Position Title:

Deli-Cook Department:

Market Report To:

Market Manager and Market Supervisor Salary Range:

$ 17.00

DOE Position Summary:

The primary focus of the Deli-Cook is to make all guest a top priority and deliver the best possible guest experience through exceptional service. The Deli-Cook is responsible for maintaining a high level of productivity and efficiency in a fast pace working environment. Generating sales, ensure compliance with health and safety regulations in all areas. Stocking, merchandising, pricing, POS operations and loss prevention as regular job functions.

Duties and Responsibilities:

Receive, stock and price all merchandise. Maintain Resort standards of guest service. Must be available to work weekends, holidays, days or evenings. Report items that cannot be scanned to supervisor or manager immediately. Responsible for all Market/Deli cleaning standards to ensure compliance with all Health & Safety Regulations. Check merchandise for quality and damage and set aside incorrectly delivered merchandise to return for credit to vendor. Reconcile shift and daily sales reports and transmit funds to the Administration office. Order Deli products. Operate meat and cheese slicers, oven, fryer, microwave, grill, cutting tools, scale and all other Deli equipment. Perform slicing, cutting, weighing, and pricing of Deli product. Keep Deli display cases loaded with product at all times. Manage weekly specials and introduce new items to attract customers. Prepares all food items in accordance with standards of quality, quantity, taste and presentation as established by the manager. Rotates all food in assigned refrigerator, places all food in clean containers and labels and dates containers. Completes open and close checklist every shift. Maintains station in a neat, clean and orderly manner at all times. Must be able to perform any and all functions as required by management.

Qualifications:

Must be 18 years of age or older. Customer service experience Good communications skills High school diploma or GED preferred. One-year line cook or deli cook experience required.

Physical:

Must be able to stand and exert well-paced mobility for periods up to four hours in length. Must have ability to lift pots, pans, etc., up to 40 lbs. Must be able to work on wet floors and in temperature extremes of both hot and cold. Requires standing for long periods of time, frequent bending, grasping, reaching and some climbing. Must be able to move and lift up to fifty pounds on a regular basis when unloading freight truck inventory. Applicant must pass a pre-employment drug screen and extensive background check may be required. All applicants are considered without regard to age, sex, race, national origin, religion, marital status or physical disability. However, preference will be given to persons to qualified Indian candidates in accordance with the Indian Preference Act of 1934 (Title 25, USC, Section 472)