Job Description

JOB DESCRIPTION

We are partners in caring for our neighbors’ families, homes and communities. This business philosophy shapes everything we do. Our service priorities: Safety, Friendliness, Presentation, and Efficiency are critical to the success of our business goals.

Title: Kitchen Manager

Department: Sunrise Kitchens

Supervised by: Assistant Store Manager responsible for Sunrise Kitchens

Dotted line reporting relationship to: Director of Sunrise Kitchens and Community Engagement

Job Summary :

Sunrise Kitchens is a proprietary brand name owned by Sunrise ShopRite, and is the food service department operated under the name Sunrise Kitchens and is a major point of competitive differentiation for Sunrise ShopRite. The Kitchen Manager manages all aspects of the Sunrise Kitchens operation including hot and cold food preparation, Catering and delivery, and special events. Food Safety is critical to Sunrise Kitchens and is a major focus for this position. The Kitchen Manager is responsible for the sales, inventory, gross profit, payroll, supply costs and product shrink of the Department. In addition, the Kitchen Manager participates in the hiring of, training of and delegation of duties to the Sunrise Kitchens staff as well as the discipline and termination of Associates as required.

Qualifications:

The Kitchen Manager must possess a current Food Safety/ Sanitation Certification (Super SafeMark or Serv Safe), Associate's Degree or graduate of an accredited Culinary Training program a plus. Three to five years experience in both food production and management in a retail/ restaurant environment is required.

Essential Job Functions:

The essential job functions of this position include, but are not limited to, the following:

· Ability to proficiently read, write, speak, analyze, interpret, and understand the English language.

· Ability to perform math skills.

· Ability to stand/walk for the duration of a scheduled shift.

· Ability to stand, bend, twist, reach, push, pull and regularly lift 25 lbs., and occasionally lift 50 lbs.

· Ability to work in varying temperatures.

· Ability to work with a wide variety of fresh, dried and/or processed products, spices and powdered substances without negative allergic consequences.

· Ability to tolerate moderate amounts of dust and chemical agents during routine housekeeping duties.

· Ability to operate equipment as required by department, i.e. slicer, scale, can opener, wrapping

machine, rotisserie, fryolator, cheese grater/cutter, case cutter, and stove/oven.

· Meet all work schedules and comply with all time and attendance policies.

Job Responsibilities:

The job responsibilities of this position include, but are not limited to, the following:

• Ensure that the Department is a clean, neat, organized, and provides a safe work environment for Associates.
• Ensure that all equipment is in proper working order.
• Maintain Sanitation and QA Standards by supervising the cleaning and sanitizing all work areas within the Department.
• Ensure proper food handling and safety through HACCP planning and the training and monitoring of Associates.
• Maintain Food Safety logs and reports as required.
• Order food, supplies and equipment for the Department. (excluding major kitchen equipment).
• Responsible for inventory and controlling food costs and shrink.
• Monitor the flow of food, including receiving, storage, production (time and temperature) and display.
• Reset the department throughout the year focusing on seasonality and upcoming Holidays.
• Cultivate and maintain superior Customer Relations through salesmanship and menu planning.
• Determine amount and method of food production.
• Manage the consistency and quality of the product which is produced within the department.
• Manage payroll and ensure proper staffing for business needs.
• Coordinate all Associate training to ensure a knowledgeable and productive staff.
• Supervise and monitor the performance of Associates in the Department.
• Evaluate Associate performance for purposes of recommending changes in employee status or compensation.
• Promote teamwork and guide team members to the best solution.
• Assign duties in each area of the Kitchen to ensure the most efficient food production operation. Train every Associate on the standard operating procedure for each station.
• Work with the Catering Coordinator to ensure efficient pick-up and delivery of catering orders.
• Oversee Department merchandising including packaging, labeling, case displays, signage, and overall presentation to the customer.
• Oversee the inventory process by monitoring purchases, transfers, supplies, and storage.
• Adhere to all Federal, State and Local regulations as they pertain to the Food Service operation.
• Dress according to company policy. Comply with QA hand washing standards and use disposable gloves when handling food.
• Be knowledgeable in the company’s HAZCOM program and assure that the Department adheres to manufacturer’s label instructions for the safe and proper use of all chemical products.
• Complete all applicable department training programs.
• Comply with all ShopRite Service Priorities.
• Perform other duties as assigned.

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