Assistant Food Service Manager

Description

Job Summary

To prepare and present high quality food products for sale while maintaining product consistency. Supervisory responsibilities in the absence of the Food Service Manager.

About Concord Food Cooperative

Concord Food Co-op is a natural foods grocery store, bakery, and café with locations in Concord, NH and New London, NH. A pillar of Main St., the Co-op strives to support and enhance the New Hampshire community by only stocking ethically-sourced natural foods and through positive cooperative action in-store and in the community. 

Essential Job Duties

• Maintains consistent product quality, taste, and merchandising standards set by the department manager
• Assists in recipe development that conforms to “acceptable ingredients” listing and documenting new recipes to ensure product consistency
• Assists in food cost control 
• Logistical support with ordering, backstock and food bars
• Supervisory duties of the kitchen staff when the kitchen manager is absent

Additional Duties

• Assist with catering, special projects and various Food Service duties as needed

Requirements

Essential Skills

• Good customer service skills for both internal and external customers
• Strong attention to detail and time management skills
• Excellent interpersonal skills
• Ability to take direction and work independently
• Ability to multi-task and good organizational skills
• Ability to work under a deadline and extra hours if needed
• Must have good display/presentation skills
• Utilize a wide variety of kitchen tools and utensils, including chopping knives

Essential Mental & Physical Requirements

• Ability to read and follow recipes accurately
• Works with guidance from Department Manager
• Performs a variety of tasks as dictated by department demands
• Standing for long periods, bending, walking, reaching, and sitting
• Ability to climb up and down stepladders and stairs daily
• Able to lift and carry up to 50 lbs. as needed throughout the day

Experience and Educational Requirements

• Degree or certification from an accredited culinary arts college or 3 years of experience as a line cook/junior sous chef 

Other Qualifications

• Ability to safely and successfully perform essential job functions consistent with the ADA, FMLA & other federal, state & local standards - including meeting qualitative and/or quantitative productivity standards 
• Ability to maintain reasonably regular, punctual attendance consistent with the ADA, FMLA & other federal, state and local standards 
• Compliance with all personnel policies

Important Disclaimer Notice

The job duties, elements and responsibilities, skills, functions, experience, educational factors, requirements, and conditions listed in this job description are representative only and not exhaustive of the tasks that the employee may be required to perform. The Co-op does reserve the right to revise this job description at any time and require employees to perform other job duties as assigned.