Job Description

The MCK Receiving and Sanitation Manager is a brand ambassador for Market of Choice and is responsible for assisting the Operation\'s Manager and Assistant Operation\'s Manager in building sales through the daily operations of the Market Central Kitchen. All job responsibilities are "As Directed" by the Operation\'s Manager and Assistant Operation\'s Manager. The Receiving and Sanitation Manager will assume the Production Manager\'s duties in their absence.

1) Supervision, organization and management of all Market Central Kitchen ordering and receiving of product * a) Ensure all MoC policies and standards are achieved

• b) All sanitation and food safety processes and practices comply with Oregon Department of Agriculture Food Code
• c) Direct and collaborate with Production Team Leaders to ensure coordinated timing of orders and production schedules
• d) Work with Operations Manager to develop processes and procedures to increase efficiency and reduce waste
• e) Enforce company policies as established
• f) Supervise the upkeep and maintenance of facility and equipment
• g) Perform daily duties of ordering and receiving product
• h) Label and store ingredients and supplies

2) Quality and consistency of food / quality and volume of work * a) Implement and manage systems to guarantee high quality food products

• b) Oversee quality control programs
• c) Manage production process to ensure efficiency and execution - All orders are processed and delivered as scheduled
• d) Able to work independently and deliver quality results
• e) Display a commitment to excellence and look for ways to improve and promote quality
• f) Ensure food is stored at appropriate temperature

3) Sanitation and cleanliness * a) Maintain cleanliness, orderliness and thorough sanitization of work area, food-handling practices and equipment

• b) Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees
• c) Oversees daily use of HACCP logs
• d) Manage and direct members of the sanitation team to ensure all MOC sanitation practices and standards are upheld

4) Controlling expenses * a) Proper storage and usage of products and supplies

• b) Accurately pull and record shrink , as requested by supervisor
• c) Preventive maintenance of equipment
• d) Aware of energy conservation
• e) Manage order process to prevent loss of product or excess inventory on hand

5) Selection, training and development * a) Continuously improves the skills, knowledge and morale of all employees. Treat the employees with dignity and respect; create an environment where the entire team does the same.

• b) Selects and evaluates each employee\'s performance based on clearly communicated standards and expectations. Holds the employees accountable for performance. Makes tough decisions regarding all performance related issues, and confronts poor performance.
• c) Train and develop future managers

6) Receiving & Storage * a) Logging of all invoices daily

• i) Verify all invoices for shortages and overages
• ii) Proper procedure for handling returns and shortages
• b) Ensure proper code dating of product upon receiving and storage.

7) Safety - Report all findings to supervisor * a) Be conscious of safety at all times

• b) Help create a safe environment though daily intent, communication and actions
• c) Adhere to all safety programs, procedures and policies
• d) Ensure kitchen equipment is safe, dependable and functional

8) Attitude, teamwork and professionalism * a) Communicate in a professional and courteous manner verbally, in writing and by telephone

• b) Promote good will and be receptive to suggestions and constructive criticism
• c) Respond positively to change and offer positive solutions
• d) Make an effort to continue learning
• e) Display a sense of urgency
• f) Adhere to Market of Choice grooming standards
• g) Create and maintain accurate records and computer files
• h) Achieve, maintain, and exceed company standards

ADDITIONAL RESPONSIBILITIES

9) General housekeeping, maintenance and cleaning * a) Maintaining and cleaning

• i) Floors
• ii) Counters and tables

iii) Shelving * iv) Coolers

• v) Process area
• b) Receiving area
• c) Follow all Market of Choice safety and sanitation requirements

10) Contribution to Overall Operating Program * a) Awareness of "total company" concept

• b) Involvement in management team
• c) Serves as a role model and sets a positive example for other departments and the entire team in all aspects of business and personnel management
• d) Shares the responsibility of the results of the company

11) Loss Prevention * a) Follows procedures to maintain the safety and security of all team members, customers and company assets (building, cash, equipment, and supplies)

REQUIRED SKILLS

\xef\x82\xb7 Maintain Serve Safe Certification, current Lane Community Food Handlers Card and current OLCC service permit

\xef\x82\xb7 Regular, reliable and timely attendance at the work site, all requited trainings, and the ability to work irregular hours on a consistent basis and extended stay travel to all MoC locations, special events and other functions

\xef\x82\xb7 Adherence with all established Market of Choice policies and procedures

\xef\x82\xb7 The ability to engage in face-to-face interactions and communicate in verbal and written form with customers, vendors and co-workers on a regular basis

\xef\x82\xb7 The ability to maintain a positive attitude, cooperate with others and work as part of a team

\xef\x82\xb7 The ability to use Market of Choice resources effectively and efficiently to reach goals

\xef\x82\xb7 Manage purchasing, merchandising and expense control to maximize profits

\xef\x82\xb7 The ability to work independently, listen attentively, exercise good judgment and follow directions

\xef\x82\xb7 The ability to effectively prioritize tasks, coordinate and work on multiple tasks at the same time and meet required deadlines

\xef\x82\xb7 Strong organizational skills, an attention to detail, and an ability to identify and solve problems efficiently

\xef\x82\xb7 The ability to follow and maintain up to date knowledge of the Department of Health, current laws and regulations relevant to the position and company rules

\xef\x82\xb7 The ability to maintain the highest level of confidentiality regarding all sensitive, confidential or proprietary Company information

\xef\x82\xb7 Have and maintain a driving record acceptable to MoC insurance company- report any driving violations to supervisor

\xef\x82\xb7 General Cleaning

\xef\x82\xb7 The ability to safely and effectively use required manuals and operate equipment

\xef\x82\xb7 Recruit, hire, train, supervise and schedule employees

\xef\x82\xb7 Collaborate with teammates to insure coordinated timing of orders and production schedules

\xef\x82\xb7 Order, maintain, and stock inventory of fresh products, sundry products, office supplies and maintain catering trays, glassware, chinaware, etc...

\xef\x82\xb7 Create and maintain accurate records and computer files

\xef\x82\xb7 Cooking and product preparation

TOOLS AND EQUIPMENT USED

Computer, pallet jack, slicer, mixer, oven, stove, wheel carts, coolers/freezers, dishwasher and standard kitchen food preparation utensils and equipment.

PHYSICAL DEMANDS

Specific physical demands were evaluated based on using the following frequency definitions:

Never 0% of workday

Rare 1-6% of workday

Occasional 6-33% of workday

Frequent 34-66% of workday

Constant 67-100% of workday

\xef\x82\xb7 Standing/Walking: Constantly through work shift, primarily on concrete floors.

\xef\x82\xb7 Sitting: Occasionally sitting for breaks and lunch.

\xef\x82\xb7 Lifting: Frequently lifting up to 50lbs., floor to waist (spice bags, shipping crates, etc...) Frequently lifting up to 10lbs. and occasionally up to 40lbs. from floor to 6\' (food products, shipping crates, etc...). Two person lift from floor to waist up to 75lbs. on a rare basis for large coolers filled with ice, production tables

\xef\x82\xb7 Carrying: Frequently up to 50lbs. for up to 300\' to transport food/production items. Two person carrying of 75lbs. rarely required for over 300\'. Worker may use cart or hand-truck over even terrain.

\xef\x82\xb7 Pushing/Pulling: Occasionally pushing/pulling up to 50lbs. to move carts over 50\' in the kitchen

\xef\x82\xb7 Climbing: Rarely climbing step stool/ladder to reach higher storage shelves or freezer trailer

\xef\x82\xb7 Bending/Twisting: Frequently bending/twisting at waist, knees, and neck to obtain food preparation equipment, prepare food and clean up

\xef\x82\xb7 Kneeling/Crawling: Rarely kneeling to obtain/store food and equipment on low shelves; kneeling can be eliminated by squatting. Crawling is never required.

\xef\x82\xb7 Hands/Arms: Constantly use hands/arms to prepare and package MCK food products. This position requires highly repetitive use of the hands and arms working with common kitchen tools.

\xef\x82\xb7 Work-site conditions: Work is performed inside a secure kitchen production facility with heating and air.

\xef\x82\xb7 Standing/ Walking: Frequently throughout work shift in kitchen and at catering events.

\xef\x82\xb7 Sitting: Occasionally while driving to catering locations, talking on phone, and working on computer.

\xef\x82\xb7 Lift: Occasionally up to 50# floor to waist; bags of flour, hot food caddies, small coolers with ice. Occasionally up to 35# floor to 6 feet; boxes of beer/ wine. Two person lift floor to waist up to 75# on a rare basis for full hot food caddies and large coolers filled with ice.

\xef\x82\xb7 Carry: Occasionally up to 50# for distances up to 300 feet to transport food and catering items from the van to catering event location. May use cart or hand-truck over even terrain.

\xef\x82\xb7 Push/Pull: Rarely up to 75# of force over a distance of 5 feet to move portable catering grill in/ out of van. Occasionally up to 30# of force.

\xef\x82\xb7 Climbing: Occasionally in/ out of van and up/ down stairs at kitchen and catered events. May have to carry loads up and down stairs.

\xef\x82\xb7 Bending/ Twisting: Occasionally at waist/ knees/ neck during deliveries, serving and cleaning.

\xef\x82\xb7 Kneeling/ Crawling: Never.

\xef\x82\xb7 Hands/ Arms: Frequent use of both arms for keyboarding, serving, driving, lifting/ carrying, and writing. Repetitive activity is performed on an occasional basis only.

\xef\x82\xb7 Work-site conditions: Work is performed both inside and outside depending on account preference. The ability to communicate clearly orally and in writing is required.

Market of Choice