Download deli counter job description - Community Food Co-op

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Prepared Foods
Production Manager
General Manager
Exempt
January 20, 2015
POSITION SUMMARY -- Community Food Co-op’s Prepared Foods Production Manager is responsible
for managing production facilities and personnel for the deli and bakery departments in all locations.
JOB DESCRIPTION/ESSENTIAL FUNCTIONS
Customer Service
 Model excellent customer service for staff and provide excellent internal service to staff and peers.
 Answer all customer comments in a timely manner.
 Explain store policies and procedures clearly, completely and concisely.
 Maintain accurate, up to date point-of-sale product information for service staff.
Financial Practices
 Participate in development of annual budget and long term strategic planning for labor and operating
expenses and capital spending.
 Meet labor, goals.
 Maintain working knowledge of personnel reports, margin reports, weekly sales numbers and financial
goals.
 Work with PMTs to maintain accurate PLU’s and prices in POS system.
 Communicate relevant labor goals to staff on a regular basis.
Category Management
 Develop menu plans seasonally that offer a range of products to meet the dietary needs of our
customers for all prepared foods product categories.
 Work with department managers to solve problems related to seasonal menus.
 Work with Deli and Store Managers to maintain and improve product mix.
 Maintain systems to gather and evaluate input from prepared foods department managers and staff.
 Work with Prep Foods Price Maintenance Tech (PMT) to ensure that that all cost information, recipes,
and recipe yields are accurate and up-to-date in Cheftec.
Production
 Maintain accurate, up to date, and easily accessible recipe files for each production location (kitchens,
bakery, made-to-order work areas, etc.)
 Ensure that prepared foods workers receive thorough initial training in the production of all recipes
and retraining as necessary to maintain quality standards, product consistency, and production
expectations.
 Ensure that prepared foods production is organized efficiently (work flow, layout, workstation
assignments, shift assignments, etc.)
 Maintain systems for communicating production expectations (production schedules, shift expectation,
etc.)
 Work with production personnel to solve problems related to meeting production goals and
expectations.
 Manage systems for catered events.
Product Development
 Collaborate with deli, store, and kitchen managers to identify new product opportunities.
 Work with Kitchen DMs to develop and test new products.
 Maintain systems for documenting cost, yield, production method, batch size, etc. for all new products.
 Develop accurate and complete recipes for all new products.
 Work with Prepared Foods Price Maintenance Tech (PMT) to ensure that recipes and yields are
accurate in Cheftec.
 Follow established procedures for introducing new products into the retail product rotation.
 Maintain systems to gather and evaluate input from prepared foods department managers and staff on
proposed new products.
 Maintain an open atmosphere that encourages product ideas at the store level.
Vendor Relations and Sourcing
 Develop new vendors as needed and ensure they’re introduced efficiently and with adequate notice.
 Seek vendors that provide the best quality, price, service, and sustainability practices.
 Maintain preferred vendor lists for all prepared foods locations with accurate, up-to-date order guides
as needed.
 Ensure that worksheets with up-to-date, cost and conversion info are available prior to each inventory.
Facilities and Equipment
 Ensure that production facilities have the equipment and tools necessary to do their jobs safely and
efficiently.
 Ensure that production equipment, fixtures, and tools are well maintained, in good working order, and
safe.
 Work with department managers to identify equipment replacement needs in a timely way.
 Coordinate the development of annual capital plans for production facilities.
 Coordinate equipment and facility upgrades with facilities staff.
Personnel
 Actively address performance and personnel issues in a timely manner.
 Follow Co-op policies in the spirit intended.
 Work with kitchen and bakery managers to develop goals, standards and procedures.
 Ensure that systems that promote staff participation in departmental development and input on issues
affecting staff are in place in the production facilities.
 Ensure that staff evaluations are completed properly and on time.
 Ensure that facility managers hold regular team meetings.
 Work with HR to coordinate hiring process.
 Follow good documentation practices.
 Develop and maintain useful departmental training materials and provide follow up training to ensure
that standards are met uniformly by all staff.
 Ensure appropriate safety training for all department staff.
 Ensure up-to-date department schedules are posted three weeks out.
Department Management
 Collaborate with Deli DMs and store managers to develop and maintain long-range plans for the
prepared foods departments.
 Stay informed about current trends in prepared foods.
 Work with department managers to develop labor projections for each facility.
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Respond to challenging situations in a positive and professional manner including proposing new ideas
or better ways of doing things.
Demonstrate a willingness and ability to cooperate and communicate with co-workers, supervisors,
staff and/or outside contacts in a timely and appropriate manner.
Model supportive leadership qualities that motivate staff to achieve department goals and promote staff
participation and team building.
Communicate standards, expectations, policy changes and product knowledge to staff.
Job Requirements
 Proven success planning and managing prepared foods production.
 Ability to prioritize work tasks, multi-task, and maintain focus.
 Demonstrate regular, predictable work attendance.
 Complete goals and tasks in a timely manner, meeting established deadlines.
 Excellent general computer skills.
 Highly proficient in Excel, proficient in other Microsoft Office programs
 Familiarity with ChefTec or other recipe management software.
 Ability to lift 30 pounds throughout the shift, up to 50 pounds occasionally.
 Physical ability to stand, kneel, bend frequently.
 Ability to effectively communicate, verbal and in writing, with coworkers, customers, and vendors.
 Ability to operate all equipment necessary to perform the job.
Benefits Include
 20% discount on all purchases and ability to make special orders at wholesale cost
 Medical, dental and vision insurance available for employee and dependents
 401(k) pension plan after one year of employment
 Paid sick and vacation time accrues from date of hire
 Discounted YMCA membership for employee and family
 Year-end profit sharing program and quarterly gainshare program
 Regular raises