Deli Manager

Position Summary

The Deli Manager will lead our store’s deli department. The ideal candidate will be a passionate leader who thrives in a fast-paced environment and is committed to delivering excellent food and customer service. As Deli Manager, you will oversee the daily operations of both kitchen and bakery environments, ensure the highest quality of products, and manage a team of deli staff. You will be responsible for inventory management, food safety, team coaching, and maintaining Power Market standards. Your leadership will drive the success of the deli while ensuring a positive and engaging workplace for your team.

Responsibilities and Duties:

• Ability to oversee a team of 3-10 people, under the direct supervision of the Foodservice Manager
• Ability to effectively communicate both written and verbal
• Ability to manage inventory on a daily, weekly, and monthly basis.
• Ability to maintain stock level of ingredients through accurate ordering
• Ability to train new staff on deli procedures 
• Ensure that all department equipment is properly used and properly maintained
• Ability to take orders in person and over the phone
• Handle all damaged/spoiled product accordingly
• Responsible for the growth of departmental sales
• Responsible for bi-yearly reviews of deli staff

Education and Work Experience

• High school graduate, GED, or equivalent required
• Must be at least 18 years old
• Basic proficiency with knives and food preparation techniques
• A basic understanding of the English language and the ability to read, write, and communicate effectively
• Basic math skills for measuring and weighing ingredients
• Previous experience in food service or a customer-facing role is a plus

Skill Set

• Deli slicer - Slicing meats and cheeses.
• Deep fryer - Preparation of fried food.
• Preparation of Rotisserie chicken.
• Assisting customers with full-service deli.
• Preparation of sandwiches both custom and per menu board.
• Thermometer - Take and record temperatures throughout a shift.
• Maintain a clean and organized workstation through daily and weekly cleaning.
• Maintain safety protocols and be well versed in proper food handling technique per SERV Safe Guidelines.
• Maintain professional grooming and hygiene standards in accordance with Power Market Guidelines.
• Oven
• Flat Top
• Hot case

Certifications

• Must have a valid food handlers certificate or be able to obtain and maintain a food handler's certificate
• Must be able to obtain and retain a Serv Safe Managers Certification

Physical Demands and Work Environment 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.   Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to stand and walk for extended periods throughout the shift, often in a fast-paced environment
• Frequently required to use hands and arms to handle food products, tools, and cleaning equipment
• Must be able to bend, reach, twist, and lift or move products, food trays, and supplies up to 50 pounds
• Required to operate deli and kitchen equipment including slicers, fryers, ovens, grills, and warmers safely and efficiently
• Exposure to hot cooking areas, cold storage rooms, and fluctuating temperature environments
• Must adhere to all food safety, sanitation, and occupational safety standards
• The noise level in the work environment is typically moderate to loud, consistent with a busy deli or food service operation
• May be required to work early mornings, evenings, weekends, and holidays to meet business and staffing needs
• Occasional office work required for scheduling, reporting, and inventory management