Deli Clerk 3rd Shift

Boar's Head Brand•Groveport, OH

3d•Onsite

About The Position

The Deli Clerk maintains inventory and prepares orders for employee sales, while keeping a safe, clean work environment for food preparation.

Requirements

Minimum of 1 year of experience in kitchen preparation/ food service/deli services
At least 6 months experience in a similar capacity
Must be able to clearly communicate with all employees from managers to distribution center personnel.
Be able to reach, bend, stoop, and frequently lift up to 40 pounds
Must be able to work in a cold, damp environment.
Be able to work in a standing position for long periods of time.
Work with minimal supervision
Available to work a Monday to Friday schedule, with weekend work as dictated by production needs

Responsibilities

Understands and complies consistently with our quality standards and kitchen rules, policies and procedures.
Maintain physical inventory in the kitchen and employee sale area– organizing per product type and sell by date, etc.
Organize and maintain inventory spreadsheet for employee sales.
Rotate product ensuring products are being used from oldest to newest.
Determine guidelines for discarding product
Review older products with QA to determine disposition based on SBD.
Post employee orders to board.
Work with hospital staff to obtain products for employee sales.
Reconcile employee order paperwork.
Refer to daily prep list at the start of each shift for assigned duties.
Complete opening and closing checklists.
Review and record time/temperature logs.
Ensure all products are wrapped and stored properly.
Maintain a clean and sanitary work station area including tables, shelves, walls, sink and refrigeration equipment.
Frequently clean and sanitize all counter space areas, including meat slicing table.
Ensure equipment is free of debris, clean, sanitized, and reassembled when it is dry: Griddles Soup kettles Utensils Slicer
Remove and discard the garbage can debris and cardboard.
Sweep and mop the floor in the kitchen.
Clean out employee and office refrigerators once a week.
Make coffee in both urns and ensure all paper products and coffee additives are stocked and properly rotated.
Restock all food and paper products in the dining area, restocking tea, sugar and creamers as well as other coffee supplies as necessary.
Close the kitchen properly, following closing checklist for kitchen
Other duties as assigned.