KItchen Leader

Organization: 
Old Creamery Co-op
Organization location: 
Cummington, MA
Apply by: 
Sat, 04/20/2013

OLD CREAMERY CO-OP

KITCHEN LEADER JOB DESCRIPTION

 

 

Purpose: To operate a service deli and bakery and to meet objectives for sales, margin and customer service.

 

Status: Reports to General Manager. Supervises Bakery, Prepared Foods and Deli staff.

 

Major Responsibilities: Sales, Margin, Labor Targets, Customer Service, Personnel, Merchandising, Purchasing, Department Safety and Department Teamwork.

 

Budget

  • Responsible for working with GM to create quarterly department budget and for keeping within parameters for sales, margin, and labor expenses.

 

Customer Service

  • Serves as a model to other staff in assisting customers with product questions in prompt, friendly and curteous manner. Ensures all department staff do same.
  • Knowledgeable about all products. Takes time to answer questions accurately.
  • Provides product information for the customers and staff.

 

Personnel

  • Interview and select qualified candidates with assistance from General Manager.
  • Ensure on the job training for the new staff and re-training if required.
  • Ensures staffing schedule is posted on a timely basis.
  • Develop and update performance standards.
  • Distribute, collate and conduct staff evaluations on a timely basis.
  • Take disciplinary action as needed following established procedures.
  • Organize and conduct regular department staff meetings.

 

Merchandising

  • Select deli offerings to provide both variety and consistency.
  • Research and develop new recipes.
  • Plan attractive displays; ensure displays are fully stocked and rotated for freshness.
  • Visit other delis for price comparisons, ideas for displays and products.
  • Attend marketing meetings when necessary.

 

Purchasing

  • Negotiate with suppliers for favorable terms, prices, quality and delivery.
  • Evaluate suppliers and investigate new sources of supply.
  • Receive orders or ensure proper receiving by staff.
  • Coordinate returns and credit from suppliers when applicable.
  • Review invoices for accuracy; break into inventory categories and route to bookkeeping for payment.

 

Department Maintenance

  • Ensure food prep and display areas are maintained in clean, orderly condition meeting health department standards.
  • Ensure proper storage and labeling procedures.
  • Prepare for and coordinate quarterly department inventory.
  • Ensure adequate amounts of deli supplies.
  • Maintain department equipment in working order. Advise General Manager of equipment repair or replacement needs.

 

Safety

  • Handles hazardous equipment carefully. Never leaves anything out where it could injure others. Ensures all department staff do same.
  • Conscientious and trains department staff on proper lifting procedures.
  • Mindful of potential hazards to customers and employees and takes time to correct hazards.

 

Department Teamwork

  • Ensures department teamwork through trust and communication.

 

Accountability

  • Accepts responsibility for personal decisions and actions.

 

Scanning

  • Maintain accurate up to date costs of deli items in scanning system.
  • Ensures system data is organized to create efficient and accurate rings at register.

 

Other tasks as assigned by General Manager.

 

Qualifications:

  • Experience running a deli, food service, catering or restaurant.
  • Familiarity with natural foods.
  • Thorough knowledge of food safety standards.
  • Experience serving the public.
  • Excellent communication skills – good listener, clear communicator.
  • Demonstrated ability to follow through on commitments.
  • Demonstrated ability to handle multiple demands.
  • Supervisory experience; hiring, training, evaluating, directing.
  • Able to life at least 50 pounds.

 

 

Contact name: 
Karen Doherty
Contact phone: 
413-634-5560