Kitchen Manager

SUMMARY The County Market Kitchen Manager assists in the managing of department operations including but not limited to maximizing gross margins, ensuring sales, controlling inventory, ordering, and expenses. The Kitchen Manager provides consistent good quality, good tasting, appealing food to customers while working in a safe manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Delivers superior quest service and ensures absolute customer satisfaction Develops and follows monthly menu Organizes kitchen Follows and cooks recipes Monitors food quality and taste Day-to-day operational procedures to ensure stock level, inventory, and cleanliness Promotes sales Teaches, trains, and develops other Associates Promotes and supports established programs Follows all Health Code guidelines Follows all store and department policies Follows all safety policies and procedures; is a safety role model Other duties as assigned

KEY ATTRIBUTES

Customer service skills Culinary skills Leadership skills Ability to work in a fast paced environment Honesty/Integrity Problem solving skills High Energy Level Ability to multi-task

SUPERVISORY RESPONSIBILITIES

Directly supervises a varied number of associates in Deli Kitchen Responsible for the overall direction, coordination, and evaluation of the kitchen Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Training Associates; planning, assigning, and directing work. Appraising performance; rewarding and coaching Associates. Addressing complaints and resolving problems. EDUCATION and/or

EXPERIENCE

High school diploma or general education degree (GED); One to two years related experience and/or training; 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

Basic math concepts (addition, subtraction, division, multiplication), percentages, weight, measures and sales per associate hour

CERTIFICATIONS, LICENSES, REGISTRATIONS

Manager Food Handlers Certificate provided at store level

RECOMMENDED EQUIPMENT

Slip resistant shoes with closed toe and heel Hairnets/Hats Safety Cutter Computer Ladder and stepladders Uniform per store policy Pallet jack Associates may be required to use standard deli equipment including, but not limited to Knives Slicers Ovens Rotisseries Fryers

PHYSICAL DEMANDS

Regularly (Over 2/3 of the time) Stand Walk Use hands to finger, handle, or feel Reach with hands and arms Communicate with associates and customers Taste and smell Lift and/or move up to 10 pounds Frequently (Between 1/3 to 2/3 of the time) Stoop, kneel, crouch or crawl Lift and/or move up to 50 pounds Occasionally (Less than 1/3 of the time) Sit Climb or balance Lift and/or move up to 100 pounds Vision Close Distance Ability to adjust focus Ability to distinguish colors Peripheral Depth perception

WORK ENVIRONMENT

Regularly Moving mechanical parts Fumes or airborne particles Frequently Extreme heat Occasionally Wet and/or humid conditions Chemicals while cleaning Extreme cold Risk of electrical shock Vibration

NOISE LEVEL

Regularly Moderate

PAY RANGE

(depends on industry experience)

BENEFITS

(eligibility based on full-time/part-time status) Medical, Dental, and Vision Insurance Flexible Spending Accounts (Medical and Dependent Care) Life Insurance Voluntary Benefits Paid Time Off Retirement Plans Employee Assistance Program •Niemann Foods Management retains the discretion to add to or change the position requirements at any time. •Position requirements may vary by store location

Brand:

County Market Address:

202 Steamboat Bend Hannibal, MO - 63401

Property Description:

182

County Market Property Number:

182