Fresh Foods Manager
Caledoniafood, Vermont, WI, United States
Description
About Caledonia Food Co-op Caledonia Food Co-op is a member‑owned grocery store that draws together the diverse communities of Caledonia County and surrounding areas in an inclusive space supporting food justice, local resilience, environmental stewardship, area food producers and a vibrant downtown St. Johnsbury.
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
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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 staff training/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 to 50 lbs. as needed throughout the day
Requirements Experience and Educational Requirements
Minimum five years’ experience managing a professional/commercial kitchen
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
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About Caledonia Food Co-op Caledonia Food Co-op is a member‑owned grocery store that draws together the diverse communities of Caledonia County and surrounding areas in an inclusive space supporting food justice, local resilience, environmental stewardship, area food producers and a vibrant downtown St. Johnsbury.
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
atural
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 staff training/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 to 50 lbs. as needed throughout the day
Requirements Experience and Educational Requirements
Minimum five years’ experience managing a professional/commercial kitchen
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
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