JOB DESCRIPTION: DELI TEAM MEMBER
I.INTRODUCTION: This Operating Procedure is developed to provide a functional description of the position of Deli team member for Prisco’s Fine Foods, Inc.
A.The basic function of a Deli team member is to provide service to our customers and to assist in the preparation of fresh products for sale.
B.The deli team member also assists with any task that Deli manager or assistant manager may require.
A.The Deli team member reports directly to the Deli manager or assistant.
B.In the absence of either Deli manager, the team member is answerable to the store manager in charge or other key manager.
A.Education: Life experiences or minimum of a GED
B.Certification: None required. Prefer Sanitation Certified.
C.Experience: None required. Prefer experience in a food handling establishment. A genuine interest in food and food preparation is a must.
D.Mechanical: Able to operate a calculator, a Quantum scale or other customer service scale, slicing machine, various ovens, hot case, mixer/shredder. Note: Team members under the age of 18 may not operate the slicing machine or mixer/shredder.
1.Body positions: Standing, Sitting, Kneeling, Stooping, and Bending.
2.Body movements: Twisting, Turning, Bending, Stooping. Turning of the head; rotating of the head, arms, wrists, legs, feet; lifting using arms, legs hands and legs in amounts of 1 lb. to 50 lbs. including cases of product such as cheese or frozen dough and luggers of prepared foods.
3.Body Senses: Hearing, Seeing with or without glasses up to one foot at 8 foot height to 50 feet at 5 foot in height (read a printed page and see large objects walking through the store).
1.Mathematical: Be able to count 1-1000 consecutively; perform simple arithmetical problems (adding, subtracting, etc.) either in his/her head or on paper. Must have a working knowledge of decimals (e.g. ½ lb is equivalent to .50 on the scale).
2.Language: Speak and read English. Read and follow recipes.
3.Mechanical: Assemble shelving and displays
A.The majority of work time will be spent in doors in a climate controlled environment. Some exposure to nature’s elements may occur during the unloading of trucks or the assisting of customers to their vehicles.
B.A certain amount of time will be spent in walk-in freezers and coolers for the purpose of storing inventory or gathering items for sale.
C.Some time will also be spent in the vicinity of hot ovens and/or other kitchen equipment.
D.Hours of availability required are the hours the deli is open.
A.Assuring the satisfaction and service of our customers is the goal of everyone at Prisco’s Fine Foods.
B. Operating all equipment in a safe manner including slicers, hot case, and ovens in the deli and mixers, grinders, ovens, friers, etc. in the kitchen.
C.Using the scales in a proper manner to apportion and price product.
D.Stocking and maintaining shelves and displays according to Prisco’s Better Basics procedures.
E.Maintain all work and storage areas in a clean, organized manner.
F.Cleaning dishes, equipment, and floors as necessary.
G.Perform receiving functions according to policy.
H.Being familiar with and accountable for the Better Basics for Teambuilding.
I.Becomes familiar with the products we sell so team member can help and advise our customers.
J.Learns how to make and price sandwiches
K.Serves lunch meat, cheese, salads, and bakery goods to our customers.
L.Learns how to open and close deli.
M.Assists in the kitchen as directed. This includes skills such as stirring salads, packaging and labeling salads, weighing ingredients, and chopping meats, vegetables and cheeses.
N.Uses proper phone etiquette to take customer orders and answer customer questions over the phone.