Deli Manager

The Deli Managers role is to ensure the daily operations of the Deli Department are carried out smoothly including established needs for Customer Service, staffing and teamwork, slicing of meats and cheeses, making of sandwiches, packaging of baked goods, basic food preparation, stocking of supplies, and daily sanitation. Responsible for communication between Food Service Director, Executive Chef, or Production Staff and the Deli staff. Responsible for communicating Deli needs, including personnel issues to Management Staff.

Availability Requirements: Must have flexible availability in working hours, must be available weekends and holidays.

Responsibilities Include:

• Customer Service: Take food orders accurately, serve prepared foods, slice meats/cheeses, make sandwiches. Take and prepare special catering orders from/for customers. Ensure that staff prioritize customer service, greeting customers promptly and politely.
• Employee Supervision: Maintain appropriate staffing levels, trains and supervises Deli Clerks, performs coaching and counselling as needed to meet established policy and food safety requirements. Implement and enforce company policies and procedures. Recommend and participate in disciplinary functions as needed.
• Food Preparation: Stocking of sandwich bar, washing of produce for use, sandwich platters, cutting baked goods, preparing sandwiches, and donut making
• Packaging/Labeling/Merchandising: Ensure that bakery product is packaged, priced, and labeled according to established guidelines including allergy information. In addition, the product is rotated and merchandised attractively.
• Daily Sanitation: Ensure that daily sanitation needs and all food service code requirements are met including equipment, slicers, floors, and proper chemical usage.
• Maintain proper dress and adheres to company policies.
• Assist in creating Deli Associate schedules to ensure adequate coverage and service levels.
• Retains knowledge of deli operations and food safety standards
• Perform other related duties as assigned including assisting other departments.

Minimum Education: High School equivalency. Advanced Training/Associates Degree Preferred. Serv-Safe Certification preferred.

Age Requirement: Must be minimum 18 years old for slicer and donut machine

Minimum Experience:

• 2 years of Supervisory Experience
• Previous experience in a management role within food service

Required Skills:

• Must be able to follow oral and written instructions and established procedures.
• Ability to work in a fast-paced environment
• Advanced knowledge of math, weights and measures
• Strong organizational and multitasking skills
• Strong leadership and team management skills
• Strong and professional communication skills

Physical Requirements: Prolonged standing/walking required. Moderate to strenuous physical effort: (lift/carry frequent up to 50#.)

Working Conditions: Subject to burns and cuts; exposed to hazards of heat and cold of freezer, wetness, and odors in kitchen; exposed to varying degrees of kitchen elements.

Pay: $22.00 - $27.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $22 - $27