Wasatch Cooperative Market Prepared Food Lead Salt Lake City, UT · Full time Company website

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Wasatch Food Co-op (WFC) is Salt Lake City’s only community-owned grocery store, founded with the mission of providing affordable, local food while fostering a stronger, more resilient community. Born from the efforts of a small group of dedicated locals in 2009, WFC has steadily grown its member-owner base and worked towards making the vision of a cooperative grocery store a reality.

Opening in the vibrant Liberty Wells neighborhood in 2026, Wasatch Food Co-op will connect members with diverse local producers, offering a wide variety of fresh, locally and sustainably sourced products. WFC will operate as a full-service grocery store, but it's not just about groceries: it is about building economic resilience, reducing food insecurity, and promoting community-driven growth.

By linking neighbors and producers, WFC creates a space where food access and local economic support are priorities, all while fostering an inclusive, member-driven environment.

​MISSION
We connect our community to fairly priced groceries while prioritizing sustainable practices, local producers, a just food system, and the values of our member-owners.

VISION
We envision a thriving, interconnected regional food system where our neighbors can afford quality groceries, community members are involved in decisions about what they eat, local producers prosper, and sustainable practices create lasting benefits for our environment and future generations.

ENDS STATEMENT
We exist to provide Salt Lake City and surrounding areas with:

Universal statement: A grocery store that is committed to concern for community responsibility to the environment, financial integrity and ethical business practices

Access to high-quality, affordable foods: Offering ethically sourced, environmentally responsible and transparently marketed products, with an emphasis on locally produced goods at affordable prices.

Cooperative ownership: An equitable and democratically operated grocery store that benefits our member-owners, patrons, and the broader community.

Positive community impact: Partnering with local organizations to achieve common goals that benefit the community while providing a gathering place that strengthens community connections and culture.

J.E.D.I: Championing racial and economic justice, equity, inclusivity, and diversity in all our business activities, while increasing access to nutrient-rich, culturally diverse offerings.

Sustainable practices: implementing sustainable practices in all store operations to limit our impact on the environment.

Education & advocacy: Empowering our community through education on food related issues and advocacy for a more equitable food system. 

Strengthening the local economy: Providing a living wage for employees, fair compensation for local suppliers, and boosting the economic health of our community through co-operative business practices. 

Made-to-Order Panini Press Program Launch 

• Develop an initial menu of paninis and grilled sandwiches that reflects customer preferences, product availability, department capacity, and Co-op values. 
• Establish standardized recipes, ingredient portions, assembly instructions, cooking procedures, and finished-product presentation standards. 
• Coordinate ingredient selection and sourcing with management, prioritizing quality, appropriate pricing, local products when feasible, and organic options where appropriate. 
• Develop menu pricing with management approval, considering ingredient costs, portion sizes, labor requirements, and target gross margins. 
• Create ingredient lists, recipe cards, build sheets, and preparation materials to support consistent execution. 
• Establish ingredient preparation, stocking, replenishment, and storage procedures for daily service. 
• Develop an efficient workflow for receiving orders, assembling sandwiches, operating the panini press, packaging orders, and completing transactions. 
• Verify equipment is properly installed, approved for intended use, maintained, and operated according to manufacturer instructions and applicable food safety requirements. 
• Establish cleaning, sanitizing, opening, closing, and end-of-day procedures for the panini press and associated workstations. 
• Coordinate with management on launch date, operating hours, staffing needs, initial menu, and promotional plan. 
• Train assigned employees on recipes, portion control, equipment use, food handling, cleaning, and customer service. 
• Monitor customer response, sales, ticket times, product waste, and operational challenges; recommend adjustments to management. 
• Maintain recipes and procedures so trained staff can replicate the service consistently. 

Program launch expectations: Before launch, work with management to establish an approved menu, pricing, recipes, food safety procedures, equipment workflow, staffing plan, and launch timeline. Following launch, monitor performance and recommend improvements. 

2. Daily Deli Operations 

• Coordinate daily deli priorities, including preparation, production, stocking, service, and cleaning. 
• Ensure deli products are prepared, displayed, labeled, and maintained according to established standards. 
• Support production of grab-and-go sandwiches, salads, dips, and other approved prepared foods. 
• Support and lead in-house baked goods program 
• Maintain appropriate product availability while minimizing overproduction, spoilage, and unnecessary waste. 
• Monitor product freshness, presentation, rotation, and availability throughout the day. 
• Keep work areas, storage spaces, coolers, and equipment clean, organized, and ready for service. 
• Report supply shortages, equipment concerns, staffing needs, and production challenges to management. 
• Maintain consistent service standards during busy periods and adjust workflow as needed. 

3. Food Safety and Sanitation 

• Follow all applicable local, state, and federal food safety requirements and Wasatch Co-op policies. 
• Maintain required food temperatures, cooling procedures, reheating procedures, and hot- and cold-holding standards. 
• Follow proper handwashing, glove use, cross-contamination prevention, allergen awareness, and employee hygiene practices. 
• Ensure products are properly dated, labeled, stored, rotated, and discarded according to established procedures. 
• Maintain accurate temperature logs, cleaning logs, and other required food safety records. 
• Handle panini ingredients safely, including products containing meat, dairy, and common allergens. 
• Clean and sanitize food-contact surfaces and cooking equipment according to approved procedures. 
• Immediately report food safety concerns, equipment malfunctions, or potential product contamination to management. 

4. Inventory, Ordering, and Cost Control 

• Monitor deli ingredients, packaging, disposables, and other operating supplies. 
• Communicate replenishment needs and assist with ordering under established purchasing procedures. 
• Rotate inventory using first-in, first-out practices and appropriate date controls. 
• Maintain accurate ingredient usage and minimize unnecessary waste. 
• Track spoilage, overproduction, product shortages, and other avoidable losses. 
• Use standardized recipes and portion controls to maintain consistency and support target gross margins. 
• Assist management with reviewing ingredient costs, retail pricing, product performance, and purchasing decisions. 
• Obtain management approval for purchasing commitments or changes outside established authorization limits. 

5. Customer Service and Merchandising 

• Provide friendly, knowledgeable, and timely service consistent with Wasatch Co-op's cooperative values. 
• Explain menu items, ingredients, preparation methods, and available options to customers. 
• Communicate allergen information accurately and avoid unsupported claims about ingredients or preparation. 
• Maintain attractive, organized, and properly labeled deli and grab-and-go displays. 
• Gather customer feedback about the MTO panini program and communicate recurring requests or concerns to management. 
• Support approved promotions, signage, sampling, and other activities designed to increase customer awareness and sales. 
• Respond professionally to customer concerns and escalate issues requiring management involvement. 

6. Staff Coordination and Training 

• Demonstrate proper procedures and provide hands-on training to employees assigned to deli duties. 
• Communicate daily priorities and production expectations clearly. 
• Reinforce established food safety, sanitation, service, and quality standards. 
• Ensure employees understand panini recipes, portion sizes, equipment operation, and cleaning responsibilities. 
• Coordinate task assignments within the scope of delegated authority. 
• Model punctuality, professionalism, accountability, and respectful communication. 
• Report staffing concerns, performance issues, and training needs to management. 
• Support cross-training to help maintain service during absences and peak customer periods. 

7. Administrative Responsibilities  

• Maintain required production sheets, temperature logs, waste records, cleaning checklists, and inventory notes. 
• Communicate sales trends, product availability, operational issues, and supply needs to management. 
• Work with General Manager on department scheduling demands and cross training of staff as appropriate to support overall department success.  

Performance Expectations 

• Panini program launch: Complete an approved menu, standardized recipes, pricing, food safety procedures, staff training, and operational workflow. 
• Operational consistency: Deliver reliable daily execution, appropriate product availability, efficient service, and adherence to procedures. 
• Food safety: Maintain accurate records, proper handling and storage, consistent sanitation, and compliance with applicable requirements. 
• Financial performance: Demonstrate attention to portion control, ingredient costs, waste, pricing, and gross-margin improvement. 
• Customer experience: Provide professional service and respond constructively to customer feedback. 
• Teamwork and communication: Coordinate effectively with coworkers and management, report issues promptly, and follow through on commitments. 
• Organization and accountability: Complete assigned tasks, maintain accurate records, and keep the department clean and orderly. 

Management may establish specific launch deadlines, sales goals, food cost targets, waste limits, and other measurable objectives as the program is developed. 

Authority and Accountability 

The Deli Lead carries out assigned operational duties and makes routine decisions within established procedures. The position does not independently authorize changes to approved pricing, department budgets, staffing levels, vendor agreements, purchasing commitments, or store policies unless specifically delegated by management. 

The Deli Lead is expected to raise concerns promptly, recommend improvements, and seek management direction when decisions exceed the scope of the role. 

Physical and Working Requirements 

• Ability to stand and walk for extended periods. 
• Ability to lift, carry, and move deli supplies, ingredients, and equipment within applicable safety guidelines. 
• Ability to work safely around refrigerated storage, hot surfaces, food preparation equipment, and cleaning materials. 
• Ability to perform repetitive food preparation, stocking, cleaning, and service tasks. 
• Ability to work in a fast-paced retail food environment while maintaining attention to detail and food safety. 
• Serve Safe Manager Certified  

Reasonable accommodations will be considered in accordance with applicable law.