Harvest Market Delicatessen Kitchen Mgr

Niemann Foods•Ann Arbor, MI

About The Position

The Niemann Harvest Market Delicatessen Kitchen Manager assists with managing department operations, including maximizing gross margins, ensuring sales, controlling inventory, ordering, and managing expenses. The Kitchen Manager provides customers with consistent, high-quality, appealing food and works safely while fostering the Niemann Harvest Market culture. The role directly supervises a varied number of Deli Kitchen associates and is responsible for the kitchen's overall direction, coordination, and evaluation. Supervisory duties include training associates; planning, assigning, and directing work; appraising performance; rewarding and coaching associates; and addressing complaints and resolving problems. The position requires a high school diploma or GED and one to two years of related experience and/or training, or an equivalent combination of education and experience. A Manager Food Handlers Certificate is provided at the store level. The listed pay range is $19 to $23 per hour, depending on industry experience. Benefits eligibility is based on full-time or part-time status.

Requirements

High school diploma or GED, or an equivalent combination of education and experience.
One to two years of related experience and/or training, or an equivalent combination of education and experience.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to present information effectively and respond to questions from managers, clients, customers, and the public.
Basic math skills, including addition, subtraction, division, multiplication, percentages, and sales per associate hour.
Culinary and leadership skills.
Ability to work in a fast-paced environment, solve problems, and multitask.
Strong communication skills, integrity, and a high energy level.
Manager Food Handlers Certificate; provided at store level.

Responsibilities

Deliver superior guest service and ensure customer satisfaction.
Learn and use the three E’s: Engagement, Educate, Empowerment.
Develop and follow the monthly menu.
Organize the kitchen and follow and cook recipes.
Monitor food quality and taste.
Follow day-to-day operational procedures to maintain stock levels, inventory, and cleanliness.
Communicate with approved vendors and suppliers and receive products.
Promote sales and support established programs.
Teach, train, and develop associates.
Follow all Health Code guidelines and store and department policies.
Follow safety policies and procedures and serve as a safety role model.
Supervise the kitchen, including planning, assigning, and directing work; appraising performance; rewarding and coaching associates; and resolving complaints and problems.
Perform other duties as assigned.