DELI PRODUCTION MANAGER

Department: Deli
Reports To: Food Services Manager
FLSA Status: Non-exempt
Salary Level: $19.00 to $28.50 / hr.
Summary: Responsible for assisting the Food Services Manager (FSM) in managing the Kitchen & Bakery staff and operations to meet goals for sales, margin, waste, labor, inventory, food quality, customer service and safety. Responsible for assisting the FSM and ensuring that all Kitchen & Bakery staff have the tools, training and ingredients necessary to complete their production schedules.
Essential Duties and Responsibilities: Include the following: Other duties may be assigned.

Customer Service –

• Ensure prompt, friendly, helpful customer service is delivered to internal and external customers by all Kitchen & Bakery staff.
• Utilize knowledge of natural foods and customer service skills to respond to customer’s inquiries and needs.
• Have functional knowledge of how Co-ops operate and be able to explain key concepts to customers.
• Report customer suggestions, comments, and complaints to FSM.
• Develop professional relationships with vendors, delivery drivers, and repair technicians.
• Orient, train and support new employees.
• Delivers exemplary customer service, sets a positive example for co-workers and ensure cohesive team dynamics.

Deli Kitchen Operations –

• Complete assigned tasks on schedule
• Oversee Kitchen & Bakery staff in preparing high quality and consistent recipes
• Ensure recipes have been approved by Executive Chef or Senior Food Services Manager and entered into recipe costing software to meet margin before production
• Provide recipe information so that any new recipes are calculated in recipe costing software to meet margin goals
• Plan and maintain recipe rotation documents with approval of Executive Chef or SFSM
• Ensure merchandising spaces and food bar are fully stocked for abundance
• Oversee proper rotation and dating of deli items to ensure freshness
• Meet food production and staff productivity goals
• Ensure that established opening and closing procedures are properly carried out
• Ensure that all unsellable products are recorded and disposed of in accordance with set procedures, not exceeding budgeted waste
• Ensure all products are accurately labeled with price, ingredients and allergens
• Merchandise and promote products, through accurate shelf tags, signs, cleanliness, and product placement
• Work with assigned staff on recipe and menu development
• Ensure proper food storage and labeling procedures are followed in all food preparation and storage areas
• Oversee work of and coordinate with Deli Buyer to maintain strict control over all inventory on hand, amounts of ingredients, packaging supplies and misc. items
• Ensures that ordering practices remain within budget
• Participate in inventory counts
• Maintain clean and well organized work space

Personnel and Supervisory Responsibilities –

• Lead by example in exceptional work ethic, positive attitude, and professional conduct.
• Responsible to assist the FSM for ensuring all department required training are up to date for all Kitchen & Bakery staff.
• Responsible to assist the FSM for all aspects of supervision, directing work, monitoring production, using records for use in supervision, evaluating efficiency, evaluating productivity, planning work and determining work.
• Assign duties and examine work of subordinates for quality, safety, efficiency, hygiene and conformance to policies, procedures, and best practices
• Coach and mentor Kitchen & Bakery staff.
• Assist the FSM in leading staff meetings to ensure all Kitchen & Bakery staff are informed of current operating procedures.
• Ensure all kitchen staff obtain food safety certification required by state and federal entities.
• Ensure appropriate job training for all Kitchen & Bakery staff. Provide clear and concise training documents for all production stations.
• Interview and select new hires in accordance with hiring procedures.
• Work within payroll budget to assist the FSM in scheduling hours for Kitchen & Bakery staff.
• Review and approve time clock records per policy.
• As approved by the FSM discipline/coach/correct employees as needed, following established policies
• Maintains a harmonious work environment for all staff, handling employee complaints and resolving grievances promptly by following policy.
• Attend Deli Management team and Deli Department meetings.

Department Maintenance –

• Monitor refrigerators and case temperatures and maintain logs.
• Ensure food storage areas are maintained in a sanitary and orderly condition, meeting Health Department standards.
• Schedule and oversee deep cleaning of Kitchen, Bakery, & Sales floor.
• Maintain all equipment in good working order; coordinate regular maintenance of equipment with Facilities Manager.
• Assist the FSM for deciding on types of materials, supplies, equipment, machinery or tools in accordance with established procedure.

Supervisory Responsibilities: Assist the FSM in supervising Food Services staff
Professionalism – approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions; follows through on commitments.
Interpersonal Skills – Focuses on solving conflict, not blaming; maintains confidentiality; listens to others without interrupting; keeps emotions under control; remains open to others’ ideas and tries new things.
Leadership – Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others.
Supervision – Coaches, trains, plans, assigns, coordinates, and directs work of others; monitors performance; disciplines; addresses complaints; resolves common personnel problems.

Language Skills:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees.
• Mathematical Skills:
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio and percent.
• Reasoning Ability:
• Ability to solve practical and complex problems and deal with a variety of concrete variables in situations.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or electronic form

Computer Skills: An individual should have knowledge of:

• Internet software
• Inventory software
• Order processing systems
• Spreadsheet software
• Word Processing software
• MS Outlook or equivalent email program
• Scheduling and time record softwar

RESPONSIBILITIES TO SAFETY:

• Protect the safety of self, co-worker’s, and BriarPatch Co-op patrons at all times.
• Report any potentially harmful equipment or situations to the immediate supervisor without delay.
• Report safety-related accidents and incidents at once to supervisor.
• Follow all company and safety policies and procedures.
• Operate equipment in a safe manner that will not lead to injury of self or others.
• Assist in overseeing Department Safety Meeting trainings for kitchen staff and turn in sign-off sheets on time to HR Department for tracking.
  Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  Certifications: ServSafe Manager certificate or equivalent
  Education and/or Experience: High school diploma or GED certificate, culinary school completion and two years’ supervisory experience in a large scale, professional food service environment; or equivalent combination of education and experience.

Language Skills:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees.
• Mathematical Skills:
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio and percent.
• Reasoning Ability:
• Ability to solve practical and complex problems and deal with a variety of concrete variables in situations.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or electronic form.

Computer Skills: An individual should have knowledge of:

• Internet software
• Inventory software
• Order processing systems
• Spreadsheet software
• Word Processing software
• MS Outlook or equivalent email program
• Scheduling and time record software

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to:

• Stand for long periods
• Walk
• Sit
• Use hands and fingers
• Handle or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch or crawl
• Talk or hear
• Taste or smell
• Be regularly exposed to natural oils, chemicals and odors/fragrances, including perfumes, colognes and scented lotions
• The employee must occasionally lift and/or move up to 50 pounds safely.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to a moderate to high level of noise and changes in temperature including wet and/or humid conditions; cold refrigerated environments; outside weather conditions; extreme cold; extreme heat and risk of electrical shock. The position may occasionally be exposed to fumes or airborne particles and toxic or caustic chemicals.

RESPONSIBILITIES TO SUSTAINABILITY:

• Contribute to sustainability efforts at BriarPatch that support a sustainable community through:
• Minimizing waste by reducing and reusing materials and resources when possible.
• Proper recycling and composting.
• Water & energy conservation.
• Seeking methods to make departmental functions more sustainable and taking an active role to implement them.

Responsibilities to Diversity, Equity, and Inclusion:

• Value and support a work environment that includes people of different identities from diverse backgrounds

Personnel and Supervisory Responsibilities –

• Lead by example in exceptional work ethic, positive attitude, and professional conduct.
• Responsible to assist the FSM for ensuring all department required training are up to date for all Kitchen & Bakery staff.
• Responsible to assist the FSM for all aspects of supervision, directing work, monitoring production, using records for use in supervision, evaluating efficiency, evaluating productivity, planning work and determining work.
• Assign duties and examine work of subordinates for quality, safety, efficiency, hygiene and conformance to policies, procedures, and best practices
• Coach and mentor Kitchen & Bakery staff.
• Assist the FSM in leading staff meetings to ensure all Kitchen & Bakery staff are informed of current operating procedures.
• Ensure all kitchen staff obtain food safety certification required by state and federal entities.
• Ensure appropriate job training for all Kitchen & Bakery staff. Provide clear and concise training documents for all production stations.
• Interview and select new hires in accordance with hiring procedures.
• Work within payroll budget to assist the FSM in scheduling hours for Kitchen & Bakery staff.
• Review and approve time clock records per policy.
• As approved by the FSM discipline/coach/correct employees as needed, following established policies
• Maintains a harmonious work environment for all staff, handling employee complaints and resolving grievances promptly by following policy.
• Attend Deli Management team and Deli Department meetings