Deli Production Float

Please read the job description in its entirety. If you are interested in this position, complete an online application. If you are an in-house staff member, please submit a letter of interest, which should include any relevant experience or skills that are applicable to the position you are applying for, to the Human Resource Department.

Schedule: Variable with needed flexibility. Hours range between 35-40 hours weekly.

Note: There may be times when schedule changes are necessary. Flexibility with schedule is needed. Sometimes Float Staff may have a set schedule temporarily, but it will change. Float staff may work in two to three areas in one day. Float Staff may:

• Work 4-6 days in a row
• Have two days off in a row
• Have up to two six-day work weeks per month
• Have three days off (two together) after working six days in a row

Department meetings are announced when scheduled, and dates and times may vary. Department meeting attendance is mandatory.

Wage:

• Starts at $19.89 per hour.
• Increases to $20.29 per hour after six months.
• After six-month increase the following increases occur:

Total number of hours worked

2080 hours worked is equal to one year if you work full time (40 hours per week). Increases after 2080

hours worked occur every 2080 hours worked up to 14560 hours.

The essential duties and responsibilities of this position include, but are not limited to, the following:

General:

• Offer tastes, samples, and suggestions for purchase and ways to prepare products.
• Report customer suggestions, comments, and complaints to Kitchen Manager.
• Greet and assist customers in a prompt, friendly, and courteous manner.
• Provide product information to customers and staff.
• Use production log as a guide for packaging and labeling deli items following established procedures.
• Ensure freshness of deli items by rotating and by keeping batches separate by date.
• Help ensure organic integrity by following established procedures.
• Ensure accuracy of labeling by proofing each batch of labels printed.
• Inform Kitchen Manager of any questionable quality of items for packaging.
• Inform Culinary Manager immediately of any problem with scale or scale network
• Alert Kitchen Manager or Culinary Manager when new information needs to be entered into scale.
• Keep area around scale free of debris, food or liquids that could spill onto scale.
• Work from salad bar production schedule to complete salad bar prep responsibilities.
• Follow established portion control rules.
• Keep packaging and back stock organized.
• General knowledge of preparing, storing and packaging wheat-free and vegan products. Maintaining product standards with

special diet products, in addition to all baked items.

• Ability to package all bakery items correctly, and ability to show packagers proper packaging
• Keep food items, packaging, and dishware on salad bar and in dining area stocked and full at all times.

• Prepare deli and bakery menu items following specifications of Kitchen Manager.
• Research and develop new recipes to recommend to Kitchen Manager.
• Inform other cooks and deli staff about ingredients used.
• Stock and maintain retail coolers and shelves to create bountiful and appealing displays following applicable schematics and specifications of deli managers.
• Check-in bakery orders from vendors to ensure order is accurate.

Cleaning and Department Maintenance:

• Ensure that all dishes, glassware, pots, pans and utensils are thoroughly washed and sanitized according to rules of the MCCHD.
• Maintain kitchen prep areas, salad bar and dining area in sanitary and orderly condition, following guidelines set by deli manager and rules of MCCHD.
• Clean permanent kitchen equipment (walk-ins, stoves, mixers, ranges, hoods, etc) as directed by kitchen lead.
• Clean up spills and take out trash as needed.
• Maintain organization and cleanliness of cleaning equipment and chemical storage areas.
• Advise Kitchen Manager of equipment repair and replacement needs.
• Pull old or low quality items, record and properly dispose of them, following established procedures.
• Follow safety, storage and labeling procedures.
• Participate and/or prepare for periodic inventory counts as needed.
• Keep deli cooler, pantry, and back stock in clean, orderly condition when doing stocking duties, meeting health department guidelines.
• Record department shrink promptly and accurately when doing stocking duties .
• Remove trash promptly, sweep and mop floor.
• Dust and clean shelves and product when doing stocking duties.
• Follow safe working practices.
• Maintain department equipment in working order. Monitor cooler and freezer temperatures (where applicable) when doing stocking duties and follow established procedures for handling breakdowns.
• Monitor food temperatures as required and take corrective action when needed to ensure food safety.

Stocking:

• Receive and put away truck deliveries.
• Pull out of date or low-quality items and follow established procedures for recording and disposing of them.
• Label items accurately in back stock as required.

Other Responsibilities:

• 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.

|Qualification Standards n

Revised: 3.10.2026

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.