Company description

Durham Co-op Market is a cooperatively owned grocery store on West Chapel Hill Street in Durham, NC. The Co-op is open to all shoppers, and offers local, organic, and natural food and other products. DCM reinvests profits back into the community, practices sustainability, and fosters a positive, respectful workplace. We are built by Durham and dedicated to serving Durham.

Job description

I. Customer Service

a. Offer consistent, fair and respectful customer interactions to ensure repeat customer traffic.

b. Ensure a high standard for customer service for all deli personnel according to established customer service vision and expectations.

c. Provide product information and educational materials to customers and staff.

d. Ensure proper training and orientation for all deli personnel through established procedures/policies.

e. Understand and communicate the values of the co-op and the particulars of ownership to customers and staff. Work to advance the mission of Durham Co-op Market through outstanding service.

II. Ordering and Pricing

a. In coordination with the Operations Manager, negotiate with food service suppliers for favorable prices, terms and quality of ingredients and delivery.

b. Evaluate product and ingredient suppliers, as necessary, and investigate new sources of supply.

c. Maintain a clear and comprehensive system for placing orders. Create and execute or oversee orders.

d. Oversee the receipt of orders and verify invoice accuracy and product quality on all deliveries. Ensure proper product rotation.

e. Process invoices for submission to the Finance Department.

f. Establish product pricing that will achieve margin goals.

g. Ensure timely and accurate price labeling of prepared foods products. Communicate changes with Prepared Foods Staff.

III. Department Operations and Safety

a. Ensure implementation of employee safety measures for food handling and preparation, implementing the most functional and efficient methods that meet all local and federal health codes.

b. Develop systems and ensure their implementation to maintain accurate, updated records of product cost, production, and losses.

c. Implement and oversee systems for quarterly inventory of deli department items (deli/bakery/cheese.)

d. In cooperation with the kitchen staff ensure kitchen equipment is maintained and properly serviced. Advise the General Manager of equipment acquisition, repair and replacement needs.

e. Ensure adequate supply and selection of deli salads, entrees, home meal replacement, hot case foods, soups, sandwiches, bakery items, coffee, fresh meats and cheeses.

IV. Personnel

a. Develop performance standards for all deli staff.

b. Schedule deli staff according to weekly labor budget and quarterly cost of labor goals.

c. Arrange for coverage of vacant shifts and fill in as needed.

d. Develop training materials and systems for all Prepared Foods staff in coordination with the Operations Manager.

e. Ensure on-the-job training for all Prepared Foods staff. Review and initial the training checklist when employees are trained or retrained.

f. Hire qualified Prepared Foods staff within established policies.

g. Conduct evaluations of staff following established policies and procedures.

h. Take corrective counseling measures and/or disciplinary action as needed according to established personnel policies.

i. Ensure that department meetings are conducted at least monthly. Provide effective communication of operational issues.

j. Terminate department employees as necessary, following established personnel policies.

V. Merchandising and Promotions

a. Ensure that all products meet a high standard for quality and flavor.

b. Ensure that all displays are fully stocked, fronted and faced, and properly rotated. Set stocking priorities for staff daily. Stock items as needed.

c. Ensure proper signage for all items in each area of the deli. Request assistance from marketing department as needed for signage and display props.

d. Plan and execute attractive, excitement-generating displays. Coordinate promotions with other departments to create a cohesive image.

e. Cross merchandise products with other departments regularly with an eye on mutual sales increases.

f. Perform competitor price comparisons regularly.

g. Determine weekly and monthly specials. Promote these items with other departments and with the assistance of the marketing department.

h. Work to develop seasonal recipe options with the kitchen staff. Create opportunities for customer feedback on recipes and regular product offerings.

VI. Administration

a. Attend weekly management meetings/trainings.

b. Attend all-staff meetings.

c. Work with the Operations and General Manager to establish goals for margin, labor, sales, and inventory.

d. Work with the operations and general manager to develop annual operational budget sales projections along with a capital budget for equipment needs.

e. Develop an annual labor budget according to established productivity, labor and cost goals.

VII. Other Responsibilities

a. Become familiar with and able to explain membership simply, efficiently, and completely.

b. Become familiar with the products carried at Durham Co-op Market and their location throughout the store. Gather product information from training, vendors, and experienced staff.

c. Work shifts as assigned, informing the General Manager of any difficulties in working assigned shifts as soon as possible.

d. Arrive at work allowing enough time to clock in at the assigned time and be on the floor ready to begin work.

e. Attend and participate in mandatory staff and department meetings as scheduled.

f. Utilize store computers for business use only.

g. Keep the supervisor informed of any problems or ideas.

h. Treat customer service as the top priority.

i. Know and follow store policies and procedures.

Compensation

this position is: hourly, $20/hr +

Application instructions

Deadline

January 03, 2025

Attachment

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