HOUR REPORTS TO FOOD SUPERVISOR RESPONSIBILITIES INCLUDE
TRAINING
NEW KITCHEN MANAGERS FILLING IN FOR LOW STAFFED KITCHENS FOLLOWING ALL BLUESKY PROCESSES
(PLANOGRAM, BUILD
TO SHEETS, RECIPES, SCHEDULES
)
WORKS UP TO AND NO MORE THAN 40 HOURS PER WEEK 5 DAY WORK WEEK WORKING WEEKENDS IS INCLUDED REPORTS TO FOOD DIRECTOR WITH QUESTIONS, COMMENTS, ETC. COVER KITCHEN MANAGER VACATIONS STORE REFRESHERS BY WEEK
(ON
GOING TRAINING
)
WHEN STORES ARE STAFFED TRAINERS DO NOT HOLD ANYONE ACCOUNTABLE REPORT ISSUES TO FOOD SUPERVISOR WHEN WORKING WITH DELI MANAGERS IN STORES, THIS POSITION WORKS WITH THE DELI MANAGER