Prepared Foods Bakery Shift Leader Full-time 35 - Easthampton, United States - River Valley Market Llc

Description

River Valley Co-op Our Mission:River Valley Co-op staff members are all empowered ambassadors for our cooperative's mission of creating a just marketplace that nourishes the community.

Cooperative values and the larger cooperative movement inspire us to work together for a more sustainable and just future.

As a team, we work to leverage our grocery retail's economic impact for positive social change in the food system, our environment, and our community.

We are committed to social justice and developing our anti-racism and multicultural skills throughout our organization.

Our cooperatively-owned business values working together in partnership with our local food producers, other vendors and service providers, community organizations, employees, and our customers to serve our community food needs in ways that sustainably support our mutual needs and aspirations.

We prioritize building and sustaining our business operations capacity to generate positive impacts for our employees, business partners, customers, local economy, the common good of our community, and the environment.

Our friendly store operations specializing in fresh, local, organically grown, and natural foods, builds community resilience and grows our local economy.

We work hard and have fun doing it, act with honesty, kindness, and respect, and strive to improve every day.

Position:
PREPARED FOODS BAKERY SHIFT LEADER**Full-time 35-40 hours. Requires open availability, including evenings and weekends.


Status:
Reports to Prepared Foods Manager

Supervises Bakery staff in the absence of the Prepared Foods Manager


Pay Level:
IV, non-exempt.


Location:
Easthampton, MA


Purpose:

To assist the Prepared Foods Manager with supervising the daily shift operations of the kitchen for scratch and bake-off operations; to meet goals for sales, margin, labor expense, and customer service; and provide support to the Prepared Foods Manager for department-wide (kitchen, counter) supervision as needed in absence of other department supervisors.

Responsibilities

PRODUCT FOR SALE

• Mix and bake a varied assortment including cookies, scones, muffins, ring cakes, layer cakes, coffee cakes, bars, and pies, and train and supervise staff to do the same.
• Plan and maintain attractive, fully stocked Service and GrabandGo dessert sections.
• Plan and maintain appropriate crossmerchandise pairings with our seasonal deli fare.
• Provide input on new recipes and products for sale; research and develop recipes based on the Director of Food Services guidelines.
• Follow approved recipes and ensure staff do the same. Bring any suggested changes to the Prepared Foods Manager and Director of Food Services.
• Accurately label and date all items made with all ingredients every time.
• Ensure freshness of items for sale by rotating, diligent monitoring of dates and keeping batches separate by date, and active promoting of sales of shortdated products while still viable.
• Regularly inspect the product for quality and consistency.
• Review shrink/waste/excess product information logs and provide input to the Manager on controls.

PURCHASING
For ingredients and supplies as assigned by the Prepared Foods Manager:

• Confer with the Prepared Foods Buyer to place orders to ensure uninterrupted supply.
• Receive orders in the absence of the Prepared Foods Buyer, or ensure proper receiving by other deli staff.
• Make recommendations to the manager based on trends observed.

DEPARTMENT OPERATIONS

• Consistently ensure the kitchen is maintained safely, orderly, and sanitary, following guidelines set by the Board of Health, Prepared Foods Manager, and Prepared Foods Assistant Manager.
• Ensure adherence to all food safety/cold and hot storage procedures.
• Participate in the process of creating seasonal, special, and holiday menu items with the Director of Food Services.
• Advise the Prepared Foods Manager, Prepared Foods Assistant Manager, and/or Manager on Duty (MOD) of observed potential equipment repairs, replacements, or upgrades necessary.
• Monitor cooler temperatures; monitor heat unit temperatures. Advise the Manager on Duty (MOD) of observed issues.
• Ensure established opening and/or closing procedures are adhered to (including cleaning schedule).
• Pull old or lowquality products and dispose of them properly following established recording procedures.
• Participate in periodic inventory counts.
• Ensure Allergens are correctly identified on scale labels and the packaged product has the correct sticker (vegan, glutenfree, etc.).

SUPERVISION & LEADERSHIP

• Partner with Department Managers to create/maintain/organize prep production lists and delegate tasks where necessary.
• Support existing systems for special orders and catering orders; recommend improvements.
• Participate in hiring (applicant screening, interviews), training, and review processes.
• Act as point person for conflict resolution or problemsolving during shifts, in the a