Kitchen Manager

Description

POSITION SUMMARY

The Kitchen Manager is responsible for the production of exceptional quality food products, creating an efficient and positive work environment that upholds co-op standards, and providing consistently phenomenal customer service. This position upholds the co-op’s standards through effectively developing and supporting their team, implementing efficient and productive systems, demonstrating stellar leadership, and being accountable for the financial performance of the department, all in a manner that demonstrates the values of Sacramento Natural Foods

Co-op and the co-operative identity.

DEPARTMENT Food Service

FLSA STATUS Exempt

REPORTS TO Assistant Store Manager

SUPERVISES Assistant Kitchen Managers, Prep Cooks, Dishwasher & Prep Cooks

ESSENTIAL DUTIES AND RESPONSIBILITIES

1.  Uphold all Co-op policies, procedures, and expectations.
2.  Customer Experience
3.  Ensure the department operates effectively and efficiently; facilitate day-to-day operation and guarantee performance standards are met, and that employees consistently work towards their ideal and peak performance.
4.  Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds, in accordance with the Co-op’s customer service standards.
5.   Model, provide, and ensure customers receive prompt, friendly, and courteous services in a professional manner that markets our cooperative advantage.
6.  Maintain a calm and friendly demeanor with all customers and in all situations.
7.  Department Responsibilities
8.  Produce a customer experience that is competitive and engaging for individuals of diverse backgrounds.
9.  Create a productive, friendly, and fun working environment.
10.   Develop and maintain beautiful, clean, and full displays of merchandise.
11.  Ensure attractive and accurate signage throughout the department.
12.  Ensure compliance with weights and measures, food safety, and security laws and regulations.
13.   Oversee equipment cleanliness and preventative maintenance programs.
14.  Ensure high quality and consistency of all kitchen products.
15.  Create and develop high-quality menu items for the grab & go, bakery, and buffet.
16. Ensure effective procurement and production procedures for the Kitchen.
17. Oversee and audit inventories of product, tools, and equipment.
18. Stay abreast of new products and new technology within the industry.
19. Promptly and accurately complete all administrative responsibilities.
20. Plan, audit, and update department programs.
21. Managerial Duties
22. Set departmental goals with the Food Service Manager and support teams to achieve them.
23. Design and monitor effective training programs for all positions in Food Service and Kitchen, including excellent customer service, and keeping clean, orderly, and neat work areas and displays.
24.  Ensure regular and timely evaluations of all department staff.
25.  Model supportive and participatory leadership qualities to promote team building.
26.  Set clear expectations for performance and hold staff accountable for achieving those standards
27.  Treat staff with consistency and fairness.
28. Create and post a weekly department schedule for the Café department.
29. Ensure prompt and effective communication within the department.
30. Financial Accountability
31.  Establish annual departmental budgets to include sales, gross margin, labor cost (%), and net profit.
32.  Monitor and ensure labor and margin ranges comply with the approved budget.
33.   Monitor and ensure direct and indirect expenses comply with the approved budget.
34.  Understand equations, reports, and financial terms used in the Co-op’s grocery retail management systems.
35. Other Duties
36.  Lead department inventory counts, storewide cleaning, and other projects as needed.
37.  Attend meetings and events as requested.
38.   Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until the equipment has been improved.
39.  Maintain working knowledge of and ability to perform all duties of direct reports.
40.  Adhere to department dress code.
41.   Demonstrate support for the cooperative values and principles daily.
42.  Compile information and contribute to reports as needed.
43.  Perform other duties and work in other departments as assigned.
44. Know and uphold the Co-op Manager General Responsibilities daily.
45. Must be available to work hours based on the needs of the business and their department.

Requirements

 ESSENTIAL QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Experience
2. 5+ years’ experience in food service.
3. 3+ years’ experience managing teams larger than 10 staff.
4. Legal Requirements
5. Maintain and update as needed the ServSafe® certification.
6. Language Ability
7. Comprehend complex instructions, correspondence, and memos.
8. Communicate effectively in oral or written form to staff.
9. Effectively present information in one-to-one and small group situations to customers and other employees.
10. Math Ability
11.  Add and subtract two-digit numbers and multiply and divide by 10’s and 100’s.
12.  Perform these operations using units of U.S. currency and weight measurement, volume, and distance.
13. Reasoning Ability
14. Apply common sense understanding to carry out detailed written or oral instructions.
15. Deal with problems involving a few concrete variables in standardized situations.
16. Computer Skills:
17. Use Microsoft Word, Excel, Email, website, and time clock software proficiently.
18. Use recipe management, inventory control, and scaling options software proficiently.
19. Education
20.  High school or GED equivalent.

ESSENTIAL MENTAL REQUIREMENTS To perform the job successfully, an individual should demonstrate the following competencies:

1.  Problem Solving
2.  Identifies and resolves problems in a timely manner
3.  Customer Service
4.  Manages difficult or emotional customer situations
5.  Responds promptly to customer needs
6.   Solicits customer feedback to improve service
7.  Responds to requests for service and assistance
8.  Managing People
9.  Makes self available to staff
10. Provides regular performance feedback
11. Develops staff’s skills and encourages growth
12. Solicits and applies customer feedback (internal and external)
13. Continually works to improve supervisory skills
14. Adaptability
15. Adapts to changes in the work environment
16. Manages competing demands
17. Able to deal with frequent change, delays, or unexpected events
18. Attendance/Punctuality
19. Is consistently at work and on time
20. Ensures work responsibilities are covered when absent
21. Arrives at meetings and appointments on time
22. Dependability
23. Responds to management direction
24. Commits to long hours of work when necessary to reach goals
25. Completes tasks on time or notifies the appropriate person with an alternate plan
26. Quality
27.  Demonstrates accuracy and thoroughness
28.  Look for ways to improve and promote quality
29.   Applies feedback to improve performance
30.  Monitors own work to ensure quality
31. Quantity
32. Work quickly and accurately with a sense of urgency.
33. Meet productivity standards.
34. Strive to increase productivity.
35. Safety and Security
36.  Uses equipment and materials properly.
37.  Protect the safety of self, co-workers, and Co-op patrons at all times.
38.   Report any potentially harmful equipment or situations to the immediate supervisor without delay.
39.  Report safety-related accidents and incidents at once to a manager.
40.  Follow all company safety policies and procedures.
41.   Operate equipment properly and in a safe manner that will not lead to injury to oneself or others.
42.  Follow all safe food handling guidelines as required by local, state, and federal laws.

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.

1.  Frequent Physical Demands
2.  Stand for extended periods of time.
3.  Use hands to grasp, handle, and feel.
4.   Reach with hands and arms.
5.  Walk, climb, balance, stoop, squat, and kneel.
6.  Lift and move up to 30 pounds.
7.   Talk and hear.
8.  Taste food.
9.  Occasional Physical Demands
10.  Lift and move up to 50 pounds.
11.  Specific Vision Ability
12.  Close vision, distance vision, peripheral vision, and depth perception.

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.

1.  Frequent exposure
2.  Extreme cold (non-weather)
3.  Standing on cement floors.
4.   Fumes or airborne particles ranging from natural to chemical.
5.  Hand washing and wearing disposable gloves.
6.  Work with knives and other tools, including plastic and metal.
7.   Work with various cleaning products, including bleach.
8.  Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products.
9.  Occasional exposure
10.  Cold to hot, and wet or humid conditions (weather and non-weather).
11.  The noise level in the environment is usually moderate to loud.
12.  May require travel with various forms of transportation, including overnight stays.