TITLE: Production Shift ManagerDEPARTMENT: Central Kitchen

STATUS: FT, Management, At-Will, SalariedREPORTS TO: Central Kitchen Operations Manager

SUPERVISES: Department assistant(s), hotline, cake decorator, garde manger, bakery production, production prep and/or clerks

JOB SUMMARY: To ensure the highest level of service possible to Outpost’s internal and external customers. To ensure high quality products and efficient food production for Outpost’s prepared foods departments, wholesale customers and catering events.

WORK ENVIRONMENT: Fast paced production kitchen. Regular work near moving mechanical parts (i.e. mixers, oven, etc.), in cold/hot working conditions (i.e. cooler or near stove), and high precarious places (i.e. ladder work). Ability to work in moderate and loud noise environments including, but not limited to: computers, paging, telephones, human voices, and machinery.

ESSENTIAL DUTIES AND RESPONSIBILITES:

1. Customer Service

  1. Treat people fairly, consistently, and with respect.
  2. Ensure efficient, informative, and friendly service according to established customer service vision and standards.

2. Central Kitchen Responsibilities

Leadership

  1. Model supportive and participatory leadership qualities, promote team building and motivate staff to achieve their stated objectives.
  2. Treat staff and managers with consistency and fairness, in a style appropriate to a cooperative work environment.
  3. Ensure that communications are clear, direct, and respectful.
  4. Ensure the integrity of Outpost’s stated values in decision-making and interactions with others.
  5. Use the interest-based problem solving method to resolve issues.
  6. Ensure professional and friendly service from all central kitchen staff.
  7. Act as a model to all employees following both the union contract and employee handbook.

Shift Production & Operations

  1. Oversee food production on specific production shift.
  2. Assign daily tasks to staff.
  3. Ensure production needs are established on time, according to schedule, and meeting Outpost’s quality standards for our stores, wholesale accounts, and catering customers.
  4. Order ingredients as required to establish pars and needs of the production schedule.
  5. Oversee and process daily deliveries received, ensuring product quality and proper rotation.
  6. Review invoices for accuracy and process credits.
  7. Enforce sanitation and HACCP procedures, assure that temperature logs are being filled out daily.
  8. Train staff on department SOP’s and health and safety standards.
  9. Conduct regular inventory.
  10. Work with Central Kitchen Operations Manager (CKOM) to ensure implementation of menus and new products.

Personnel

  1. Uphold performance standards for central kitchen staff.
  2. Schedule staff according to labor budget. Arrange for coverage of vacant shifts and fill in as needed.
  3. Hire qualified staff within established policies.
  4. Ensure training for all department staff. Successfully complete training checklists with new department staff.
  5. Motivate and provide staff with the tools and materials required to ensure high quality and efficient job performance.
  6. Provide timely, thorough and thoughtful performance feedback to department staff.
  7. Take corrective counseling measures and/or disciplinary action as needed for all department staff, according to established personnel policies.
  8. Ensure that department meetings are conducted to maintain effective communication with staff.

Budgeting and Planning

  1. Attend management team meetings.
  2. Meet the established goals for margin, labor costs, sales and inventory.
  3. Work with CKOM to develop annual operating budget, production projections, capital budget, and equipment needs.

3. All Staff Duties

  1. Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
  2. Keep facility/office orderly and clean.
  3. Maintain a positive attitude.
  4. Perform all other duties as assigned by central kitchen operations manager.

KNOWLEDGE, SKILLS, ABILITIES:

  • Outstanding customer service skills
  • Background in food production with work related experience
  • Culinary degree or equivalent work experience
  • Demonstrated ability to adhere to sanitation and production guidelines
  • Knowledge of natural foods and the natural foods industry
  • Supervisory experience — hiring, training, evaluating
  • Proficiency in math
  • Attention to detail and good organizational skills
  • Ability to handle multiple demands, work under time pressures, and meet deadlines
  • Ability to implement systems to provide for efficient and productive shift
  • Willingness to be open, to learn, and take on new responsibilities
  • Demonstrate objectivity, neutrality and calmness under pressure
  • Regular, predictable attendance
  • Effective communication skills in English
  • Ability to read and comprehend instructions
  • Demonstrate accuracy and thoroughness
  • Ability to appropriately delegate work duties and manage and motivate staff
  • Ability to work efficiently in a fast-paced environment
  • Ability to be flexible and to adapt to changing conditions quickly

ESSENTIAL PHYSICAL REQUIREMENTS:

  • Standing, walking, bending, sitting, reaching
  • Using hands or fingers to handle or feel
  • Specific vision ability: close vision, distance vision, color vision, depth perception, and adjust focus
  • Ability to climb up and down step stools
  • Ability to lift up to 60 lbs.
  • Regular use of sharp cutting instruments
  • Ability to taste and smell

IMPORTANT DISCLAIMER NOTICE:

The job duties, elements, responsibilities, skills, functions, experience, educational factors, requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that the employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or a work environment change.

Outpost Natural Foods Cooperative Job Description

Page 1 of 3