Part Time Kitchen Associate($21-$25/hr)-Fond Du Lac,WI | Hiring
Your Next Step in Fond du Lac
Key Information
- Career Level: Junior / Trainee.
- Role in Fond du Lac: Part Time Kitchen Associate
- Company: Subway
- Worksite: Fond du Lac, WI
- This Fond du Lac-based role is an excellent opportunity for professionals skilled in relevant skills.
- Our Subway team in Fond du Lac, WI is growing.
- Benefit from working in Fond du Lac, a key hub for the Food Service industry.
Rewards
- Salary: $21-$25/Hour (approx. $27.9k/Year)
- Benefits: This role offers a competitive benefits package.
- Impactful work with supportive local leadership.
Day-to-Day
- Apply your your professional skills skills at our Fond du Lac location.
Part Time Kitchen Associate
About Subway
Subway serves fresh, customizable subs to millions of customers daily through an efficient global restaurant network. When you embark on a career in subway kitchen associate with Subway, you are joining you are joining a collaborative shift crew that covers each other's schedules and values teamwork during peak rush hours.
Job Summary
Join our food service team immediately for flexible part-time shifts averaging 15 to 25 hours per week. Apply today for rapid interview scheduling and same-week onboarding to start earning quickly. You will serve as Part-time, delivering the signature Reliable that sets Subway apart in the food service.
Comprehensive Responsibilities
- Sandwich Assembly: Prepare 40 plus subs per hour following exact customer recipes.
- Food Safety: Monitor temperatures on 6 refrigerated prep tables using digital thermometers.
- POS Operation: Process 50 plus daily transactions using touchscreen cash registers accurately.
- Kitchen Sanitation: Sanitize food prep surfaces every 2 hours using approved chemical solutions.
Industry-Leading Benefits & Salary
Enjoy robust shift flexibility designed to accommodate your personal commitments and school schedule.
- Salary: $19.00–$24.00 per hour
- Flexible Hours: Choose morning or evening shifts fitting around your classes.
- Meal Discounts: Receive 50 percent off all menu items during your shifts.
- Quick Advancement: Promote to Shift Supervisor within 6 months of hire.
Requirements & Qualifications
- Ability to stand for 6 consecutive hours during shifts
- Availability to work at least 15 hours each week
- Basic math skills for cash handling and making change
- Adherence to strict food safety and hygiene standards
Frequently Asked Questions
How much does the Kitchen Associate-Fond Du Lac,WI | Hiring position pay at Subway?
This role offers a pay range of $21 - $25. Actual compensation may vary based on experience, shift, and location within Fond du Lac.
Where is this Kitchen Associate-Fond Du Lac,WI | Hiring job located?
This position is based in Fond du Lac, WI. Check the job details for the exact work location and nearest site within Fond du Lac.
Can I work this part-time Kitchen Associate-Fond Du Lac,WI | Hiring job around another job or schedule?
Yes. This is a part-time role — typically around 15 to 30 hours per week — and Subway offers flexible scheduling with shifts across mornings, evenings, and weekends. Many people work it as a second job or to earn extra income around a full-time job, school, or family. Share your availability when you apply.
How many hours per week is this part-time Kitchen Associate-Fond Du Lac,WI | Hiring role?
Part-time roles at Subway typically run about 15 to 30 hours per week, usually in 4- to 6-hour shifts you can often pick around your availability. Exact hours depend on the location's needs and the days and times you can work.
Do Subway employees get discounts?
Yes, Subway associates enjoy employee discounts and other perks. Exact discount details and eligibility are provided during orientation.
What qualifications do I need for this Kitchen Associate-Fond Du Lac,WI | Hiring role?
Most Kitchen Associate-Fond Du Lac,WI | Hiring positions at Subway require a high school diploma or equivalent. Specific experience requirements vary by role. Check the full job description for details.
