Deli & Seafood Cook - Weekly Pay & Growth Potential

Dierbergs Markets, Inc.; O’Fallon (MO); On-site; USD 28,000 - 36,000; Full time

Benefits offered by this job

Weekly pay

Medical insurance

401(k)

Pension plan

Paid time off

Training and growth

Wellness initiatives

Job summary

Dierbergs Markets is seeking a full-time Cook for the Deli/Seafood team. The position focuses on cooking and maintaining food safety while delivering excellent customer service.

Responsibilities include preparing products, operating kitchen equipment, following recipes, labeling and presenting items, and ensuring proper temperatures and hygiene throughout production and storage. Weekend availability is often required.

Qualifications

• Strong knowledge of proper food handling and sanitation procedures/guidelines.
• Basic math, measurement, and reading from food specifications books.
• Basic computer skills and ability to use simple point-of-sale or inventory systems.
• Ability to work flexible hours including weekends and holidays.
• Adherence to safety standards and dress code.

Responsibilities

• Prepare and cook products in warm kitchen with kitchen equipment.
• Follow Safe Food Handling guidelines according to program standards.
• Maintain appropriate temperatures and avoid cross-contamination.
• Demonstrate knowledge of deli and seafood products.
• Process customer orders accurately and efficiently.
• Operate and clean equipment safely (knives, slicers, fryers, ovens, etc.).
• Prepare party tray orders and label products.
• Weigh, wrap and label products.
• Rotate products and check expiration dates.

Skills

Food handling knowledge

Math and measurement skills

Basic computer skills

Safety awareness

Flexibility for weekends/holidays

Reading recipes and specs

Job description

Dierbergs Markets is seeking a full-time Cook for the Deli/Seafood team. The position focuses on cooking and maintaining food safety while delivering excellent customer service.

Responsibilities include preparing products, operating kitchen equipment, following recipes, labeling and presenting items, and ensuring proper temperatures and hygiene throughout production and storage. Weekend availability is often required.