POSITION SUMMARY

As Deli Cook, you focus on upholding the highest standards of quality of all food produced by the Deli Department, providing support to the overall goals and success of the daily operations.

SKILLS & QUALIFICATIONS

• 18+ years old.
• Culinary or line cook experience: 1+ years.
• Basic knowledge of Oliver’s kitchen recipes.
• Basic cooking/grilling skills. Knowledge of common cooking procedures (grilling, mother sauces, etc.)
• Demonstrates proper food handling and safety procedures.
• Team-player who can also work independently with minimal supervision.
• Clear and effective communication style, both written and verbal.
• Ability to follow directions and established procedures with attention to detail.
• Ability to effectively prioritize competing tasks in a fast paced, evolving environment.
• Ability to work a flexible schedule including nights, weekends, and holidays as needed.
• Basic math skills.

EDUCATION, CERTIFICATES, LICENSES

• High School Diploma or general education degree (GED).
• Food Handlers Certificate (ServSafe or ANSI compliant organization).

PHYSICAL REQUIREMENTS/ WORK ENVIRONMENT - The list below outlines the expectations, requirements, and conditions of this position.

• Works with and around flour/grains, dairy, fresh fruits, vegetables, nuts, and/or other food allergens.
• Frequently lifts/carries 10 pounds and occasionally up to 50 pounds.
• In a work day: constant standing/walking.
• Work requires the following motions: standing, walking, bending, twisting, squatting, kneeling, and reaching. Bending and twisting at waist and neck. Reaching above and below the shoulders.
• Hand use: single grasping, fine manipulation, pushing and pulling.
• Frequent exposure to extreme temperatures from work in and around freezers, coolers, refrigerators, ovens, stovetops, grills, barbeques, etc., inside and outside of the store in all weather conditions.
• Consistent work in wet and dry conditions.
• May require use of ladders or step stools.
• Exposure to FDA approved cleaning chemicals (gas, fumes, chemicals).
• Work with and around tools and equipment, including but not limited to knives, personal protective equipment, forklift, pallet jacks, hand trucks, six-wheel carts, baler, etc.
• Intermittent noise from equipment and machinery.
• Wear non-slip, water and oil resistant closed-toe shoes.

• Provide excellent customer service, address the needs of customers, and answer their questions in a timely and effective manner.
• Complete daily list of tasks designated by Executive Chef or Sous Chef.
• Assist with food preparation according to the Company’s specifications and recipes. (grilling, etc.)
• Maintain hot and cold display cases to ensure product quality. (e.g. cleanliness, accurate FIFO rotation, temperature control, accurate signs and pricing, etc.)
• Monitor and replenish food levers of hot bar and cold display cases in a timely manner.
• complete production and spoilage records to minimize waste.
• Ensure accurate FIFO product rotation and labeling to minimize and control spoilage and waste.
• Organize, rotate, and stock workstation and department supplies.
• Clean and sanitize work areas, utensils, and equipment. (e.g. floors, counters, windows, workstations, stovetops, grill, etc.)
• Operation of equipment. (e.g. price scale, stovetop, grill, etc.)
• Answers phones and pages promptly and courteously.
• Follow and comply with established procedures, including Weights and Measures, health and sanitation and safe work practices.
• Immediately reports safety hazards and violations to supervisors.
• Performs opening, mid, and closing duties as assigned.
• Works all scheduled shifts and attends required trainings and meetings.
• Other duties as assigned by supervisors.