Deli Worker - Stop 1 fresh deli - New York

I’m looking for Experian deli man The hours is 2 PM to 11:30 AM

Karm Cafe is seeking a dedicated and experienced Deli Manager to oversee daily operations within our bustling deli section. As a Deli Manager, you will be responsible for ensuring high standards of food quality, customer service, and operational efficiency. Key Responsibilities: • Manage and supervise daily deli operations, including food preparation, display, and service., • Lead, train, and schedule deli staff, fostering a positive and productive work environment., • Maintain inventory levels, place orders, and minimize waste to ensure optimal product availability and cost control., • Ensure strict adherence to food safety, hygiene, and sanitation standards., • Deliver exceptional customer service, addressing inquiries and ensuring customer satisfaction., • Merchandise deli products attractively to maximize sales and appeal., • Monitor sales performance and implement strategies to achieve revenue targets., • Handle administrative tasks such as reporting and record-keeping. Qualifications: • Proven experience in deli management or a similar role within a cafe or grocery store setting., • Strong leadership and team management skills., • Excellent understanding of food safety regulations and best practices., • Customer-focused with outstanding communication and interpersonal abilities., • Ability to work in a fast-paced environment and manage multiple priorities effectively., • Basic computer proficiency for inventory and scheduling.

Very busy sandwich shop is looking for hardworking, dedicated, and passionate Grillman looking to work in a busy, fast-paced environment. Looking to hire ASAP JOB DUTIES include, but aren't limited to: Cooking on the grill. Prepping in the morning such as making home fries and other necessary breakfast items. This will be a full-time position. Weekends is a must. Must speak English and Spanish as a majority of our customers are Hispanic. Store hours are Monday-Saturday 5:00am-1:30pm and Sunday 5:00am-1:00pm Ideal candidates have the following: .Ability to multi-task in a busy environmentStrong work ethicStrong communication with management and staffWorks well under pressure *Have knowledge of cooking procedures, safety, and sanitation

Dadi's Kababs is a Pakistani street food brand built on my late grandmother's shami kabab recipe. We serve our signature bun kabab — Pakistan's original street burger — soon we will be at Smorgasburg in Central Park (Fridays) but for now we are at Queens Night Market (Saturdays). We're looking for a reliable cook to run our flat-top station during market service. We are at these food markets until October 31st and will pick up different markets and festivals when the oppurtunity arrises What you'll do • Cook our shami kabab patties to order on a propane flat-top griddle. They come pre-made; your job is getting them crispy and hot. Similar cook to a hamburger but easier., • Toast Martin's potato rolls on the flat top., • Help assemble and plate when the line gets busy., • Keep your station clean, organized, and at the right temperature., • Help with booth setup and breakdown. What we're looking for • Comfortable cooking on a hot flat-top griddle and working a propane burner., • Fast, focused, and steady during a rush., • Reliable and on time — this is the single most important thing for a weekend operation., • Able to stand for long shifts and work outdoors, including summer heat, with some lifting at setup., • Cooking experience is a plus, but the recipe is ours and we'll train you on it. Details • Schedule: Saturdays — [ 1:30 pm–1:30 AM including setup and breakdown], • Pay: [$17/hour] [+ tips], • Location: Queens Night Market (Saturdays), • Part-time, seasonal through October Come cook the patties behind Pakistan's original street burger. We're a small, founder-led team and a growing brand, if you're dependable and bring good energy, there's room to grow with us.

We are seeking a deli worker with experience.

I need a deli man with experience

I need a deli man with experience

Required Years of Experience 2 years Job Details Back Of House Open Call — 6R Hospitality (Tribeca • Park Slope • West Village • Upper East Side • Upper West Side) ABOUT THE ROLE Our kitchens are not places where you clock in and crank tickets. They are places where labneh is whipped at 7am, lamb is broken down by hand, shakshuka comes up red and bubbling, and dirty duck fried rice hits the pass with the kind of crackle a regular can hear from across the room. Our restaurants are where the food earns the relationship, and where the plate that goes out at 9:47 on a Saturday is as honest as the one that went out at 6:02. YOU! You are the reason that happens. We’re looking for back of house cooks and leaders who understand that the line is a craft — not a treadmill. Someone who respects the product, the recipe, and the people standing next to them. Someone who wants to cook food they’re proud of, in a kitchen that’s actually run well. WHO YOU ARE • You cook with intention — every sear, every season, every plate gets your full attention, • You’re curious about ingredients, technique, and the cultures the food comes from, • You’re clean, fast, and organized — your station tells the story of how you work, • You communicate on the line: clear callbacks, honest timing, no surprises at the pass, • You hold the standard at 6pm and at 11:30pm — the last ticket gets the same care as the first WHAT YOU’LL DO • Own your station end-to-end: prep, mise, execution, breakdown, deep clean, • Know your recipes, allergens, and modifications cold — and execute them the same way every time, • Partner with the FOH and the rest of the kitchen to keep service moving as one team, • Hold the line on quality, portioning, and plating, even when the board is full, • Contribute to a kitchen culture built on craft, respect, and genuine hospitality WHAT YOU BRING • 1–2+ years on the line in a full-service, sit-down restaurant (NYC, preferred), • Comfort across multiple stations — sauté, grill, garde manger, pasta, or wok depending on the room, • Mediterranean / Middle Eastern or Asian technique is a plus; real curiosity is required, • Solid knife skills, clean station habits, and a working knowledge of food safety and allergen protocols, • Ability to stand, lift, and move at pace for 10+ hour shifts in a hot kitchen, • Flexibility across lunch, dinner, and weekend service COMPENSATION & PERKS • Competitive hourly rate that reflects your skill and station, • A real management team that communicates, respects your time, and grows with you, • Pathways to sous, CDC, and exec for cooks who want them