Niemann Foods Chef-Kitchen Manager in Springfield, Illinois
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First / Day
September 21, 2020
3001 Veterans Parkway, Niemann Foods - Harvest Market #581
Springfield, IL, 62704, US
The Farmhouse Chef/Kitchen Manager assists in the managing of restaurant operations including but not limited to maximizing gross margins, ensuring sales, controlling inventory, ordering, gaining product knowledge and expenses while working in a safe manner and enhancing the Harvest Market culture. The Farmhouse Chef/Kitchen Manager provides consistent good quality, good tasting, and appealing food to customers.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Ensures that Restaurant Associates deliver superior guest service and ensures absolute customer satisfaction
Learns and uses the three E’s: Engagement, Educate, Empowerment
Assists manager on day-to-day operations and procedures
Service customers with the highest quality products
Writes, executes, and trains staff on weekly/daily specials
Performs all aspects of Back of House restaurant duties
Dish washing as needed
Assists with inventory
Promotes sales/events and support established program
Assists in day to day operational procedures to ensure stock level, inventory, and cleanliness
Follows all Health Code guidelines
Works within company programs, policies and procedures
Follows all safety policies and procedures; is a safety role model
Other duties as assigned
Thirst for knowledge/curious/inquisitive
Good communicator/desire to share
The ability to prioritize and multi task
Ability to work in a fast paced environment
Problem solving skills
Directly supervises Associates.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include training associates; planning, assigning, and directing work;
Rewarding and coaching associates;
Addressing complaints and resolving problems.
EDUCATION and/or EXPERIENCE
One year certificate from college or technical school;
Or previous Lead Chef experience
Or equivalent combination of education and experience.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
- Ability to work with Supermarket math concepts such as addition, subtraction, division, multiplication, percentages, distribution, penetration, gross profit, and Sales Per Associate Hour.
CERTIFICATES, LICENSES, REGISTRATIONS
- Manager Food Handler’s Certification as required by State Law provided at store level
Slip resistant shoes with closed toe and heel
Uniform per store policy
Ladders and stepladders
Associates may be required to use standard restaurant equipment including, but not limited to
Commercial dish machine
Regularly (Over 2/3 of the time)
Use hands to finger, handle, or feel
Reach with hands and arms
Communicate with associates and customers
Lift and/or move up to 50 pounds
Frequently (Between 1/3 to 2/3 of the time)
Lift and/or move up to 75 pounds
Occasionally (Less than 1/3 of the time)
Lift and/or move up to 100 pounds
Ability to adjust focus
Ability to distinguish colors
- Work near moving mechanical parts
Risk of electrical shock
Wet or humid conditions
**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.
**Position requirements may vary by store location