Prepared Foods Assistant Manager

Description

Reports to: Food Services Manager

Pay Grade: 7 (Full-Time, Salaried Exempt)

Supervises: Provides support supervision of Prepared Foods Supervisors, Kitchen Supervisors, Deli Department Supervisors, Cheese Buyer, Beer and Wine Buyer, Assistant Cheese Buyer, Beer and Wine Assistant, Bakery Coordinator, Deli Counter Service, Dish/Kitchen Assistants, Hot Bar Chefs, Packagers, Pastry and Dessert Cooks, Production Cooks, and Production Prep Cooks.

Purpose: Assist with overseeing the entire Kitchen, Café and Deli food production, including catering. Facilitate smooth functioning of Prepared Food operations in the absence of the Food Services Manager.

Job Responsibilities

Customer Service

· Responsible for encouraging and answering all customer suggestions, requests and complaints pertaining to the Food Services Department.  Ensure each member in the department maintains the highest standard of courteous, professional customer service and sensitivity to customers’ needs. 

· Promote excellent internal customer service to ensure approachability and smooth working relations with all departments.   

Supervision

· Participate in hiring, performance management, development, and evaluation of Kitchen staff.

· Train and supervise ongoing delivery of excellent customer service.

· Schedule and train the Food Services staff and constantly re-evaluate and identify ongoing training opportunities, including excellent customer service.

· Delegate and set work priorities for the Kitchen staff.

· Supervise and coordinate all aspects of kitchen production.

Operations

· Design menus and implement preparation and production plans.

· Supervise production schedule and delegate production flow.

· Maintain up-to-date records of the cost of prepared food items and report food cost analysis to Food Services Manager, as requested.

· Oversee menu planning and production for the Co-op’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. 

· Ensure attractive displays and rotation of prepared foods (and related products) in all areas, including, but not limited to the prepared foods case, hot and cold food buffet, grab & go, and catering.

· 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, all while meeting the standards set for in-house food production.

· Communicate departmental needs with the Food Services Manager on a regular basis, including staffing levels, production levels, supply needs and personnel issues.

· Act as a liaison with staff.  Communicate personnel and/or operational situations to the Food Services Manager in a timely manner.

Department Maintenance

· 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 safety of equipment use and troubleshoot equipment problems. Repair and replace equipment as needed with the approval of the Food Services Manager.

· Responsible for Prepared Foods inventory. Receive orders delivered to Prepared Foods and store the items. Keep coolers and walk-ins clean and product rotated. Participate in quarterly inventory count.

· Ensure adequate production of all prepared foods to department/legally set protocols for inventory turns and control shrinkage. Check “sell by dates” and product quality both in refrigerated cases and kitchen coolers. 

· Follow transfer record-keeping procedures for products from other departments.

· Maintain kitchen in sanitary and orderly condition following health department and OSHA regulations.

· Assures proper and timely use of and maintains records of all temperature and production logs, forms, and other documents.

Other

· Work as a team player, consider the effects of one's own decisions on others, and focus on the Co-op’s mission and goals rather than individual concerns. 

· Attend all required meetings, trainings, seminars, and workshops.

· Follow all department and storewide policies and procedures. 

· Be responsible for safety in the workplace by creating a safe work environment, reporting safety concerns to a manager, and adhering to all safety rules and regulations. Take responsibility for self- education. 

· Perform other duties as assigned by the Food Services Manager.

Requirements

Qualifications: 

• Minimum of five years professional cooking experience with proven ability to write recipes using sustainable products. Previous supervisory experience with a team of ten or more. Experience managing in a union environment preferred
• ServSafe Certification or ability to demonstrate understanding of necessary sanitation practices for a production-oriented food service establishment.
• Ability to follow all Safety policies and procedures of Hunger Mountain Co-op.
• Strong understanding of culinary math and ability to appropriately cost recipes to ensure margin control.
• Strong knowledge of culinary terminology.
• Strong grasp of current food trends via accessing publications, blogs and information from culinary organizations.
• Ability to project a friendly, outgoing personality.
• Ability to give clear instructions.
• Ability to handle multiple demands and stay calm and focused.
• Ability to lead a shift, understand team’s areas of strength and assign strongest people to most challenging processes.
• Ability to manage both kitchen and service ends of a food and beverage operation, including the ability to lead by example.
• Proven ability to adhere to cost and margin requirements.
• Ability to analyze systems and procedures to provide for efficient and productive food service operations.
• Excellent verbal and written communication skills, as well as active listening skills.
• Ability to effectively present information and respond to questions from employees, customers and general public.
• Ability to provide excellent service to customers, vendors and co-workers and abide by Hunger Mountain Coop’s Service Policies.
• Ability to work well with others in a cooperative environment where teamwork and constant communication is essential.
• Ability and willingness to meet expectations of regular, predictable attendance for scheduled shifts.
• Ability and willingness to work some evenings and weekends.
• Ability to lift up to 50 lbs.
• Ability to be physically present at the Co-op to perform this position's requirements.

Education and Experience

• High school diploma or general education degree (GED) required.
• Associate degree or equivalent from a two-year college culinary school or relevant previous experience is required.
• Working knowledge of personal computer use and MS Office applications (MS Word, Excel, Outlook) and internet search software (Internet Explorer or comparable).

Excellence in the Position

• Sense of humor.
• Proactive regarding creative self-learning and professional development.
• Commitment to superior customer service and to provide the highest quality and convenient dining experience possible.
• Demonstrated ability to follow through on commitments.

Desired:

• Knowledge of natural foods and the natural food service industry.

Updated February 2024