Current jobs related to Kitchen Supervisor - Chico - Chico Natural Foods Inc

Come join us in our brand new kitchen There is one part-time hourly position, approximately 30 - 34 hours per week. The schedule will be determined based on need and availability, but may include days, evenings, and weekend shifts.

Come work in our brand-new kitchen

Summary of Responsibilities:

Under the direction and guidance of the Fresh Manager, the Kitchen Supervisor implements strategies and procedures to ensure the efficient and safe production of prepared food products in the Co-op Kitchen, facilitates the oversight of the kitchen employees to ensure adherence to policy, procedures, and production of high-quality products.

The person hired in the position will work with a team of Kitchen/Bakery Supervisors, which, as a team, are tasked to: ensure preparation of fresh, high-quality prepared food; research and develop recipes that align with the Co-op guidelines; and help supervise the daily operation of the Kitchen. Must be able to work closely and cooperatively with others as well as able to operate independently with minimal supervision. Knowledge of natural foods and products a plus.

Minimum Requirements include:

• At least 2 years kitchen experience with a minimum of 1 year in production preparation and a minimum of 1 year of supervisory experience. Education may address this part of this requirement
• Current Food Safety Certification (or must be completed with 14 days of hire).
• Sufficient computer skills that will allow use of the internet and business-related issued software (e.g. Microsoft Suite programs, POS system, ChefTec).

ESSENTIAL FUNCTIONS

Knowledge of and continued fluency in duties assigned to Prep Cooks and or Lead Cooks.

Prepared Food Production:

• Develop and implement production lists that optimize department profitability – maximum sales, minimum labor, minimum shrink.
• Ensure employees properly handle and prepare high quality, fresh, and flavorful products in compliance with state health and safety codes.
• Package and label products adhering to kitchen and brand standards focusing on safety, efficiency, quality and shelf stability.
• Ensure appropriate product storage and rotation to avoid damage, spoilage and customer complaints.
• Ensure food bar and grab & go cases are full, fresh, clean and provide a variety of dietary options that reflect our customers’ needs.

Production Leadership:

• Implement strategies developed by the FM to increase sales, maximize sell-through and reduce culls.
• Monitor all kitchen products for quality assurance and to identify variations in standards – provide feedback and training if needed to reduce variations and maintain highest quality.
• Review daily and monthly sales and movement reports; propose possible actions to be taken.
• Research and develop recipes that align with Co-op sustainability guidelines, serve the evolving needs of our customers and match seasonal buying trends.
• Serves as primary buyer implementing strategies determined by the FM to reduce costs and waste.
• Support design and implementation of standard operating procedures and provide feedback for ongoing procedural or systems updates.
• Maintain organized and clean kitchen, back-stock and other storage areas.
• Identify and propose promotional opportunities to the FM and/or Promo Team.
• Maintain correct costs in ChefTec and Catapult; ensure accurate pricing is reflected on all shelf tags.
• Maintain clear and consistent team communication practices.

Employee Supervision & Development:

• Working with the FM, supervise successful daily operation of the department in compliance with all legal agencies (OSHA, break schedules, health codes).
• Provide ongoing performance coaching for kitchen employees and communicate concerns or need for formal corrective action and performance management to the FM.
• Determine ongoing training needs and work with the FM to design and facilitate as needed.
• Facilitate new hire training.
• Provide consistent communication to employees, sharing information as directed by FM and/or management.

Leadership Characteristics:

• Model highest performance and integrity that supports and reflects the mission, values and policies of the Co-op.
• Actively promote direct, positive, professional and open communication.
• Encourage and allow each employee to demonstrate their leadership skills and contribute their ideas and feedback.
• Assume first in each other’s positive intent and competence.
• Remain open-minded and respectful to the diverse perspectives and experiences of employees.
• Actively participate in all store/department meetings and discussions, and team and culture building activities.
• Celebrate store, department and individual achievements.
• Support decisions made by Co-op leadership and be able to explain decisions in an unbiased and professional manner.
• Uphold the Co-op’s confidentiality agreement at all times.
• Maintain a neat and well-groomed personal appearance at all times in accordance with Co-op’s dress policy.

Customer Experience:

• Role model excellent customer service for staff, and provide excellent internal service to staff and peers.
• Be available for customer service when needed while on shift.
• Ensure that department employees provide excellent customer service.
• Maintain advanced knowledge of and educate customers about store policies and expectations, ownership services, cooperative values and principles, merchandise, location of products, and in-store promotions.
• Maintain professionalism, enthusiasm and composure at all times, especially during complicated transactions or when dealing with an unsatisfied or disruptive customer.
• Maintain continuous awareness of customer satisfaction and safety, and seek appropriate support when necessary to meet customer needs and exceed customer expectations.
• Demonstrate professional telephone and intercom skills, calmly multitasking as needed.
• Answer incoming calls in a timely manner and handle/route them appropriately.

Store Conditioning, Maintenance, Safety & Security:

• Understand and maintain compliance with state food safety regulations.
• Actively participate in store-wide cleaning and maintenance initiatives.
• Maintain working knowledge of policy, procedure and solutions for store emergencies and provide department leadership if needed.
• Ensure department employees are aware of and follow health and safety rules appropriate to the department including the safe and correct use of equipment and proper lifting techniques.
• Maintain cleanliness and organization of department back stock, storage, prep and merchandise areas, and assigned desk/office space.
• Document, in detail, any on-site/on-the-job injuries and incidents in coordination with the on-duty Floor Supervisor and Human Resources.
• With support from Facilities and the FM, ensure all department equipment is routinely cleaned, maintained and is kept in working order; propose new equipment
• Ensure employees, suppliers and vendors are aware of and comply with store security standards.
• Follow policies and procedures as a store key holder.

Other Duties:

• Assist FM in completion of administrative activities as needed.
• Must be available for flexible shifts, holidays and monthly inventory.
• Read all newsletters, memos, resource materials and email communications – respond as necessary in a timely manner.
• Other duties as assigned by the FM or requested by management e.g. schedule creation

COOPERATIVE PRINCIPLES

The seven cooperative principles are guidelines by which all co-ops put their values into practice. All staff are expected to be familiar with and work toward these principles.

1. Voluntary and Open Membership
2. Democratic Member Control
3. Member Economic Participation
4. Autonomy and Independence
5. Education, Training and Information
6. Cooperation among Cooperatives
7. Concern for Community

 KNOWLEDGE AND SKILLS

Minimum Education:                                    

• High School diploma or equivalency.

Minimum Experience or Requirements:               

• At least 2 years kitchen experience with a minimum of 1 year in production preparation and a minimum of 1 year of supervisory experience. Education may address this part of this requirement.
• Current Food Safety Certification (must be completed within 14 days of hire).

Language Skills:

• Read and interpret documents in English such as policy manuals, safety regulations, operating and procedure manuals, emails, periodicals, journals and recipes.
• Write reports, correspondence, business letters, and summaries in English.
• Ability to speak effectively in English with customers or employees.
• Excel in customer service to customers, staff, suppliers/vendors and community members, and proficient in the ability to deal with difficult customer situations.

Computer Skills:

• Sufficient computer skills that will allow use, in a proficient manner, the internet and all business-issued software programs, including but not limited to Microsoft Suite programs, particularly spreadsheet applications, the POS system, and/or ChefTec.

Reasoning Ability:

• Ability to work closely and cooperatively with others as well as able to operate independently with minimal supervision.
• Ability to determine own work priorities within departmental guidelines and expectations.
• Ability to handle multiple demands, problem-solving, and research information.
• Demonstrate objectivity, neutrality, and calmness under pressure.
• Possess good organizational skills, attention to detail and ability to understand larger context.
• Willingness and ability to learn to meet changing requirements of the position, department and store.

Desirable Skills and Attributes:

• Knowledge of and enthusiasm for natural foods and products.
• Natural foods retail experience (food co-op experience a plus).
• Training and experience with Catapult POS and/or ChefTec.
• Experience with designing and facilitating procedural trainings.
• Basic Spanish speaking or comprehension.
• Completion of knife safety training.
• Experience with margin pricing and analysis.
• Employee asked to drive must have and maintain a current California Driver’s License and insurance.

PHYSICAL JOB DESCRIPTION

Typical Working Conditions:

Work areas vary depending upon scheduled activity. Areas can include: Office/administrative work usually within a shared office space and includes computer/key board work. Working in back stock or storage spaces includes prolonged periods of standing and a variance of temperatures and space. Retail floor work requires prolonged periods of standing with frequent lifting and bending or moving throughout the department. Kitchen work in limited prep areas may include equipment use, being near moving mechanical parts and moderate equipment noise. Space is air-conditioned but fluctuations may occur because of change in outside temperatures or working in the refrigeration units. Moderate noise including but not limited to computers, printers, paging, telephones, human voices and low volume music played on store speakers. Headphones are not permitted at any time; head cover is required at all times while working with prepared foods and closed-toed shoes are required at all times while working on the store floor.

Equipment Used:

Generally, this position operates from both a commercial kitchen environment and from within an office using a computer and phone, although from time to time this position may need to use additional office equipment such as fax machine, shredder, laminator, and copier. May need to use a cart or other equipment to transport food, work on ladders and stepladders, in walk-in refrigerators, and with pallet jacks, dollies, box cutters, scissors and kitchen knives. This position is responsible for and may be required to set up and tear down display tables, signage and catering equipment.

Essential Physical Tasks:

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. While performing the duties of this job, the employee must be able to stand and walk for prolonged periods of time. The employee is constantly required to use hands to handle, feel and grasp (to hold and use a knife for example); and reach with hands and arms (to grab supplies for example).  The employee must frequently lift and/or move up to 10 lbs. with an occasional need to lift and/or move between 25 to 50 lbs. There may be the occasional need to climb, stoop, kneel, or crouch and rarely crawl, for example bending from the waist or bent legs to reach lower shelves.  The employee must have peripheral vision and depth perception to accommodate the shared work space and needs for safe equipment use. On occasion, the employee may need to sit at a desk and utilize a computer. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.