Kitchen Manager

THE TURNIP TRUCK•Nashville, TN

39d•Onsite

About The Position

The Kitchen Manager is responsible for preparing, purchasing, displaying, and promoting juices, growlers, sandwiches, deli meats and cheeses, sides, and salad bar items. This role involves supervising staff to meet objectives for sales, margin, inventory turns, labor, and customer service. The Kitchen Manager must exhibit excellent service for customers and staff, ensuring all department staff are customer-focused. They need to be aware of store layout and products in other departments, and oversee production, counter, wrapping, and packaging responsibilities. Key challenges include staying abreast of changing customer needs, effective selling techniques, creating an appealing product presentation atmosphere, and supplying high-quality, well-merchandised products at all times. This role requires adherence to health and safety standards, planning attractive displays, assisting customers with questions and special orders, offering samples and suggestions, ensuring accurate product labeling and signage, and managing supplier credits for returned or low-quality products. The Kitchen Manager is also responsible for maintaining a clean and orderly department, ensuring equipment is in working order, and advising management of repair needs. They will also be involved in on-the-job training, performance evaluations, disciplinary actions, and ensuring staff are informed of store policies and meetings. Weekly and monthly inventories are required, and the manager must be flexible in covering shifts and assisting other food service supervisors when needed. Familiarity with Health Department guidelines, basic math, weights, and measures, and advanced product knowledge are essential.

Requirements

Minimum 3-5 years' experience in Prepared Food and/or Juice department or equivalent experience.
Minimum of three (3) year experience supervising teams.
Ability to communicate effectively, both written and verbal.
Proven ability to lead through influencing.
Familiar with Health Department guidelines and regulations as they pertain to a grocery retail environment.
Must have basic knowledge of math, weights, and measures.
Advanced knowledge of products and ability to reference customer questions.
Potential for prolonged standing, walking, squatting and/or bending.
Ability to lift heavy boxes up to 75 lbs.
Occasional high stress when dealing with systems/customers/staff.
Must be flexible in their schedules to allow last minute changes.

Nice To Haves

Experience coaching and developing team members preferred.

Responsibilities

Prepare, purchase, display, and promote juices, growlers, sandwiches, deli meats and cheeses, sides, and salad bar items.
Supervise staff to meet objectives for sales, margin, inventory turns, labor, and customer service.
Ensure all department staff are customer-focused and provide excellent service.
Oversee the production, counter, wrapping, and packaging responsibilities.
Receive orders and ensure proper receiving by department staff.
Review invoices for accuracy and break them into inventory categories.
Establish and maintain standards for juicing bar/deli to meet quality, pricing, margin control, and customer service goals.
Establish and oversee adherence to health and safety standards and practices for department meat cutting and handling.
Plan attractive prepared food, salad bar, and displays, using color and texture to enhance appeal.
Ensure displays are replenished, rotated, and checked for quality.
Assist customers with product questions and special orders.
Offer samples and suggestions for purchase and preparation in a friendly, courteous manner.
Ensure accurate product labeling and clear, attractive signs.
Obtain credit from suppliers where applicable for returned or low-quality product.
Ensure department waste items are properly disposed of.
Maintain displays, cooler, freezer, and prep & storage areas in clean, orderly condition, meeting health department standards.
Maintain department equipment in working order.
Advise Food Service Manager or Store Director of equipment repair or replacement needs.
Ensure on-the-job training, assist with performance evaluations, and take disciplinary action as needed.
Ensure department staff are informed of store-wide meetings and policy changes.
Perform weekly and monthly inventories.
Cover employee shifts as necessary (vacations, resignations, etc.).
Work with hot bar and bakery supervisors to supervise other areas of food service whenever needed.
Ensure accurate, up-to-date prices of produce products in POS system and shelf tags through coordination with Food Service Manager.
Attend Food Service Team meetings and storewide meetings.
Perform other tasks assigned by Food Service Manager.
Assist customers in all departments in a prompt, friendly, courteous manner, referring them to other staff when necessary.
Answer and route phone calls.