FT Assistant Manager Deli - 6029

Ahold Delhaize•Martin, PA

8d•Onsite

About The Position

The Assistant Manager Deli supports daily deli department operations at The GIANT Company. The role enters orders, schedules work and production, supervises and trains team members, receives and stocks products, checks dates, changes prices for items nearing expiration, and performs department tasks as needed. Work includes preparing and stocking deli products, assisting customers, operating department equipment, maintaining sanitation and food safety, tracking loss, completing records, and organizing sales-floor coolers and freezers. The position also plans the weekly circular advertisement and may support the smoked-food program when applicable. The position requires shifts of at least four hours, with longer shifts depending on business needs. It involves continual job cycles, standing and walking, lifting and carrying up to 50 pounds, pushing and pulling, and working in temperatures ranging from freezer conditions to a non-air-conditioned back room, with exposure to weather conditions. Team members must follow company safety procedures, use required PPE, complete specified trainings, and maintain regular attendance.

Requirements

Must be authorized to work in the United States.
Must be able to communicate and understand company policies and safety regulations to perform job duties satisfactorily.
Must complete food safety certification every five years.
Must meet the ergonomic and physical requirements and physical base scores for the position, with or without reasonable accommodation.
Must meet company performance standards, including regular attendance.
Must be able to use, or learn to use, the equipment and tools required for the job.
Must follow company policies and procedures, safety requirements, food safety and sanitation practices, and required training.

Nice To Haves

No specific preferred qualifications are listed.

Responsibilities

Enter orders and schedule work and production.
Supervise and train team members, including demonstrating the smoker program and process.
Receive, store, and stock items; check dates; change pricing for items going out of code; and perform department tasks as needed.
Review the work schedule at the start of the shift and check required equipment and supplies; comply with PPE requirements and prepare for scheduled duties.
Perform markdowns and track loss, including recording known loss tracking (KLT).
Perform tasks and operate equipment associated with the deli, carryout, café, and cheese departments.
Clean and sanitize work surfaces, tools, equipment, display cases, floors, and counters.
Make sandwiches, subs, and wraps; label them and place them in the display case according to standard operating procedures.
Prepare pizza according to standard operating procedures, cook it in the turbo oven, cut and package it, and give it to customers.
Assist customers; cut and slice meat or cheese; portion, weigh, and label deli foods.
Produce items for the grab-and-go self-serve case.
Prepare, roast, wrap, and label chicken; clean the roaster, dispose of oil, and take it to the rendering bin.
Batter and fry chicken parts, then wrap and label them; add oil and clean the fryer when necessary.
Order for the smoked program from the meat department when applicable.
Break down and clean specified equipment every four hours.
Move a U-boat to receiving, load it with cartons and containers, bring it to the department, and unload and store goods and supplies.
Identify and follow standard operating procedures for marking Flashfood donations.
Prepare and stock products in department sales-floor cases.
Complete recordkeeping, including temperature charts, sanitation logs, and production planning.
Organize the sales-floor cooler and freezer.
Plan the weekly circular advertisement.
Follow workplace safety rules, report accidents and unsafe conditions, use required PPE, follow proper lifting procedures, and maintain clear, clean work areas.
Complete and follow Lockout/Tagout, Confined Space, and Right-to-Know training, as well as any assigned ELM courses.
Complete food safety certification every five years and teach new team members about its importance.