Starting wage up to: $18.50/hr. with experience

Calling all Foodies! Don’t romaine calm, Busch’s is HIRING! Do you love food, fun and people? Are you looking for growth, development and excellent wages? We could make the perfect pear!

Our industry is ever changing and we are looking for individuals who are passionate about food and people. We are a family-owned, Michigan based company that is heavily rooted in the communities we serve. Busch’s offers its employees benefits such as employee discounts, medical benefits including dental and optical, 401K with company match (restrictions apply) and even tuition reimbursement for qualifying students!

• Assist with preparation and production of prepared foods including hot and cold grab & go, hot case, and chef's case.

• Continuous communication with Kitchen Assistant Manager, Deli/Bakery Manager and team to

ensure effective coordination and prioritization of deli tasks.

• Help control inventory by reviewing prep lists, ordering and/or communicating product and supply needs with the Kitchen Assistant Manager and

Deli/Bakery Manager.

• Assist with the proper product prep and storage of all food including daily maintenance and cleaning of coolers, freezers and back room. Rotate product

to minimize out dates.

• Keep all hot food and cooling logs up to date.

• Ensure that all food and products are consistently prepared according to Busch's recipe specifications, portioning, cooking, and serving standards.

• Monitor conditions to ensure Busch's sanitation food safety, and safety standards are met, including time and temperature and product dating standards.

• Assist guests when necessary with counter service, product recommendations, locations, product requests, special orders, etc.

• Contribute to organization effectiveness by offering information, suggestions and recommendations and assisting deli team with special catering needs.

• Ensure all equipment is kept clean and in working condition through personal inspection and by following Busch's maintenance programs.

• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste

control procedures.

• Demonstrate personal accountability for meeting expectations, goals, and quality of work.

• Communicate clearly and in a timely manner and use constructive feedback to make improvements.