1st Shift - Deli Supervisor

Boar's Head•Groveport, OH

About The Position

Responsible for all deli/kitchen functions for both Rock Street Deli and the employee kitchen. These functions include food purchasing, preparation and maintenance of quality standards; product rotation, sanitation and cleanliness. Training employees in methods of cooking, preparation and presentation.

Requirements

High School plus additional specialized training equal to 2 years of college
A minimum of 3-5 years of deli experience.
1-3 years of manager experience in a service industry.

Responsibilities

Ensure all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards.
Demonstrate integrity, honesty, and knowledge that promote the culture, values, and mission of Boar’s Head.
Maintain and model a calm demeanor during periods of high volume or unusual events.
Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Fill in where needed to ensure guest service standards and efficient operations.
Work with Sales Department in preparation for distributor meetings and retailer training visits.
Ensure all equipment is kept clean and kept in excellent working condition through personal inspection
Plan menu items.
Ensure all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Oversee and ensure policies on employee performance appraisals are followed and completed on a timely basis.
Be knowledgeable of policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.