POSITION SUMMARYProduce Department Manager ensures efficient and accurate operations Manager is responsible for full category needs for the entire TIN operation as it relates to Retail and Culinary categories. Executes the daily goals and the objectives to drive category sales, strategies, with strong emphasis on local and seasonal buying, cross utilization and fiscal responsibility. Has full P&L ownership for this Category across all restaurants, venues, and retail.Under the direction of General Manager and Executive Commissary Chef, the Produce Manager will be responsible for daily purchasing of highly perishable product. This role will communicate cross-functionally to manage the assortment in multiple locations, utilizing and improving internal systems to ensure adequate stock levels and availability. The Produce Manager will execute ordering, receiving, oversee retail department team & operations, manage product, data, and follow up interdepartmentally. They will also assist with improving processes and, when called upon, can learn new roles quickly.ESSENTIAL JOB RESPONSIBILITIES• Responsible for daily purchasing of highly perishable product for all areas and departments, including FOH/BOH, Culinary, Retail, QSR. • Ensures assortment availability and assists with any quality, inventory, or system issues in multiple department locations by maintaining communication with all cross-functional teams• Will need to be able to work weekends and / or Holidays and be able to keep a flexible schedule during high volume periods• Comply with all regulatory rules and regulations including HACCP, OSHA, Dept. of Labor, Weights and Measures and local food and sanitation laws• Work in tandem with the F&B programs to ensure consistent standards of excellence.• Ensure strong accounting practices are maintained as it relates to all operating activities, food cost, operating costs, purchasing and labor management.• Partner with all programs on collective inventory management to promote cross utilization and minimize shrink.• Verify that only sellable goods are presented for guest purchase, employing the FIFO method of product rotation along with recording shrink accurately and properly disposing of unsellable goods.• Responsible for ensuring areas are clean, stocked and merchandised to the specifications set forth for standard merchandising, schematic compliance, featured merchandising, seasonal initiatives and other initiatives.• Execute sign compliance in accordance with company initiatives and visual presentation standards ensuring legal compliance and a positive guest experience.• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee are injured.• Operate ethically to protect the assets and image of the company.• Performs other duties and responsibilities as required or requested.KNOWLEDGE, EXPERIENCE AND SKILLS• Preferably 3 or more years of managerial and purchasing experience, overseeing 6 or more employees in a grocery/retail/hospitality/food service environment• Experience successfully managing inventory, profit margins and labor budgets and leading people• Strong and in-depth demonstration of Produce product knowledge and related departments.• Proven excellent verbal communication skills• Strong guest service experience• Ability to create and maintain vendor relations• Knowledge of Crunchtime• Strong technological & computer skills, Microsoft Suite• Ability to work as a team• Must be physically able to stand, walk, squat & bend• Ability to lift heavy boxes, milk crates, and repetitive use of hands• General knowledge of accounting, shrink reporting, and financial concepts• Must have open availability to potentially work weekends, early morning shifts, evening shifts, and holidays.• Must be passionate, entrepreneurial, and dedicated to success.PHYSICAL REQUIREMENTS:• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis). • Ability to stand for prolong periods of time. • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. • Climbing steps regularly. The base pay range for this position is $65,000.00-$85,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. Creative Culinary Management is an equal opportunity employer.