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The Deli Planet is a unique food experience unlike any other in North Texas. Its menu of signature East Coast Hoagies and other delicious dishes has developed a strong cult following among patrons who have discovered its high quality food. Because it offers food that “travels well,” a huge percentage of customers choose to enjoy the convenience of pick-up. It is the high quality delicious food offering that put The Deli Planet on the map. Their signature Hoagie sandwiches are designed with a special sauce, which is 100% unique to our family of foods, like The Deli Planet and has been in the family for two generations. Our most popular dressings are made in-house. For maximum flavor and freshness, every bread item is baked from scratch in the store every day. None of the top quality meat products are ever frozen. We also make our own slow roasted Bar-B-Que pulled pork & after 3 days of preparation it will melt in your mouth. Of course made with all of the Texas love we could pack into the flavor of this popular cut of fresh meat.
The Deli Planet prides itself on having highly trained, knowledgeable staff. Eric and Rebecca Rutledge are hands-on owners and operators with a passion for high quality food and extraordinary service to ensure an excellent experience for every customer to enjoy. They are involved in supporting many local charities, schools and community organizations. The Deli Planet, formerly known as Subs & Suds, was purchased by the Rutledge family in 1998. It has been a local staple for service members at the Sheppard Air Force Base and Wichita Falls for more than 21 years.
· Up to $15 per hour
· Paid Vacation after One Year
· Free Employee Meal Program
Qualifications
· 2+ years of restaurant experience
· Must be at least 21 years of age
· Serv Safe certified recommended
· Must be able to work a flexible schedule including opening, closing, weekends and holidays
· Reliable transportation required
Job Responsibilities
· The Kitchen Shift Manger will help oversee all phases of food procurement including ordering, receiving and inventory, storage and rotation, food preparation
· Recipe adherence, plate presentation, service, and production time standards