The Good Food Store

Grocery Retail

Deli Kitchen Shift Lead

Missoula, United StatesOn-SiteFull-timePosted 1w ago

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Job description

Schedule:

Sun.

Mon.

Tues.

Wed.

Thurs.

Fri.

Sat.

40 hours

2:00 pm - 10:00 pm 2:00 pm - 10:00 pm 2:00 pm - 10:00 pm OFF OFF 2:00 pm - 10:00 pm 2:00 pm - 10:00 pm

Note: There may be times when additional hours or schedule changes are necessary.

Department meetings are announced when scheduled, and dates and times may vary. Department meeting attendance is mandatory.

Wage:

Total number of hours worked:

Start

Six-Month

2080

4160

6240

8320

10400

12480

14560

$22.92

$23.37

$23.84

$24.56

$25.29

$26.05

$26.83

$27.64

$28.47

2080 hours worked is equal to one year if you work full time (40 hours per week). Increases after 2080 hours worked occur every 2080 hours worked up to 14560 hours.

Duties & Responsibilities

The essential duties and responsibilities of this position include, but are not limited to, the following:

General:

Greet and serve customers in prompt, friendly, courteous manner.
Offer tastes, samples, suggestions for purchase and ways to prepare products.
Set a positive example of customer service for co-workers.
Report customer suggestions, comments, and complaints to deli management.
Help ensure organic integrity by making sure established recipes and procedures are being followed.
Help to ensure that all deli display cases are full and project feeling of abundance.
Ensure proper signage, labels and pricing are on products or are posted.

Follow and enforce the correct use of established portion control rules.
Ensure freshness of all deli items by rotating, keeping batches separated by date and shrinking product when necessary.
Recommend new recipes to deli management.

Prepare deli items following prescribed specifications.
Complete Deli Production Schedule when Kitchen Manager is absent and ensure that all foodservice areas are stocked at the proper times.
In the absence of Kitchen Manager, coordinate the production of kitchen assignments ensuring that priority items are being prepared first.

Department Maintenance:

Make sure old and low quality items are pulled from coolers and retail displays, recorded, and properly disposed of following established procedures.
Maintain kitchen in sanitary & orderly conditions, following guidelines set by Deli Management and rules of the MCCHD.
Follow and enforce safety, storage, and labeling procedures.
Advise Deli Management of equipment repair and replacement needs.
Participate in periodic inventory counts.
Model safe working practices for other staff.

Monitor food temperatures as required and take corrective action when needed to ensure food safety.

Dish and pot washing as needed.
Ensure that trash, recycling and compost are removed promptly.
Carry out established opening and closing procedures.

Purchasing/Receiving:

Take inventories and place orders as directed by Deli Management.

Receive orders as directed according to established procedures.

Route all invoices to deli buyer for review and recording.
Inform Deli Buyer of out-of-stocks, quality issues and miss-picks.

Personnel:

Set example in areas of proper hygiene, appearance, performance standards and behavior.
Abide by all rules and procedures that department employees are expected to follow. Ensure employees are using all necessary forms and systems properly.
Give immediate feedback to department employees regarding examples of positive and negative performance. Defer disciplinary action for policy violations to direct supervisor.

Provide guidance and direction to department employees to ensure productivity and efficiency within the department. Set work priorities and delegate duties for employees.

Identify and communicate performance/disciplinary problems and positive performance of department employees to direct supervisor on a regular basis.
Play integral role in the effective training of new hires, and the on-going training of department employees. Assist in the coordination of training.
Address any training problems that are observed directly with department employees, making sure that procedures are followed correctly, and tasks are performed efficiently.
Set an example in areas of proper safety and address safety violations by department employees.
In the absence of deli managers, ensure adequate staffing of shift by calling appropriate manager in the event of a call-off.
Maintain confidentiality regarding personnel matters.

Other Responsibilities:

Attend and participate in department and storewide staff meetings.
Answer and route phone calls, take and route messages as needed.

Perform other tasks assigned by Production Manager or Deli Operations Manager.
Work toward the goals of the Good Food Store.

|Qualification Standards

Education/ Training:

High School education or GED preferred, but not required.

Experience:

Experience cooking for a deli, restaurant, or catering business in a commercial kitchen. Proven leadership abilities.

Knowledge/Skills:

Working knowledge of and interest in natural, organic, vegetarian and other specialty cuisines. Ability to operate professional kitchen equipment.

Attendance:

Regular, predictable attendance.

Other:

Adhere to established work and safety procedures. Demonstrated ability to follow through on commitments. Maintains accurate records. Ability to work closely with others. Must be 18 years of age or older.

Essential Functions/Tasks:

Requirements:

Physical:

Vision

Ability to read product labels and to distinguish color for quality control.

Hearing

Hearing required to converse with customers and co-workers.

Gripping

Pick up boxes, cans, other products, tools and equipment.

Lifting

25 lbs. regularly and up to 50 pounds on occasion.

Stooping

Stoop and maneuver to pick up boxes from shelving and carts.

Squatting

Squat and maneuver to pick up boxes from shelving and carts.

Push/Pull

Shopping/utility carts weighing up to 350 pounds from 10 feet to 100 feet.

Kneeling

Occasional kneeling.

Climbing

Occasional climbing.

Bending

Occasional bending.

Reaching

Reach overhead, front, side and back.

Equipment Operation

Ability to safely operate professional kitchen equipment.

Carry Objects

Ability to carry objects weighing up to 25 pounds.

Sitting

Not Applicable.

Walking

Short distances to bring items from miscellaneous areas.

Standing

Prolonged standing.

Climate

Ability to work in a cold environment (cooler/freezer) and to handle cold food products on a regular basis.

Mental & Psychological Demands:

Comprehension

Understands and retains directions.

Reading/Writing

Basic reading/writing level.

Speaking

Communicate effectively with co-workers and customers.

Decision Making

Use basic problem-solving techniques.

Attention to Task/Detail:

Critical Thinking Skills

Organize tasks and set priorities.

Multi-Tasking

Perform and /or direct multiple tasks simultaneously.

Interaction with Others:

Customer Service

Ability to interact with the public in a positive and friendly manner.

Co-workers

Work cooperatively with co-workers.

General

Maintain composure under all circumstances.

Communication

Ability to give clear instructions. Excellent communication skills. Ability to work in shared spaces with coworkers.

|Position Requirements