SERVICE CREW

Position Summary

The  Deli Staff / Service Crew is responsible for providing excellent customer service while ensuring the deli counter operates efficiently, hygienically, and according to company standards. The role involves assisting customers with deli products, preparing and portioning food, operating slicing and weighing equipment, maintaining product displays, handling cash or POS transactions when assigned, and keeping the work area clean, organized, and compliant with food-safety requirements.

The Deli Staff represents the store directly to customers and is expected to deliver  friendly, fast, accurate, and professional service at all times.

Key Responsibilities

1. Customer Service

• Greet customers promptly and courteously when they approach the deli counter.

• Listen carefully to customer requests and provide accurate information about products, prices, ingredients, sizes, and availability.

• Assist customers in selecting deli meats, cheeses, prepared foods, salads, sandwiches, and other deli products.

• Provide recommendations based on customer preferences when appropriate.

• Take customer orders accurately and confirm quantities, slicing preferences, packaging requirements, and special requests.

• Handle customer questions, concerns, and complaints professionally.

• Refer complicated complaints or issues to the Deli Supervisor or Store Manager.

• Maintain a friendly, approachable, and professional attitude throughout the shift.

• Ensure customers receive their orders accurately and within reasonable service times.

• Thank customers and encourage them to return.

2. Deli Food Preparation

• Prepare deli products according to approved recipes, portion sizes, and preparation procedures.

• Slice meats, cheeses, and other applicable products according to customer specifications.

• Portion products accurately.

• Prepare platters, ready-to-eat meals, and other deli items as assigned.

• Follow standardized recipes and preparation procedures.

• Ensure prepared food is properly labeled, dated, packaged, and stored.

• Monitor product quality, freshness, appearance, temperature, and shelf life.

• Remove expired, spoiled, damaged, or questionable products from sale and report them to the supervisor.

• Avoid cross-contamination by using proper utensils, equipment, containers, and food-handling procedures.

• Follow proper handwashing and personal hygiene practices.

3. Product Display and Merchandising

• Maintain an attractive, clean, organized, and fully stocked deli display.

• Replenish products according to customer demand and store requirements.

• Arrange products according to the approved merchandising plan.

• Ensure price tags, product labels, promotional signs, and other shelf information are accurate and visible.

• Rotate products using  FIFO (First In, First Out)principles.

• Check product dates regularly and report products approaching expiry.

• Ensure refrigerated displays are maintained at the required temperature.

• Keep packaging neat and free from damage.

• Monitor stock levels and inform the supervisor when products, packaging materials, or supplies are running low.

4. Food Safety and Hygiene

• Follow all company food-safety, sanitation, and hygiene policies.

• Maintain proper personal hygiene and wear the required uniform, hair restraint, gloves, apron, and other protective equipment.

• Wash hands properly and frequently, particularly before food preparation and after handling raw or potentially contaminated materials.

• Use clean and sanitized utensils, cutting boards, work surfaces, slicers, and other equipment.

• Prevent cross-contamination between different food products.

• Maintain appropriate food storage and holding temperatures.

• Check and record temperatures when required by company procedures.

• Properly store refrigerated, frozen, and dry products.

• Follow allergen-control procedures and provide accurate information to customers when requested.

• Immediately report food-safety concerns, equipment problems, spills, pest activity, or contamination incidents to the supervisor.

• Follow applicable local food-safety regulations and company standards.

5. Equipment Operation

• Operate deli slicers, scales, POS systems, packaging equipment, refrigerators, ovens, grills, and other deli equipment safely and correctly, as applicable.

• Follow manufacturer and company procedures when using equipment.

• Ensure slicers and other food-contact equipment are cleaned and sanitized according to the required schedule.

• Never operate equipment without proper training.

• Report damaged, malfunctioning, or unsafe equipment immediately.

• Keep electrical equipment and work areas dry and safe.

• Follow proper procedures when cleaning, dismantling, or maintaining equipment.

6. Cashier / POS Responsibilities

When assigned to cashier or POS duties:

• Accurately enter customer orders and product information into the POS system.

• Process cash, card, digital, or other approved payment methods.

• Provide customers with the correct change and receipts.

• Follow cash-handling and cash-security procedures.

• Verify prices and promotions before completing transactions.

• Handle refunds, voids, discounts, and adjustments only according to company authorization procedures.

• Maintain accuracy when weighing and entering deli products sold by weight.

• Report cash discrepancies to the supervisor immediately.

• Protect customer payment and transaction information.

7. Cleaning and Sanitation

• Clean and sanitize deli counters, preparation tables, cutting boards, slicers, utensils, display cases, refrigerators, floors, sinks, and other assigned areas.

• Follow the store's cleaning and sanitation schedule.

• Dispose of food waste and garbage properly.

• Keep cleaning chemicals properly stored and away from food.

• Maintain clean and uncluttered workstations throughout the shift.

• Clean spills immediately to prevent accidents and contamination.

• Complete cleaning checklists and sanitation records when required.

• Perform opening and closing cleaning duties as assigned.

8. Inventory and Stock Control

• Assist with receiving and checking deli products and supplies.

• Verify product quantities, packaging condition, and expiration dates.

• Store incoming products correctly and promptly.

• Rotate inventory according to FIFO procedures.

• Monitor stock levels throughout the shift.

• Minimize food waste through proper portioning, storage, rotation, and handling.

• Report damaged, missing, expired, or short-delivered products.

• Assist with periodic stock counts and inventory checks.

• Maintain accurate product labels and inventory information.

9. Opening Duties

· Report to work on time and in complete uniform.

• Complete personal hygiene and workstation preparation requirements.

• Check deli equipment and refrigeration temperatures.

• Prepare the deli counter and display cases for opening.

• Set up food preparation stations.

• Prepare products required for the day's operation.

• Stock packaging materials, utensils, condiments, labels, and other supplies.

• Check product quality and expiration dates.

• Clean and sanitize all required work areas.

• Ensure displays are properly stocked, labeled, and presentable before customers arrive.

10. Closing Duties

• Secure and properly store all food products.

• Cover, label, date, and refrigerate products according to company procedures.

• Check and remove expired or unsuitable products.

• Clean and sanitize equipment and food-contact surfaces.

• Clean display cases, counters, preparation areas, and floors.

• Dispose of waste properly.

• Replenish supplies for the next shift when required.

• Complete temperature, cleaning, waste, and other required records.

• Ensure equipment is turned off or secured according to operating procedures.

• Leave the deli area clean, organized, and ready for the next operating day.