What are the responsibilities and job description for the Prepared Foods Manager position at Rainbow Blossom?
The Prepared Foods Kitchen Manager oversees all operations of the Prepared Foods Kitchen within Rainbow Blossom. The Prepared Foods Kitchen Manager will be responsible for ensuring the smooth operation of the kitchen, including maintaining production schedules, staff training, supply ordering, scheduling, as well as open communication with the management within each store. The Prepared Foods Kitchen Manager will be responsible for employee management within the Prepared Foods Kitchen department including interviewing, hiring, and terminating staff, as well as holding staff accountable to expectations.
This position reports directly to the Food Service Manager. This is a full-time position, not to exceed 40 hours each week.
Requirements
- Experience with Microsoft Office, including Word, Excel, and Outlook.
- 2 years' experience in food handling.
- 1 years' experience in customer service.
- Must have a Food Service Manager Certification or have completed certification within 90 days of hire.
- Ability to lift or carry up to 50 pounds.
- Must be able to stand and walk for extended periods of time, to sit and squat or kneel occasionally, and to climb.
- Must be able to work indoors in a climate-controlled environment, i.e., walk-in cooler, and/or freezer.
- Must be able to work a flexible work schedule, including nights, weekends, and holidays, as needed.
Responsibilities
- Ensure the success of the department by meeting and/or exceeding financial goals set up for the department within a given period.
- Creating and maintaining production schedules, making weekly adjustments based on volume/sales.
- Develop and cost out new menu items to ensure department margins are being met.
- Track spending, invoices, department revenue, etc.
- Order supplies, as needed, to maintain an ongoing inventory, while projecting future needs for the department.
- Ensure cooks follow all established policies and procedures for food prep, quality control, portion control, and safety.
- Maintain knowledge of food safety guidelines in order to coach and hold cooks accountable if issues arise.
- Mentor staff, providing support and feedback based upon performance.
- Scheduling to ensure proper coverage every day to meet production needs.
