Kitchen Facility Associate Team Leader
Company Name:
Whole Foods Market
General
Summary:
As the Associate Facility (Kitchen) Team Leader, you will work in conjunction with the Facility Team Leader and be responsible for management and supervision of the overall operation of the Kitchen Facility including Team Leader /Team Member hiring, development, counseling/corrective actions and terminations. This position will also be responsible for overseeing overall kitchen execution, kitchen financial performance and special projects as assigned. This position is located in our Roswell South Kitchen.
Essential Principle Duties and
Responsibilities:
1. Consistently communicate, uphold and embody Whole Foods Market''s standards, vision and Philosophy.
2. In the absence of the Facility Team Leader, perform all roles and responsibilities required of the FTL position.
3. Make sure all procedures are followed in the areas of Receiving, production, packaging shipping and customer service. Recipes are followed accurately, taste test product to ensure quality standards are met.
4. Interview, select, train, develop and counsel Team Members and Team Leaders in a manner which builds and sustains high performing teams and minimizes turnover. Establish and maintain a positive work environment for all Team Members.
5. Refresh existing and newly introduced product lines seasonally and as needed.
6. Must be a foodie.
7. Assist in writing and compiling program manuals and teaching materials.
8. Assist in the writing recipes and procedures that meet or exceed all USDA, FDA and HACCP requirements.
9. Communicate with and effectively educate Product Teams and Store Leadership about new products and programs including hands on training and demos.
10. Stay ahead of the most recent food, restaurant, and nutritional trends. Lead the food trend for the South region.
11. Collaborate with coordinators in establishing protocols and standards for new items' development and rollout.
12. Provide timely, thorough and thoughtful performance evaluations in response to Job Dialogues.
13. Work collaboratively with Team Member Services on Team Member relations including investigations and corrective action. Make termination decisions with guidance of Team Member Services; complete proper corrective action documentation and termination paperwork. Ensure consistent application of all policies and procedures are being followed by all.
14. Communicate and maintain safety and security standards. Lead our Safety Committee and ensure that all WFM and OSHA laws and guidelines are being followed and adhered to.
15. Oversee the daily maintenance of sanitation of Kitchen to NSF standards.
16. Maintain collaborative, productive, and supportive working relationships with the Facility Leadership and Leadership Team.
17. Ensure proper attendance records are being documented.
18. Ensure all accidents are investigated timely and paperwork is complete.
19. Participate in Bi-weekly, Team Leader meetings and monthly all facility Team member meetings.
20. Help project annual sales/expenses and prepare annual operating budget.
21. Achieve all required sales, margin, and labor targets.
22. Achieve budgeted expense levels.
23. Assist with physical inventory process; ensure accuracy at all levels of the process.
24. Establish and maintain collaborative, productive, and supportive working relationships with Regional Leadership, Coordinators, Research and Development, Store Leadership, Team Leaders and Team Members.
25. Establish and maintain positive and productive vendor relationships. Regulatory Compliance. Maintain comprehensive knowledge of and ensure compliance with relevant regularity rules & standards including:
Whole Foods Market Quality and Organic Standards
OSHA
QAI
FMLA
Americans with Disabilities Act (ADA)
Department of Labor
Health and Sanitation (including HAACP)
FDA
Department of Agriculture
Weights and Measures
DSEA
Sarbanes-Oxley.
26. Attend all team and facility meetings.
27. Perform other duties as assigned.
Essential knowledge, skills and abilities required:
1. A minimum of 5 years Team Leader or above leadership experience working with large volume production preferred. Proven success in a production kitchen environment (or equivalent). Strong Culinary background preferred.
2. Excellent leadership skills and the ability to both take and give direction. Must have the ability and willingness to work as part of a Team. Must have a sense of ownership and accountability.
3. Proven success in creative product development in a high volume setting.
4. A keen understanding of recipe costing and management.
5. Diverse cooking expertise including a wide range of ethnic foods.
6. Must understand effective merchandising, cross-merchandising, displays, and sets.
7. Ability to meet deadlines and display a strong sense of urgency.
8. Ability to accept criticism and meet the needs of the Kitchens and Prepared Foods teams
9. USDA/HACCP and OSHA experience.
10. Knowledge of natural foods'' industry and quality standards. Must have current Food Safety Certification.
11. Thorough knowledge of food and large batch cooking, equipment and procedures is needed.
12. Exceptional communication (both oral and written), scheduling, and organizational skills and a passion for cleanliness.
13. Must be able to read, analyze and interpret general business periodicals, professional journals, technical procedures, safety rules, operating and maintenance instructions, and procedure manuals.
14. Ability to effectively use Microsoft Word and Excel, Recipe Management System and PeopleSoft.
15. Strong organizational skills, attention to detail, and ability to prioritize and meet deadlines.
16. Must have ability to develop clear, attainable, action plans with systems for accountability.
17. Proper use of which may include but not limited to, knives, personal protective equipment, forklift, pallet jacks, hand trucks, six wheel carts, baler (must be 18 years of age or older) and all other equipment used during preparation and clean up within department and facility.
18. Able to work a flexible schedule based on the needs of the Facility, including nights, weekends, holidays as required.
Additional
Responsibilities:
1. Maintain a safe and sanitary department. Report all life safety and fire hazards to your Team Leader for correction. Comply with all occupational safety and health regulations. Report all accidents and injuries to your Team Leader or Store Leadership immediately.
2. The above are intended to describe the general requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements. The omission of specific statement of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position. This position will include any and all (various) duties assigned to ensure proper functions of operations of the team.
3. You are expected (and required) to perform the duties outlined herein. Failure to meet company standards will result in corrective action.
Essential Job Functions:
Stand and walk for extended periods of time.
Bend and stoop to grasp objects and climb ladders. Bend and twist neck and waist, reach above and below shoulders and squat.
Bend and lift loads, not to exceed 50 pounds. Push and pull carts weighing up to 100 pounds.
Repetitive use of hands for grasping, pushing, pulling, and fine manipulation.
Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)
About Us:
At Whole Foods Market, we empower our Team Members to make their own decisions, thus creating an environment where people are treated with respect and are highly motivated to excel. We mentor Team Members through education and on-the-job experience. As a result, we are able to fill a majority of leadership roles from our existing Team Member base. We also recognize that there are individuals with talent outside of Whole Foods Market, and have training programs to bring those new leaders into the company.
Our Team Members represent over 50 different nations. We are people from diverse backgrounds and perspectives, yet all work together to meet the needs of our customers.
We offer great benefits beginning with a full complement of medical and other traditional group health plan coverage, 401k plan, and a 20% discount at our stores. _To learn more, apply your passion today._Estimated Salary: $20 to $28 per hour based on qualifications.
Whole Foods Market
General
Summary:
As the Associate Facility (Kitchen) Team Leader, you will work in conjunction with the Facility Team Leader and be responsible for management and supervision of the overall operation of the Kitchen Facility including Team Leader /Team Member hiring, development, counseling/corrective actions and terminations. This position will also be responsible for overseeing overall kitchen execution, kitchen financial performance and special projects as assigned. This position is located in our Roswell South Kitchen.
Essential Principle Duties and
Responsibilities:
1. Consistently communicate, uphold and embody Whole Foods Market''s standards, vision and Philosophy.
2. In the absence of the Facility Team Leader, perform all roles and responsibilities required of the FTL position.
3. Make sure all procedures are followed in the areas of Receiving, production, packaging shipping and customer service. Recipes are followed accurately, taste test product to ensure quality standards are met.
4. Interview, select, train, develop and counsel Team Members and Team Leaders in a manner which builds and sustains high performing teams and minimizes turnover. Establish and maintain a positive work environment for all Team Members.
5. Refresh existing and newly introduced product lines seasonally and as needed.
6. Must be a foodie.
7. Assist in writing and compiling program manuals and teaching materials.
8. Assist in the writing recipes and procedures that meet or exceed all USDA, FDA and HACCP requirements.
9. Communicate with and effectively educate Product Teams and Store Leadership about new products and programs including hands on training and demos.
10. Stay ahead of the most recent food, restaurant, and nutritional trends. Lead the food trend for the South region.
11. Collaborate with coordinators in establishing protocols and standards for new items' development and rollout.
12. Provide timely, thorough and thoughtful performance evaluations in response to Job Dialogues.
13. Work collaboratively with Team Member Services on Team Member relations including investigations and corrective action. Make termination decisions with guidance of Team Member Services; complete proper corrective action documentation and termination paperwork. Ensure consistent application of all policies and procedures are being followed by all.
14. Communicate and maintain safety and security standards. Lead our Safety Committee and ensure that all WFM and OSHA laws and guidelines are being followed and adhered to.
15. Oversee the daily maintenance of sanitation of Kitchen to NSF standards.
16. Maintain collaborative, productive, and supportive working relationships with the Facility Leadership and Leadership Team.
17. Ensure proper attendance records are being documented.
18. Ensure all accidents are investigated timely and paperwork is complete.
19. Participate in Bi-weekly, Team Leader meetings and monthly all facility Team member meetings.
20. Help project annual sales/expenses and prepare annual operating budget.
21. Achieve all required sales, margin, and labor targets.
22. Achieve budgeted expense levels.
23. Assist with physical inventory process; ensure accuracy at all levels of the process.
24. Establish and maintain collaborative, productive, and supportive working relationships with Regional Leadership, Coordinators, Research and Development, Store Leadership, Team Leaders and Team Members.
25. Establish and maintain positive and productive vendor relationships. Regulatory Compliance. Maintain comprehensive knowledge of and ensure compliance with relevant regularity rules & standards including:
Whole Foods Market Quality and Organic Standards
OSHA
QAI
FMLA
Americans with Disabilities Act (ADA)
Department of Labor
Health and Sanitation (including HAACP)
FDA
Department of Agriculture
Weights and Measures
DSEA
Sarbanes-Oxley.
26. Attend all team and facility meetings.
27. Perform other duties as assigned.
Essential knowledge, skills and abilities required:
1. A minimum of 5 years Team Leader or above leadership experience working with large volume production preferred. Proven success in a production kitchen environment (or equivalent). Strong Culinary background preferred.
2. Excellent leadership skills and the ability to both take and give direction. Must have the ability and willingness to work as part of a Team. Must have a sense of ownership and accountability.
3. Proven success in creative product development in a high volume setting.
4. A keen understanding of recipe costing and management.
5. Diverse cooking expertise including a wide range of ethnic foods.
6. Must understand effective merchandising, cross-merchandising, displays, and sets.
7. Ability to meet deadlines and display a strong sense of urgency.
8. Ability to accept criticism and meet the needs of the Kitchens and Prepared Foods teams
9. USDA/HACCP and OSHA experience.
10. Knowledge of natural foods'' industry and quality standards. Must have current Food Safety Certification.
11. Thorough knowledge of food and large batch cooking, equipment and procedures is needed.
12. Exceptional communication (both oral and written), scheduling, and organizational skills and a passion for cleanliness.
13. Must be able to read, analyze and interpret general business periodicals, professional journals, technical procedures, safety rules, operating and maintenance instructions, and procedure manuals.
14. Ability to effectively use Microsoft Word and Excel, Recipe Management System and PeopleSoft.
15. Strong organizational skills, attention to detail, and ability to prioritize and meet deadlines.
16. Must have ability to develop clear, attainable, action plans with systems for accountability.
17. Proper use of which may include but not limited to, knives, personal protective equipment, forklift, pallet jacks, hand trucks, six wheel carts, baler (must be 18 years of age or older) and all other equipment used during preparation and clean up within department and facility.
18. Able to work a flexible schedule based on the needs of the Facility, including nights, weekends, holidays as required.
Additional
Responsibilities:
1. Maintain a safe and sanitary department. Report all life safety and fire hazards to your Team Leader for correction. Comply with all occupational safety and health regulations. Report all accidents and injuries to your Team Leader or Store Leadership immediately.
2. The above are intended to describe the general requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements. The omission of specific statement of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position. This position will include any and all (various) duties assigned to ensure proper functions of operations of the team.
3. You are expected (and required) to perform the duties outlined herein. Failure to meet company standards will result in corrective action.
Essential Job Functions:
Stand and walk for extended periods of time.
Bend and stoop to grasp objects and climb ladders. Bend and twist neck and waist, reach above and below shoulders and squat.
Bend and lift loads, not to exceed 50 pounds. Push and pull carts weighing up to 100 pounds.
Repetitive use of hands for grasping, pushing, pulling, and fine manipulation.
Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)
About Us:
At Whole Foods Market, we empower our Team Members to make their own decisions, thus creating an environment where people are treated with respect and are highly motivated to excel. We mentor Team Members through education and on-the-job experience. As a result, we are able to fill a majority of leadership roles from our existing Team Member base. We also recognize that there are individuals with talent outside of Whole Foods Market, and have training programs to bring those new leaders into the company.
Our Team Members represent over 50 different nations. We are people from diverse backgrounds and perspectives, yet all work together to meet the needs of our customers.
We offer great benefits beginning with a full complement of medical and other traditional group health plan coverage, 401k plan, and a 20% discount at our stores. _To learn more, apply your passion today._Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
