Deli Buyer - FT 40 hrs. per wk.
Reports To: Kitchen Manager and Food Services Manager
FLSA Status: Non-exempt
Salary Level: $17.00 to $25.50 / hr.
Summary: Responsible for ordering, receiving, and storing all goods for the Deli Department. Responsible for keeping the storage areas (the Annex or “pub” dry goods, pub walk-in refrigerator and freezer and deli kitchen storage areas) organized and tidy with stock correctly rotated at all times. Responsible for ensuring that Deli employees have all the ingredients necessary to complete their production schedules. Communicate with deli managers and supervisors on ingredients changes and changes to ingredient location. Develop a full understanding of our food costing program and take lead on new ingredient input and recipe management. Work closely with Food Service Manager on ensuring accurate food cost as it pertains to current recipes and update older recipes making sure they are accurate and hit our target margin.
Essential Duties and Responsibilities: Include the following: Other duties may be assigned.
Customer Service –
- Ensure prompt, friendly, helpful customer service is delivered to internal and external customers and vendors
- Develop professional relationships with vendors, delivery drivers, repair technicians, etc.
- Utilize knowledge of natural foods and customer service skills to respond to customer’s inquiries and needs
- Have functional knowledge of how Co-ops operate and be able to explain key concepts to customers
- Orient and be helpful to new employees
- Set a positive example for co-workers, and work as a team
- Report customer suggestions, comments, and complaints to Kitchen Manager and Food Services Manager to ensure follow up
Ordering and Receiving –
- Order items according to deli needs, being mindful of price and storage capacity.
- Participate in all inventory counts
- Search out and obtain the most economical pricing on items, using vendors and reps as needed
- Receive and check in deli orders according to BriarPatch receiving procedures; being mindful of food safety, temperature, and HACCP at all times
- Put away all orders in an organized and efficient manner
- Rotate all product correctly; ensuring proper stock rotation of all food items in deli freezers, fridges, walk-in and dry goods storage areas
- Ensure damaged goods are credited and accounted for
- Call in vendor credits and ensure credits are received in a timely basis, using appropriate tracking and follow up
- Forward all invoices into appropriate inbox in a timely manner
- Maintain clean and up to date order guides
- Ensure accurate Par levels with correct item numbers, delivery dates and order deadlines
- Notify the Kitchen Manager (KM) of any out of stock items
- Breakdown all cardboard boxes and packaging and place into appropriate trash/recycling bins
- Keep all of the deli storage areas clean, safe and organized at all times. (i.e. the floors free of slip and fall hazards, ladders and step stools stored correctly, etc.)
- Order all packaging goods, maintaining stock and rotation according to par levels
- Follow health regulations and ensure temperature of required appliances is taken and recorded. (‘temp logs’)
- Communicate regularly with KM, FSM and shift supervisors to ensure daily needs of the Deli Dept. are met
- Move stock between main warehouse, deli “pub” and kitchen in a safe and efficient manner
- Order and stock store supplies to maintain inventory par levels
- Monitor laundry and garment service, suggesting changes to KM and Facilities Manager as needed
- Food Costing Program Management
- Input new ingredients and communicate changes to kitchen Managers and supervisors
- Monitor recipes in food costing program to ensure healthy margins
- Ensure recipes are correct and accurate
- Input new recipes for kitchen management and supervisors
- Maintain organization within food costing program
- Ensure inventory locations are accurate and the correct ingredient is being counted in the inventory logs across the deli
Responsibilities to Safety:
- Protect the safety of self, co-worker's, and BriarPatch Co-op patrons at all times.
- Report any potentially harmful equipment or situations to the immediate supervisor without delay.
- Report safety-related accidents and incidents at once to supervisor.
- Follow all company and safety policies and procedures.
- Operate equipment in a safe manner that will not lead to injury of self or others.
Supervisory Responsibilities:
- Train and Supervise Deli Receiving Clerk
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience: High school diploma or GED certificate preferred. Experience must show the ability to self-manage with proven time management skills.
Language Skills:
- Shares ideas in a clear and timely manner. Participates collaboratively in team meetings.
- Gives feedback in a constructive manner and receives feedback and criticism without defensiveness, sidestepping or diversion.
- Keeps coworkers informed of all information and developments related to their work.
- Ability to write routine reports and correspondence.
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to speak effectively before groups of customers or employees.
Mathematical Skills:
- Ability to add, subtract, multiply and divide in all units of measure, using whole numbers and decimals.
Reasoning Ability:
- Ability to solve practical problems and deal with a variety of concrete variables in situations
- Ability to interpret a variety of instructions furnished in written, oral, diagram, or electronic form.
Computer Skills:
An individual should have knowledge of:
- Internet software
- Inventory software
- Order processing software/ systems
- Word Processing software
- Email (MS Outlook preferred)
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to:
- Stand
- Walk
- Sit
- Use hands and fingers
- Handle or feel
- Reach with hands and arms
- Stoop
- Kneel
- Crouch or crawl
- Talk or hear
- Taste or smell
- Be regularly exposed to natural oils, chemicals and odors/fragrances, including perfumes, colognes and scented lotions
- The employee must regularly lift and/or move up to 60 pounds safely.
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee is regularly exposed to a moderate to high level of noise, cold, damp environment and changes in temperature
Responsibilities to Sustainability:
- Contribute to sustainability efforts at BriarPatch that support a sustainable community through:
- Minimizing waste by reducing and reusing materials and resources when possible.
- Proper recycling and composting.
- Water & energy conservation.
Responsibilities to Diversity, Equity, and Inclusion:
- Value and support a work environment that includes people of different identities from diverse backgrounds
