use corrected vision when performing all job duties; be able to multi-task and adapt to working at a faster pace when production is behind schedule and customer needs are high. Frequently need to bend and reach to fill and retrieve items from the showcases, and supplies from the shelves; lift and carry up to 10 lbs. when transporting prepared foods. Occasionally need to have good depth perception when using knives and meat slicer; lift and carry up to 70 lbs. and push and pull up to 700 lbs. when receiving freight. Seldom need to climb and balance to retrieve supplies.
• COMMUNICATION – Frequently need to listen, talk to, and understand supervisors and co-workers when doing all job duties; read and write to take customer orders, communicate messages with co-workers, take inventory, and prepare list of products to order; talk on the telephone to answer incoming calls, take customer orders, place orders with vendors, and make PA announcements. Occasionally need to receive instructions from managers, supervisors and co-workers. Seldom need to read and understand instructions on chemical and cleaning labels to assure the safety of customers and co-workers.

QUALIFICATION REQUIREMENTS

Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision.

  Education and Experience: None Age Restrictions:

• Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and knife.
• Must be at least 18 years of age to clean, maintain, or operate a stove, oven, bread slicer, and any other power driven equipment. 

CHARACTER TRAITS AND PERSONAL WORK VALUES

• Personal Traits – To promote good working relationships with co-workers, customers and vendors.
  • Have a friendly, cheerful, pleasant demeanor, characterized by a strong desire to please customers and co-workers and serve them well. 
  • Maintain a positive attitude toward work, vendors, co-workers, supervisors and customers.
  • Be service oriented toward customers and fellow co-workers.
  • Be a good listener, patient and understanding of vendors, customers and co-workers.
  • Be honest and trustworthy. Use good judgment.
  • Be neat and clean, in appearance and work habits.

• Work Habits – To promote a productive work environment.

• Greet, Help and Thank all customers.
• Handle vendor and customer complaints and concerns with tact.
• Maintain a good attendance record.
• Be punctual and committed to work when scheduled.
• Be focused on task and detail-oriented.
• Show initiative. Always keep busy. Be a self-starter.
• Be efficient and productive, while producing quality work.
• Be flexible, versatile, organized, methodical and conscientious.
• Be able to work under pressure and meet deadlines.
• Be able to follow work procedures and policies (e.g. safety and security practices).
• Create and maintain clean, safe and pleasant work environment for everyone.
• Be a team player and work well with others.