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Posted: Saturday, January 13, 2018 6:16 PM

Job Description:/h3:
Kitchen Manager/Cook reports to Store Management and the Purchasing Manager and is responsible for leading the
Kitchen/Deli/Catering Departments and overall company food service. The role will supervise all aspects of the frontend and backend of food service operations while driving sales and guiding the catering business. The Executive Chef is responsible for creative ideas to enhance company food service offerings, as well as forming new ideas based on feedback from customers and management. This position needs to have a sense of the Natural Food trends and product lines, as well as have a passion for the industry. This role will develop menus, recipes, and promotions as well as costing and sourcing. This manager is will oversee personnel management through hiring, training, and disciplinary measures for the department. Good communication skills and the ability to work well with others are essential qualities for this position, as the Kitchen/ Deli/Catering departments must work in concerted effort to implement uniform standards for product, staff, sales, and margin.
JOB FUNCTIONS:
Essential:
:Acts as the contact person for customers, maintains a presence in the front of the house
interacting with customers.
:Work with Management to develop and improve the department, create recipes and
menus.
:Establish department priorities and executes against them based on long:term goals for
the company.
:Work with Purchasing Manager and outside vendors for ordering and product
selection.
:Develop the Real Food Company food service operations through evaluations of
customer demand for menu selections and product mix.
:Order and inventory all
Kitchen/Deli/Catering items.
:Ensure customer service standards in the front of house and deli are upheld.
:Develop promotions for the department within the store and the Marketing Department
:Ensure accurate signage and POS material.
:Actively drive sales with sampling, creative merchandising, and educating staff and
customers on products.
:Report to Purchasing Manager for all things product related (ordering, product
selection, costing, and financials) and Store Management for all things staffing related (labor management).
:Ensures that high standards of sanitation, cleanliness, and safety are maintained
throughout all kitchen, deli, and catering areas.
:Document all recipes in a recipe book and update appropriately.
Financial Management of the Departments:
:Develop and monitor food and labor budget.
:Maintain profitability of all food service operations by margins.
:Projects weekly food and labor costs and monitor the actual financial result. Takes
corrective action as needed to assure financial goals are met.
:Prices all items and minimizes loss from theft and spoilage.
:Ensures that invoices are coded and prices are updated weekly.
:Ensures that all invoices are submitted to A/P immediately.
Personnel Management:
:Supervise and direct the activities of staff on a daily basis.
:Hire, train, manage, review, schedule, discipline staff members.
:Adheres to companys performance management guidelines for all disciplinary and
termination matters and documents in a timely manner.
:Schedule and coordinate schedule for the departments.
:Function as part of management team with supervisory authority for all employees in
all food service departments.
:Control department costs through evaluations on labor spending.
:Conducts regular performance reviews with Store Management.
:Create food service team that is highly motivated to provide healthy food, educate the
community about natural foods, and provide excellent customer service.
:Understands current labor and wage/hour laws and manages staff according to best
practices set by the company. Other Functions:
:Performs other duties assigned by Store Management team or Ownership.

Source: https://www.tiptopjob.com/jobs/76342073_job.asp?source=backpage


• Location: Hudson Valley, nanuet

• Post ID: 34670827 hudsonvalley
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