Lead Sous Chef – Gourmet Deli & To-Go

Nino Salvaggio International Marketplace; Troy (MI); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Vision insurance

401(k)

401(k) matching

Dental insurance

Employee discounts

Short term disability

Accident

Hospitalization

Critical illness

Cancer

Life insurance

Flexible spending

Education reimbursement

Company paid life insurance policy

Company paid LTD policy

Job summary

Nino Salvaggio International Marketplace is seeking a Deli Department Manager to oversee all deli operations, including production, staffing, and quality control. You will lead a team to meet sales and service targets while ensuring compliance with health and safety standards.

The role requires prior management experience, a high school diploma or GED, and reliable transportation. Culinary background is preferred, with the ability to train and develop staff and coordinate with the Director of

Qualifications

• Minimum high school diploma or GED.
• Previous management experience required.
• Culinary degree or a combination of work experience and education is preferred.
• Must have reliable transportation.

Responsibilities

• Direct and supervise all functions and activities of the department to meet sales, gross profit, customer service and labor goals.
• Develop and implement plans for maximizing sales and overall results in the Department.
• Direct workflow in the department and coordinate production, sale, merchandising and distribution of products.

Skills

Excellent communication

Leadership

Customer service

Education

High school diploma or GED

Job description

Nino Salvaggio International Marketplace is seeking a Deli Department Manager to oversee all deli operations, including production, staffing, and quality control. You will lead a team to meet sales and service targets while ensuring compliance with health and safety standards.

The role requires prior management experience, a high school diploma or GED, and reliable transportation. Culinary background is preferred, with the ability to train and develop staff and coordinate with the Director of