2019:VNF- BUR-15-006: Kitchen Supervisor
LocationBurnsville
DepartmentDeli
Full Time/Part TimeFull Time Hourly (30+ hrs/wk)
Availability NeededOpen Availability, inc. days/evenings/weekends
Wage Range$17.00+/hour DOE
  
Core Duties and Responsibilities:

Operations

• Work with Deli Management to achieve sales and margin goals for department by reviewing departmental financial reports (sales, labor, margin, turns) with Deli Management and take corrective action as needed
• Determine slow sellers and rotate stock as demand calls for it. Pull dates/rotate product
• Initiates and completes resets of departments as needed, keeping department faced and fully stocked
• Ensure that items unable to sell are returned or otherwise properly disposed of following established procedures
• Keep accurate shrinkage records and participate in inventories
• Receive orders not handled by Receiver, according to the established procedures
• Place and pull special orders for customers. Follow established procedures for returns and credit from suppliers
• Receive, examine, and put away orders/supplies to ensure quality/quantity meet standards/specifications
• Purchase product, negotiate with suppliers for favorable prices, terms, quality, and delivery of product
• Coordinate returns and credit from suppliers where applicable
• Participate in catering planning and production

Production

• Oversee daily production lists for kitchen staff and ensure proper rotation of current recipes
• Coordinate production needs for deli counter in conjunction with the Deli Supervisor
• Assist with recipe development following pricing, production and merchandising protocol
• Coordinates tasks for staff when there are no customers to serve
• Keep work areas (kitchen, fridge, freezer) clean in compliance with Health Department regulations
• Analyze production, waste and sales weekly and ensure accurate transfers
• Identifies self as employee by being in VNF attire and nametag
Qualifications of the Position:

Mandatory Qualifications:

• Previous supervisory experience (1-3+ years)
• Previous professional and/or production cooking experience (3 to 5+ years)
• Previous customer service experience; high ethical standards with personal integrity
• Detail oriented and able to multi-task and remain flexible to the changing needs of the business
• English proficiency. Strong organizational and communication skills (spoken, listening, & written)
• Ability to meet deadlines, coordinate projects and work varied hours and days
• Ability to influence others, drive innovation and change while confronting and resolving conflict positively
• Demonstrated objectivity, neutrality, and calmness under pressure and timely follow-through to commitments
• Proficiency in MS Office
• Regular, predictable attendance

Preferred Qualifications:

• 3-5+ years previous supervisory experience
• Previous accountability for merchandising, budgeting and sales targets
• High level understanding how to read/understand financial statement relating to margins/pricing
• Previous experience in deli/catering environment with previous experience in menu planning, ordering and price negotiation
• Strong critical thinking and problem solving skills
• A.S. in Culinary Arts or related field
• Previous experience in retail, grocery/co-ops, natural foods or related industry
Physical Demands of Position:
• Ability to lift/push/pull/carry 50+ pounds regularly
• Manual dexterity with ability to reach, grasp and perform repetitive motions with hands, wrists, and fingers for extended periods of time
• Close-to-general range visual acuity to evaluate and interact in working environment and focus on and/or read data and words on a computer monitor for extended periods of time
• Ability to stand and walk for extended periods of time
• Constant exposure to working in refrigerated/frozen and hot/humid environments
• Ability to climb ladders, kneel, crouch, and bend occasionally required
• Ability to be exposed to, work with, and directly handle dietary allergies including, but not limited to: gluten, wheat and flours; dairy and soy; meats and shellfish; peanuts and tree nuts
• Ability to work safely with cooking equipment and sanitation supplies