Deli Line Cook

Monday-Thursday Work Week

No Nights, Weekends, or Holidays - plus PTO

Job Overview:

Accurately and efficiently prepares and serves hot and cold food in a deli, while following food safety and sanitation guidelines: to include Lunch and Special/Catered Events. The general responsibilities of the position include those listed below, but other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.

General Responsibilities:

Prepares, seasons, cooks, and slices meats, cheeses and vegetables.

Handles, prepares, and organizes all caterings falling under the Deli

Performs food preparation work for cooking, including seasoning.

Measures and mixes ingredients according to recipe.

Stocks, rotates, and monitors product temperatures before and after cooking

Portions food on serving plates.

May clean and sanitize workstations and equipment and must follow all regulatory rules and procedures.

Responsible for following food safety and physical safety policies at all times,

while utilizing personal protective equipment (PPE) when required by management.

Complies with all HACCP policies and procedures.

Reports all accidents and injuries in a timely manner.

Complies with safety and risk management policies and procedures.

Participates in regular safety meetings, safety training and hazard assessments.

Attends training programs (classroom and virtual) as designated.

May perform other duties and responsibilities as assigned.

PLEASE INCLUDE RESUME!