Deli Assistant Manager

WHOLE FOODS CO-OP•Duluth, MN

15d•$23 - $23•Onsite

About The Position

The Deli Assistant Manager supports the Deli Department Manager in various department functions. This includes, but is not limited to; ensuring department cooperation and coordination in pursuit of department goals, personnel management, and supervision of department tasks.

Requirements

18 years of age or older
Minimum two years of experience in commercial cooking/baking/retail foodservice
Experience providing leadership and/or direction to employees including training and coaching
Experience in retail, grocery, natural foods and/or cooperative management
Computer proficiency, e.g., keyboard experience, email, Word, EXCEL, data base management
Ability to follow through on systems and procedures
Outstanding customer service skills
Attention to detail and good organizational skills
Ability to handle multiple demands, work under time pressures and meet deadlines
Personal integrity to handle confidential information as applicable
Willingness to be open, to learn and to take on new responsibilities
Demonstrate objectivity, neutrality and calmness under pressure
Ability to prioritize tasks
Regular, predictable attendance
Effective communication skills in English
Available to work evenings, weekends, holidays
Ability to occasionally move up to 50 lbs. or more throughout shift
Ability to repetitively move objects up to 15 lbs. throughout shift
Ability to remain in a stationary position for extended periods of time
Ability to move around the premises throughout shift
Ability to operate position-required machinery
Ability to do repetitive office tasks including, but not limited to, filing, using a computer keyboard, understanding information from a computer screen/LCD monitor and written materials for the entirety of shift
Ability to safely use sharp cutting instruments

Nice To Haves

Applicable certificate
Experience in retail ordering, pricing, merchandising and display
Experience in commercial food preparation, food safety, knife skills and cooking equipment
Experience supervising including, but not limited to, interviewing, training, ensuring accountability and evaluating employees

Responsibilities

Supervise production, rotation, stocking, storage pricing, display and promotion of designated products to achieve goals for sales, margin, inventory turns and labor expense in compliance with WFC policies, department Organic Standards Handling Plan and established practices for safety, sanitation and customer service.
Ensure cooperation and coordination with department management to achieve department goals for purchasing, receiving, storage, stocking, rotating and merchandising of all Deli Department products.
Ensure all products and displays are attractively and appropriately merchandised to maximize sales and customer access to product and product information; ensure accurate and appropriate signs/shelf tags for designated products.
Participate in recipe development as requested and monitor prepared foods quality, presentation and losses in compliance with WFC policies and established practices for safety, sanitation and customer service; maintain par numbers established by Deli Manager for prepared foods and outside vendors.
As directed, hire, train, coach, develop and evaluate designated employees in compliance with established practices, policies and budget restrictions to support day-to-day operations and to achieve department goals; fill in for designated staff as needed.
Ensure department accountability for maintaining performance standards, provide daily supervision and leadership to designated employees and follow through promptly on documentation, coaching and corrective actions in compliance with WFC policies and practices.
Ensure cleanliness and maintenance of department areas and department equipment in compliance with established practices; document and report any equipment maintenance or safety concerns to the Deli Manager.
Achieve WFC customer service standards for internal and external customers.
Contribute to an inclusive, respectful, and welcoming environment to support WFC’s ENDS
Abide by all WFC policies and procedures.
Engage in creating and maintaining a positive, ethical, and productive workplace that contributes to achieving progress on WFC’s ENDS.
Follow and ensure compliance with all safety practices and policies.
Maintain compliance with all regulatory guidance including but not limited to Minnesota Department of Agriculture and National Organic Standards.
Uphold all personnel and operational policies, giving correction to staff and feedback to management as needed
Achieve daily operational goals as directed by your supervisor
Maintain cleanliness of department areas and equipment and communicate and document any equipment maintenance and/or safety concerns to department management.
Report any problems with systems, tools and/or products to department management.
Promote ownership and owner benefits consistently and positively
Perform other tasks as assigned by Department management