Unidine Easley , SC 29642
Unidine was founded in 2001 with a focus on providing high quality service and an unwavering commitment to scratch food preparation. We focus wholly on providing custom culinary experiences, featuring fresh, from scratch food production with an emphasis on health & wellness. Today, our company has a national presence, yet still dedicated to delivering a unique dining experience to every one of our clients. Along the way, we have remained true to our original mission and we continue to innovate and disrupt the industry with strategic solutions.
Every member of the Unidine team is driven to deliver the highest level of service and shares a belief that our approach to fresh food is fundamentally linked to health and wellness, human interaction, and social responsibility. From this common foundation, we deliver the best food and dining management services in the industry and exceed our customers' and clients' expectations every day, which is why we are looking for the best talent in the industry.
The Deli Cook is responsible for the daily replenishment of the deli counter and for preparing the counter with fresh sliced cheese and deli meats during service hours. Must have previous kitchen experience and be able to make food from scratch. This candidate must be able to work in a fast-paced environment and be focused on excellent customer service.
Essential Functions and Key Tasks:
Replenishes all cold prep throughout the day
Make sure the customers are being taken care of and the department looks great at all times
Operates and sanitizes all Customer Service equipment in a safe and proper manner.
Follow all established procedures for documenting errors in cashing procedures.
Sets up, breaks down, stocks, replenishes and maintains cash register station. Assembles snacks and nourishments according to facility policy, resident food preferences, and client orders. Prepares trays with proper dishes, glasses, cups, condiments and eating utensils for meals.
Performs all assigned side work to include replenishing condiments and restocking side stands.
Consistently practices key sanitation procedures and policies, especially hand washing, dish washing, proper food storage and maintaining appropriate temperature of foods.