Assistant Deli Kitchen Manager

Schedule:

Sun.

Mon.

Tues.

Wed.

Thurs.

Fri.

Sat.

40 hours

OFF

OFF

11:00 am – 7:00 pm

11:00 am – 7:00 pm

11:00 am – 7:00 pm

11:00 am – 7:00 pm

11:00 am – 7:00 pm

Note: There may be times when additional hours or schedule changes are necessary.

Department meetings are announced when scheduled, and dates and times may vary. Department meeting attendance is mandatory.

Wage:

• Starts at $25.46 per hour.
• Increases to $25.97 hour after six months.
• After six-month increase the following increases occur:

Total number of hours worked

Start

Six-Month

2080

4160

6240

8320

10400

12480

14560

 $25.46

 $25.97

 $26.49

 $27.28

 $28.10

 $28.95

 $29.82

 $30.71

 $31.63

Duties & Responsibilities

The essential duties and responsibilities of this position include, but are not limited to, the following:

Customer Service

• Assist customers with product questions, in prompt, friendly, courteous manner, referring them to other staff or departments when necessary.
• Enthusiastically offer tastes, samples, suggestions for purchase and ways to prepare products.
• Report customer suggestions, comments, and complaints to Deli Kitchen Manager.
• Set a positive example of customer service for other staff, and give feedback to others regarding customer service.

Food Production & Kitchen Operations

• Attend required food safety training and maintain required certification.
• Work with Deli Kitchen Manager to ensure kitchen operates in compliance with Missoula City County Health Department (MCCHD) regulations.
• Work with Deli Kitchen Manager to identify and address workplace safety issues in deli operations.
• Ensure accurate price labeling of deli items.
• Prepare items to specifications of Deli Kitchen Manager and Culinary Manager.
• Develop an understanding of recipe development and portion control.
• Recommend new recipes to Deli Kitchen Manager; assist Deli Kitchen Manager with developing and testing recipes.
• Assist Deli Kitchen Manager with overseeing completion of Deli Production Sheets and supervise production to ensure that all food service areas are stocked and ready to go at the proper times.
• Help coordinate the production of catering assignments and holiday menu items.
• Help ensure product integrity by following established recipes, enforcing proper procedures and monitoring labels and ingredient lists.

Department Maintenance

• Make sure old and low-quality items are pulled from coolers and retail displays, recorded and properly disposed of following established procedures.
• Maintain kitchen in a sanitary & orderly condition, following guidelines set by Deli management and rules of MCCHD.
• Follow and enforce safety, storage and labeling procedures.
• Recommend major kitchen equipment repair or replacement to Deli Kitchen Manager.
• Recommend ordering small wares as needed to Deli Kitchen Manager.
• Participate in and help coordinate periodic inventory counts.
• Model safe working practices for other deli staff and give feedback to others regarding safe working practices.
• Maintain and enforce proper kitchen storage and production according to MCCHD and established procedures.
• Monitor food temperatures as required and take necessary corrective action when needed to ensure food safety.

Purchasing

• Complete inventories and place orders when needed to ensure uninterrupted supply.
• Communicate with Deli Orderer and Kitchen Manager regarding product issues and needs.
• Receive orders, or ensure proper receiving by other deli staff according to established procedures.
• Route invoices properly for review and payment.

Personnel

• Collaborate with Human Resource Department to ensure hiring needs are met for staffing.
• Assists Kitchen Manager to ensure on-the-job training for Deli Cooks, Deli Kitchen and Bakery Shift Leads, Kitchen Staff and Bakers.
• Ensure safe working practices and safety training for department staff.
• Provide performance feedback to department staff.
• Take disciplinary action as needed following established store policies and procedures.
• Help organize and help facilitate department meetings.
• Keep necessary staff informed of product changes and other changes to store policies and procedures.
• Communicate with other departments to ensure good teamwork with the front end, etc.
• Assist Kitchen Manager with completing staff schedules weekly to ensure adequate coverage in all areas of the kitchen while adhering to labor budget goals.
• Set example in the areas of proper hygiene, appearance and performance standards.
• Maintain confidentiality regarding personnel matters.

Other Responsibilities

• Attend classes, seminars and conferences as assigned.
• Participate in presentations, demonstrations and cooking classes as directed.
• Attend, and participate in, department and storewide meetings.
• Answer and route phone calls, take and route messages as needed.
• Perform other tasks assigned by Deli Kitchen Manager.
• Work toward goals of the Good Food Store.
• Maintain professional demeanor with customers and staff members.

|Direct Supervision of Others

Assist Deli Kitchen Manager with supervision of Deli Cooks, Deli Kitchen and Bakery Shift Leads, Kitchen Staff and Bakers.

|Qualification Standards n

Education/ Training:

High School education or GED preferred, but not required.  SERV safe certification preferred.

Experience:

Supervisory experience- hiring, training, taking disciplinary action, evaluating and directing work flow. Experience cooking for a deli, restaurant, or catering business and serving the public. Proven leadership abilities.

Knowledge/Skills:

Working knowledge of and interest in natural, organic, vegetarian and other specialty cuisines. Familiarity with various dietary restrictions. Ability to operate professional kitchen equipment.

Attendance:

Regular, predictable attendance.

Other:

Adhere to established work and safety procedures. Demonstrated leadership experience, preferable in a food service environment.

Maintain accurate records. Ability to work closely with others. Ability to prioritize workload. Strong organizational skills and the ability to motivate and lead others to achieve department goals. Must be 18 years of age or older.

 Essential Functions/Tasks:

Requirements:

Physical:

Vision

Ability to read product labels and to distinguish color for quality control.

Hearing

Hearing required to converse with customers and co-workers.

Gripping

Pick up boxes, cans, other products, tools and equipment.

Lifting

Up to 20 pounds.

Stooping

Stoop and maneuver to pick up boxes from shelving and carts.

Squatting

Squat and maneuver to pick up boxes from shelving and carts.

Push/Pull

Occasional push/pull with carts of varying weights. up to 200 pounds.

Kneeling

Occasional kneeling.

Climbing

Occasional climbing.

Bending

Occasional bending.

Reaching

Reach overhead, front, side and back.

Equipment Operation

Ability to safely operate professional kitchen equipment.

Carry Objects

Ability to carry objects weighing up to 20 pounds.

Sitting

Frequent sitting.

Walking

Short distances to bring items from miscellaneous areas.

Standing

Periods of prolonged standing.

Climate

Ability to work in a cold environment (cooler/freezer) and to handle cold food products for extended periods of time as needed.

Spatial

Ability to work in shared spaces with coworkers.

Mental & Psychological Demands:

Comprehension

Understands and retains directions.

Reading/Writing

Excellent written skills and ability to read above a basic level.

Speaking

Excellent communication skills.

Decision Making

Ability to use excellent problem-solving techniques, and to work autonomously and make independent judgments and decisions based on data/circumstance.

Attention to Task/Detail:

Critical Thinking Skills

Organize tasks and set priorities.

Multi-Tasking

Perform and /or direct multiple tasks simultaneously.

Interaction with Others:

Customer Service

Ability to interact with the public in a positive and friendly manner.

Co-workers

Work cooperatively with co-workers.

General

Maintain composure under all circumstances.  Maintain professional demeanor.

Communication

Excellent interpersonal communication skills. Ability to give clear direction. Ability to speak to large groups of people at department meetings.

Revised: 9.8.2026