Kitchen Staff

This is a full-time position (30-40 hours per week) with scheduled hours from 6:00 am to 2:00 pm, Sunday through Thursday, within a well-established deli department of a commercial or retail setting. Thedel department operates under strict health and safety guidelines, overseen by the Deli Operations Manager, Production Manager, and other culinary leadership. The role is integral to the daily functioning and customer experience provided by the deli. The position offers hourly wages that start at $18.57 and increase incrementally up to $23.06 with every 2080 hours worked for up to 14560 hours, equivalent to full-time employment for six years. This ensures steady financial growth and recognition of experience and commitment.

The employee in this role is responsible for a broad range of duties revolving around the preparation, packaging, labeling, stocking, and maintenance of deli products and associated areas. The role requires a strong attention to detail to ensure all food items are handled hygienically, properly labeled, and maintain freshness. The deli team follows established production logs, recording and reporting quality issues promptly to management. Critical daily tasks include portion control adherence, packaging organization, inventory management, and customer interaction aspects like providing product information, samples, and purchase suggestions.

In addition to production responsibilities, the role demands maintaining a clean and sanitary work environment in accordance with health department regulations. This includes washing and sanitizing kitchen tools and utensils, cleaning kitchen appliances, restocking bars, and properly disposing of expired or low-quality items. The position requires both physical stamina and organizational skills to manage kitchen prep areas and storage efficiently.

Personnel must also be capable of handling vendor deliveries, labeling, rotating, and stocking products in designated storage areas. The position involves manual labor such as lifting up to 25 pounds regularly, or 50 pounds during stocking periods, as well as tasks that require bending, stooping, squatting, pushing, and pulling heavy carts or racks. This physical engagement ensures that stock is efficiently managed and that the deli remains fully supplied.

Working conditions include exposure to cold environments such as coolers and freezers, and occasionally warmer and humid conditions during dishwashing duties. The employee must be at least 16 years old due to operational restrictions on certain equipment for younger workers. Effective communication skills are essential for interacting with customers and coworkers, and participation in departmental meetings is mandatory to stay informed about any operational changes.

Overall, this full-time deli role presents a comprehensive opportunity for individuals interested in food preparation, customer service, and teamwork within a regulated commercial kitchen environment. The position offers structured growth in wages, hands-on experience with professional kitchen equipment, and the chance to contribute positively to the customer experience by maintaining high standards of quality and safety.