Company description The Inner-City Muslim Action Network (IMAN) is a community organization that fosters health, wellness and healing in the inner-city by organizing for social change, cultivating the arts, and operating a holistic health center.
 

IMAN incorporated as a nonprofit in 1997 through the drive of people directly affected by and deeply invested in social issues affecting communities of color living on Chicago’s South Side. Since that time, IMAN has steadily grown and, in 2016, opened a second office in Atlanta to continue mobilizing a cross-section of people committed to this mission.

The organization models an integrative approach that employs holistic interventions to address a spectrum of structural and systemic injustices, incorporating primary, behavioral, and oral health; artistic expression; leadership development; organizing and advocacy; housing; and job training, in an effort to substantially increase the quality of life for people in marginalized communities.

Job description

BASIC JOB FUNCTION:

Manages kitchen operations, preparing attractive, healthy and delicious foods that adhere to the Fresh Market’s mission and product guidelines. Meets department goals for sales margins and labor. Provides direct, prompt, efficient and friendly customer service. Trains, coaches, supervises, and evaluates all kitchen employees.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Merchandising

· Sets pricing guidelines to meet margin and goals.

· Implements systems to minimize shrinkage

· In consultation with the General Manager, sets standards for displays and signage

· Research and develops new recipes consistently to provide variety of in kitchen offerings, and also incorporate seasonal menu changes.

· Visits other delis for price comparisons, ideas for displays and products.

· Provides product information for customers and staff.

· Ensures proper merchandising of products by schematics, advertised items, proper signage procedures, and customer demands.

· Reviews the status and appearance of product for freshness. Rotating products on display for sale and reserve areas.

· Attend meetings as requested including meetings to plan promotions and storewide merchandising.

Food Preparation

· Supervise production systems and cooks in preparing deli offerings that meet the department goals.

· Understands and practices proper sanitation procedures and ensures the work area is always clean.

· Ensures that all items are prepared and stored in accordance with Company and Government regulations.

· Schedules kitchen staff to meet production and labor goals.

· Continually evaluates internal and external product trends and develops new recipe ideas.

· Monitors production to maintain company shrink goals

Kitchen Operations

· Ensures kitchen and food storage areas are maintained in a sanitary and organized condition meeting all Health Department standards.

· Establish record-keeping and pricing procedures, to meet margin goals. Ensures accurate, up-to-date records of costs of production.

· Ensures proper storage and labeling procedures.

· Ensures that unsellable items are properly disposed of.

· Participates in periodic inventory counts as per established procedures and schedule.

· Works with Buyer to ensure appropriate purchasing so that product, stock and department supply levels are maintained, and margins are achieved.

· Maintains department equipment to ensure they are in working order.

· Ensures all cooks obtain “ServSafe” safe food handling certificate.

Personnel Responsibilities (Cooks)

· Assists the General manager to hire qualified applicants by following established policy.

· Provides appropriate department-specific training to ensure that all workers in the kitchen department are proficient in the required skills and knowledge for their respective positions.

· Assist the General Manager to conduct timely and objective performance evaluations.

· Assists the GM to administer disciplinary action appropriately by following established policies.

· Reviews actual hours worked and compares to budgeted hours each week in order to address substantial variances. Informs the GM.

· Ensures all kitchen staff are informed of storewide meetings and policy changes via regularly scheduled department meetings and/or other routine on-going communication systems

· Ensures all kitchen staff are engaged in the pursuit of the department’s goals that are aligned with organization’s goals.

Customer Service

· Provides prompt, efficient and friendly customer service by exhibiting caring concern and patience in all customer interactions. Treats customers as the most important people in the store.

· Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store.

· Reviews financial reports of department performance and takes corrective action as needed.

· Attends and participates in any management team meetings, department staff meetings and storewide meetings.

· Maintains strict adherence to department and company guidelines related to personal hygiene and dress.

· Performs other tasks assigned by the General Manager.

EXPERIENCE AND QUALIFICATIONS:

· 3 years professional cooking experience, ideally leading a production kitchen, restaurant, or catering service.

· Serv-Safe Manager Certification.

· Working knowledge of natural, organic, vegetarian and other specialty cuisines, with understanding of various dietary restrictions.

· Experience training, and coaching

· Demonstrated ability to handle multiple demands.

· Communications skills: good listener, gives clear instructions in both one-on-one working relationships as well as in groups. Good written and verbal communication skills.

· Organized and detail orientated.

· Ability to develop systems and procedures.

· The ability to train others on critical knife skills and other preparation techniques.

· Ability to learn and grow to meet the changing requirements of the job.

· Computer proficiency

PHYSICAL REQUIREMENTS AND WORKING ENVIRONMENT:

· Ability to stand for extended periods of time.

· Manual dexterity with hazardous equipment.

· Ability to lift up to 50 lbs.

· Ability to work in close quarters with other people.

· Valid drivers’ license. This position may need to use the organization's vehicle for errands, product pickup, deliveries, etc.

Compensation this position is : hourly, $20/hr + Application instructions DeadlineMay 07, 2021