Kitchen Manager

PURPOSE 

Oversees, manages, and ensures the highest quality food and food safety practices are employed at all times.  

RESPONSIBILITIES: 

Operations, Production, and Purchasing

• Meet weekly or as needed with the  Culinary Director to best determine standard operating procedures to increase sales, productivity goals.  
• Possess the ability to multitask and have a “global” view of all aspects of kitchen operations, including personnel management, merchandising and customer service.
• Responsible for recipe development and costing. 
• Produce prepared foods, commissary, and catering according to the daily operations list and established recipes,  package, and label items for sale. 
• Coordinates production and oversees staff for catering assignments, as required. 
• Responsible for prepared foods inventory management. 
• Follows procedures for purchasing. Ensures that all products are ordered according to predetermined product specifications and received in correct unit count, weight and condition, and that all deliveries are performed in accordance with the kitchen's receiving policies and procedures. 
• Meet departmental standards for production schedules, procedures and quantities. 
• Ensure that product labels are accurate, complete, and list all ingredients. 
• Stocks all prepared foods in display cases; maintains a fully stocked hot and cold bar; rotates and discounts day-old  stock to ensure freshness. 
• Addresses operational areas that are in need of improvement with Culinary Director and department supervisors. 
• Able to address customer feedback and concerns in an effective and considerate manner. 
• Supports interdepartmental cooperation.

Leadership and Personnel Management 

• Responsible for kitchen and commissary staff scheduling, including the use of the Time & Labor modules in  Paylocity. 
• Produce the labor schedules a minimum of 10 days in advance of the scheduled start date, as required by projected business activity. 
• In collaboration with HR, ensure that all positions are adequately staffed in accordance with labor cost objectives. 
• Oversees and participates in the training of new staff. 
• Complete staff performance reviews thoroughly and on time, as assigned. 
• In collaboration with the Deli Manager, delegates projects and sub-department operations to Prepared Foods and Deli supervisors for optimum performance and staff development. 
• Ensures staff compliance with the Weavers Way Employee Handbook standards of conduct; follows company policies and procedures regarding employee performance counseling.  

Safety and Compliance 

• Obtain Food Safety Certification and have in-depth knowledge of the store's HACCP plan. 
• Ensure that cleaning schedules are maintained and side-work is assigned. 
• Be readily prepared for the Montgomery County Health Department sight inspection and ensure all procedures for a satisfactory inspection are employed. 
• Report equipment malfunctions to the Culinary Director and/or Store Manager; assists in coordinating repairs and maintenance as needed. ? Keep accurate receiving logs, waste sheets, and temperature control logs. ? Maintain a sanitary workspace that meets departmental standards.  

Miscellaneous 

• Observe all Weavers Way policies and procedures. ? Attend departmental, store, and all-staff meetings. 
• Assist with quarterly inventories. 
• Understand and promote the financial goals of the department. ? Regularly read the daybook each shift and other communications, as released. 
• Able to effectively communicate using varying mediums (phone, email, in person) with colleagues, customers,  vendors, and suppliers. 
• Perform other duties as assigned by the Culinary Director. 
• The ability to be flexible in work schedule to assist in covering shifts due to call-outs, PTO, etc.  

SCHEDULE 

• TBA with variations seasonally and with changes in sales. It is expected that the Kitchen Manager will work 40-45  hours per week 

 NECESSARY QUALIFICATIONS AND EXPERIENCE 

• Commitment to the mission and goals of Weavers Way Co-op. 
• Must be able to work independently of direct supervision and possess the ability for complex problem-solving and multitasking.  
• Has specialized skills such as commercial knife handling and the ability to operate commercial kitchen equipment with proficiency. Advanced culinary knowledge is required.  
• Computer skills are necessary for assigned tasks and responsibilities. 
• Strong communications skills with supervisors, staff, and co-op members. 
• Exhibited ability to work well in a team setting. 
• Knowledge of prepared foods and an exhibited enthusiasm for food. 
• Be or become a member in good standing of Weavers Way Co-op. 
• Excellent staff development skills and a love for teaching and mentoring staff. 
• The ability to reach, bend, stoop, remain in a standing position for extended periods of time, and lift up to 40 pounds. 
• Be able to work weekends and evenings as needed. 
• Time management skills to balance multiple priorities