Lead Kitchen, Deli & Catering Manager

Buehler; Wooster (OH); On-site; USD 42,000 - 65,000; Full time

Job summary

Buehler’s Fresh Foods is hiring a Kitchen Manager to oversee the restaurant, deli and catering operations at Dover Buehler's Fresh Foods in Dover, OH. The role focuses on delivering exceptional customer experiences while driving profitability and staff development.

You will lead food service teams daily and align with our Best in Food Service strategy. Candidates should be capable of managing labor, maintaining quality standards, and ensuring safety/compliance in a dynamic kitchen environment.

Qualifications

• At least 18 years of age.
• Capable of standing, reaching, lifting up to 60 lb as needed.
• Able to work in a kitchen env with heat, steam, noise.
• Able to follow written and oral instructions.

Responsibilities

• Maximize profitability through expense control, ordering, and inventory management.
• Ensure high customer service standards for deli, kitchen, restaurant and catering.
• Schedule and manage labor efficiently to meet customer demand.
• Oversee safety and sanitary procedures to comply with regulations.
• Support menu development and event catering to boost sales.
• Cover for Restaurant Manager when needed.
• Demonstrate leadership and training to staff.

Skills

People Minded

Customer Minded

Product Minded

Stable Minded

Detailed Minded

Open Minded

Job description

The Buehler’s Kitchen Manager is responsible for successful operation of the restaurant, deli and other food service operations including Catering. Their job is to keep the departments successful by ensuring that our loyal customers have an exceptional experience each and every time they choose to shop or dine with us. This important position will work closely with the food service teams on a daily basis. One of our company strategies is to become theBest in Food Serviceand that starts with one great customer experience at a time.

Come join us as we strive to become theBest in Food Service.

Kitchen Manager Responsibilities:

Profit and Loss Accountability

• Maximizes sales generation.
• Monitor and enforce customer service standards for deli, kitchen, restaurant and catering employees.
• Schedules and executes effective and efficient labor.

Specific job functions will generally include...

• Maximize profitability through expense control, ordering, shrink control and efficient production.
• Maximizing sales through customer satisfaction, department cleanliness, suggestive selling and food presentation.
• Establish and maintain effective and efficient staffing guidelines needed for customer service and satisfaction.
• Assist in identifying and recommending career opportunities for employees’ development, allowing the company to meet the needs of the business level for now and in the future.
• Enforce standards of quality through personal observation, communication and follow through.
• Keep abreast of competition’s activities and makes recommendations for menu items and other restaurant promotions.
• Controls shrink, inventory levels, supply costs, repair and maintenance and restaurant cash.
• Implementation of safety and sanitary procedures to comply with governmental regulations.
• Directs the execution of all programs and projects as it relates to your areas of responsibilities.
• Implements and communicates policy and procedure.
• Covers for the Restaurant Manager in his or her absence.
• Other duties as directed or assigned.

We think you’d be great for this role if you embody the 6 Characteristics of a great Buehler’s teammate:

People Minded

Enjoy managing and making sure everything runs smoothlyValue positivity and friendliness; is dependable and reliableEnjoy training and coaching employeesAble to provide recognition to teamEnjoy being a LeaderEnjoy working in a teamwork environment

Customer Minded

• Commit to serving our customers and making each meal special

Product Minded

• Commit to preparing and serving each event to meet our customers’ expectations

Stable Minded

• Manage stress and keep your composure when it gets busy during the lunch or dinner rush, during special holidays (Mother’s Day, Father’s Day and many others) as well as preparing for large or multiple catered events

Detailed Minded

• Work with minimal supervision while being highly productive
• Manage projects efficiently
• Able to delegate tasks effectively

Open Minded

• Provide flexibility with your schedule to accommodate customer demand
• Accommodate staffing needs by having the ability to work some weekends
• Understand that this is not designed to cover all the duties that are required, and there may be changes to your duties or responsibilities without notice

Our legal team wants you to know what’s required for this role:

• Attain at least 18 years of age
• Able to occasionally be required to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 40# - and occasionally 60#
• This role requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures
• Able to work within our kitchen environment that includes equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives…so frequently you will be exposed to heat, steam, fire and noise
• Reasonable accommodations may be made to enable individual with disability to perform the essential functions.

Extra Awesome:

• Previous Kitchen Managing Experience; food service management experience or familiarity with food service operations
• Demonstrates leadership skills and growth potential

Additional position details:

• Non Exempt position while training
• 40 Hours a week - Store hours and some weekends while training
• upon completion of training the position will transition to an Exempt Salaried position, working45 Hours a week - Store hours and some weekends