It's Only Natural market

Position:

Kitchen Assistant Manager Reports to:

Kitchen Manager Purpose:

The duty of the kitchen assistant manager is to ensure the day-to-day functions of the kitchen are as smooth and organized as possible. The kitchen assistant manager oversees both the line cook and juice barista positions and their respective roles. The assistant manager is expected to hop in and work with either role depending on the traffic of the day as well as manage their own responsibilities such as but not limited to; backstock inventory, backstock preparation, pre-made food preparation, line ingredients preparation, ordering, receiving, and any other responsibilities. Duties are to be communicated properly and efficiently with all other kitchen staff. All duties and completed tasks are to be reported to the kitchen manager.

Responsibilities:

Food Service Operations. Ensure prompt, friendly, helpful customer service by deli staff. Plan and implement systems for efficient food production. Ensure entire deli staff department operates in compliance with health department regulations. Oversee and assists deli cooks in preparing consistent deli offerings. Establish record-keeping and pricing procedures, to meet margin goals and ensure accurate, up to date records of cost production. Establish proper storage and labeling procedures in accordance with health department regulations. Maintain department equipment in working order. Troubleshoot problems and arrange for repairs. Place orders and maintain all deli inventory.

Personnel Management:

Work with Store Manager and Owner to hire qualified applicants following established policy. Ensure on-the-job training and safe working practices and food safety training for department staff. Conduct probationary, semi-annual, and annual performance evaluations. Take disciplinary action as needed following established policies. Work with Store Manager to write deli staff schedule within payroll budget. Organize meetings for staff as needed. Ensure department staff is informed of all store policy changes.

Requirements:

Food manager ServeSafe certification highly preferred, willing to obtain within 60 days. Ability to read and interpret documents, such as Employee Handbook and Recipes. Ability to prioritize work tasks, multi-task, and maintain focus. Ability to stand for long periods of time. Ability to lift and carry up to 50lbs. Frequent bending, reaching, scooping, walking, kneeling, and squatting.

Qualifications:

1+ year food/retail management Experience serving public Ability to work under high stress and active time constraints Ability to project friendly, outgoing personality Able to work as a positive team member Well-organized, pays attention to detail Basic math skills required. This position description does not promise or imply that the functions listed are the only duties to be performed or that the position may not change or be eliminated. Employees are always expected to follow their supervisors' instructions and to perform the tasks requested by their supervisors.

Pay:

From $19.00 per hour

Benefits:

Employee discount Flexible schedule Paid time off Paid training People with a criminal record are encouraged to apply

License/Certification:

ServSafe (Required)

Work Location:

In person