Description

River Valley Co-op Our Mission: River Valley Co-op staff members are all empowered ambassadors for our cooperative’s mission of creating a just marketplace that nourishes the community.

Cooperative values and the larger cooperative movement inspire us to work together for a more sustainable and just future. As a team, we work to leverage our grocery retail's economic impact for positive social change in the food system, our environment, and our community. We are committed to social justice and developing our anti-racism and multicultural skills throughout our organization.

Our cooperatively-owned business values working together in partnership with our local food producers, other vendors and service providers, community organizations, employees, and our customers to serve our community food needs in ways that sustainably support our mutual needs and aspirations. We prioritize building and sustaining our business operations capacity to generate positive impacts for our employees, business partners, customers, local economy, the common good of our community, and the environment.

Our friendly store operations specializing in fresh, local, organically grown, and natural foods, builds community resilience and grows our local economy. We work hard and have fun doing it, act with honesty, kindness, and respect, and strive to improve every day.

Position: PREPARED FOODS KITCHEN SHIFT LEADER

Full-time 35-40 hours. Requires open availability, including evenings and weekends.

Status: Reports to Prepared Foods Manager

Supervises Kitchen Staff in the absence of the Prepared Foods Manager

Pay Level: IV, non-exempt.

Location: Easthampton, MA

Purpose: To assist the Prepared Foods Manager with supervising the daily shift operations of the kitchen for a full-service deli; to meet goals for sales, margin, labor expense, and customer service; and provide support to the Prepared Foods Manager for department-wide (kitchen, counter, cheese wheel) supervision as needed in absence of other department supervisors.

Responsibilities

PRODUCT FOR SALE

• Prepare and cook items for retail sale following established procedures and specifications of the Prepared Foods Manager and Assistant Prepared Foods Manager.
• Provide input on new recipes and products for sale; research and develop recipes based on the Manager's guidelines.
• Accurately label and date all items made with all ingredients every time.
• Ensure freshness of items for sale by rotating, diligent monitoring of dates and keeping batches separate by date, and active promoting of sales of short-dated products while still viable.
• Regularly inspect the product for quality and consistency.
• Review shrink/waste/excess product information logs and provide input to the Manager on controls.

PURCHASING

For ingredients and supplies as assigned by the Prepared Foods Manager:

• Take inventories and place orders as directed to ensure uninterrupted supply.
• Receive orders, or ensure proper receiving by other deli staff.
• Review invoices for accuracy, break them into inventory categories, and approve payment processing.
• Visit other stores for comparison/contrast of offered items, pricing, displays, etc.
• Make recommendations to the manager based on trends observed.

DEPARTMENT OPERATIONS

• Consistently ensure the kitchen is maintained safely, orderly, and sanitary, following guidelines set by the Board of Health, Prepared Foods Manager, and Assistant Prepared Foods Manager.
• Ensure adherence to all food safety/cold and hot storage procedures.
• Create seasonal/special/holiday menu items.
• Advise the Prepared Foods Manager, Assistant Prepared Foods Manager, and/or MOD of observed potential equipment repairs, replacements, or upgrades necessary.
• Monitor cooler temperatures; monitor heat unit temperatures. Advise MOD of observed issues.
• Ensure established opening and/or closing procedures are adhered to (including cleaning schedule).
• Pull old or low-quality products and dispose of them properly following established recording procedures.
• Participate in periodic inventory counts.

SUPERVISION & LEADERSHIP

• Create/maintain/organize prep lists and delegate tasks where necessary.
• Support existing systems for special orders and catering orders; recommend improvements.
• Participate in hiring (applicant screening, interviews), training, and review processes.
• Act as point person for conflict resolution during shift.
• Maintain open communication with all staff at all times, including regular meetings with supervisors.
• Demonstrate, encourage, and support a positive, productive, and customer-service-based work environment.
• Ensure cross-training and knowledge base within all sub-departments, including beer/wine, cheese, and bread.

In the absence of a sub-department leader, Prepared Foods Manager, or Assistant Prepared Foods Manager:

• Set work priorities and direct staff tasks, including break schedules, to ensure productivity.
• Act as point of contact for kitchen during the shift, including special orders, catering, and events; fulfill role model/information conduit needs for all deli staff and customers concerning ingredients and products used.
• Ensure specialty labeling and all signage is appropriate and correct, i.e., vegan, gluten-free, allergy notes, etc.; ensure signage is accurate.
• Facilitate good and effective communication between the kitchen, counter, and cheese staff for operational excellence and enhanced department teamwork.
• Assist with on-the-job training, and support the skill development of staff.
• Fill holes in schedules during unexpected absences.
• Participate in hiring and evaluations of department staff.
• Ensure customer service standards and expectations are met by all department staff.

ALL STAFF DUTIES

• Attend and participate in department and storewide meetings.
• Perform other tasks assigned by the Prepared Foods Manager.

Qualifications

• Minimum two years of Prepared Foods experience.
• Experience cooking for deli, restaurant, or catering.
• Organized attention to detail.
• Ability to lift 50 pounds.
• Manual dexterity with department equipment.
• Ability to stand for long periods and work in close quarters with many team members.
• Ability to communicate in a positive tone with all team members and customers.
• Neat appearance and a personable attitude.
• Ability to work varied shifts beginning at 4 am and ending after 10 pm.
• Ability to work a flexible schedule and an ability to cover shifts as needed.
• Ability to come to work on time for scheduled shifts and accurately use a time clock.
• Ability to follow through on verbal and written instruction.
• Willingness to handle meat and seafood.
• Ability to properly operate and clean an electric meat slicer.
• Ability to follow through on commitments while handling multiple demands.

River Valley Co-op is an equal opportunity employer encouraging excellence through diversity.