| Aspect | Non Exempt Hy Vee Commissary | Non Exempt Hy Vee Deli Associate |
|---|
| Certifications | Basic food handling, safety training | Food safety, sanitation, possibly certification in food prep |
| Work Environment | Food preparation, packaging, inventory in commissary kitchen | Customer service, food prep, slicing, and serving in the deli |
| Employer & Industry Usage | Hy Vee commissary facilities, food production | Hy Vee grocery stores, retail food service |
Both roles are non-exempt positions within Hy Vee, requiring similar food safety certifications. The commissary role focuses on food production and packaging in a kitchen environment, while the deli associate interacts directly with customers and prepares food on the sales floor. Understanding these differences helps job seekers identify the right position based on their skills and career goals.