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The GIANT Company · 4 months ago

FT Deli Manager - 6478

Lionville, PA

Full-time

Onsite

Mid Level

The GIANT Company is committed to making their stores and facilities better every day for their team members, customers, and communities. They are seeking a Deli Manager responsible for managing deli operations, including supervising team members, ensuring food safety, and maintaining high standards of cleanliness and customer service.

Retail

No H1B

Responsibilities

Promptly, at the start of the shift, the team member will review the work schedule, check the equipment and supplies required to perform the work scheduled, comply with Personal Protective Equipment (PPE) requirements, and otherwise prepare for duties

Must be able to perform all tasks and run all equipment associated with deli, carryout, café, and cheese

Clean and sanitize all work surfaces, all tools and equipment, all display cases, and all floors and counters

Make sandwiches, subs, and wraps. Label and put them into the display case as per standard operating procedures (SOP)

Make pizza per SOP, use the turbo chef to cook, remove and cut the pizza, and box it for for the customers

Help customers, cut and slice meat or cheese, portion out deli food into containers, weigh, and label the items

Produce for the grab and go sections

Carry cases of chicken to work table, put chicken on roasting racks, puts racks into roasting oven, roast chicken, wrap, and label the chicken

Clean roaster, dump the oil, and take the oil to the rendering bins

Carry cases of chicken to work table, put chicken on roasting racks, puts racks into roasting oven, roast chicken, wrap, and label the chicken

Clean roaster, dump the oil, and take the oil to the rendering bins

Carry cases of chicken parts to work table, dip chicken in batter, fill the fryer basket with chicken, fry the chicken, wrap, and label the fried chicken

Add oil, filter, and clean the fryer when necessary

Order for smoked program (if applicable) from meat department

Train and demonstrate the smoker program and process

Break down and clean specified equipment every 4 hours

Push and pull a U-boat to receiving, load with cartons and containers, push to the department, unload, and store goods and supplies

Identify and follow standard operating procedures (SOP) for marking Flashfood donations

Use wipes, brooms, hoses, squeegees, mop and pail, cleaners and sanitizers to clean, wash, rinse, and sanitize implements, equipment, cases, floors, and counters

Prepare and stock all products in department and sales floor cases

Track and record loss using known loss tracking (KLT)

Perform numerous record keeping functions (temperature charts, sanitation logs, production planning, etc.)

Organize sales floor cooler and freezer

Plan weekly Circular ad

Report all accidents and file incident report to the supervisor within 24 hours

Get a First Aid kit immediately for all injuries

Follow instructions. Whenever in doubt, ask questions

Report unsafe conditions to the supervisor

Apparel and footwear must follow the company policy

Horseplay is forbidden

No running on the premises

Know emergency evacuation routes, exits, and alarms

Must wear PPE where required, including cut-resistant gloves when working with knives or blades

Demonstrate proper food safety and sanitation work habits

Use proper lifting procedures

Keep floors and work areas clear and clean

Never leave running machinery unattended

This is a smoke free shop. Smoke in designated areas

Know MSDS information about all materials used during work

Must complete and follow Lockout/Tagout training

Must complete and follow Confined Space training

Must complete Right-to-Know training

Must complete any ELM courses that are added to learning pages

Qualification

Food safety certificationSupervisionTrainingEquipment operationOrder managementCommunication skills

Required

Must be authorized to work in the U.S

Must be able to communicate and understand company policies and safety regulations to complete job duties satisfactorily

The team member must complete a food safety certification every 5 years, and teach new team members importance

Must meet the ergonomic and physical requirements, as well as the physical base scores for this position, with or without reasonable accommodation

Must be able to use, or learn to use, the equipment and tools used to perform this job

Preferred

Team members are responsible for understanding company policy and procedures as promulgated in the policy and procedure manual and the team member handbook