Kitchen Lead

Job Summary:

• Supervise, train, resolve conflicts and coach the Kitchen Staff to meet goals for sales, safety, customer service, and sanitation in compliance with Ideal Market policies, the department of Health, OSHA and established practices. In addition, to the production, quality assurance, and profitability the Kitchen Lead/ Cook Reporting directly assist with the creation of recipes for menu items, supervise line cooks to ensure quality controls adhere too and assist with the control of inventory.
• Plan the menu and maintaining a high level of quality and profitability in all Food & Beverage offering.
• Shall include input into capturing and capitalizing on foodservice trends with Store Manager.
• Recommend and implement preparation to reduce the costs of goods sold (COGS) and supervise all kitchen personnel to ensure correct methodologies are followed.
• Maintain a clean and safe work area adhering to food safety and health standards.
• Prioritize and delegate tasks in kitchen layout and prep. Techniques to ensure speed and quality of the menu
• Maintain par-stocks of food product for all menu items
• Requisition through our suppliers all product required in a timely manner for prompt delivery for our kitchen and customers.
• Ensures food ingredients are stored in their designated area and rotated in the proper manner.
• Provide input into catering menus and develop new menu items Handles and trains others to clean kitchen equipment carefully and safely to prevent damage or injury.
• Works efficiently and effectively to gather, wash, cut, season, cook and store quality ingredients.
• Monitor menu item volumes and sales mix with the Store Manager to ensure par-stocks are maintained.  Other kitchen duties as assigned by the Operation Manager.

Essential Duties and Responsibilities:

Storewide

1. Abide by all Ideal Market policies and procedures as outlined in the Employee and Policy and Kitchen Procedure.
2. Consistently and positively promote team work.
3. Follow all safety practices and policies.
4. Arrive at all shifts, meetings and training on-time and maintain hours scheduled accordingly to the department budget.
5. Regularly perform store cleaning and maintain cleanliness to required standards.
6. Maintain a positive attitude.

Customer Service

1. Exceed expectations of internal and external customers for service and provide a welcoming environment for all in accordance with Ideal Market’s customer service standards.

          a. Ability to deal with difficult or emotional customer situations.

          b. Anticipate customer needs.

          c. Promptly respond to requests for service and assistance.

          d. Assist the Food Line in the peak hours to make sure costumers do not wait for a long time

          e. Know weekly Ad specials, Kitchen prices, and menu.

2. Treat all customers and co-workers fairly, consistently and with respect.

Job Specific

1. Supervise, train, resolve conflicts and coach Kitchen Cooks, clerks and Grill clerks as directed to store, rotate, stock, prepare and display products as directed, in a timely manner, and in compliance with Ideal Market policies and established practices for safety, sanitation and customer service and document personnel concerns for the store Manager.
2. Supervise, train, resolve conflicts and coach Kitchen Cooks, clerks and Grill clerks as directed to clean shelving, refrigeration equipment, storage areas, prep areas and display areas in compliance with established practices and document any equipment maintenance or safety concerns for department management.
3. Monitor prepared foods quality, presentation and losses in compliance with Ideal Market policies, department established practices for safety, sanitation and customer service.
4. Supervise, train, resolve conflicts and coach Deli Counter and/or Kitchen staff as directed to unload, separate, verify counts, accept deliveries, apply for credits and the coordinate return of damaged/miss-picked products in compliance with the Return and Credit processes established practices.
5. Role model expected food production skills and compliance with policies and established practices for safety, sanitation and customer service.
6. Perform other tasks assigned by the Store Manager including, but not limited to, filling-in for Kitchen Cooks, clerks, and Grill clerks and submitting written comments for evaluations of Kitchen Cooks, clerks, and Grill clerks.

Work Environment:

1. Occasional Exposure

          a.    Outdoor weather conditions (e.g., tasks in receiving areas)

2. Frequent Exposure

          a.    Wet and/or humid conditions (e.g., walk-in/reach-in coolers, scullery area)

          b.    Warm and/or humid conditions (e.g., servicing hot bar, stove, oven, steamer)

          c.    Cold or extremely cold conditions (e.g., walk-in/reach-in freezers)

          d.    Moving loaded carts/pallets of product in and out of storage/retail areas and in and out of freight elevator.

3. Constant Exposure

          a.    Background music and in-store pages

          b.    Food odors, grain, and spice dust, food allergens (e.g., proximity to the preparation of seafood)

Knowledge, Skills, Abilities

• Minimum two years supervisory experience including, but not limited to training, coaching, resolving conflicts, building a team and evaluating team performance.  Minimum of two years of retail experience, preferably in food service
• Ability to work nights and weekends
• Outstanding customer service skills
• Attention to detail and good organizational skills
• Ability to handle multiple demands, work under time pressures, and meet deadlines
• Willingness to be open, to learn, and to take on new responsibilities
• Demonstrate objectivity, neutrality, and calmness under pressure
• Ability to follow through on systems and procedures
• Regular, predictable attendance
• Effective interpersonal, oral, and written communication in Spanish and English.
• Computer proficiency, e.g., keyboard experience, email, Word
• Ability to read and comprehend instructions
• Ability to work efficiently in a fast-paced environment
• Ability to be flexible and to adapt to changing conditions and different roles
• Demonstrated ability to follow through on commitments
• Ability to prioritize tasks
• Must be punctual, dependable and flexible to work evenings, weekends, and holidays
• Ability to work under pressure and take initiative in a fast paced environment
• Positive attitude and a willingness to learn 
• Supervision and direction of line cooks and kitchen attendants
• Must have a neat appearance and be well groomed

Essential Physical Requirements

1. Ability to frequently lift and move up to 60 lbs. or more throughout the shift.
2. Frequently stand, walk, squat, bend, sit, balance and rotate the body.
3. Frequently ascend and descend stairs, ladders and step stools.
4. Ability to safely use sharp cutting instruments.
5. Use of hands to operate machinery such as computer keyboard, a digital scale, meat slicer, dishwasher.