Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
• Acknowledge, greet and engage with guest upon entering Deli/Restaurant
• Ensure displays are clean, well merchandised, signs visible, and products are rotated.
• Ability to inform guests of all deli products including ingredients upon request.
• Properly cuts, wraps, and scales deli items.
• Maintain positive working relationships through respectful, open and effective two-way communication with all coworkers, supervisors, and all management.
• Operates slicer; assists in maintaining all equipment in safe working condition.
• Entering and completing costumers' orders on computer system; accepting different types of payment
• Prepare special cuts of meat ordered by prep cooks or executive chef.
• Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
• Store food in designated containers and storage areas to prevent spoilage.
• Knowledge of Deli operation, ability to comply with all applicable safety laws and regulations, as well as Company safety policies, procedures and standards.
• Perform other duties as assigned.
Minimum Qualifications (Knowledge, Skills, and Abilities)
• A passion to work in a Deli with minimum one year Deli experience.
• Must be able to operate slicer, weight/scale, knives, box cutter and related equipment.
• Superior organizational skills for follow-through the ability to juggle and prior.
• Knowledge of general accounting/cash register principles
• California Food Handlers card is required for all food service employees who prepare, store, and serve food.
• A willingness to work mornings, evenings, weekends, and holidays as required.