Giant Eagle Trafford, PA, USA
Jul 09, 2020Full time
Experience Required: 1 to 3 years Education Required: High school diploma or equivalent Lifting Requirement: Up to 50 pounds Age Requirement: At least 21 years of age Job Responsibilities Your principal, main, major or most important duty includes one or some combination of the following tasks: 1. interview, select and train Team Members; 2. direct the work of Team Members; 3. appraise Team Members' productivity and efficiency for the purpose of recommending promotions or other changes in status; 4. handle Team Member issues including, but not limited to complaints; 5. discipline Team Members; 6. plan the work; 7. distribute or assign the work among Team Members; 8. provide for the safety and security of Team Members or the store; 9. manage the budget for your department or location; 10. manage inventory for your department or location; or 11. monitor or implement compliance measures Maintain safety as the top priority in all aspects of our work, for our Team Members, customers, and products. Direct, coach and develop the kitchen team to provide exceptional product quality, service, store conditions and cleanliness. Manage daily/weekly food service scheduling; including call-offs, vacations and scheduling changes. Adhere to all food safety/sanitation and quality control standards and procedures in all areas of prepared food service; assure this adherence by all kitchen Team Members. Complete the food safety review checklists to ensure that the facility remains consistently within passing grade for all required food and sanitation audits (e.g. Foodservice Audit Report and Steritech Inspections). Order and receive all food service supplies and products and implement product presentation and merchandising of food service point-of-sale materials. Maintain clean, safe, and properly working kitchen areas at all times by assuring that housekeeping duties and maintenance functions are performed on a regular basis. Ensure quality control through proper portioning, fresh ingredients, presentation, and pricing for all food service orders. Monitor constant completion and retention of time and temperature sheets; ensuring that all prescribed equipment cleaning duties and scheduled maintenance functions are performed on a regular basis. Present and promote all prepared products to maximize potential for increased sales, including the implementation of signage, ordering, team training, and establishing team performance goals. Complete all food service accounting functions including: daily waste ,known loss, daily paperwork, inventory maintenance and control, and scheduled food counts. Attain budgeted sales goals and objectives, and achieve/exceed targeted percentages in the areas of shrink, controllable expenses, and labor. Test new items and kitchen processes in conjunction with guidance from the GetGo Office. Train and develop new Kitchen Leads, and provide ongoing training for current Kitchen Leads within the district. Support New Store Grand Openings in the district.