SUMMARY

The County Market Kitchen Manager assists in the managing of department operations including but not limited to maximizing gross margins, ensuring sales, controlling inventory, ordering, and expenses. The Kitchen Manager provides consistent good quality, good tasting, appealing food to customers while working in a safe manner.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Delivers superior quest service and ensures absolute customer satisfactionDevelops and follows monthly menuOrganizes kitchenFollows and cooks recipesMonitors food quality and tasteDay-to-day operational procedures to ensure stock level, inventory, and cleanlinessPromotes salesTeaches, trains, and develops other AssociatesPromotes and supports established programsFollows all Health Code guidelinesFollows all store and department policiesFollows all safety policies and procedures; is a safety role modelOther duties as assigned

KEY ATTRIBUTES

Customer service skillsCulinary skillsLeadership skillsAbility to work in a fast paced environmentHonesty/IntegrityProblem solving skillsHigh Energy LevelAbility to multi-task

 

SUPERVISORY RESPONSIBILITIES

Directly supervises a varied number of associates in Deli KitchenResponsible for the overall direction, coordination, and evaluation of the kitchen Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.Training Associates; planning, assigning, and directing work.Appraising performance; rewarding and coaching Associates.Addressing complaints and resolving problems.

 

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED); One to two years related experience and/or training; Or equivalent combination of education and experience.

 

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

 

MATHEMATICAL SKILLS

Basic math concepts (addition, subtraction, division, multiplication), percentages, weight, measures and sales per associate hour

 

CERTIFICATIONS, LICENSES, REGISTRATIONS

Manager Food Handlers Certificate provided at store level

 

RECOMMENDED EQUIPMENT

Slip resistant shoes with closed toe and heelHairnets/Hats Safety CutterComputerLadder and stepladdersUniform per store policyPallet jackAssociates may be required to use standard deli equipment including, but not limited to Knives SlicersOvensRotisseriesFryers

 

 

PHYSICAL DEMANDS 

Regularly (Over 2/3 of the time)

StandWalkUse hands to finger, handle, or feelReach with hands and armsCommunicate with associates and customersTaste and smellLift and/or move up to 10 pounds 

Frequently (Between 1/3 to 2/3 of the time)

Stoop, kneel, crouch or crawlLift and/or move up to 50 pounds           

Occasionally (Less than 1/3 of the time)

SitClimb or balanceLift and/or move up to 100 pounds

Vision

CloseDistanceAbility to adjust focusAbility to distinguish colorsPeripheralDepth perception

 

WORK ENVIRONMENT 

Regularly

Moving mechanical partsFumes or airborne particles

Frequently

Extreme heat

Occasionally

Wet and/or humid conditionsChemicals while cleaningExtreme coldRisk of electrical shockVibration

NOISE LEVEL

RegularlyModerate 

 

 

 **Niemann Foods Management retains the discretion to add to or change the position requirements at any time.                                                     

**Position requirements may vary by store location