Full-time position available. Schedule: Tuesday-Saturday ideally, but potentially flexible. Must possess cooking skills, and be able to work all hours of the business and some evenings will be required.  

Purpose: Assist the Co-op Downtown Kitchen Manager in effective daily management of operations and staff of the Co-op Downtown (CDT), with primary oversight of the Cooks and Dishwashing staff.

Punctuality Level:     ADAPTABLE: ON TIME means GENERALLY present and ready to work when your shift begins. Communicating to those who need to know about arrival of an hour or more different from schedule is required. For non-salaried people in this category, total weekly hours worked must be the same as total hours scheduled, unless your manager approves a deviation.

Staff Supervision and Support

• Act as a main point of contact for staff shift coverage/emergencies along with manager on duty; work scheduled shifts and fill shifts as needed for emergencies/shift coverage for the CDT Kitchen (deli, cook & dish).
• Provide direction and feedback to staff to ensure that standards for product quality and productivity are met.
• Role model safe, efficient, quality food preparation techniques.
• Assist with implementation of staff training and development plans, scheduling, and other identified priorities.
• Be familiar with, and comfortable covering and training all shifts in the CDT Kitchen (deli, cook & dish).
• Role model engaged and proactive customer service in our retail spaces.

• Schedule one-on-one meetings with staff as necessary; meet with CDT Kitchen Manager to review and prepare work plans. 
• Develop and maintain knowledge of other CDT departments sufficient to assist in the absence of another department’s manager.

Food Preparation 

• Oversee preparation and presentation of consistent, high-quality offerings.
• Be a floor rover, assisting in various shifts as needed.
• Develop and maintain par lists/production sheets for assigned areas on a rotating schedule.
• Maintain updated recipes to provide accurate amounts and specific preparation descriptions.
• Ensure that all staff are correctly and accurately using production recording, shipping, and invoicing tools and methods.
• Ensure all staff are competent in using JOLT software

Department Maintenance

• Ensure that all staff adheres to food safety and sanitation guidelines and that kitchen, dish, and food storage areas are maintained in a sanitary, orderly condition, meeting GCC Health Department standards.
• Ensure that Food Service hot bar, cold bar, soup station, and grab-and-go case are merchandised, stocked abundantly, and kept clean and tidy.
• Ensure all food items are handled properly to minimize time-temperature risk; ensure cooler temperatures are being monitored
• Ensure that all items are accurately labeled with price and ingredients as needed (particularly allergens), working with the Food Service Scan Coordinator, Scan Team and/or Marketing Department. 
• Coordinate receiving food items from Production Kitchen and integrate with on-site prep.
• Develop, maintain, and regularly monitor shift flows, prep lists, checklists, and cleaning schedules for assigned areas to ensure that all necessary shift duties and routine tasks are completed.
• Ensure proper storage, product rotation, and labeling procedures.
• Help ensure successful margin performance in CDT outputs:
  • Adjust par lists and production sheets for assigned areas based on feedback and data including sell through, waste, customer feedback, margin results, and other tools. 
  • Provide feedback to Kitchen staff about batch levels. 
  • Ensure that unsellable items are properly documented and moved based on protocols.
• As directed, ensure that adequate amounts of ingredients, food preparation supplies, storage containers and packaging supplies are on-hand.
• Maintain Hobart Scales to be accurate and functioning with Food Service Scan Coordinator.
• Place timely requests with Food Service Purchaser and other vendors as necessary to ensure adequate amounts of ingredients, food preparation inventory, packaging supplies and small wares are on-hand.
• Working with the CDT Kitchen Manager, ensure that Food Service department equipment is in working order.
• Recommend adjustments to routines and procedures in CDT Food Service operations as necessary.
• Conduct inventories as needed.
• Complete other duties as assigned. 
• Other
• Oversee cleaning tasks, maintenance, and upkeep of grocery shelves, coolers, and dining area equipment and fixtures.
• Assist in troubleshooting equipment breakdowns; report to others who need to know or help; prioritize proper functioning and prompt repairs to cash registers.
• Assist in the maintenance of kitchen policies, communication log, and department phone list.
• Meet with CDT Kitchen Manager to regularly review and prepare work plans.
• Regularly meet with CDT Managers to assess and adjust production and staffing to meet sales levels.
• Be willing and able to assist in all CDT departments as needed.
• Complete other duties as assigned.

Qualifications

• Experience, preferably in a retail or food service setting, that demonstrates the aptitude to successfully meet all expectations listed above. Experience with commercial food preparation required; menu planning, recipe development, and merchandising experience preferred.
• Experience managing staff strongly desired, preferably in a food service or retail setting.
• Knowledge of proper food handling procedures required.
• Ability to work a flexible schedule to meet the needs of the business; some early mornings, evenings, holidays, and weekend shifts required.
• Experience working with email and MS Office software sufficient to communicate, and to prepare reports with accuracy and in a timely manner desired. 
• Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs.
• Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product.

Salary : $24 - $26