Prepared Foods Department Manager - Cordata

Position Title: Prepared Foods Department Manager - Cordata

Reports To: Prepared Foods Director

Status: Full-Time, Non-Exempt

Wage Range: $24.58 to $30.02

Schedule: Flexible schedule, including evenings, weekends, and holidays, as needed.

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Position Summary:

The Prepared Foods Department Manager is an essential member of the Co-op’s Prepared Foods Team, reporting to the Prepared Foods Director. This role is responsible for overseeing front-of-house (FOH) and back-of-house (BOH) operations at the Cordata location, managing two assistant managers, and working closely with all Prepared Foods Managers, including those at the Downtown location and the Bakery. The manager ensures high standards of food quality, customer service, and operational efficiency while developing training systems, conducting evaluations, maintaining safety practices, and overseeing daily tasks and cleaning protocols.

Key Responsibilities:

Team Collaboration:

• Collaborate with the Prepared Foods Director and other department managers to align with Co-op goals.
• Work with the Prepared Foods Teams to maintain consistency and implement best practices across all departments.

Leadership and Management:

• Oversee FOH and BOH deli operations, ensuring smooth and efficient daily operations.
• Supervise and mentor two assistant managers, promoting a high-performing and collaborative team environment.
• Conduct probationary and annual employee evaluations, providing constructive feedback, identifying development opportunities, and ensuring continuous improvement.

Training and Development:

• Develop and maintain comprehensive training systems for all team members, ensuring they are equipped with the knowledge and skills necessary for success.
• Update and revise training materials and processes as needed to reflect changes in operations or safety standards.
• Ensure all staff maintain up-to-date Food Worker Cards and are trained in food safety practices.

Operational Excellence:

• Oversee menu planning, food preparation, and product presentation to meet Co-op standards.
• Ensure food safety, sanitation, and health regulations are followed, conducting regular inspections and audits.
• Manage inventory, purchasing, and minimize waste to meet budgetary goals.

Safety and Cleaning Oversight:

• Implement and enforce food safety and workplace safety protocols.
• Oversee daily cleaning and maintenance schedules, ensuring all tasks are completed and areas are kept clean and safe.
• Conduct regular inspections of equipment, workstations, and storage areas for safety and cleanliness.

Customer Service:

• Foster a customer-first culture by modeling excellent service and training staff to deliver high-quality service.
• Address customer inquiries, concerns, and feedback in a professional and timely manner.
• Ensure FOH staff provides a consistent, friendly, and welcoming experience for customers.

Staff Scheduling and Management:

• Hire, train, and retain a motivated team, ensuring adequate staffing levels to meet operational needs.
• Develop and manage employee schedules using Paylocity, balancing labor costs with business requirements.

Financial Accountability:

• Manage departmental budgets, including labor, food costs, and other expenses, ensuring targets are met.
• Analyze sales data to identify opportunities for growth and profitability.
• Develop strategies to meet and exceed sales goals while maintaining cost control.

Qualifications:

• Minimum of 3 years of progressive leadership experience, including both FOH and BOH oversight.
• Strong ability to collaborate with multiple departments and managers to achieve shared goals.
• Proficiency in Microsoft Office Suite and ability to learn scheduling/timekeeping software.
• Knowledge of food safety and sanitation regulations, with the ability to ensure compliance.
• Experience developing training systems and managing employee evaluations.
• Ability to manage inventory, control costs, and meet budget targets.
• Excellent communication, leadership, and organizational skills, with a focus on fostering a positive and respectful work culture.

Physical Requirements:

• Ability to stand for long periods of time (up to 8 hours per shift) and perform tasks while standing.
• Frequent bending, twisting, and reaching to access equipment, supplies, and ingredients.
• Ability to lift up to 50 pounds, with frequent lifting of objects weighing less than 25 pounds.
• Ability to use fine motor skills for tasks such as food preparation, packaging, and operating kitchen equipment.
• Ability to grasp, manipulate, and hold objects such as knives, cooking utensils, and containers.
• Sitting for periods of time while performing administrative tasks or using a computer.
• Ability to work at a computer for extended periods of time, entering data, reviewing reports, and communicating via email.
• Ability to work in a hot, fast-paced kitchen environment, including exposure to cooking equipment and ovens.
• Ability to work in refrigerated and frozen environments for periods of time.
• Exposure to varying temperatures in kitchen and refrigeration areas.
• Noise and activity associated with a busy food service environment.

Benefits at the Co-op

• Up to 25% staff discount & access to wholesale orders
• Great medical/dental/vision and supplemental insurance options
• 401(k) w/match
• Paid sick and vacation time
• Potential year-end bonus
• Access to employee assistance program

Important Disclaimer: Employees are expected to act in the best interest of the Co-op, even if doing so requires actions or responsibilities not listed in the above job description. The above statements are intended to describe the general nature and level of work being performed by those assigned to this job. They are not intended to be an exhaustive list of all duties and responsibilities required of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties may be assigned which are not considered essential and may not be listed here.