Deli Manager
H&S Energy Group, Auburn, CA, United States
Position Summary
The Deli Manager will lead our store’s deli department. The ideal candidate will be a passionate leader who thrives in a fast‑paced environment and is committed to delivering excellent food and customer service. As Deli Manager, you will oversee the daily operations of both kitchen and bakery environments, ensure the highest quality of products, and manage a team of deli staff. You will be responsible for inventory management, food safety, team coaching, and maintaining Power Market standards. Your leadership will drive the success of the deli while ensuring a positive and engaging workplace for your team.
Responsibilities And Duties
Ability to oversee a team of 3-10 people, under the direct supervision of the Foodservice Manager
Ability to effectively communicate both written and verbal
Ability to manage inventory on a daily, weekly, and monthly basis.
Ability to maintain stock level of ingredients through accurate ordering
Ability to train new staff on deli procedures
Ensure that all department equipment is properly used and properly maintained
Ability to take orders in person and over the phone
Handle all damaged/spoiled product accordingly
Responsible for the growth of departmental sales
Responsible for bi‑yearly reviews of deli staff
Education And Work Experience
High school graduate, GED, or equivalent required
Must be at least 18 years old
Basic proficiency with knives and food preparation techniques
A basic understanding of the English language and the ability to read, write, and communicate effectively
Basic math skills for measuring and weighing ingredients
Previous experience in food service or a customer‑facing role is a plus
Skill Set
Deli slicer - Slicing meats and cheeses.
Deep fryer - Preparation of fried food.
Preparation of Rotisserie chicken.
Assisting customers with full‑service deli.
Preparation of sandwiches both custom and per menu board.
Thermometer - Take and record temperatures throughout a shift.
Maintain a clean and organized workstation through daily and weekly cleaning.
Maintain safety protocols and be well versed in proper food handling technique per SERV Safe Guidelines.
Maintain professional grooming and hygiene standards in accordance with Power Market Guidelines.
Oven
Flat Top
Hot case
Certifications
Must have a valid food handlers certificate or be able to obtain and maintain a food handler's certificate
Must be able to obtain and retain a Serv Safe Managers Certification
Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Regularly required to stand and walk for extended periods throughout the shift, often in a fast‑paced environment
Frequently required to use hands and arms to handle food products, tools, and cleaning equipment
Must be able to bend, reach, twist, and lift or move products, food trays, and supplies up to 50 pounds
Required to operate deli and kitchen equipment including slicers, fryers, ovens, grills, and warmers safely and efficiently
Exposure to hot cooking areas, cold storage rooms, and fluctuating temperature environments
Must adhere to all food safety, sanitation, and occupational safety standards
The noise level in the work environment is typically moderate to loud, consistent with a busy deli or food service operation
May be required to work early mornings, evenings, weekends, and holidays to meet business and staffing needs
Occasional office work required for scheduling, reporting, and inventory management
#J-18808-Ljbffr
Responsibilities And Duties
Ability to oversee a team of 3-10 people, under the direct supervision of the Foodservice Manager
Ability to effectively communicate both written and verbal
Ability to manage inventory on a daily, weekly, and monthly basis.
Ability to maintain stock level of ingredients through accurate ordering
Ability to train new staff on deli procedures
Ensure that all department equipment is properly used and properly maintained
Ability to take orders in person and over the phone
Handle all damaged/spoiled product accordingly
Responsible for the growth of departmental sales
Responsible for bi‑yearly reviews of deli staff
Education And Work Experience
High school graduate, GED, or equivalent required
Must be at least 18 years old
Basic proficiency with knives and food preparation techniques
A basic understanding of the English language and the ability to read, write, and communicate effectively
Basic math skills for measuring and weighing ingredients
Previous experience in food service or a customer‑facing role is a plus
Skill Set
Deli slicer - Slicing meats and cheeses.
Deep fryer - Preparation of fried food.
Preparation of Rotisserie chicken.
Assisting customers with full‑service deli.
Preparation of sandwiches both custom and per menu board.
Thermometer - Take and record temperatures throughout a shift.
Maintain a clean and organized workstation through daily and weekly cleaning.
Maintain safety protocols and be well versed in proper food handling technique per SERV Safe Guidelines.
Maintain professional grooming and hygiene standards in accordance with Power Market Guidelines.
Oven
Flat Top
Hot case
Certifications
Must have a valid food handlers certificate or be able to obtain and maintain a food handler's certificate
Must be able to obtain and retain a Serv Safe Managers Certification
Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Regularly required to stand and walk for extended periods throughout the shift, often in a fast‑paced environment
Frequently required to use hands and arms to handle food products, tools, and cleaning equipment
Must be able to bend, reach, twist, and lift or move products, food trays, and supplies up to 50 pounds
Required to operate deli and kitchen equipment including slicers, fryers, ovens, grills, and warmers safely and efficiently
Exposure to hot cooking areas, cold storage rooms, and fluctuating temperature environments
Must adhere to all food safety, sanitation, and occupational safety standards
The noise level in the work environment is typically moderate to loud, consistent with a busy deli or food service operation
May be required to work early mornings, evenings, weekends, and holidays to meet business and staffing needs
Occasional office work required for scheduling, reporting, and inventory management
#J-18808-Ljbffr