International Executive Service Corps
Central Kitchen Team Leader
International Executive Service Corps, Seattle, Washington, us, 98127
Openings: 1
Job Summary:
As leader of our Central Kitchen Department, the Central Kitchen Team Leader assumes responsibility for scheduling and overseeing all department production to achieve planned product transfers. This position is responsible for product management, food safety, quality control, gross margins, labor and general expense control, team member development, customer service, and profitability within the Central Kitchen Department.
Specific Job Duties:
Responsibilities will include, but are not limited to, the following:
Leads the production of decorated cakes, cupcakes, and desserts made from cake for sale in our Bakery/Coffee Shop Departments companywide and for custom cakes for special orders.
Leads production of cold products (items that do not require baking or cooking) for our Prepared Foods Departments companywide and for catering special orders.
Consistently achieves all food preparation guidelines, including full compliance with established recipe program; ensures consistency and quality of product.
Assists with the development and commercialization of new products. Participates in concept development and sourcing, as appropriate. Creates bench samples, conducts product cuttings, and assists with the conducting time and motion analysis for use in transfer costing.
Ensures effective ordering of all products for the Central Kitchen Department; maintains product inventory at levels required for order fulfillment.
Determines order quantities and verifies cost of goods. Assumes primary responsibility for store-level vendor relations, including in-store daily operations and meetings.
Coordinates the product shipments and transfers to various locations.
Determines daily projects and activities of Central Kitchen Department team members; ensures daily tasks and assignments are accomplished correctly and in a timely manner.
Effectively manages department operations to achieve transfer, labor goals, and general expense budgets.
Writes Central Kitchen Department work schedule; effectively allocates labor to accomplish operational goals, provide best service to customers, and achieve labor budget.
Provides exemplary leadership, fosters teamwork, and ensures a positive team member experience; develops, trains, and mentors all Central Kitchen Department team members.
Effectively builds and maintains morale, provides motivation and feedback, fosters a cohesive, productive team.
Leads by example, provides team members with clear expectations and timely feedback.
Assumes primary responsibility for recruitment and hiring of Central Kitchen Department team members.
Trains all Central Kitchen Department team members on customer service expectations and techniques; ensures customer service expectations are consistently achieved on a department-wide basis.
Maintains Central Kitchen Department area in a clean and organized manner.
Works a flexible schedule as required by business needs.
Skills Required / Qualifications:
Candidates will be selected from applicants having the best combination of the following qualifications:
Minimum three years kitchen or restaurant environment experience; two years supervisory experience of five or more employees in a food service environment.
Ability to prioritize multiple tasks simultaneously and produce quality output while working within deadlines a must. Sense of urgency. Excellent time management and organizational skills.
Demonstrates a high-level of self-motivation; takes initiative; problem solves.
Ample experience with professional financial budgeting; proven success in meeting financial goals.
Possesses strong knowledge of food safety and HACCP/Department of Health guidelines, gross profit, inventory and portion control, and labor percentages; proven experience working with each.
Possesses comprehensive product information with a proven history of using knowledge to train team members and best service customers.
Strong leadership skills; proven success as a team leader and member; proven history of personnel development. Ability to effectively delegate and follow-through.
Proven ability to recruit, train, and motivate a team of employees; proven history of development and implementation of training plans.
Exceptional customer service skills.
Strong interpersonal and oral communication skills required; effective written communication skills necessary.
Proven ability to positively affect sales generation and managing expenses, including labor.
Wage/salary range: $24.00 - $30.00
Equal Employment Opportunity (EEO):
It is the policy of Metropolitan Market, LLC that all employees and applicants be afforded equal opportunities in employment without regard to race, color, sex (including gender identity and gender stereotypes), national origin, religion, disability, or retaliation for engaging in an EEO protected activity. The Company prohibits discrimination or harassment based on any of these categories, as well as on age, genetic information, sexual orientation, marital status, status as a parent, military service, or any other bases protected under applicable local, state, or federal law.
#J-18808-Ljbffr
Job Summary:
As leader of our Central Kitchen Department, the Central Kitchen Team Leader assumes responsibility for scheduling and overseeing all department production to achieve planned product transfers. This position is responsible for product management, food safety, quality control, gross margins, labor and general expense control, team member development, customer service, and profitability within the Central Kitchen Department.
Specific Job Duties:
Responsibilities will include, but are not limited to, the following:
Leads the production of decorated cakes, cupcakes, and desserts made from cake for sale in our Bakery/Coffee Shop Departments companywide and for custom cakes for special orders.
Leads production of cold products (items that do not require baking or cooking) for our Prepared Foods Departments companywide and for catering special orders.
Consistently achieves all food preparation guidelines, including full compliance with established recipe program; ensures consistency and quality of product.
Assists with the development and commercialization of new products. Participates in concept development and sourcing, as appropriate. Creates bench samples, conducts product cuttings, and assists with the conducting time and motion analysis for use in transfer costing.
Ensures effective ordering of all products for the Central Kitchen Department; maintains product inventory at levels required for order fulfillment.
Determines order quantities and verifies cost of goods. Assumes primary responsibility for store-level vendor relations, including in-store daily operations and meetings.
Coordinates the product shipments and transfers to various locations.
Determines daily projects and activities of Central Kitchen Department team members; ensures daily tasks and assignments are accomplished correctly and in a timely manner.
Effectively manages department operations to achieve transfer, labor goals, and general expense budgets.
Writes Central Kitchen Department work schedule; effectively allocates labor to accomplish operational goals, provide best service to customers, and achieve labor budget.
Provides exemplary leadership, fosters teamwork, and ensures a positive team member experience; develops, trains, and mentors all Central Kitchen Department team members.
Effectively builds and maintains morale, provides motivation and feedback, fosters a cohesive, productive team.
Leads by example, provides team members with clear expectations and timely feedback.
Assumes primary responsibility for recruitment and hiring of Central Kitchen Department team members.
Trains all Central Kitchen Department team members on customer service expectations and techniques; ensures customer service expectations are consistently achieved on a department-wide basis.
Maintains Central Kitchen Department area in a clean and organized manner.
Works a flexible schedule as required by business needs.
Skills Required / Qualifications:
Candidates will be selected from applicants having the best combination of the following qualifications:
Minimum three years kitchen or restaurant environment experience; two years supervisory experience of five or more employees in a food service environment.
Ability to prioritize multiple tasks simultaneously and produce quality output while working within deadlines a must. Sense of urgency. Excellent time management and organizational skills.
Demonstrates a high-level of self-motivation; takes initiative; problem solves.
Ample experience with professional financial budgeting; proven success in meeting financial goals.
Possesses strong knowledge of food safety and HACCP/Department of Health guidelines, gross profit, inventory and portion control, and labor percentages; proven experience working with each.
Possesses comprehensive product information with a proven history of using knowledge to train team members and best service customers.
Strong leadership skills; proven success as a team leader and member; proven history of personnel development. Ability to effectively delegate and follow-through.
Proven ability to recruit, train, and motivate a team of employees; proven history of development and implementation of training plans.
Exceptional customer service skills.
Strong interpersonal and oral communication skills required; effective written communication skills necessary.
Proven ability to positively affect sales generation and managing expenses, including labor.
Wage/salary range: $24.00 - $30.00
Equal Employment Opportunity (EEO):
It is the policy of Metropolitan Market, LLC that all employees and applicants be afforded equal opportunities in employment without regard to race, color, sex (including gender identity and gender stereotypes), national origin, religion, disability, or retaliation for engaging in an EEO protected activity. The Company prohibits discrimination or harassment based on any of these categories, as well as on age, genetic information, sexual orientation, marital status, status as a parent, military service, or any other bases protected under applicable local, state, or federal law.
#J-18808-Ljbffr