Direct the daily operations of kitchen department, including scheduling, staffing, production and customer service.
Assume the duties of the Production Manager in his/her absence.
Prioritize effectively and balance competing demands.
Supervise production shifts effectively, contributing when necessary, to provide consistent, high-quality products and excellent customer service.
Train, coach, supervise and motivate the kitchen department staff.
Resolve staff issues.Will elevate employee relations issues to the Production Manager when necessary.
Ensure compliance with all SOPs.
Set goals and standards, monitor compliance, and carry out all appropriate personnel actions in a timely manner (Performance Appraisals, disciplinary actions, etc.)
Supervise staff in line with the stated policies of the cooperative, fostering a high degree of teamwork and trust.
Delegate appropriately, and train and develop staff in line with present and future organization needs.
Coordinate production and packaging of all food items produced, including special orders.
Ensure products and ingredients used at the Co-op Kitchen meet our product standards and are from approved vendor sources.
Ensure compliance with safety and food safety standards, (HAACP, FSAT, Local State and Federal codes) as well as HCCS policies and procedures.
Must be available to work nights and weekends.
Education and Certifications:
High school or equivalent required, Cooking school certification or equivalent experience preferred.
Experience and Technical Skills required:
A minimum of one year of supervisory experience, and a minimum of one year of experience in a commercial kitchen, food production facility, or similar operation.
Math skills and experience with Microsoft office products (Word and Excel).
Experience in finance and cost accounting (margins, sales per labor hour, etc.) and merchandising preferred.
This position is currently not accepting applications.
To search for an open position, please go to http://HanoverCo-op.appone.com