Description

A. Primary Duties

Assist the department manager in providing leadership and direction for the department, (70%) including:

• • Assess, prioritize, and direct production needs and workflow for the shift and assign tasks to production cooks.
  • Must be willing to work toward common goals in a supportive and positive manner. Work hand and hand with the department manager to achieve these goals.
  • Handle customer issues and ensure that customer service standards are met.
  • Assist, when needed, with input on menu development and implementation of changes.
  • Ensure that safety and proper food handling practices are followed.
  • Maintain a clean and organized work environment.
  • Perform opening or closing duties for the department, and direct others to do the same.
  • Uphold all sanitation and HACCP standards.
  • Provide corrective feedback when needed.
  • Monitor and notify the manager of staffing needs. Assist department manager in finding staff to ensure shift coverage.
  • Contribute feedback on department schedules to ensure department needs.
  • Train and orient new staff to the department. Cross train existing staff.
  • Implement new systems as directed. Develop methods to improve efficiency and customer service.
  • Provide feedback to department manager for staff performance evaluations.

Perform production work while directing work and overseeing shift. 20%

In absence of manager, fulfill all other management responsibilities for dept. 10%

Other duties as assigned to meet the needs of the department and/or the overall operation of Weaver Street Market.

Qualifications

Competencies:

Customer Service Orientation: Put the interests of customers first, and demonstrate it in work activities. Respond to customers promptly and courteously in all situations. Anticipate customer needs and meet them. Seek manager assistance for customers when needed.

Judgment: Make sound decisions that benefit the customer, other workers and the business in all situations, including rush periods and unusual situations.

Teamwork: Work cooperatively with other team members, both within department and other departments, to achieve best possible results. Be flexible and willing to assist others and give extra effort to meet department and company needs.

Reliability/Dependability: Arrive at work on time and able to work each day. Perform duties as assigned and seek help when appropriate. Work effectively in a variety of environments. Be dependable in the absence of immediate management. Take on extra responsibilities when needed.

Attention to Detail: Complete all aspects of task, even when pressured by time or conflicting demands. Follow or establish procedures to insure consistent results.

Communication: Be positive and professional in all interactions with others, both internal and external. Present written and verbal information so that it is clear and easily understood. Exhibit good listening skills.

Organization: Discern what work needs to be done, set priorities and assign tasks to meet work goals. Direct the work of others.

Training: Teach new employees what their job duties are and the best ways to complete those duties.

Product and Systems Development: Keep the long-range goals in mind and help develop products. And help develop systems that improve production efficiency.

Education and Certifications:High school diploma. Some college or equivalent food-related post-high school education preferred.

Experience and Technical Skills required:

• At least 5 years experience working in a food service kitchen.
• Basic computer skills.
• At least 1 year of experience with commercial kitchen production
• Read and write, follow recipes, instructions and other work related items, and provide directions
• Strong organizational skills able to prioritize and organize work of self and others
• Effectively train and instruct others to complete work.
• Multi-task and work in fast-paced commercial environment.

Previous supervisory or leadership experience preferred.

Physical skills required:

• Ability to handleexposure to heat or cold (typically the kitchen is hot and workers are in and out of coolers and the freezer.)
• Liftingboxes, cartons, crates, buckets, and other containers up to 50 lbs.
• Bending and twisting
• Standing and walking
• Pushing and pullingcarts loaded with product
• Typing, writing and similar activities
• Fine motor skills for cutting, mixing, stacking, food prep and similar activities
• Operation ofgas stove with a griddle, gas grill, steamers, steam kettles, mixers, food processor, meat slicer
• Climbing a ladder possibly carrying a heavy load