Deli Supervisor

Davis Food Co-op•Davis, CA

12d•$18 - $28•Onsite

About The Position

As a support to the Food Service Manager, the Deli Supervisor assists to effectively and efficiently manage all aspects of the Deli including customer service, department conditions, profitability, staff, supervision, productivity, workplace conditions and product development. They help maintain a strong Deli operation and help uphold management best practices, develop and mentor department personnel, adhere to labor guidelines and ensure others maintain compliance with policies and procedures by establishing clear expectations. This is a full-time position. Employee must be available to match the business needs and will be required to work early morning, late evenings, weekends and holidays necessary.

Requirements

Comprehend complex instructions, correspondence, and memos.
Communicate effectively in oral or written form to staff.
Effectively present information in one-on-one and small group situations to customers and other employees.
Competency in basic arithmetic, fractions, ratios, and percentages.
Calculate mathematical formulas or conversions using units of U.S. currency and units of weight, volume, and distance.
Comprehensive understanding of MS Excel, Word, Google Sheets and industry standard purchase order software.
Computer skills required: Word, Excel, email, shared calendar, Google Suite, CATAPULT web. Paycom, Human Resource Information System
Excellent oral and written communication.
Excellent planning and organizational skills.
Strong public speaking.
Able to read and recognize industry trends to improve product mix in the department.
Lift and/or move up to 70 pounds.
Stand for extended periods of time.
Down stack pallets of freight on to vehicles
High school diploma or GED certificate preferred.
Two years’ experience in a large scale, professional grocery industry and/or training, or equivalent combination of education and experience.

Responsibilities

Participates in the leadership of the Co-op as a member of the Prepared Foods Team.
Holds and mediates weekly huddles, informing staff of sales, efficiency goals, safety, events or any other pertinent information.
Stay up to date on sales forecast, labor ratios, labor compliance, preventative maintenance schedules and project deadlines.
Develop and lead the team to ensure accuracy and efficiency in all operational processes.
Research and develop food offerings which align with the ENDS of the Co-op by using recommended Ingredient Standards.
Attend department management team meetings prepared to share relevant information with others.
Maintain working knowledge of personnel reports, margin reports, weekly sales numbers and financial goals
Direct and participate in activities, including receiving, designing, preparing, pricing, creating, displaying, maintaining, and ordering products to maximize sales, earnings, and customer satisfaction.
Attain budgeted sales and profits goals.
Submit for approval, weekly schedules that meet adequate coverage and service level, while adhering to established sales forecast and labor ratio.
Approve any necessary store ingredient transfers in the event ingredients are not available.
Provide recipe information so that any new recipes are calculated in Cost Guard to meet margin goals
Plan and maintain recipe binders
Monitor, and adjust as needed, daily production lists for staff
Complete assigned tasks on schedule
Ensure that prompt, friendly, helpful customer service is delivered to internal and external customers by all prepared foods staff.
Utilize knowledge of natural foods and customer service skills to respond to customer’s inquiries and needs.
Have functional knowledge of how Co-ops operate and be able to explain key concepts to customers.
Address customer suggestions, comments, and complaints as they arise.
Utilize and share information with the Prepared Foods Manager as needed.
Oversee Deli personnel including Front of the House, Back of the House and Bakery in preparing high quality and consistent recipes
Oversee work of, and coordinate with, personnel to maintain strict control over all inventory on hand, portioning of ingredients, packaging supplies and misc. items
Ensure that ordering practices remain within budget
Participate in inventory counts and ensure all documentation is submitted to appropriate parties for evaluation.
Maintain clean and well-organized workspace area
Ensure all products are accurately labeled with price, ingredients, proper tare and allergens.
Ensure proper rotation, dating and storage practices to ensure freshness and quality, both in the department and any outlying storage areas
Ensure that all unsellable products are recorded and disposed of in accordance with set Deli and Bakery procedures and store policy, not exceeding budgeted waste
Assign duties and examine work of subordinates for quality, safety, efficiency, hygiene and conformance to policies, procedures and best practices
Ensure all kitchen staff obtain food safety certification required by state and federal entities.
Ensure appropriate job training for all kitchen staff.
Provide clear and concise training documents for all production stations.
Monitor refrigerators, walk-ins, and retail cases for proper temperatures and maintain logs, meting store and Health Department standards
Ensure kitchen and food storage areas are maintained in a sanitary and orderly condition, meeting store and Health Department standards.
In coordination with Food Service leadership team, schedule and oversee deep cleaning of Deli kitchen, food bar, and Bakery.
Maintain all equipment in good working order; coordinate regular maintenance of equipment with Facilities Manager.
Ensure that prepared foods display units, coolers, work areas, storage areas, and floors are in clean and orderly condition and meet all Health Department requirements.
Ensure staff is following safety, sanitation and security procedures.
Protect the safety of self, co-worker's, and Davis Food Co-op patrons at all times.
Report any potentially harmful equipment or situations to the immediate supervisor without delay.
Report safety-related accidents and incidents, at once, to supervisor.
Follow all company and safety policies and procedures.
Operate equipment in a safe manner, that will not lead to injury of self, or others
Wear proper clothing during shift, consistent with current store and department uniform and appearance standards, as well as enforcing the same standard among the team
Avoid injury; demonstrate proper lifting techniques and knife skills, following appropriate protocol, in the event of an injury.
Ensure displays and shelves are fully stocked, rotated, fronted, and faced.
Set stocking priorities for department staff.
Stock items as needed.
Ensure proper shelf tags and sale signs are on shelves and displays.
Plan attractive displays.
Coordinate displays and specials with other leads and managers.
Cross merchandise products with other departments.
Ensure that all merchandising functions are completed.
Ensure Deli case, Bakery case, Grab N’ Go and food bar are fully stocked for abundance
Merchandise and promote products, through accurate shelf tags, signs, cleanliness and product placement
Maintain professional working relationship standards within the department.
Assist co- workers with interpersonal problem-solving where/when appropriate.
Model communication with staff that are timely, clear, direct and respectful.
Assist in ensuring that staff evaluations are completed properly and on time.
Maintain a calm and friendly demeanor with all staff, and customers, in all situations.
Delegate and assign tasks for department personnel and ensure tasks are completed properly, completely, and in a timely manner.
Uphold and monitor for compliance and best practices.
Report customer suggestions, comments or complaints to the appropriate department or personnel, as necessary.
Lead by example by using appropriate language, behavior, appearance and overall conduct at all times in the store.
Demonstrate a willingness and ability to cooperate and communicate with coworkers, supervisors, subordinates and/or outside contacts.
Supervise work performance and conduct of personnel, ensuring compliance with established policies and procedures.
Ensure department personnel receive appropriate orientation, training and feedback to perform their jobs.
Take corrective and/or disciplinary action, as needed, in accordance with Co-op policies, labor and legal guidelines.
Monitor and help ensure that staff are properly attired according to departmental standards.
Model communications with staff that are timely, clear, direct and respectful.
Model leadership behaviors to motivate staff and encourage teamwork.
Abide by all DFC policy and procedures as specified in the DFC Employee Handbook.
Ensure the handbook policies and DFC policies are applied fairly and consistently to all employees in the Prepared Foods Department.
Perform other duties as assigned by management.