Job Description
Job DescriptionDescription:
About Caledonia Food Co-op
Caledonia Food Co-op is a member-owned grocery store that draws together the diverse communities of Caledonia County and surrounding areas in an inclusive space supporting food justice, local resilience, environmental stewardship, area food producers and a vibrant downtown St. Johnsbury.
Essential Job Duties
- Plan and produce all menus of food items offered for sale as well as items for special order, catering, and events
- Approve menu plans submitted by others, and support the planning, preparation, production, service, and sale of all Co-op food items
- Maintain all kitchen equipment and services to ensure safe and efficient daily operations
- Plan, prepare, and serve a variety of specialty menu items including gluten-free, vegan, vegetarian, dairy-free and organic/natural
- Ensure compliance with all state, local, and federal food service regulations, and all applicable safety regulations
- Staffing and scheduling of the prepared food department
- Create a cohesive food service experience between the Prepared Foods Department and other store departments that cross utilizes food items to mitigate food waste and improve overall food production and department efficiency.
- Model impeccable and admirable leadership qualities, identify and develop leadership qualities in others, support succession planning and provide ongoing staff training/development
- Business development in the area of catering, special orders, and holiday orders
- Ensure kitchen and bakery food/serving items are ordered, receiving, prices, and stocked
- Achieve and maintain Prepared Foods departmental goals for sales, margin, and superior customer service
- Administrative duties, including ordering, inventory, recruitment, training, performance management, discipline, departmental sales, and other duties as assigned
Essential Skills
- Excellent customer service skills for both internal and external customers
- Ability to multitask, prioritize, and work under pressure
- Ability to effectively delegate tasks, train, and motivate staff
- Excellent communication, organizational, and time management skills
- Ability to effectively monitor, maintain, and improve staff performance by respectfully and constructively delivering coaching and counseling to staff
Essential Mental & Physical Requirements
- Works independently with limited guidance
- Performs a variety of tasks independently as dictated by organizational demands
- Relates information to diverse individuals both orally and in writing
- Must have good analytical ability and be proficient in math
- Standing for long periods, bending, walking, reaching, and sitting
- Ability to climb up and down stepladders and stairs daily
- Able to lift and carry up 50 lbs. as needed throughout the day
Requirements:
Experience and Educational Requirements
- Minimum five years’ experience managing a professional/commercial kitchen
- Proven compliance with all applicable food safety protocols
- Must hold, or obtain, a current “Food Safety Certification” as required by the State of Vermont, prior to commencement of work
- Knowledge of, and desire to accommodate, diverse dietary restrictions
Other Qualifications
- Ability to safely and successfully perform essential job functions consistent with the ADA, FMLA & other federal, state & local standards - including meeting qualitative and/or quantitative productivity standards
- Ability to maintain reasonably regular, punctual attendance consistent with the ADA, FMLA & other federal, state and local standards
- Compliance with all personnel policies