Delicatessen Kitchen Manager

Niemann Foods•Carmel, IN

30d•Onsite

About The Position

The Niemann Harvest Market Delicatessen Kitchen Manager assists in the managing of department operations including but not limited to maximizing gross margins, ensuring sales, controlling inventory, ordering, and expenses. The Kitchen Manager provides consistent good quality, good tasting, appealing food to customers and working in a safe manner while fostering the Niemann Harvest Market culture.

Requirements

High school diploma or general education degree (GED)
One to two years related experience and/or training
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Basic math concepts (addition, subtraction, division, multiplication), percentages and sales per associate hour)
Manager Food Handlers Certificate provided at store level
Slip resistant shoes with closed toe and heel
Hairnets/Hats
Safety Cutter
Computer
Ladder and stepladders
Uniform per store policy
Pallet jack
Associates may be required to use standard deli equipment including, but not limited to Knives, Slicers, Ovens, Rotisseries, Fryers
Regularly (Over 2/3 of the time) Stand, Walk, Use hands to finger, handle, or feel, Reach with hands and arms, Communicate with associates and customers, Taste and smell, Lift and/or move up to 10 pounds
Frequently (Between 1/3 to 2/3 of the time) Stoop, kneel, crouch or crawl, Lift and/or move up to 50 pounds
Occasionally (Less than 1/3 of the time) Sit, Climb or balance, Lift and/or move up to 100 pounds
Vision Close, Distance, Ability to adjust focus, Ability to distinguish colors, Peripheral, Depth perception
Regularly Moving mechanical parts, Fumes or airborne particles
Frequently Extreme heat
Occasionally Wet and/or humid conditions, Toxic or caustic chemicals, Extreme cold, Risk of electrical shock, Vibration

Nice To Haves

Passion/purpose
Foodie/farmer
Thirst for knowledge/curious/inquisitive
People enthusiast/outgoing
Genuine
Good communicator/desire to share
Trendy/fun
Honest
Techie
Culinary skills
Leadership skills
Ability to work in a fast paced environment
Integrity
Problem solving skills
High Energy Level
Ability to multi-task

Responsibilities

Delivers superior quest service and ensures absolute customer satisfaction
Learns and uses the three E’s: Engagement, Educate, Empowerment
Develops and follows monthly menu
Organizes kitchen
Follows and cooks recipes
Monitors food quality and taste
Day-to-day operational procedures to ensure stock level, inventory, and cleanliness
Communicates with and receives product from approved vendors, suppliers
Promotes sales
Teaches trains, and develops other Associates
Promotes and supports established programs
Follows all Health Code guidelines
Follows all store and department policies
Follows all safety policies and procedures; is a safety role model
Other duties as assigned