The Meat Department Lead assists in overseeing Meat Department operations including ordering, processing and merchandising meat and seafood, inventory, and maintaining department cleanliness and sanitation standards. They provide mentorship and coaching to Meat staff, including setting the standard for excellent customer service. They participate in department planning including scheduling, budgeting, and product mix.

The Kitchen Manager (Production Specialist) oversees Deli kitchen operations including production cooking, food cost analysis, recipe development and ordering. They provide mentorship and coaching to deli staff, including setting the standard for excellent customer service. They participate in production cooking and participate in department planning including budgeting and product mix.

Deli Helper Clerks provide excellent customer service at the deli counter and other deli stations. They perform basic food prep, package deli items and clean in the deli area.

The Primary role of the PCC Event Assistant is to support PCC Cooking Classes; by providing excellent customer service to students and assisting Chef Instructors with classroom set up, prep, and clean up. Additionally, PCC Event Assistants will assist, as needed, with PCC Events that are held in-store and offsite.