Fresh Foods Manager at Caledonia Food Cooperative Inc – St Johnsbury, Vermont

About Caledonia Food Co-op

Caledonia Food Co-op is a member-owned grocery store that draws together the diverse communities of Caledonia County and surrounding areas in an inclusive space supporting food justice, local resilience, environmental stewardship, area food producers and a vibrant downtown St. Johnsbury.

Essential Job Duties

• Plan and produce all menus of food items offered for sale as well as items for special order, catering, and events
• Approve menu plans submitted by others, and support the planning, preparation, production, service, and sale of all Co-op food items
• Maintain all kitchen equipment and services to ensure safe and efficient daily operations
• Plan, prepare, and serve a variety of specialty menu items including gluten-free, vegan, vegetarian, dairy-free and organic/natural
• Ensure compliance with all state, local, and federal food service regulations, and all applicable safety regulations
• Staffing and scheduling of the prepared food department
• Create a cohesive food service experience between the Prepared Foods Department and other store departments that cross utilizes food items to mitigate food waste and improve overall food production and department efficiency.
• Model impeccable and admirable leadership qualities, identify and develop leadership qualities in others, support succession planning and provide ongoing staff training/development
• Business development in the area of catering, special orders, and holiday orders
• Ensure kitchen and bakery food/serving items are ordered, receiving, prices, and stocked
• Achieve and maintain Prepared Foods departmental goals for sales, margin, and superior customer service
• Administrative duties, including ordering, inventory, recruitment, training, performance management, discipline, departmental sales, and other duties as assigned

Essential Skills

• Excellent customer service skills for both internal and external customers
• Ability to multitask, prioritize, and work under pressure
• Ability to effectively delegate tasks, train, and motivate staff
• Excellent communication, organizational, and time management skills
• Ability to effectively monitor, maintain, and improve staff performance by respectfully and constructively delivering coaching and counseling to staff

Essential Mental & Physical Requirements

• Works independently with limited guidance
• Performs a variety of tasks independently as dictated by organizational demands
• Relates information to diverse individuals both orally and in writing
• Must have good analytical ability and be proficient in math
• Standing for long periods, bending, walking, reaching, and sitting
• Ability to climb up and down stepladders and stairs daily
• Able to lift and carry up 50 lbs. as needed throughout the day

Experience and Educational Requirements

• Minimum five years’ experience managing a professional/commercial kitchen
• Proven compliance with all applicable food safety protocols
• Must hold, or obtain, a current “Food Safety Certification” as required by the State of Vermont, prior to commencement of work
• Knowledge of, and desire to accommodate, diverse dietary restrictions

Other Qualifications

• Ability to safely and successfully perform essential job functions consistent with the ADA, FMLA & other federal, state & local standards - including meeting qualitative and/or quantitative productivity standards
• Ability to maintain reasonably regular, punctual attendance consistent with the ADA, FMLA & other federal, state and local standards
• Compliance with all personnel policies