Prep & Slicer Specialist
Reports To: Assistant Manager / General Manager
Position Type: Part-Time
Schedule: 4 days per week, 8:00 AM – 2:00 PM (6-hour shifts)
Position Summary
The Prep & Slicer Specialist is responsible for ensuring the highest quality food preparation by accurately slicing, portioning, labeling, and storing meats and other prepared products in accordance with Firehouse Subs standards. This position plays a vital role in maintaining food safety, inventory accuracy, and restaurant cleanliness while supporting efficient daily operations.
No previous restaurant experience is required. We are looking for dependable individuals with a positive attitude, a strong work ethic, and a willingness to learn. Comprehensive on-the-job training will be provided.
Essential Duties and ResponsibilitiesFood Preparation
- Operate the commercial meat slicer safely and efficiently after completing company training.
- Slice meats and cheeses according to Firehouse Subs recipes and portion standards.
- Accurately weigh and portion products to required specifications.
- Wrap, label, and date all prepared products.
- Maintain consistent product quality and presentation.
- Complete all daily prep assignments before service begins.
- Assist with additional food preparation as directed by management.
Food Safety & Quality
- Follow all Firehouse Subs food preparation procedures.
- Adhere to all local, state, and company food safety regulations.
- Follow FIFO (First In, First Out) inventory rotation procedures.
- Monitor expiration dates and properly discard expired products.
- Maintain proper food temperatures during storage and preparation.
- Immediately report any food quality or safety concerns to management.
Cleaning & Sanitation
- Wash dishes, utensils, cutting boards, and kitchen equipment throughout each shift.
- Clean and sanitize the meat slicer after each use and at the end of every shift.
- Maintain a clean, organized, and sanitary prep area.
- Complete all assigned opening and daily cleaning duties.
- Properly use cleaning chemicals and sanitation procedures.
Inventory & Receiving
- Receive food deliveries and verify product quality and quantities.
- Rotate inventory and properly store incoming products.
- Notify management of low inventory, damaged products, or shortages.
- Help maintain organized walk-in cooler, freezer, and dry storage areas.
Team Responsibilities
- Work efficiently with kitchen and front-of-house team members.
- Follow all company policies, procedures, and safety guidelines.
- Maintain punctuality, professionalism, and a positive attitude.
- Assist with other restaurant duties as assigned by management.
- Support the team during busy periods to ensure excellent guest service.
Qualifications
- No experience required. Training will be provided.
- Willingness to learn and follow company procedures.
- Strong attention to detail and accuracy.
- Good organizational and time management skills.
- Dependable with excellent attendance and punctuality.
- Ability to work in a fast-paced environment.
- Ability to communicate effectively and work as part of a team.
Work Schedule
- Part-time position.
- 4 days per week.
- 8:00 AM to 2:00 PM (6-hour shifts).
- Additional hours may be available based on business needs.
Physical Requirements
- Stand and walk for extended periods.
- Lift and carry up to 50 pounds.
- Bend, stoop, kneel, and reach frequently.
- Safely operate commercial food preparation equipment after training.
- Work in refrigerated storage areas as needed.
Work Environment
- Fast-paced restaurant environment.
- Exposure to hot and cold temperatures.
- Frequent use of commercial kitchen equipment and cleaning chemicals.
Performance Expectations
Employees in this position will be evaluated on:
- Accuracy of meat slicing and portioning.
- Compliance with food safety and sanitation standards.
- Completion of daily prep assignments on time.
- Organization and cleanliness of the prep area.
- Proper inventory rotation and product labeling.
- Attendance, punctuality, teamwork, and overall reliability.
Compensation
Starting pay is based on qualifications, performance, and successful completion of training. Employees may be eligible for wage increases based on performance, reliability, and continued development within the restaurant.
Pay: $17.50 - $19.00 per hour
Work Location: In person
