Typical Duties and Responsibilities
- Seeks opportunities to welcome, engage, serve, and thank customers. Maintains an atmosphere of friendly, enthusiastic customer service with an emphasis of taking care of the customer.
- Takes orders, answers questions and performs suggestive selling.
- Prepares, stocks, displays, straightens and rotates product in fresh food cases,
- Prepare production items according to recipes, food safety procedures, and/or specified cooking times
- Handles frozen product.
- Inspects all product for quality and freshness,
- Prepares case by putting the product in fresh pans, rotating product, putting product back, filling, etc.
- Places proper signage on all products which includes pricing, description, code dating, and COOL information on all required products.
- Cleans and maintains department equipment such as fryers, slicers, etc. by breaking down and reassembling equipment, operating dish washer and hand washing dishes, cleaning all appropriate parts with sanitizing solution.
- Maintains clean and sanitary department by washing parts, tables and wrapping stations; taking trash and paper to the appropriate balers; cleans floors and coolers; cleaning and maintaining glass display counters on the inside and out; etc.
- Receives inventory, stocks, verifies receipt of ordered product and orders.
- Follows strict sanitary guidelines and completes associated records.
- Performs other duties as assigned or needed.
- Understands and follows all food safety procedures and requirements.
Requirements
Ability to:
- Work varied hours primarily between the hours of 5:00 am to 10:00 pm in a 24/7 operation: including night, weekends and holidays.
- Communicate (hearing & speech) effectively with customers to receive orders and perform customer relation skills.
- Conduct visual inspections, read and follow production guides, recipes and product labels, log production quantities, temperature readings, etc. on proper forms.
- Perform basic math (add, subtract, divide and multiply) and compute weights and measures.
- Perform duties with mental alertness involving potential hazards with respect to related procedures, equipment (e.g., knives) and work aides.
- Complete training course and meet minimum time standards of productivity and accuracy.
- Wear hair net, beard net and gloves and other personal protective equipment as required.
- Use cleaning chemicals and handle related food products.
- Stand, walk and move rapidly for extended periods of time.
- Bend, stoop, twist, turn and reach over the counter and in tight areas frequently.
- Lift up to 50 lbs. occasionally and reach, push and pull racks.
- Handle refrigerated goods (-20°F to 28°F)
- Work around machinery emitting heat (400°F rotisserie and 325°F hot shortening).
- Perform primary duties efficiently and accurately.
Additional Requirements:
- Food Handlers Certification (Per State Laws)
Machines and Equipment Operated:
- Cash Register
- Film over wrapper, digital scales, etc.
- Knives and other kitchen utensils.
- Electric Slicers
- Deep fryers, ovens, etc.
- Oil filtering machine
- Dishwasher
- Trash compactor
- Cardboard bailer
- Hand, pallet jack
- Conveyor ovens
For minors hired, hours may differ as well as machines and equipment operated.
The above statements are intended to describe the general nature of work performed by the employees assigned to this job. All employees must comply with Company policies and applicable laws. The responsibilities, duties and qualifications required of personnel may vary.