To apply visit https://briarpatch.coop/get-involved/careers/
Summary: To oversee the implementation of seasonal menu changes across multiple stores and ensure all locations are sourcing products from approved vendors and distributers & oversee operations of a natural foods Prepared Foods Department with sub-departments to meet Co-op goals for safety, sustainability, sales, margin, labor expense and customer service. Coordinate Work with Support Team, Directors, and Managers to ensure operational consistency across all stores.
Essential Duties and Responsibilities: Include the following: Other duties may be assigned.
Plan ongoing, seasonal, and promotional menus for food service departments and subdepartments.
Select products and vendors.
Review internal and external trend data to reflect customer preferences and ensure successful product mix.
Monitor supplier cost changes and maintain product pricing to meet margin targets.
Maintain recipe costing database and signage database and ensure accurate pricing data.
Select products for inclusion in promotional materials.
Oversee and ensure timely response to customer feedback.
Communicate well planned menu changes to Food Services Managers & and Pricing Department with ample time to execute menu changes &/or additions
Oversee seasonal menu changes are taking place across all store locations
Oversee all store locations are procuring the same items for consistent production across multiple stores
Continually research and implement current food trends to ensure the Prepared Foods Departments are producing modern and relevant cuisines
Hire qualified applicants following established policy
Ensure on the job training for all employees
Conduct performance evaluations
Recommend pay raises within department budget and Co-op pay scale.
Take disciplinary action as needed following established policies.
Develop master schedule with Service, Bakery and Kitchen Managers.
Organize Deli Management team meetings.
Ensure department staff are informed of storewide meetings and policy changes.
Ensure prompt, friendly, helpful customer service is delivered to customers by all staff.
Ensure department operates in compliance with all health and safety regulations.
Establish record-keeping procedures and pricing produces to meet margin goals while ensuring accurate up-to-date records of cost production.
Establish proper storage and labeling procedures.
Research and recommend purchases of equipment and other large capital expenditures while working within budget.
Ensure maintenance of all equipment is completed per maintenance schedule.
Responsible for ensuring all merchandising functions are completed.
Coordinates work with other departments to meet Deli objectives.
Attends all relative meetings.
Responsibilities to Safety:
Protect the safety of self, co-worker's, and BriarPatch Co-op patrons at all times.
Report any potentially harmful equipment or situations to the immediate supervisor without delay.
Report safety-related accidents and incidents at once to supervisor.
Follow all company and safety policies and procedures.
Operate equipment in a safe manner that will not lead to injury of self or others.
Supervisory Responsibilities: Manages Executive Chef & Assistant Managers who supervise a total of 60+ employees in the Kitchen, Bakery and Front of House. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises on non-supervisory employee. Carries out supervisory responsibilities in accordance with the BriarPatch Co-op’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience: High school diploma or GED certificate preferred. Five years experience in a large scale, professional food service environment and/or training, or equivalent combination of education and experience.
Language Skills:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees.
Ability to plan and work towards
Mathematical Skills:
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio and percent.
Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
Ability to interpret a variety of instructions furnished in written, oral, diagram, or electronic form.
Computer Skills:
An individual should have knowledge of:
Food costing & inventory software
Time clock management software
Order processing systems
Spreadsheet software
Word Processing software
Other cloud-based computer systems
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to:
Stand
Walk
Sit
Use hands and fingers
Handle or feel
Reach with hands and arms
Stoop
Kneel
Crouch or crawl
Talk or hear
Taste or smell
Be regularly exposed to natural oils, chemicals and odors/fragrances, including perfumes, colognes and scented lotions
The employee must regularly lift and/or move up to 50 pounds safely.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to a moderate to high level of noise and changes in temperature.
Responsibilities to Sustainability:
Contribute to sustainability efforts at BriarPatch that support a sustainable community through oversite of:
Minimizing waste by reducing and reusing materials and resources when possible
Proper recycling and composting.
Water & energy conservation.
Seeking methods to make departmental functions more sustainable and taking an active role to implement them.
Responsibilities to Diversity, Equity, and Inclusion:
Value and support a work environment that includes people of different identities from diverse backgrounds