Kitchen Manager

The County Market Kitchen Manager assists in the managing of department operations including but not limited to maximizing gross margins, ensuring sales, controlling inventory, ordering, and expenses. The Kitchen Manager provides consistent good quality, good tasting, appealing food to customers while working in a safe manner. 

• →Delivers superior quest service and ensures absolute customer satisfaction
• →Develops and follows monthly menu
• →Organizes kitchen
• →Follows and cooks recipes
• →Monitors food quality and taste
• →Day-to-day operational procedures to ensure stock level, inventory, and cleanliness
• →Promotes sales
• →Teaches, trains, and develops other Associates
• →Promotes and supports established programs
• →Follows all Health Code guidelines
• →Follows all store and department policies
• →Follows all safety policies and procedures; is a safety role model
• →Other duties as assigned

• →Directly supervises a varied number of associates in Deli Kitchen
• →Responsible for the overall direction, coordination, and evaluation of the kitchen 
• →Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• →Training Associates; planning, assigning, and directing work.
• →Appraising performance; rewarding and coaching Associates.
• →Addressing complaints and resolving problems. 

• Customer service skills
• Culinary skills
• Leadership skills
• Ability to work in a fast paced environment
• Honesty/Integrity
• Problem solving skills
• High Energy Level
• Ability to multi-task 

• High school diploma or general education degree (GED);
• One to two years related experience and/or training;
• Or equivalent combination of education and experience. 

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. 
• Ability to write reports, business correspondence, and procedure manuals. 
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. 

• Basic math concepts (addition, subtraction, division, multiplication), percentages, weight, measures and sales per associate hour 

• Manager Food Handlers Certificate provided at store level 

• Slip resistant shoes with closed toe and heel
• Hairnets/Hats
• Safety Cutter
• Computer
• Ladder and stepladders
• Uniform per store policy
• Pallet jack
• Associates may be required to use standard deli equipment including, but not limited to
• Knives
• Slicers
• Ovens
• Rotisseries
• Fryers 

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Communicate with associates and customers
• Taste and smell
• Lift and/or move up to 10 pounds 

Frequently (Between 1/3 to 2/3 of the time)

• Stoop, kneel, crouch or crawl
• Lift and/or move up to 50 pounds           

Occasionally (Less than 1/3 of the time)

• Sit
• Climb or balance
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Ability to adjust focus
• Ability to distinguish colors
• Peripheral
• Depth perception 

Regularly

• Moving mechanical parts
• Fumes or airborne particles

Frequently

• Extreme heat

Occasionally

• Wet and/or humid conditions
• Chemicals while cleaning
• Extreme cold
• Risk of electrical shock
• Vibration

NOISE LEVEL

• Regularly
• Moderate