Job details

Deli Clerk

• Country: United States
• Visa type: H-2B
• Job ID: H-400-25045-693713 (Open on offer list)
• Employer name: Confidential
• Employees needed: 3
• E-mail (employer): Confidential
• E-mail (agent): Confidential
• Phone: Confidential
  
  
  
  
• Agent phone: Confidential
  
  
  
  
• Working hours per week: 40
• Wage: 17.5 USD / Hour
• Start date: 05/15/2025
• End date: 10/31/2025
• Process date: 04/08/2025 11:34:12
• Submit date: Confidential
• Offer description:

  ***RFI Response*** Deli employees will prepare hot foods by using uncooked/cold ingredients and prepping, combining, and heating or cooking on stovetop, oven, or fryer as described in company provided recipes and manuals. Prepared hot foods include homemade lunch specials that are placed in hot case and served by employees using tongs/spoons/spatulas and placed into pre-priced, to-go clamshell containers as customers make their selections and pizzas that are placed in hot case as well prepared on a made-to-order basis and boxed for pickup, soups are placed in hot wells and are available as self-serve to customers. Employees prepare cold products such as homemade salads and sandwiches by gathering ingredients and combining/assembling as described in company provided recipes. Cold salads are offered as prepackaged to customers and are assembled by staff and spooned into clear, plastic 16-ounce containers with hinged, tamper-proof strips and placed on electronic scale/label maker to create price per pound labels that contain ingredients. Salads are then stocked into an open-air cooler for customers to self-serve.  Sandwiches are assembled and wrapped in clear cellophane sheets and closed using generated price/ingredient tags from electronic scales. Employees will slice lunch meat/cheese to order on a hand operated power slicer. The product is then placed in a deli style resealable, plastic bag and placed on electronic scale to produce a price tag that is then stuck to the bag. A few bulk items such as olive mixes are spooned into clear, plastic 16-ounce containers with hinged, tamper-proof strips and label with electronic scale upon customer request. Deli employees are responsible for department setup and/or breakdown daily. Setup typically includes the recording of current deli cooler/cold prep table temperatures on a spreadsheet, rotating and date checking product in self-serve and full-service cases, removing any outdated product and recording item name, reason for removal, and quantity on a spreadsheet, filling stations with supplies such as napkins, plastic spoons/forks, condiments, appropriate containers/vessels, turning equipment and lights on, setting up of sanitation buckets/rags. Breakdown typically includes recording current deli cooler/cold prep table temperatures on a spreadsheet, turning off and cleaning of equipment (hot case/fryers/rotisserie/slicers) for the next day, washing/cleaning any vessels/dishes pulled from cases/stations with use of 3 basin sink and/or washing/sanitation machine, removing sanitation buckets/rags, removing trash from department and depositing in outdoor dumpster, turning off equipment and lights, sweeping and mopping of floors. To the extent the Deli Clerks are tasked with stocking, it is limited to the deli area and deli products and limited to a narrow range of product. Deli Clerks record data such as temperatures by hand. Placing of inventory orders is done by store management. ***Original F.a.2*** All aspects of the grocery store deli department which include, assist customers with deli needs, slice and package meats/cheeses as ordered by customer, make sandwiches per Anderson’s Market menu, prep work for sandwiches/salads/hot foods, prepare salads following store recipes, rotate product, full or partial preparation of hot food/soup, pizza making, hot/cold catering, homemade product, pre-pack product, sandwiches, set-up, tear down, cleaning and waste tracking, adhere to all procedures/policies set by Anderson’s Market, follow proper safety and sanitation procedures at all times, ensure quality and freshness by following proper dating, labeling and rotation procedures as per Anderson’s Market and Health Department, ensure visual appeal by date checking and rotating product. Remove any and all outdated/undesirable product.

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