SUMMARY

The Farmhouse Chef/Kitchen Manager assists in the managing of restaurant operations including but not limited to maximizing gross margins, ensuring sales, controlling inventory, ordering, gaining product knowledge and expenses while working in a safe manner and enhancing the Niemann Harvest Market culture. The Farmhouse Chef/Kitchen Manager provides consistent good quality, good tasting, and appealing food to customers.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensures that Restaurant Associates deliver superior guest service and ensures absolute customer satisfaction
• Learns and uses the three E’s: Engagement, Educate, Empowerment
• Assists manager on day-to-day operations and procedures
• Service customers with the highest quality products
• Writes, executes, and trains staff on weekly/daily specials
• Performs all aspects of Back of House restaurant duties
• Dish washing as needed
• Assists with inventory
• Promotes sales/events and support established program
• Assists in day to day operational procedures to ensure stock level, inventory, and cleanliness
• Problem solving
• Follows all Health Code guidelines
• Works within company programs, policies and procedures
• Follows all safety policies and procedures; is a safety role model
• Other duties as assigned

KEY ATTRIBUTES

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• Leadership skills
• Culinary skills
• The ability to prioritize and multi task
• Detail oriented
• Ability to work in a fast paced environment
• Problem solving skills
• High energy
• Adaptability

SUPERVISORY RESPONSIBILITIES

• Directly supervises Associates. 
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include training associates; planning, assigning, and directing work;
• Rewarding and coaching associates;
• Addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

• One year certificate from college or technical school;
• Or previous Lead Chef experience
• Or equivalent combination of education and experience.

LANGUAGE SKILLS

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. 
• Ability to write reports, business correspondence, and procedure manuals. 
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

• Ability to work with Supermarket math concepts such as addition, subtraction, division, multiplication, percentages, distribution, penetration, gross profit, and Sales Per Associate Hour. 

CERTIFICATES, LICENSES, REGISTRATIONS

• Manager Food Handler’s Certification as required by State Law provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Hairnets/Hats
• Safety Cutter
• Computer
• Uniform per store policy
• Pallet jack
• Ladders and stepladders
• Associates may be required to use standard restaurant equipment including, but not limited to
• Knives
• Slicers
• Ovens
• Grills
• Commercial dish machine

PHYSICAL DEMANDS 

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch
• Taste
• Smell
• Communicate with associates and customers
• Lift and/or move up to 50 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 75 pounds

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors

WORK ENVIRONMENT 

Frequently

• Work near moving mechanical parts

Occasionally

• Extreme heat
• Risk of electrical shock
• Wet or humid conditions
• Extreme cold

Noise Level

• Moderate 

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.

**Position requirements may vary by store location