Kitchen Manager
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Key details
- Location
- Seattle, WA, United States
- Work style
- Onsite
- Level
- Senior
- Experience
- 2–5 yrs
- Function
- Hospitality & Food service
- Focus area
- other
- Posted
- Yesterday
Skills
customer serviceexpense managementfood preparationfood safetyfood servicehaccpinventory controlmerchandisingportion controlquality controlsanitationstocking
About the role
THE ROLE As a key leader of our Prepared Foods Department, this position is responsible for assisting the Prepared Foods Team Leader and Prepared Foods Assistant Team Leader with product management, food safety, quality control, merchandising, sales generation, gross margins, labor and general expense control, personnel development, customer service, and profitability within the production functions of the Prepared Foods Department. This position is also responsible for the education of guests and team members in the areas of product selections, recipe ideas, and meal solutions. Responsible for leadership of Prepared Foods Team Members working in production.
MORE ABOUT WHAT YOU’D DO
Complete our Prepared Foods training program to build the knowledge and skills needed for success. The program is 24–32 hours, depending on role, and begins immediately following orientation at a designated Metropolitan Market training store.
Assists the Prepared Foods Team Leader and Assistant Team Leader with developing and maintaining product displays to create an exciting marketplace; strives to develop displays that pique guest interest and impact buying trends.
Ensures proficiency in production tasks; consistently achieves all food preparation guidelines, including full compliance with established recipe program; ensures prepared food consistency, quality, freshness, and portion control; works to guarantee products are properly labeled.
Ensures effective ordering of products necessary for the Prepared Foods Department production; maintains product inventory at a level that promotes effective sales merchandising and maximizes sales growth.
Demonstrates effective inventory control, thereby minimizing unnecessary costs associated with excessive inventory, including supplies.
Participates in determining order quantities and establishing the cost of goods; effectively interacts with vendors as needed.
Maintains and manages stocking standards that ensure high product quality, including established rotation procedures. Incorporates cleaning with stocking and rotation requirements.
In partnership with the Prepared Foods Team Leader and Prepared Foods Assistant Team Leader, determines daily projects and activities of production team members; ensures daily tasks and assignments are accomplished correctly
nd in a timely manner.
Leads and readily participates in product promotions and focuses.
Adheres to all food safety and sanitation requirements. Consistently demonstrates knowledge of HACCP and Department of Health provisions, shares knowledge with team members for the purpose of training.
Trains team members and provides performance feedback and coaching.
WHAT WE’RE LOOKING FOR
Minimum two years chef, sous chef, or direct kitchen management experience required; one-year supervisory experience of five or more team members in a food service environment preferred.
Must possess a minimum of three years of customer service experience.
Ability to prioritize multiple tasks simultaneously and produce quality output while working within deadlines a must. Sense of urgency required. Excellent time management and organizational skills.
Demonstrates a high level of self-motivation; takes initiative; problem solves.
Proven ability to positively affect sales generation and manage expenses.
Possesses strong knowledge of food safety and HACCP/Department of Health guidelines, and inventory/portion control; experience with gross profit and labor percentages.
Possesses comprehensive product information with a proven history of using knowledge to train team members and best service guests.
Demonstrates a strong knowledge and understanding of food, including ingredients, applications, pronunciations and culinary skills. Possesses a genuine passion for food.
Effective leadership skills; proven success as a team member. Ability to effectively delegate and follow-through.
Strong interpersonal and oral communication skills required; effective written communication skills necessary.
Able to work a flexible schedule, including evenings, weekends, and holidays.
MORE ABOUT WHAT YOU’D DO
Complete our Prepared Foods training program to build the knowledge and skills needed for success. The program is 24–32 hours, depending on role, and begins immediately following orientation at a designated Metropolitan Market training store.
Assists the Prepared Foods Team Leader and Assistant Team Leader with developing and maintaining product displays to create an exciting marketplace; strives to develop displays that pique guest interest and impact buying trends.
Ensures proficiency in production tasks; consistently achieves all food preparation guidelines, including full compliance with established recipe program; ensures prepared food consistency, quality, freshness, and portion control; works to guarantee products are properly labeled.
Ensures effective ordering of products necessary for the Prepared Foods Department production; maintains product inventory at a level that promotes effective sales merchandising and maximizes sales growth.
Demonstrates effective inventory control, thereby minimizing unnecessary costs associated with excessive inventory, including supplies.
Participates in determining order quantities and establishing the cost of goods; effectively interacts with vendors as needed.
Maintains and manages stocking standards that ensure high product quality, including established rotation procedures. Incorporates cleaning with stocking and rotation requirements.
In partnership with the Prepared Foods Team Leader and Prepared Foods Assistant Team Leader, determines daily projects and activities of production team members; ensures daily tasks and assignments are accomplished correctly
nd in a timely manner.
Leads and readily participates in product promotions and focuses.
Adheres to all food safety and sanitation requirements. Consistently demonstrates knowledge of HACCP and Department of Health provisions, shares knowledge with team members for the purpose of training.
Trains team members and provides performance feedback and coaching.
WHAT WE’RE LOOKING FOR
Minimum two years chef, sous chef, or direct kitchen management experience required; one-year supervisory experience of five or more team members in a food service environment preferred.
Must possess a minimum of three years of customer service experience.
Ability to prioritize multiple tasks simultaneously and produce quality output while working within deadlines a must. Sense of urgency required. Excellent time management and organizational skills.
Demonstrates a high level of self-motivation; takes initiative; problem solves.
Proven ability to positively affect sales generation and manage expenses.
Possesses strong knowledge of food safety and HACCP/Department of Health guidelines, and inventory/portion control; experience with gross profit and labor percentages.
Possesses comprehensive product information with a proven history of using knowledge to train team members and best service guests.
Demonstrates a strong knowledge and understanding of food, including ingredients, applications, pronunciations and culinary skills. Possesses a genuine passion for food.
Effective leadership skills; proven success as a team member. Ability to effectively delegate and follow-through.
Strong interpersonal and oral communication skills required; effective written communication skills necessary.
Able to work a flexible schedule, including evenings, weekends, and holidays.