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Deli Slicer/Team Member

1 month ago


Douglas, United States Firehouse Subs Full time
Job DescriptionJob DescriptionWe will be contacting potential new hires via email to schedule interviews.

REPORTS TO: General Manager/Assistant Manager/Shift Leader

We have multiple people trained and in rotation as our deli slicer. This is why the position is labeled part-time. Hours are made via your hours of availability and cross-training.


Meat slicer needed Monday-Sunday. Must be 18 years or older. Must be reliable, detail oriented, clean, and quick. Experience is preferred.
All communication will be done via email regarding this position.
Slicing is done each morning between 8:00am to 2:00pm. Extra hours are available once slicing is completed.
Duties, Responsibilities and Requirements.


Must be 18 Years or Older
Follow safety guidelines
Produce accurate weights/counts
Meet or exceed time frame
Keep a clean environment
Be on time
Consistency/Reliability
Willingness to learn
Keep up with dishes
Provide assistance to other team members
You will be asked to complete orders, cleaning tasks, or prep works with the rest of the team. This will allow you to obtain more hours worked. The slicer is the ultimate team player

Job Requirements:
  • Able to work in a fast-paced environment.
  • Excellent menu and product knowledge.
  • Accountable for the preparation of the guests order.
  • Able to communicate effectively with guests and handle questions and concerns in a professional manner.
  • Team player.
  • Thanks the guest sincerely for their business.
  • Participates in all Firehouse Subs Public Safety Foundation fundraising initiatives.
  • Maintains an organized, stocked, and sanitary work space.
  • Able and willing to complete other restaurant functions such as cashier or cleaning, per management direction, or any other duties assigned by the general manager, assistant manager, or shift leader.
  • Maintains a safe work environment, adhering to all established food and safety guidelines.
  • Able to lift up to 50 lbs.


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