Deli/Salad Bar Attendant at Southern Foodservice Management Inc – WOOSTER, Ohio

Southern Foodservice Management, a national contract food service company, is looking to hire a Deli/Salad Bar Attendant for our Schaeffler location in Wooster, OH.

• The pay rate is $16.00- $17.00 per hour.
• The schedule is Monday – Friday.
• The shift hours are 6:00 AM – 2:30 PM.

Duties and Responsibilities

• Responsible for preparation work of menu items as assigned by Chef/Assistant Manager including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, panning, slacking, etc.
• Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management, this includes stocking and maintaining appropriate levels of product on soup/salad bar.
• Perform simple cooking tasks such as 1 step heating (i.e. scoop and bake cookies, tray and cook bacon, etc.) as assigned by Chef/Assistant Manager.
• Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards
• Responsible for following and enforcing proper safety procedures to ensure a safe working environment
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct
• Must follow direction of Chef/Assistant Manager in carrying out duties and procedures assigned

Southern Foodservice Management’s Culture

We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

During Preparation, Service and After the Meal

• Preparation of food products should be according to the daily menu’s recipes, not to be over salted, properly cooked and garnishing all products on serving line
• Cooking of simple required meal items according to the daily menu or other required menu items
• Check temperatures for required ranges, ensuring they are properly cooked and set out products for the meal service.
• Replenishing food items as required during service, greeting and care for our customers while working on the service lines and break down service areas after the meal period ends.

Cleaning Assignment

• Must maintain cleanliness and appearance of service line and areas during meal periods wiping up spills and maintaining a clean and neat appearance.
• Clear service lines and thoroughly clean service lines and areas after meal service.
• Perform other cleaning tasks assigned by Cook I, Shift Leader or Management

Other Duties and Tasks

• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Physical Requirements

• Strength: Lift up to 40lbs
• Posture: Standing 80%, Walking 20%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent