FLSA Classification: Non-Exempt
Reports To: Store Manager and Assistant Manager
General Purpose: The Kitchen Manager is the leader of the kitchen team, responsible for team comradery, production, costs, and workflows.
Work Schedule: 50+ hours per week, weekend and evening work required.
Why Work for Us: Langenstein’s has recently celebrated its 100th anniversary. We know that to achieve this, we have had an amazing team of people working for us. We offer competitive wages, 401(k), and medical insurance. We are closed for 5 major holidays and our stores are not open late because we understand the importance of family time.
Responsibilities & Duties:
- Customer Service
- Inventory Control
- Team Management
- Kitchen Scheduling of staff and food production
- Monitor and ensure all recipes are followed by kitchen staff
- Shrink Management
- Display planning and case merchandising
- Coordinate with Meat and Produce departments to use what is available
- Monitor temperature of cases, shelves and storage areas and report any failures to the Store Manager
- Pull and prepare all necessary items for the boat orders each week
- Confirm orders for supplies and necessary ingredients for recipes
- Delegate or prepare all internal orders for grab and go items sold within each store
- Ensure cleanliness standards are maintained throughout the Kitchen Department
- Use various kitchen & cleaning equipment, bailer, pallet jacks and forklifts in compliance with company safety policy
- Be observant of security problems and develop methods of prevention (vendor receiving, associate theft, shoplifting).
- Understand and practice store safety rules and notify the store manager of any potential hazard immediately
- Compute the retail price from cost, complete price changed
- Communicate with the store manager on problems, recommendations for change, effectiveness of plans and merchandising decisions
- Complete competition price check on kitchen commodities/items weekly
- Conduct department meetings to review merchandising, sales planning, and operational problems, keeping associates informed about matters that concern them on the job
- Perform miscellaneous tasks assigned by the Store Manager, substituting for absent workers, and performing any additional tasks necessary to provide products and services to customers during peak periods of business
Required Education / Experience:
- Work and education history demonstrating stability: high school diploma or equivalent
- 4+ years of experience in a kitchen management role
- Ability to effectively communicate
- Basic mathematical skills required (add, subtract, multiply, and divide)
- Experience, understanding, and knowledge of operations in a food service business/industry
- Great judgment and decision-making skills
- Basic reading and writing ability
- Excellent leadership skills
Physical Demands
- Work on tile or concrete standing for extended periods of time
- Lift a maximum of 50 lbs. from 6 inches to 84 inches, overhead
- Move a maximum of 50 lbs. up to 15 yards
- Use maintenance and product transportation equipment
- Reach forward and/or down with both hands up to 36 inches
- Handle various equipment in association with Deli Department job duties
- Bend and Twist at the waist while reaching and holding items
- Climb on ladders, racks, cases, shelving, and stairs up to three feet in height.
- Balance on wet, slick, dirty and debris strewn floors.