Deli

Responsibilities of working in the Deli:

Clean food preparation areas, cooking surfaces, and utensils.

Cook and package batches of food, such as fried chicken, hamburgers, armadillo eggs, and banana pudding, which are prepared to order or kept warm/cold until sold.

Cook the exact number of items according to shift Par or ordered by customer, working on several different orders simultaneously.

Maintain sanitation, health. And safety standards in work areas.

Measure ingredients required for specific food items being prepared.

Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.

Prepare specialty foods such as pizzas, fish, and sandwiches, following specific methods that usually require short preparation time.

Read food order slips or receive verbal instruction as to food required by patron and prepare and cook food according to instructions.

Verify that prepared food meets requirements for quality and quantity.

Wash, cut, and prepare foods designated for cooking.

Clean, stock, and restock workstations and display cases.

Order and take delivery of supplies from vendor.

Take food and drink orders and receive payment from customers.

Able to lift up to 50 lbs.

Ensure that all cooked food reaches 165 degrees internal temperature, and all cold items are stored below 41 degrees.

Ensure that equipment is calibrated and cooked at proper temperature.

Benefits of working in the deli:

• • Growing company with upward mobility

  • 401(k)

  • Bonus Program

  • Paid Vacation

  • Health Insurance