Kitchen Manager

Department: Prepared  Foods

Pay   Class:   Operations   Pay   Class  C

Wage Range:   $22.29   -   $27.83   per   hour

Reports to: Prepared Foods Manager Manages: Food Service Kitchen Team

JOB  SUMMARY;

As a support to the Prepared Foods Manager, the Kitchen Manager assists to effectively and efficiently manage all aspects of the kitchen including customer service, department conditions, profitability, staff supervision, productivity, workplace conditions and product development. They help maintain a strong Prepared Foods Operation and help uphold management best practices, develop and mentor department personnel, adhere to labor guidelines and ensure others maintain compliance with policies and procedures by establishing clear expectations.

This is a full-time position requiring 40 hours per week. Employee must be available to match the business needs and will be required to work early mornings, late evenings, overnight, weekends and holidays when necessary .

ESSENTIAL   DUTIES   AND   RESPONSIBILITIES :

- Strategic   Development

Participates in the leadership of the Co-op as a member of the Management  Team.

- Holds and mediates weekly huddles, informing staff of sales, efficiency goals, safety, events or any other pertinent information.

- Stay up to date on sales forecast, labor ratios, labor compliance, preventative maintenance schedules and project deadlines.

- Develop and lead the team to ensure accuracy and efficiency in all operational  processes.

- Research and develop food offerings which align with the ENDS of the Co-op by using recommended Ingredient Standards.

- Store Operations and Customer  Service

Attend department management team meetings and is prepared to share relevant information with others.

- Maintain working knowledge of personnel reports, margin reports, weekly sales numbers and financial goals

- Direct and participate in activities, including receiving, designing, preparing, pricing, creating, displaying, maintaining, and ordering products to maximize sales, earnings, and customer satisfaction.

- Attain budgeted sales and profits  goals .

- Submit for approval, weekly schedules that meet adequate coverage and service level, while adhering to established sales forecast and labor ratio.

- Approve any necessary store ingredient transfers in the event ingredients are not  available.

- Provide recipe information so that any new recipes are calculated in Reciprofity to meet margin goals

- Develop menus and present menu offerings, cost and pricing to Prepared Foods Manager for approval

- Plan and maintain recipe  binders

- Monitor, and adjust as needed, daily production lists for  staff

- Complete assigned tasks on  schedule

- Ensure that prompt, friendly, helpful customer service is delivered to internal and external customers by all kitchen staff

- Utilize knowledge of natural foods and customer service skills to respond to customer's inquiries and needs.

- Have functional knowledge of how Co-ops operate and be able to explain key concepts to  customers.

- Report customer suggestions, comments, and complaints to Prepared Foods  Manager

- Oversee Kitchen personnel in preparing high quality and consistent recipes

- Ordering and  Pricing

Oversee   work   of,   and   coordinate   with,   personnel   to   maintain strict   control over   all   inventory  on hand, portioning of ingredients, packaging supplies and misc. items

- Ensure that ordering practices remain within budget

- Participate in inventory counts and ensure all documentation is submitted to appropriate parties for evaluation.

- Maintain clean and well-organized workspace  area

- Ensure all products are accurately labeled with price, ingredients, proper tare and  allergens

- Sanitation,   Safety   and   Security

Ensure department operates in compliance with all health and safety  regulations.

- Ensure proper rotation, dating and storage practices to ensure freshness and quality, both in the department and any outlying storage areas

- Ensure that au unsellable products are recorded and disposed of in accordance with set Deli and Bakery procedures and store policy, not exceeding budgeted waste

- Assign duties and examine work of subordinates for quality, safety, efficiency, hygiene and conformance to policies, procedures and best practices

- Ensure all kitchen staff obtain food safety certification required by state and federal  entities.

- Ensure appropriate job training for all kitchen staff. Provide clear and concise training documents for all production stations.

- Monitor refrigerators, walk-ins, and retail cases for proper temperatures and maintain logs, meeting store and Health Department standards

- Ensure kitchen and food storage areas are maintained in a sanitary and orderly condition, meeting store and Health Department standards.

- In   coordination   with   Prepared   Foods Manager,   schedule   and   oversee   deep   cleaning   of   Deli  kitchen, food bar, and Bakery. Maintain all equipment in good working order; coordinate regular maintenance of equipment with Facilities Manager.

- Ensure that prepared foods display units, coolers, work areas, storage areas, and floors are in clean and orderly condition and meet all Health Department requirements.

- Ensure staff is following safety, sanitation and security  procedures.

- Protect the safety of self, co-worker's, and Davis Food Co-op patrons at all  times.

- Report any potentially harmful equipment or situations to the immediate supervisor without  delay.

- Report safety-related accidents and incidents, at once, to  supervisor

- Follow all company and safety policies and  procedures

- Operate equipment in a safe manner, that will not lead to injury of self, or  others

- Wear proper clothing during shift, consistent with current store and department uniform and appearance standards, as well as enforcing the same standard among the team

- Avoid injury; demonstrate proper lifting techniques and knife skills, following appropriate protocol, in the event of an injury

- Merchandising

Ensure Food bar, Salad bar and Grab and Go case are stocked, rotated and labeled according to DFC best practice.

- Stock items as  needed.

- Ensure proper shelf tags and sale signs are on shelves and  displays.

- Plan attractive displays for service case. Coordinate displays and specials with other leads and  managers.

- Ensure that all merchandising functions are  completed.

- Merchandise and promote products, through accurate shelf tags, signs, cleanliness and product placement

- Staff   Relations   and   Supervision

Maintain professional working relationship standards within the department. Assist co-workers with interpersonal problem-solving where/when appropriate.

- Model communication with staff that are timely, clear, direct and  respectful.

- Assist in ensuring that staff evaluations are completed properly and on  time.

- Maintain a calm and friendly demeanor with all staff, and customers, in all  situations.

- Delegate and assign tasks for department staff and ensure tasks are completed properly, completely, and in a timely manner.

- Uphold and monitor for compliance and best  practices.

- Report customer suggestions, comments or complaints to the appropriate department or personnel, as necessary.

- Lead by example by using appropriate language, behavior, appearance and overall conduct at all times in the store.

- Demonstrate a willingness and ability to cooperate and communicate with coworkers, supervisors, subordinates and/or outside contacts.

- Supervise work performance and conduct of personnel, ensuring compliance with established policies and procedures.

- Ensure department personnel receive appropriate orientation, training and feedback to perform their jobs.

- Take corrective and/or disciplinary action, as needed, in accordance with Co-op policies, labor and legal guidelines.

- Monitor   and   help   ensure   that   staff   are   properly   attired   according to   departmental   standards  stated in the DFC handbook.

- Model leadership behaviors to motivate staff and encourage  teamwork

- Abide by all DFC policy and procedures as specified in the DFC Employee Handbook. Ensure the handbook policies and DFC policies are applied fairly and consistently to all employees in the Deli.

- Perform other duties as assigned by  management.

ESSENTIAL   MENTAL   REQUIREMENTS   AND   COMPETENCIES

To perform the job successfully, an individual should demonstrate competencies in the following  matters:

- Problem  Solving

Identify and resolve problems in a timely  manner.

- Customer   Service

Manage difficult or emotional customer  situations.

- Respond promptly to customer  needs.

- Solicit customer feedback to improve  service.

- Respond to requests for service and assistance.

- Managing  People

Be available to  staff.

- Provide regular performance  feedback.

- Develop   colleague's   skills   and   encourage   growth.

- Solicit and apply customer feedback (internal and  external).

- Continually work to improve supervisory  skills.

- Adaptability

Adapt to changes in the work  environment.

- Manage competing  demands.

- Deal with frequent change, delays, or unexpected  events.

- Attendance  /  Punctuality

Be consistent and reliable in attendance and  punctuality.

- Ensure that work responsibilities are covered when  absent.

- Arrive at meetings and appointments on  time.

- Dependability

Respond to management  direction.

- Commit to long hours of work when necessary to reach  goals.

- Complete tasks on time, or notify appropriate people, with an alternate  plan.

- Work  Quality

Demonstrate accuracy, quality and  thoroughness.

- Continually strive to maintain, promote and improve  quality.

- Apply feedback to improve  performance.

- Monitor your own work to ensure  quality.

- Work  Quantity

Meet productivity  standards.

- Complete work in a timely  manner .

- Strive   to   increase   productivity.

JOB  QUALIFICAIIONS

To perform this job successfully, an individual must be able to perform each essential duty  satisfactorily.

The following requirements are representative of the knowledge,  skills,  and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

- Comprehend complex instructions, correspondence, and  memos.

- Communicate effectively in oral or written form to  staff.

- Effectively present information in one-on-one and small group situations to customers and other employees.

- Competency in basic arithmetic, fractions, ratios, and  percentages.

- Calculate mathematical formulas or conversions using units of U.S. currency and units of weight, volume, and distance.

- Comprehensive understanding of Microsoft Office, Google Suite, Catapult and industry standard purchase order software.

ESSENTIAL   PHYSICAL   REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential  functions.

Daily   Physical   Demands

- Lift and/or move up to 70  pounds.

- Stand for extended periods of  time.

- Down stack pallets of freight on to  vehicles

MINIMUM  REQUIREMENTS AND  EXPERIENCE:

EDUCATION

High school diploma or GED certificate preferred. Two years' experience in a large scale, professional grocery industry and/or training, or equivalent combination of education and experience.

REQUIRED   KNOWLEDGE,   SKILLS,   AND   ABILITIES

- Computer skills required: Microsoft Office, email, shared calendar, Google Suite, CATAPULT  web.

- Paycom, Human Resource Information  System

- Excellent oral and written  communication.

- Excellent planning and organizational  skills.

- Strong public  speaking.

- Able to read and recognize industry trends to improve product mix in the  department.

- Food Safety Manager  Certification

WORK   ENVIRONMENT:

The work environment described here is representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

- Occasional   Exposure  to:

Wet or humid conditions (non-weather). Fumes or airborne particles.

Outdoor weather conditions. Extreme cold (non-weather).

- The   noise   level in the   environment   is usually   moderate.