Food Services Manager
1 week ago
Job Type
Full-time
Description
Reports to: Operations Manager
Pay Level: 8 (Full-Time, Salaried-Exempt)
Supervises: Prepared Foods Assistant Managers, Prepared Foods Supervisors, Deli Department Supervisors, Cheese Buyer, Beer and Wine Buyer, Cheese Assistant Buyer, Cheese, Wine & Beer Assistant, Bakery Coordinator, Deli Counter Service, Dish & Kitchen Assistants, Hot Bar Chefs, Deli Packagers, Pastry and Dessert Cooks, Production Cooks, and Production Prep Cooks.
Purpose: To operate an excellent Food Services Department, providing high quality, nutritious natural food, including prepared foods and other categories in a clean, welcoming environment with capable customer service while meeting financial, operational, and mission-related goals. Oversees entire Kitchen, Café, and Deli food production, including catering. Develop, implement and supervise training and scheduling kitchen staff to ensure timely and abundant presentation of attractive, healthy dishes in our natural food's deli and café; oversee production for the Coop's catering program, and meet department goals for sales, margin, labor and customer service. Develop and maintain production systems as needed to ensure our food meets the highest standard of freshness and healthfulness, meeting Vermont Health Department regulations.
Job Responsibilities
Customer Service
- Provide excellent customer service to all internal and external customers, including employees, vendors, and shoppers.
- Be available to staff and customers to ensure efficient and friendly customer service; provide support to department staff in ensuring excellent customer service through ongoing coaching and training.
- Hire qualified personnel following established procedures.
- Oversee staff training and development.
- Provide regular feedback and coaching on performance and conduct staff performance evaluations per the collective bargaining agreement.
- Conduct regular staff meetings and ensure effective communication within and between departments.
- Ensure effective and efficient scheduling of staff including coverage for time off.
- Review and approve staff requests for vacation/personal time off and leaves of absence.
- Administer work problem resolution procedure to Grocery staff as required by the collective bargaining agreement.
- Design the menu and implement preparation and production plans.
- Maintain accurate up-to-date records of costs in preparing deli items and report food cost analysis to Operations Manager as requested.
- Oversee the menu, planning and production for the Coop's catering program.
- Price dishes following established procedures.
- Research and develop new recipes and oversee implementation.
- Facilitate communication between front and back of house operations and relevant sub departments.
- Ensure proper signage, labeling and shrink procedures.
- Ensure smooth operations of daily kitchen tasks, including all aspects of cooking, cleaning, and ordering.
- Provide initial and ongoing training for kitchen staff.
- Supervise production/presentation and replenishment of deli buffet and other prepared foods.
- Assist in developing, implementation and maintenance of departmental budget, policies, and job descriptions.
- Establish and administer prepared food pricing policies.
- Implementation and refinement of our catering options with an eye on expansion while meeting the standards set for all in-house food production.
- Ensure efficient and friendly service from all Food Services staff according to established customer service standards.
- Oversee buying of products for department according to store buying philosophy.
- Oversee internal systems for ordering, pricing, production, merchandising, promotion, and signage.
- Ensure adequate supply and stocking of products.
- Ensure employee compliance with established safety policies.
- Ensure adequate supply and stocking of products and supplies.
- Participate in hiring, performance management, development, and evaluation of Food Services staff (Kitchen, Deli, Cheese, and Beer & Wine).
- Schedule and train Food Services staff and regularly re-evaluate and identify ongoing training opportunities.
- Delegate and set work priorities for Kitchen staff.
- Supervise and coordinate all aspects of kitchen production.
- Oversee item rotation and shrink programs following established procedures.
- Develop and implement kitchen operational procedures to ensure, at a minimum, compliance with health department regulations around safety, storage, sanitation, and labeling.
- Oversee and ensure the safety of equipment use and troubleshoot equipment problems.
- Repair and replace equipment as needed with the approval of the Finance Manager.
- Coordinate periodic, quarterly inventory counts.
- Follow transfer record-keeping procedures for products from other departments.
- Maintain the kitchen in sanitary and orderly condition following health department regulations.
- Work with Operations Manager to set goals for sales, labor, and gross profit margin.
- Develop annual labor budget according to established productivity, labor, and cost goals.
- Monitor and achieve financial goals.
- Keep accurate records of department transfers, credit, and losses as required by the Finance department.
- Participate in quarterly inventory counts.
- Assess and recommend equipment repair and/or replacement, as needed.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The job duties/responsibilities listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform.
Qualifications:
- Must have professional leadership experience in a Food Services environment.
- Culinary degree or equivalent years' experience working in a Kitchen.
- Knowledge of natural foods and the natural foods industry.
- Experience with personnel management including hiring, staff development, performance management and discipline.
- Commitment to excellent customer service and to provide the highest quality shopping/eating/experience for our customers.
- Proven ability to develop and implement budgets and to adhere to cost and margin requirements.
- Ability to develop and implement systems to provide for efficient and productive Food Service operations.
- Excellent communication skills - oral and written.
- The ability to work well with others in a cooperative environment where teamwork and constant communication is essential.
- Ability to lift 50 lbs., with or without reasonable accommodation.
- Proficient computer skills, including MS Office (Excel, Word, and Outlook).
- Experience managing in a Food Services environment.
- ServSafe certified.
- In-depth knowledge of proper sanitation practices and procedures to ensure the health and safety of staff and customers.
- Organized, excellent attention to detail.
- Ability to handle multiple demands and stay calm.
- Proven ability to adhere to cost and margin requirements.
- Retail natural Food Services leadership experience.
- Experience managing in a union environment.
- Experience managing a high-volume production kitchen.
Salary Description
$56K to $86K, depending on previous experience
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