Deli Kitchen Manager at La Montanita Food Cooperative

Albuquerque, New Mexico, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

21.61

Posted On

01 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Customer Service, Inventory Management, Food Safety, Merchandising, Staff Training, Conflict Resolution, Budgeting, Product Knowledge, Communication, Decision Making, Time Management, Microsoft Office, Sanitation, Purchasing

Industry

Food & Beverages

Description

Description The Kitchen Manager is responsible for overseeing and directing all aspects of the department operations in the absence of and per the direction of the Deli Department Team Leader. The Kitchen Manager is responsible for ensuring an excellent experience for customers in the Deli Area. This customer experiences revolves around providing high quality products and service selections, in-depth knowledge of products and tends and consistently providing excellent customer service. The Kitchen Manager works under the guidance of the Deli DTL working with team members ensuring performance criteria of the department are being meet and exceeded in areas such as labor budgets, margin, sales goals and team member training. This position upholds management best practices, develops and mentors department team members, adheres to labor and food safety guidelines, and ensures compliance with policy and procedures by establishing clear expectations in a manner that upholds the values of La Montañita Food Cooperative. SOME FUNCTIONS AND RESPONSIBILITIES: Under the direction of the Deli DTL, ensures the department operates effectively and efficiently; facilitates day-to-day operation and guarantees performance standards are met and that team members consistently work towards their ideal and peak performance. Supervises work performance and conduct of team members and supports the performance management practices as needed and in accordance with policies, procedures, labor and legal guidelines. Models behaviors that support the values, through supportive and participatory leadership, promoting cooperation, team building, and motivating team members to achieve goals. Immediately addresses and reports concerns with team members’ behaviors or work performance to the Deli DTL and supports them in investigating and addressing the concern appropriately. Helps create and facilitates trainings for team members that enhance and build upon their skills, knowledge and abilities. Ensures new hires are trained appropriately and effectively. Supports the security and safety protocols and establishes strong departmental control measures. Orders, receives, and merchandises products following proper guidelines for merchandising, rotation, sanitation, pricing, mechanizing, and quality standards. Maintains a working knowledge of all deli products as well as non-deli items throughout the store to respond to customers to ensure they get the products they want and need. Helps customers make product selections by answering questions and providing information about all deli items. Ensures accurate and sanitary product processing, packaging, labeling, dating, and pricing according to department procedures. Prioritizes time to ensure that prep work, stocking, cleaning, and customer service are handled efficiently. Creates and maintains an environment that enables customers to feel welcome, important, and appreciated by answering questions regarding products sold within the department and throughout the store by providing excellent customer service. Assists in inventory counts, storewide cleaning, and other projects as needed. Reinforces safety within the store by complying with safety procedures and identify unsafe conditions and notify store management or addressing the concern if appropriate. Ensures federal, state, local and La Montañita Food Cooperative regulations and standards for product freshness, safety, refrigeration, sanitation and weights and measures are being adhered to and met. Maintains and updates as needed ServSafe® certification for department team members and self. Requirements REQUIRED QUALIFICATIONS AND ATTRIBUTES High School diploma or GED. Minimum of three (3) years’ previous Customer service skills (able to complete the full customer service cycle). Minimum of two (2) years’ years’ previous experience in food service purchasing, preparation, or merchandising perishable products. Knowledge of products, buying, pricing, merchandising, and inventory management. Excellent interpersonal, motivational, team building, and customer relationship skills. Capable of teaching others positively and constructively. Proficient mathematical skills for assessing financial performance, monitoring profitability, and managing inventory. Food safety certification. If not currently certified, will commit to completing certification within 1 month. Demonstrates decision-making ability, leadership skills, and ability to prioritize and delegate. Experience with email, Microsoft Office, and operations-related applications. Demonstrates excellent interpersonal and communication (oral and written) skills and able to communicate with individuals of diverse backgrounds and experiences. Effectively present information in one-to-one and small group situations to customers and other employees. Strong attention to detail and ability to follow written and verbal instructions. Ability to adhere and follow safety, regulatory, and wellness guidelines. Safety Conscious and adhering to required PPE (Personal Protective Equipment) is required. Good interpersonal and conflict resolution skills. Able to act with integrity, ethically, professionalism, and confidentiality. Able to identify and resolve problems in a timely manner. Able to deal and adapt to changes in the work environment, industry with a calm professional demeanor. Dependable, reliable and self-motivated. Able to work with a diverse group of people. Strong team player, friendly and patient. Excellent ability to prioritize and multi-task with attention to detail. Professional appearance and manner.

Responsibilities

The Kitchen Manager oversees daily deli operations, including staff supervision, inventory control, and ensuring high-quality customer service. They are responsible for maintaining safety standards, managing labor budgets, and facilitating team training to meet department goals.