Department Manager - Kitchen

Description

Job Summary:

Coordinate and oversee operations for food service production from the kitchen, meeting high standards of food quality, taste, and nutrition. To collaborate with other Fresh Departments managers to create offerings which meet customers’ needs. To motivate and provide kitchen staff with the proper training to ensure the highest level of service. To meet department goals for sales, margin, and labor.

Duties and Responsibilities:

Customer Service

a. Offer consistent, fair, and respectful customer interactions (includes internal teams, suppliers, and external customers).

b. Ensure a high standard of customer service by bakery personnel according to established customer service vision and

expectations. Every decision should be made with a focus on the customer experience our shoppers deserve and expect.

c. Understand and communicate the “cooperative advantage’, and the value of ownership.

d. Advance the PFC mission through outstanding customer service.

Ordering and Pricing

a. Price to achieve department goals for margin, PFC brand and price image.

b. Oversee the receipt of orders and verify invoice accuracy and product quality on all deliveries.

c. Process invoices for submission to the accounting department.

d. Ensure timely, legal and accurate price labeling of prepared foods. Communicate changes with deli staff.

Production

a. Taste and test products for quality

b. Coordinate production for maximum turns and margin

c. Design daily and weekly production schedules to meet needs of the business

d. Delegate all tasks as necessary for consistent and efficient workflow

e. Ensure adequate supply of baked goods, desserts and breads

f. Coordinate production of special orders

Department Operations and Safety

a. Maintain current ServSafe Certification

b. Understand and implement employee safety measures for food handling and preparation.

c. Implement functional and food handling procedures which comply with all applicable regulations.

d. Lead quarterly inventory counts according to PFC standards.

e. Ensure equipment is maintained and properly serviced, and that facilities staff are advised of problems.

Personnel

a. Ensure proper orientation and for staff through established on-boarding protocols.

b. Ensure on the job training, and re-training as necessary, for all production staff.

c. Schedule kitchen staff according to labor budget.

d. Coordinate coverage of vacant shifts and fill in as needed.

e. Conduct evaluations of production staff in accordance with established policies and procedures.

f. Hold staff accountable for defined expectations, using coaching and disciplinary tools.

g. Provide effective communication of operational issues through written and face-to-face communication.

h. Work with Deli Counter Manager on training and service standards:

a. That counter staff are the salespeople for kitchen items

b. That counter staff support kitchen team on merchandising and safe food handling

Merchandising and Promotions

a. Ensure that production levels are sufficient to achieve sales goals.

b. Coordinate daily packaging, stocking, and rotation.

c. Ensure accurate and legal signage and labels for all items in each area of the deli in coordination with Food Services Director

d. Rotate menu options for seasonality.

Budgeting and Planning

a. Work with other food service team managers to achieve PFC brand standards.

b. Attend management team meetings, co-op staff meetings, and NCG sponsored trainings.

c. Participate in development of sales, margin, and labor budgets in coordination with the Food Service Director & Store

Manager.

Other

a. Perform other tasks assigned by the Store Manager.

Requirements

Skills and Abilities

1. Minimum of one (1) year experience in retail management

2. Minimum of two (2) years of experience in food service

3. Experience in personnel management (interviewing, hiring, training, evaluation, and discipline_

4. Experience with costing and variable margin tools

5. Experience with ordering and inventory control.

6. Strong organizational skills

7. Keen attention to detail

8. Ability to work within established parameters and to ask questions as appropriate

9. Strong communication and listening skills

10. Ability to work wel