Assistant deli manager

DUTIES AND RESPONSIBILITIES

• Promptly, at the start of the shift, the team member will review the work schedule, check the equipment and supplies required to perform the work scheduled, comply with Personal Protective Equipment (PPE) requirements, and otherwise prepare for duties.
• Perform markdowns and track loss.
• Must be able to perform all tasks and run all equipment associated with the deli, carryout, café, and cheese.
• Clean and sanitize all work surfaces, all tools and equipment, all display cases, and all floors and counters.
• Make sandwiches, subs, and wraps, label, and put them into the display case as per standard operating procedures (SOP).
• Make pizza per SOP, use the turbo oven to cook, remove and cut the pizza, place into packaging, and give the pizza to customers.
• Help customers, cut and slice meat or cheese, portion out deli food into containers, weigh, and label the items.
• Produce for the grab and go self serve case.
• Carry cases of chicken to worktable, put chicken on roasting racks, put rack into roasting oven, roast chicken, wrap, and label the chicken.
• Clean roaster, dump the oil, and take the oil to the rendering bin.
• Carry cases of chicken parts to worktable, dip chicken in batter, fill the fryer basket with chicken and fry the chicken, wrap, and label the fried chicken.
• Add oil and clean the fryer when necessary.
• Order for smoked program (if applicable) from meat department.
• Train and demonstrate the smoker program and process.
• Break down and clean specified equipment every 4 hours.
• Push and pull a U-boat to receiving, load the U-boat with cartons and containers, and push to the department, unload, and store goods and supplies.
• Identify and follow SOP for marking Flashfood donations.
• Use wipes, brooms, hoses, squeegees, mop and pail, cleaners, and sanitizers to clean, wash, rinse, and sanitize implements, equipment, cases, floors, and counters.
• Prepare and stock all products in department sales floor cases.
• Track and record loss using known loss tracking (KLT).
• Perform numerous recordkeeping functions (temperature charts, sanitation logs, production planning, etc.).
• Organize sales floor cooler and freezer.
• Plan weekly Circular ad.

GENERAL RULES :

• Report all accidents and file incident report to the supervisor within 24 hours.
• Get a First Aid kit immediately for all injuries.
• Follow instructions. Whenever in doubt, ask questions.
• Report unsafe conditions to the supervisor.
• Apparel and footwear must follow the company policy.
• Horseplay is forbidden.
• No running on the premises.
• Know emergency evacuation routes, exits, and alarms.
• Must wear PPE where required, including cut-resistant gloves when working with knives or blades.
• Demonstrate proper food safety and sanitation work habits.
• Use proper lifting procedures.
• Report all accidents and file incident report to the supervisor within 24 hours.
• Get a First Aid kit immediately for all injuries.
• Follow instructions. Whenever in doubt, ask questions.
• Report unsafe conditions to the supervisor.
• Apparel and footwear must follow the company policy.
• Horseplay is forbidden.
• No running on the premises.
• Know emergency evacuation routes, exits, and alarms.
• Must wear PPE where required, including cut-resistant gloves when working with knives or blades.
• Demonstrate proper food safety and sanitation work habits.
• Use proper lifting procedures.
• Keep floors and work areas clear and clean.
• Never leave running machinery unattended.
• This is a smoke free shop. Smoke in designated areas.
• Team members are responsible for understanding company policy and procedures as promulgated in the policy and procedure manual and the team member handbook.
• Know MSDS information about all materials used during work.
• Must complete and follow Lockout / Tagout training.
• Must complete and follow Confined Space training.
• Must complete Right-to-Know training.
• Must complete any ELM courses that have been added to their page.

QUALIFICATIONS

• Must be authorized to work in the U.S.
• Must complete a food safety certification every 5 years, and teach new team members importance.
• Must meet the ergonomic and physical requirements, as well as the physical base scores for this position, with or without reasonable accommodation.
• Must meet the company performance standards for the job including but not limited to regular attendance.
• Must be able to use, or learn to use, the equipment and tools used to perform this job.

PHYSICAL REQUIREMENTS

• Shift hours : minimum 4-hour shifts or more depending upon business needs
• Job cycles : continual max
• Lift / carry : 50 lbs.
• Stand 55%, sit 0%, walk 45%
• Category IV : lifting, carrying, P / P up to 55 lbs.
• Max pull static : 20 lbs.
• Temperatures ranging from freezer environment to back room that is not air-conditioned exposure to weather conditions

PREFERRED REQUIREMENTS

• Team members are responsible for understanding company policy and procedures as promulgated in the policy and procedure manual and the team member handbook.

Last updated : 2024-05-20