Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
At least 5 years of retail deli experience.
Basic knowledge of computers and point-of-sale systems.
Strong understanding of food service production planning and execution.
ServSafe or equivalent food safety certification.
Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays.
High school diploma or equivalent.
Ability to stand and walk for extended periods, bend, and lift up to 40 pounds.
Comfort working in varying temperature environments, including coolers, freezers, and kitchens.
Responsibilities
Support kitchen and production team members by prioritizing and assigning daily tasks.
Work with the Food Service Manager to maintain optimal stock levels and minimize inventory shrinkage.
Ensure shelves, displays, and promotional areas are well-stocked, organized, clean, and visually appealing.
Assist the Food Service Manager in ensuring compliance with OSHA policies, food safety regulations, and company policies.
Ensure proper food handling, labeling, dating, and temperature controls are followed.
Address customer concerns and resolve issues professionally and efficiently.
Ensure the safe operation of ovens, slicers, scales, and other equipment.
Oversee preparation for café, deli, catering, meal prep kits, ready-to-eat items, and grab-and-go programs, meeting volume, quality, and timing standards.
Conduct regular ingredient inventories and order replenishment stock as needed.
Analyze daily and weekly reports to identify opportunities and implement corrective actions.
Conduct deli inventory counts and set and maintain par levels for proteins, produce, prepared foods, packaged goods, and disposables; rotate stock using first in, first out; monitor freshness; and track, log, and investigate waste and shrinkage.
Place and track replenishment orders with vendors, receive and verify deliveries against invoices and packing slips, and resolve shortages or discrepancies.
Count tills, prepare deposits, reconcile daily sales, run end-of-day point-of-sale reports, and document cash overages or shortages.
Help build and adjust deli staff schedules to meet coverage and labor targets; review and approve timecards.
Review daily and weekly sales, cost, and waste reports; track deli performance and bring opportunities and corrective actions to the Food Service Manager.
Maintain food-safety and sanitation logs for temperature, cleaning, and labeling/dating, and keep team training and certification records current.
Position Summary
The Kitchen & Production Lead supports the Food Service Manager in overseeing the store's deli and back-of-house production operations to ensure exceptional customer service, top notch food quality, and a clean, welcoming environment. This role oversees prep production for both the café and deli department, catering, meal prep kits, and ready-to-eat (RTE) items, and helps drive profitability by maintaining production planning standards and monitoring inventory shrinkage while maintaining a full, fresh presentation for customers.
Key Responsibilities
Support kitchen and production team members by prioritizing and assigning daily tasks
Work closely with the Food Service Manager to ensure optimal stock levels and minimal inventory shrinkage.
Ensure shelves, displays, and promotional areas are well-stocked, organized, clean, and visually appealing.
Assist the Food Service Manager in ensuring compliance with OSHA policies, food safety regulations, and company policies.
Ensure proper food handling, labeling, dating, and temperature controls are properly followed.
Address customer concerns and resolve issues professionally and efficiently.
Ensure the safe operation of ovens, slicers, scales, and other equipment.
Oversee prep production for café, deli, catering, meal prep kits, and ready-to-eat (RTE) items, including grab-and-go programs, ensuring volume, quality, and timing standards are met.
Conduct regular ingredient inventories and order replenishment stock as needed.
Analyze daily and weekly reports to identify opportunities and implement corrective actions.
Administrative Responsibilities
Inventory: Conduct regular deli inventory counts and set and maintain par levels for proteins, produce, prepared foods, packaged goods, and disposables (containers, labels, packaging). Rotate stock using FIFO, monitor freshness, and track, log, and investigate waste and shrinkage.
Ordering & Receiving: Place and track replenishment orders with vendors, receive and verify deliveries against invoices and packing slips, and resolve shortages or discrepancies.
Cash & POS Administration: Count tills, prepare deposits, reconcile daily sales, run end-of-day POS reports, and document cash over/short.
Scheduling & Timekeeping: Help build and adjust deli staff schedules to meet coverage and labor targets; review and approve timecards.
Reporting: Review daily and weekly sales, cost, and waste reports; track deli performance and surface opportunities and corrective actions to the Food Service Manager.
Compliance & Records: Maintain food-safety and sanitation logs (temperature, cleaning, labeling/dating) and keep team training and certification records current.
Qualifications
5+ years of retail deli experience
Basic knowledge of computers and POS system
Strong understanding of food service production planning and execution
ServSafe or equivalent food safety certification
Excellent communication and organizational skills
Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays
High school diploma or equivalent required
Physical Requirements
Ability to stand and walk for extended periods of time; bend, and lift up to 40 lbs.
Comfortable working in varying temperature environments (coolers, freezers, kitchens)
Medical, Dental, Vision, Life Insurance/AD&D, Short-Term Disability, and Long-Term Disability coverage available through employee and employer contributions
401(k) and Roth 401(k) retirement plans with company participation (if applicable)