Kitchen Manager

Metropolitan Market; Mercer Island (WA); On-site; USD 55,000 - 75,000; Full time

Job summary

Metropolitan Market on Mercer Island seeks a Kitchen Manager to support the Prepared Foods Department, focusing on product management, safety, quality, and profitability. You will lead production staff, manage displays, ensure inventory controls, and support vendor relations while maintaining high customer service standards.

Responsibilities include scheduling, cost control, training, and promoting department initiatives.

Qualifications

• Minimum two years chef, sous chef, or direct kitchen management experience required.
• One year supervisory experience of five or more employees in a food service environment preferred.
• Must possess a minimum of three years of customer service experience.

Responsibilities

• Develops and maintains product displays to excite customers and drive sales.
• Manages inventory and orders to optimize gross margins.
• Ensures food safety, HACCP compliance, and quality control.
• Prepares department schedules and allocates labor.
• Leads department team in customer service and training.
• Participates in specials, promotions, and community events.

Skills

Kitchen management

Leadership

Customer service

Job description

Position Description

Metropolitan Market

Position Title: Kitchen Manager

FLSA Status: Non-Exempt

Classification: Union

Department: Operations, Prepared Foods

Reports To: Prepared Foods Manager

Job Summary: As a key leader of our Prepared Foods Department, this position is responsible for assisting the Prepared Foods Manager and Prepared Foods Assistant Manager with product management, food safety, quality control, merchandising, sales generation, gross margins, labor and general expense control, personnel development, customer service, and profitability within the production functions of the Prepared Foods Department. This position is also responsible for the education of customers and team members in the areas of product selections, recipe ideas, and meal solutions. Responsible for leadership of Prepared Foods Team Members working in production.

Essential Functions (include, but are not limited to the following):

I. Product Management

• Assists the Prepared Foods Manager and Prepared Foods Assistant Manager with developing and maintaining product displays to create an exciting marketplace; strives to develop displays that pique customer interest and impact customer buying trends.
• Ensures effective ordering of product necessary for Prepared Foods Department production; maintains product inventory at a level that promotes effective sales merchandising and maximizes sales growth.

• Participates in determining order quantities and establishing cost of goods; effectively interacts with vendors as needed.
• Assists the Prepared Foods Manager and Prepared Foods Assistant Manager in achieving the lowest cost of goods for the highest quality products; assesses product quality and provides timely feedback; keeps the Prepared Foods Manager and Prepared Foods Assistant Manager informed of vendor price increases on approved products.
• Demonstrates effective inventory control, thereby minimizing unnecessary cost associated with excessive inventory, including supplies.
• Assists the Prepared Foods Manager and Prepared Foods Assistant Manager with determining product selections; performs category management functions as assigned by the Prepared Foods Manager and Prepared Foods Assistant Manager.
• Consistently achieves all food preparation guidelines, including full compliance with established recipe program; ensures prepared food consistency and portion control.
• Maintains and manages stocking standards that ensure high product quality, including established rotation procedures. Incorporates cleaning with stocking and rotation requirements.
• Verifies all items received from vendors meet company guidelines for quality, count, and condition. Follows established guidelines to manage and process all mis-picks, damaged goods, and credits.
• In partnership with Prepared Foods Department management, efficiently receives and integrates product as necessary.
• Verifies correct invoice billing, including confirmationthrough the weekly general ledger and Prepared Foods Department receiving log sheets; follows-up and resolves inaccurate billing; ensures the Prepared Foods Manager and Prepared Foods Assistant Manager are alerted to variances from vendor quoted or anticipated product cost and invoiced amount.
• Assumes responsibility and management of production shrink; reports shrink to Prepared Foods Manager and Prepared Foods Assistant Manager.

• Ensures effective informational and price point signing is posted for all products.

• Consistently achieves the completion of holiday and special order production.
• Effectively performs physical inventory on a quarterly basis, or as needed.

• Actively participates in product promotions/focuses and community events.

• Assists with preparation for weekly Culinary Artist presentations as needed; ensures adequate inventory of department–related featured products.

Operations

• In the absence of the Prepared Foods Manager and Prepared Foods Assistant Manager, determines daily projects and activities for team members working in production; ensures daily tasks and assignments are accomplished correctly and in a timely manner.
• Consistently achieves the Company’s production requirements and expectations.

• Effectively manages department operations to achieve sales goals and general expense budgets; assists the Prepared Foods Manager and Prepared Foods Assistant Manager with maintaining pricing to achieve budgeted gross profit goals.
• Participates in writing Prepared Foods Department work schedule; effectively allocates labor to accomplish operational goals, best service customers, and achieve labor budget.

• Adheres to company guidelines regarding prevention of internal and external loss, including risk management, accident prevention/safety awareness, and loss prevention.

• Maintains sales floor, back room, cooler, and freezer in a safe, clean and organized manner; stores products in a manner that allows easy access to back stock.

• Participates in Prepared Foods Department staff meetings and store staff meetings as required.
• Uses work-related equipment correctly under manufacturer guidelines.
• Ensures the safety, cleanliness and proper working order of equipment in the production area of the Prepared Foods Department.
• Adheres to all food safety and sanitation requirements. Consistently demonstrates knowledge of HACCP and Department of Health provisions, shares knowledge with employees for the purpose of training.
• Serve Safe Certified.

Leadership

• Effectively builds and maintains morale, provides motivation and feedback, fosters a cohesive, creative, productive team.
• Assists the Prepared Foods Manager and Prepared Foods Assistant Manager with recruitment and hiring of Prepared Foods Department non-supervisory team members, including active recruitment of potential department team members (e.g., communicates with local schools, businesses, and organizations, and networks within the community and industry). At all times, ensures an ample qualified group of candidates is identified, available, and interested in joining our team.
• Actively participates in the management of department team member relations, including employee training, performance appraisals, coaching, counseling, and corrective action; actively participates in staff recognition and retention programs.

• Oversees Prepared Foods Team Members working in production and/or dishwashing functions; ensures productivity and achievement of established benchmarks.

• Leads by example, provides team member with clear expectations and timely feedback.
• Effectively delegates and follows-up with team members.
• Provides employees with information necessary to their positions; actively communicates; works to involve and educate all team members.
• Contributes to a productive, enjoyable work environment; fosters working relationships that promote positive team morale. Effectively utilizes the Company’s Open Door and Conflict Resolution programs as needed. Gives and receives input/feedback in a solution-based manner.
• Assists the Prepared Foods Manager and Prepared Foods Assistant Manager in the development of team members; leads team members in career pathing and personal development; prepares team members for advancement/promotion.

IV. Customer Service

• Immediately greets all customers; demonstrates genuine enthusiasm and sincerity; customizes approach to meet customer needs and build rapport. Works to create customer loyalty through individualized service.
• Anticipates customer needs and questions related to products; completes industry-related reading and self-education activities required to remain knowledgeable and current in areas of responsibility, including product knowledge (e.g., product tasting, cutting-edge trends, product use research, vocabulary development). Effectively follows through with customers, including item requests, questions, and concerns.
• Effectively shifts gears to meet customer needs; moves with ease from greeting to providing product information, up‑selling, closing the sale, thanking customers and inviting them back. Effectively assesses customers’ needs and appropriately suggests products. Offers customers opportunities to interact with products.

• Develops customer base by providing excellent customer service throughout the store; effectively secures the assistance of other store personnel as needed.

• Readily provides customers information on store layout, services, and activities (e.g., promotions and special products).
• Trains all Prepared Foods Department team members on customer service expectations and techniques; ensures customer service expectations are consistently achieved on a department‑wide basis.

• Maintains Prepared Foods Department area in a clean, organized, customer‑friendly manner; consistently provides customers a professional, upbeat atmosphere.

V. Miscellaneous

• • Upholds all Metropolitan Market policies and procedures; adheres to all applicable local, state, and federal laws; adheres to applicable UFCW Union contract provisions.
  • Performs all job responsibilities with professionalism and appropriate discretion/confidentiality as determined by the Company’s policies, procedures, and expectations; acts accordingly at all times while representing the Company (including activities/functions away from the store location).
  • Consistently presents a professional personal image, including impeccable execution of the Company’s General Dress Guideline/Uniform Standards and Professional Image Standards.
  • Adheres to workplace cleanliness and personal hygiene standards.
  • Works a flexible schedule as required by business needs, to include potential participation in industry‑related trade shows and/or events.
  • Achieves Metropolitan Market attendance requirements.
  • Identifies opportunities for enhancement or improvement of processes/systems. Communicates promptly to the Prepared Foods Manager and Prepared Foods Assistant Manager. Recommends/implements solutions as appropriate.
  • In the absence of the Prepared Foods Manager and Prepared Foods Assistant Manager, directs product management related matters of a time‑sensitive or department‑vital nature to the Prepared Foods & Cheese Coordinator; operational issues will be directed to the Store Director team.

• Other responsibilities as assigned by the Prepared Foods Manager, Prepared Foods Assistant Manager, Store Director team, and/or Prepared Foods & Cheese Coordinator.

VI. Physical Requirements

Physical Requirements Legend: NA = Not Applicable; O = Occasional (up to 25% of time); F = Frequent (26% to 74% of time); C = Constant (75% or more of time)

• X Standing/Walking: Remaining on one's feet in an upright position at a work station or moving about the work area.
• X Sitting: Remaining in the normal seated position.
• X Carrying: Moving an object, usually by holding it in hands or arms, or on shoulder.
• Minimum of 50 Pounds.
• X Lifting: Raising or lowering an object from one level to another, using hands, arms and/or shoulders, back and legs.
• Minimum of 50 Pounds.
• X Pushing/Pulling: Exerting force upon an object so that the object moves away from/toward the force.
• Minimum of 50 Pounds.
• X Climbing: Ascending or descending ladders, stairs, ramps, poles, and the like, using feet and legs, and/or hands and arms.
• X Traveling: Requires travel outside geographical region.
• X Stooping: Bending body downward and forward by bending spine at the waist.
• X Kneeling: Bending legs at knees to come to rest on knee(s).
• X Crawling: Moving about on hands and knees, or hands and feet.
• X Reaching: Extending hand(s) and arm(s) in any direction.
• X Handling: Seizing, holding, grasping, turning, or otherwise performing precision work with hand(s).
• X Bending/Twisting: Continual, intermittent flexion or rotation of the wrists and/or spine.
• X Talking: Expressing or exchanging ideas by means of the spoken word.
• X Hearing: Receiving detailed information through oral communication.
• X Tasting/Smelling: Distinguishing, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors.
• X Vision: Clarity of vision at near and/or far distances.
• X Driving: Requires valid state drivers license.

Qualifications/Skills Required: To successfully perform the requirements of this position, an individual must consistently execute each essential function at a satisfactory level. The requirements listed in the following text are representative of the knowledge, experience and skill levels required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum two years chef, sous chef, or direct kitchen management experience required; one year supervisory experience of five or more employees in a food service environment preferred.

• Must possess a minimum of three years of customer service experience.

• Ability to prioritize multiple tasks simultaneously and produce quality output while working within deadlines a must. Sense of urgency required. Excellent time management and organizational skills.
• Demonstrates a high level of self‑motivation; takes initiative; problem solves.

• Proven ability to positively affect sales generation and manage expenses.

• Possesses strong knowledge of food safety and HACCP/Department of Health guidelines, and inventory/portion control; experience with gross profit and labor percentages.
• Possesses effective merchandising and display skills.
• Possesses comprehensive product information with a proven history of using knowledge to train employees and best service customers. Demonstrates a strong knowledge and understanding of food, including ingredients, applications, pronunciations and culinary skills. Possesses a genuine passion for food.
• Ability to demonstrate and communicate production knowledge and organize production staff; trouble shoots obstacles in production, plans ahead, and determines procedures to eliminate product shortages.
• Effective leadership skills; proven success as a team member. Ability to effectively delegate and follow‑through.
• Exceptional customer service skills.
• Possesses cutlery skills and demonstrates culinary knowledge of cooking terms and procedures.
• Strong interpersonal and oral communication skills required; effective written communication skills necessary.
• Demonstrates an interest in learning; possesses a strong interest in food and related products.

• Proven ability to interact and perform all job responsibilities with professionalism and confidentiality essential.

• Proven ability to meet attendance requirements, dependable.

• Able to lift and carry 50 pounds.

Additional Performance Factors (include, but are not limited to the following):

• Dependability: The team member can be depended upon to report to work as scheduled and is seldom absent from work. The team member can be depended upon to complete work in a timely, accurate and thorough manner, and is conscientious about work assignments and deadlines.

• Communication: The team member communicates effectively both verbally and in writing with supervisors, colleagues, and individuals inside and outside of the Company.

• Work Relationships: The team member works effectively and relates well with others, including supervisors, colleagues, and individuals inside and outside of the Company. The team member exhibits a professional manner in dealing with others, and works to build and maintain constructive working relationships. The team member accepts and applies constructive feedback in a professional and effective manner that enhances performance and resolves performance deficiencies.