Job description

Job Description – Service Deli Kitchen Manager

Job Title: Service Deli Kitchen Manager

Reports to: Executive Chef / Store
Management

Department: Service Deli / Kitchen

Position Overview:

As Kitchen Manager, you'll be leading the kitchen team and overseeing the day to day running of the kitchen including cooking, food preparation, cleaning, checking supplies and rotating food stock while supervising the department’s staff to meet objectives for sales, margin, inventory control, labor, and customer service.

A Kitchen Manager is also tasked with ensuring department cleanliness, price integrity, quality control, training, merchandising, and food safety. The Kitchen Manger ensures and always sets the example of company standards, whether it is cleanliness, organization, or food quality. Other responsibilities include setting the expectation for all kitchen team members to work as a team to maximize productivity and motivate others.

This is a leadership position responsible for the development and operation of the team to support all factors in service deli operations. Food quality & food safety are critical factors in the success of the department.

Principal Duties and Responsibilities:

Purchasing:

• Negotiate with suppliers for favorable prices, terms, quality, and delivery.
• Purchase food and products following company guidelines & marketing plan.
• Evaluate suppliers and investigate new sources of supply.
• Purchase special deals and promotions. Ensure adequate and timely supply of promoted products.
• Ensure accurate, up-to-date prices of meat products in POS system and shelf tags.
• Receive orders and ensure proper receiving by other staff in accordance with established procedures.
• Coordinate with suppliers for the handling of returns and obtaining credit for returned products.

Department Maintenance:

• Ensure that kitchen, displays, aisles, prep & storage areas are in clean, orderly conditions, meeting all health department standards.
• Ensure trash is removed; sales floor and prep areas are swept and mopped daily.
• Perform cooler & sales floor temperature checks throughout the day.
• Ensure freshness and quality through rotation of product throughout the department.
• Have items marked down as needed to reduce losses.
• Perform equipment checks to ensure department equipment is in working order and report any issues to management.

Receiving & Storage:

• Inspect all products for quality and condition. Identify products that are not acceptable, report to the supplier and request credit.
• Put load away in designated storage area, while maintaining proper rotation and cleanliness.
• Date all product to assist in proper rotation.
• Monitor/manage daily food waste.
• Manage inventory rotation and product storage standards.

Merchandising:

• Plan attractive prepared food displays, using color and texture to enhance.
• Ensure food displays are replenished, rotated, and refreshed throughout the day.
• Attend meetings with other departments to plan promotions and storewide merchandising opportunities.
• Ensure building and maintaining of in-store displays, according to established standards for appearance, variety and ease of shopping and stocking.
• Set preparation & stocking priorities for department staff to ensure cases are fully stocked and rotated for freshness. Stock items as needed.
• Ensure accurate, up-to-date uniform department signs.
• Visit other stores for price comparisons, product, and merchandising ideas.
• Establish standards for food preparation to meet quality, pricing, margin control, and customer service goals.

Customer Service:

• Assist customers service deli questions in prompt friendly manner.
• Assist customers with special orders and oversee special orders system in the department to ensure customers receive their orders.
• Pass on relevant literature to staff for training and development purposes. Follow up in detail on all customer orders, requests, and staff assignments.
• Ensure department staff is aware of changes in policies and procedures affecting customers.
• Respond to customer suggestions, comments & complaints in a reasonable manner.
• Always make our customers know that they are important and special, assist in any other department as needed.
• Answer & route phone calls.

Supervision:

• Assist in hiring qualified applicants following established policy.
• Directly manage the department’s schedules while following all company, state, and federal regulations.
• Recommend pay increases within the department.
• Take disciplinary actions as needed following established policy.
• Ensure on-the-job training, conduct performance evaluations, and take disciplinary action as needed following established policies for all staff.
• Ensure cross-training of qualified team members to expand the operational efficiency of all shifts, including key positions within the kitchen.
• Leads change through process, communication and most importantly by example.
• Delegate daily tasks and hold the team accountable for those tasks.
• A thorough knowledge of our recipes and food preparation procedures to effectively manage the standards with kitchen team members.
• Identify and solve real problems.
• Enforce core values.
• Improve team performance.
• Ensure and provide oversight to the department cleaning/sanitation program.
• Actively manage, maintain, and enforce company safety policy, programs, and standards.

Other Responsibilities:

• Participate in development of operating and capital budgets for the store.
• Participate in setting sales and margin goals for the department.
• Review financial reports of the department and take corrective action as needed.
• Attend management meetings.
• Perform other tasks assigned by management.
• Perform Manager on Duty shifts as assigned.
• Assist other customers in all departments, in prompt friendly courteous manger, referring them to other staff when necessary.
• Plan & participate in department inventories according to established policy.
• Maintain department logs, cleaning schedules, safety materials, and inventory documents.
• Maintain Health Department regulations and follow all guidelines as they pertain to a grocery retail environment.

Qualifications & Skills:

Minimum 3-5 years’ experience in high volume food preparation or equivalent experience
Minimum of three (3) year experience managing teams
Ability to lead a team and set the expectation for a clean, organized, and efficient Service Deli department
Proven ability to lead through influencing required
Possess delegation skills and clearly communicates expectations in a positive way
Leadership experience in hiring, training, evaluating, and giving directions
Ability to read invoices, movement reports, catering orders
Organized, consistently follows through on commitments
Demonstrates the ability to handle multiple demands
Communications skills – clear directions, good listener
Experience serving the public
Must have basic knowledge of math, weights, and measures
Ability to project friendly, outgoing personality
Prolonged standing, walking, squatting, and/or bending
Ability to lift heavy boxes frequently up to 50 pounds and occasionally up to 75 pounds
Repetitive use - hand to finger motions, handle or feel objects, reach with hands and arms
Must be able to adjust vision to both day and night lighting and be able to focus on distant and close-range projects
Ability to walk and stand for long periods
Ability to work in cold, wet conditions
Ability to work in a fast-paced kitchen environment
Ability to read and interpret documents such as department manuals and reports
Ability to prioritize work tasks, multi-task, and maintain focus
Willingness to work weekends
Regular, predictable attendance
Willingness and ability to learn and grow to meet the changing requirements of the job
Travel may be required
Evening/night work may be required
Ability to remain calm under pressure and in stressful situations
Occasional high stress when dealing with systems/customers/staff
Ability to work a flexible schedule to include a variety of shifts -- afternoons, nights, weekends, and holidays
Ability to have a positive attitude always
Understand key business standards related to food, service, and cleanliness
Problem solving – Anticipating, analyzing, and identifying problems
Continuously interacting with customers and co-workers

IMPORTANT DISCLAIMER NOTICE:

The job duties, elements, responsibilities, skills, functions, experience, educational factors and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, or the environment change.

Job Type: Full-time

Pay: $50,000.00 - $69,388.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Bakery
• Café
• Casual dining restaurant
• Fast casual restaurant
• Quick service & fast food restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Pismo Beach, CA 93449: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Kitchen Leadership: 3 years (Required)

License/Certification:

• Food Handler Certification (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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