To ensure the effective and profitable operations of the Bluebird Kitchen/Deli/Bakery department, including Guest experience, menu execution, and host and team development

1. Ensure sanitation and physical and food safety standards are maintained (as measured through internal and external audits and expectations).
2. Train, coach, develop, and provide feedback to Bluebird Kitchen/Deli/Bakery department hosts to achieve established performance standards.
3. Train, coach, develop, and provide feedback to Assistant Manager roles within the Bluebird Kitchen/Deli/Bakery department to ensure consistent support and oversight of assigned areas during the Bluebird Kitchen Manager’s absence or days off.
4. Ensure kitchen hosts provide guests with the desired level of service consistent with our established Purpose, Priorities, and Service Standards.
5. Collaborate with department managers and teams throughout the store to drive efficiency, reduce costs and increase gross profit.
6. Ensure that department financials align with the established budget and meet the needs and demands of our guests, including food cost, shrink, gross profit, etc.
7. Achieve budgeted sales, shrink, and profits for the Bluebird Kitchen/deli/bakery department. 
8. Monitor and manage inventory to ensure food quality and desired product, wrap, and supply levels.
9. Execute company merchandising programs and weekly sales plans for the Bluebird Kitchen/deli/bakery department.
10. Ensure the quality of the product for sale meets Floco Foods standards.
11. Perform and ensure all brand elements and expectations are met and delivered, including but not limited to rituals and specific guest experiences.
12. Perform product preparation, receiving, ordering, stocking, and guest service to achieve standards.
13. Create department schedules to meet the needs of the business, balance the needs of our hosts, and meet labor budget and scheduling standards.
14. Perform all other duties as assigned by management.

1. Friendly, outgoing personality.
2. Ability to work well with others.
3. Ability to lift 25 lbs. consistently and 50 lbs. occasionally.
4. Ability to read and understand information and direction.
5. Knowledge of kitchen, deli, and bakery operations.
6. Ability to supervise people, including training and development.
7. Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job.
8. Effective communication, guest service, and selling skills.
9. Must be at least 18 years old.
10. Ability to bend, kneel and stand for extended periods.
11. Ability to communicate effectively with Store Manager and Merchandiser.
12. Ability to work well with computers.
13. Food Safety Manager Certification.

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