20 tasks, each one witnessed by the sources that watched the job — and behind every one, a prompt you can use tonight.
You’ll split time between the line and prep. Mornings often start with restocking, checking deliveries, and prepping dough, batters, or pre-cooked items like bacon for the day.
During service you cook the exact number of items each customer orders, build sandwiches to recipe, ring orders on the POS (for example Plexis or Aldelo), and clean or restock the station between tickets.
You’ll commonly use a POS to take payments and track orders — names include Plexis Software (Plexis POS) or Aldelo for Restaurants Pro. Some shops use RestaurantPlus PRO for scheduling and reporting.
For inventory or orders you might open Microsoft Excel or Foodman Home-Delivery; managers use Word and Outlook for communications and paperwork.
Follow the restaurant’s food safety steps: wash and cut produce on clean boards, cook to the recipe’s temperatures, and pre‑cook items like bacon for later use. Clean surfaces and utensils often between tasks.
Maintain personal hygiene (clean hands, hair restraint) and follow any written procedures in your job description. These are the same rules used to pass health inspections.
You can use AI for safe tasks like getting quick recipe reminders, ingredient measurements, or training summaries, but don’t let it replace official recipes, safety steps, or the POS — always follow the written methods and manager guidance.
Avoid inputting customer or payroll data into public AI tools. For system problems with Plexis, Aldelo, or RestaurantPlus, report to your manager or IT rather than trusting AI fixes.
According to the U.S. Bureau of Labor Statistics (BLS) for 2025, there were 641,070 people employed as sandwich makers and similar food prep workers. The median pay was $30,890 per year; the lowest tenth earned $22,580 and the top tenth earned $42,910.
Your local wage will vary by state, tips, and employer benefits. Use BLS data to compare to job postings in your area.
Practice basic knife skills, following simple recipes, measuring ingredients, and safe food handling. Know how to mix batters, prepare dough, and pre‑cook items like bacon or pancakes.
If you can, get short service experience (cashier or line cook) so you’re comfortable with POS systems (Aldelo/Plexis) and fast ticket times. A food handler’s certificate helps but managers will often train you.
A sandwich maker focuses on assembling sandwiches, preparing specialty quick items, and running the front‑line orders — you’ll use POS systems and upsell products to customers while keeping display cases stocked.
A line cook usually handles more complex cooking stations and larger recipes. A deli slicer role centers on meat/cheese slicing and inventory, but sandwich makers do some of that plus customer service and drink prep.