Prepared Foods Manager

RVC Our Mission: River Valley Co-op staff members are all empowered ambassadors for our cooperative’s greater mission of creating a just marketplace that nourishes the community. As an organization, we are committed to social justice and developing our anti-racism skills through our diversity, equity, and inclusion program. As a team, we work to leverage grocery retail's economic impact for positive social change in the food system, our environment, and our community. Our friendly store operations build community and grow our local economy by providing fresh, local, and seasonal products accessible to everyone in our community. Cooperative values and the larger cooperative movement inspire us, and our community-owned business values sustainability in products and practices. We work hard and have fun doing it, we act with honesty, kindness, and respect, and we strive to get better every day.

Position: PREPARED FOODS MANAGER

Full-time. Requires open availability, including evenings and weekends.

Status: Reports to the Store Manager

Supervises Prepared Foods Assistant Managers

Supervises Prepared Foods Shift Leaders

Pay Level: IX, exempt.

Location: Northampton, MA

Purpose: To oversee the prepared foods department to meet the cooperative’s goals for sales, margin, labor expense, and customer service. This position will also be responsible for partnering with the Prepared Foods managers in all locations to assure alignment and consistency with purchasing and product offerings.

Essential Duties & Responsibilities

MERCHANDISING

• Research and develop recipes to provide both variety and consistency of kitchen offerings.
• Develop new products and customer services (e.g. catering).
• Set standards for displays and signage, including allergen and ingredient listing.
• Visit competitors for price comparisons, and ideas for displays and products.
• Keep up-to-date with food trends, including products that meet specific diets like vegan, gluten-free.
• Provide product information for customers, staff, and newsletter.
• Attend marketing meetings as requested to plan promotions and storewide merchandising.

FOODSERVICE OPERATIONS

• Purchase supplies, ingredients, and products for resale following Co-op brand and purchasing guidelines.
• Partner with the Director of Operations and other Prepared Food locations to set pricing guidelines to meet margin goals.
• Control retail shrink and food waste
• Ensure prompt, friendly, helpful customer service by deli and kitchen staff.
• Ensure kitchen and deli operate in compliance with health department regulations.
• Establish record-keeping and pricing procedures, to meet margin goals and ensure accurate, up-to-date records of costs of production.
• Establish proper storage and labeling procedures.
• Research and recommend purchases of equipment and other large capital expenditures for the department.
• Maintain department equipment in working order. Troubleshoot problems and arrange for repairs.

PERSONNEL MANAGEMENT

• Hire qualified applicants following established policy.
• Ensure on-the-job training.
• Conduct performance evaluations.
• Take disciplinary action as needed following established policies.
• Oversee schedules for Kitchen and Deli, and meet labor budgets.
• Review time cards.
• Organize meetings of deli and kitchen staff as needed.
• Ensure department staff is informed of storewide meetings and policy changes.

GENERAL MANAGEMENT

• Participate in setting budget goals for the department.
• Establish and implement operational plans to meet department goals.
• Review financial reports of department performance and take corrective action as needed.

ALL STAFF DUTIES

• Attend Management Team meetings and storewide meetings.
• Perform other tasks assigned by the Director of Operations or General Manager.

Qualifications

• Experience running a restaurant, food service, catering, or deli.
• Supervisory experience--hiring, training, evaluating, directing.
• Familiarity with natural foods.
• Ability to read department financial reports
• Communication skills--good listener, clear instructions.
• Demonstrated ability to handle multiple demands.
• Ability to lift 50 lbs.
• Manual dexterity with hazardous equipment.
• Ability to stand for long periods, and consistently work in close quarters with other people.
• Regular, predictable attendance; willingness to work a minimum of one weekend shift and one closing shift per week.
• Certified Food Safety Manager.