Deli Service Manager

We work hard to create a fair, fun and considerate workplace with excellent pay and benefits including Medical, Dental, Vision, matching 401(K), Flexible Spending Accounts (FSA), and Employee Assistance Program (EAP) for employees who work 30 or more hours per week. Reap the Benefits Other employee benefits include a 20% employee discount, paid 30‑minute lunch, free Co‑op ownership, 30% discount on wellness supplements, a quarterly profit share, a monthly $50 raffle for those who choose alternative transportation (carpool, walk or bike to work), and holiday gifts. As a team member, you’ll learn a lot – about the great products we carry, the community organizations we support, and you’ll meet wonderful people along the way. BriarPatch has an open door to leadership and it’s not uncommon for employees to “climb the ladder” and grow a career at the Co‑op. Review our current job openings and the descriptions, then apply! Interested in part‑time but don’t see it listed below? We’re flexible! Just let us know on your application. Position: Deli Service Manager Location: Auburn, CA Job Id: 256‑2203 # of Openings: 1 Deli Service Manager - FT 40 hrs. per wk. Reports To: Food Services Manager FLSA Status: Non‑exempt Salary Level: $22.00 – $34.00 per hour. Summary Responsible for managing the Deli Service staff and operations to meet goals for safety, sales, margin, labor, food quality, and customer service. Essential Duties and Responsibilities Other duties may be assigned. Customer Service Ensure prompt, friendly, helpful customer service is delivered to customers by all Deli staff. Utilize knowledge of natural foods and customer service skills to respond to customers’ inquiries and needs. Have functional knowledge of how Co‑ops operate and be able to explain key concepts to customers. Report customer suggestions, comments, and complaints to Food Services Manager to ensure follow‑up. Deli Service Area Oversee Deli Service staff in preparing high quality and consistent Deli recipes. Oversee Deli service staff in working shifts to ensure all food and drinks are made to order; the service cases, condiment bar, and indoor seating area are stocked, cleaned, cheese is cut and wrapped; grab‑and‑go products are packaged; and customers are served in a prompt, friendly, courteous manner. Ensure Deli cases are fully stocked for abundance. Oversee proper rotation and dating of Deli items to ensure freshness. Ensure all Deli products are accurately labeled with price and ingredients. Merchandize and promote Deli products through accurate shelf tags, signs, cleanliness, and product placement. Maintain Deli service area flow, meeting food production and staff productivity, and ticket time goals. Ensure outside vendor deli items have accurate par levels and are ordered, received, priced, labeled, stored and merchandized properly. Ensure that established opening and closing procedures are properly carried out. Ensure that all unsellable products are recorded and disposed of in accordance with set Deli procedures. Work with Deli Service shift supervisors on recipe and menu development as directed by Food Services Manager. Ensure proper food storage, labeling, and sanitation procedures are followed in all food preparation and storage areas to meet health department regulations. Coordinate with Kitchen Manager and Deli Receiver to maintain adequate amounts of ingredients, packaging supplies, and all inventory on hand. Participate in inventory counts. Lead by example in work ethic, attitude and professional conduct. Participate in all trainings. Work with Food Services Manager to provide supervision of Deli service staff, and all Deli staff in the absence of the Food Services Manager, following established policies and procedures. Assign duties and examine work of subordinates for quality, safety, efficiency, and conformance to policies and procedures. Lead staff meetings and ensure all Deli service staff are informed of policy changes. Ensure all Deli service staff obtain food safety certification required by state and federal entities. Ensure on‑the‑job training for all Deli service staff. Work with Food Services Manager to recruit qualified applicants following established procedures. Work with Food Services Manager to schedule hours for Deli service staff within payroll allocation. Review and approve time‑clock records. Work with Food Services Manager to take disciplinary action as needed following established policies. Maintain harmony among all Deli staff and resolve grievances. Attend Deli Management team and Deli Department meetings. Department Maintenance Monitor refrigerators and case temperatures and maintain logs. Ensure Deli Service area and all food preparation and storage areas are maintained in a sanitary and orderly condition, meeting Health Department standards. Notify Food Services Manager of equipment repair in a timely manner. Schedule and oversee deep cleaning of Deli Service area. Maintain all equipment in good working order; coordinate with Food Services Manager and Facilities Manager on the regular maintenance of equipment. Supervisory Responsibilities: Directly supervises up to 25 employees. Professionalism Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions; follows through on commitments. Interpersonal Skills Focuses on solving conflict, not blaming; maintains confidentiality; listens to others without interrupting; keeps emotions under control; remains open to others’ ideas and tries new things. Leadership Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others. Supervision Coaches, trains, plans, assigns, coordinates, and directs work of others; monitors performance; disciplines; addresses complaints; resolves common personnel problems. Responsibilities to Safety Protect the safety of self, co‑worker’s, and BriarPatch Co‑op patrons at all times. Report any potentially harmful equipment or situations to the immediate supervisor without delay. Report safety‑related accidents and incidents at once to supervisor. Follow all company and safety policies and procedures. Operate equipment in a safe manner that will not lead to injury of self or others. Oversee Department Safety Meeting trainings for Deli Service staff and turn in sign‑off sheets on time to HR Department for tracking. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Certifications California Food Handlers or ServSafe Manager certificate or equivalent. Education and/or Experience High school diploma or GED certificate, and culinary school or two years supervisory experience in a large scale, professional food service environment; or equivalent combination of education and experience. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees. Mathematical Skills Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations. Ability to interpret a variety of instructions furnished in written, oral, diagram, or electronic form. Computer Skills Internet software Inventory software Order processing systems Spreadsheet software Word Processing software MS Outlook or equivalent email program Scheduling and time record software Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Stand for long periods Walk Sit Use hands and fingers Handle or feel Reach with hands and arms Stoop Kneel Crouch or crawl Talk or hear Taste or smell Be regularly exposed to natural oils, chemicals and odors/fragrances, including perfumes, colognes and scented lotions The employee must regularly lift and/or move up to 50 pounds safely. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to a moderate to high level of noise and changes in temperature including wet and/or humid conditions; cold refrigerated environments; outside weather conditions; extreme cold; extreme heat and risk of electrical shock. The position may occasionally be exposed to fumes or airborne particles and toxic or caustic chemicals. Responsibilities to Sustainability Contribute to sustainability efforts at BriarPatch that support a sustainable community through: Minimizing waste by reducing and reusing materials and resources when possible. Proper recycling and composting. Seeking methods to make departmental functions more sustainable and taking an active role to implement them. Responsibilities to Diversity, Equity, and Inclusion Value and support a work environment that includes people of different identities from diverse backgrounds. #J-18808-Ljbffr BriarPatch Food Co-op