Fresh Foods Manager

Essential Job Duties: Plan and produce all menus of food items offered for sale as well as items for special order, catering, and events Approve menu plans submitted by others, and support the planning, preparation, production, service, and sale of all Co-op food items Maintain all kitchen equipment and services to ensure safe and efficient daily operations Plan, prepare, and serve a variety of specialty menu items including gluten-free, vegan, vegetarian, dairy-free and organic/natural Ensure compliance with all state, local, and federal food service regulations, and all applicable safety regulations Staffing and scheduling of the prepared food department Create a cohesive food service experience between the Prepared Foods Department and other store departments that cross utilizes food items to mitigate food waste and improve overall food production and department efficiency. Model impeccable and admirable leadership qualities, identify and develop leadership qualities in others, support succession planning and provide ongoing stafftraining/development Business development in the area of catering, special orders, and holiday orders Ensure kitchen and bakery food/serving items are ordered, receiving, prices, and stocked Achieve and maintain Prepared Foods departmental goals for sales, margin, and superior customer service Administrative duties, including ordering, inventory, recruitment, training, performance management, discipline, departmental sales, and other duties as assigned Essential Skills Excellent customer service skills for both internal and external customers Ability to multitask, prioritize, and work under pressure Ability to effectively delegate tasks, train, and motivate staff Excellent communication, organizational, and time management skills Ability to effectively monitor, maintain, and improve staff performance by respectfully and constructively delivering coaching and counseling to staff Essential Mental & Physical Requirements Works independently with limited guidance Performs a variety of tasks independently as dictated by organizational demands Relates information to diverse individuals both orally and in writing Must have good analytical ability and be proficient in math Standing for long periods, bending, walking, reaching, and sitting Ability to climb up and down stepladders and stairs daily Able to lift and carry up 50 lbs. as needed throughout the day

Requirements: Experience and Educational Requirements Minimum five years’ experience managing aprofessional/commercialkitchen Proven compliance with all applicable food safety protocols Must hold, or obtain, a current “Food Safety Certification” as required by the State of Vermont, prior to commencement of work Knowledge of, and desire to accommodate, diverse dietary restrictions Other Qualifications Ability to safely and successfully perform essential job functions consistent with the ADA, FMLA & other federal, state & local standards - including meeting qualitative and/or quantitative productivity standards Ability to maintain reasonably regular, punctual attendance consistent with the ADA, FMLA & other federal, state and local standards Compliance with all personnel policies