000 RETAIL - KITCHENDELI COUNTER

The individuals who perform this job are responsible for preparing, packaging, and merchandising fresh product on a daily basis; Maintaining department food safety and sanitization standards; And providing a well stocked and maintained department while providing superior customer service.

Essential Duties and Responsibilities Including, but not limited to, the following:

1. Know and actively demonstrate, daily, our Company Mission Statement and Core Values.

2. Maintain uniform standard, as detailed in the Employee Manual and Uniform Agreement, for all worked hours.

3. Greet guests with a smiling face and helpful demeanor; Provide superior customer service.

4. Take orders from customers by telephone, in person, and via online ordering platforms.

5. Answer customer questions and assist them with selections. This includes providing menu information, explanation of ingredients and preparation methods.

6. May need to resolve guest complaints with courtesy and respect.

7. Use suggestive selling techniques to meet customer needs and build department sales.

8. Prepare, serve, and package products at customer’s request.

9. Assist with carry outs when needed and feasible.

10. Ensure that all recipes, food preparations, and presentations meet Spec's specifications and commitment to quality.

11. Prepare, package, and effectively merchandise product.

12. Cut, slice, dice, and chop food.

13. Weigh, price, label, and package selections making sure the printed label is legible and accurate to the product being sold.

14. Front merchandise and rotate stock for freshness.

15. Review for out of date items, move close dated products to sell faster, and pull out of date products to transfer them out.

16. Prevent spoilage of ingredients through proper storage in designated containers and areas.

17. Monitor the temperature of food and food storage areas.

18. Operate slicer, grill, broiler, deep fat fryer, and oven when assigned.

19. Properly use and maintain all equipment, including but not limited to computers, scales, printers, kitchen appliances.

20. Report equipment malfunction to a supervisor as soon as possible.

21. Report slow and fast moving products and supplies to management, participate in the product ordering process if assigned.

22. Put away vendor deliveries in a timely manner so all product is kept at proper temperature.

23. Comply with company and legal food safety and sanitation procedures, adhering to all food handling and safety regulations throughout work areas.

24. Comply with departmental standard operating procedures (SOPS) and store operating procedures.

 25. Clean, sanitize, and maintain cleanliness of work areas, walls, floors, surfaces, display cases, utensils, equipment, and dishes.

26. Clean and sanitize dishes, utensils, pots, pans, and other containers and return to appropriate location in the kitchen area.

27. Take out the trash when needed and at the end of the day or shift.

28. Complete all check lists (if applicable) and shift duties for assigned shift.

29. Avoid conversations with coworkers when guests are present.

30. No use of personal cell phone while on the sales floor and in kitchen and deli areas.

31. Prepare assigned areas for inventory and assist in the inventory process if assigned.

32. Carry out directives of management efficiently.

33. Fulfill responsibilities with care and attention to detail.

34. Practice teamwork and cooperation with others.

35. Possess time management skills and be able to prioritize tasks.