Store Specialist

OVERVIEW
The key goal of the Assistant Food Service Leader at OuickChek is to be responsible for the overall performance of the Food Service Area in the absence of the Food Service Leader. There may be additional responsibilities including meeting sales goals. achieving shrink goals. maintaining in-stock conditions, following planograms, maintaining a clean department. and ordering product for the department. Assistant Food Service Leaders need to be able to provide exceptional customer service while encouraging, training. and motivating Team Members to complete all shift tasks and achieve goals. The individual must be able to delegate tasks to Team Members. stay up-to-date on policies and procedures. and follow proper steps for food preparation, vendor check-in. loss prevention, cash handling, timekeeping, payroll, and sanitation.

STATUS
• Reports to Food Service Leader
• In the absence of the Food Service Leader. reports to the leader in charge

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
•1. Provide exceptional customer service and tend to customers in a prompt. efficient. friendly manner
•2. Complete daily production as indicated on production planning sheets. utilizing the Food Service Matrix
•3. Prepare all food and grab-and-go items to OuickChek standards
•4. Ensure items are in stock, fresh, and meet quality standards
•5. Perform and ensure proper preparation guidelines for all food recipes are met
•6. Comply with all corporate sanitation guidelines at all times
•7. Keep up-to-date on new policies and procedures
•8. Attend all mandatory/scheduled store and food service meetings
•9. Monitor weekly food service sales
•10. Train Team Members to work in the Food Service Area
•11. Enforce and practice Loss Prevention policies
•12. Submit required reports (transfers. invoices, credits) accurately and timely
•13. Order inventory, as needed, to ensure in-stock conditions are met
•14. Delegate tasks to Team Members on shift
•15. Communicate any questions, concerns, or issues to the Food Service Leader timely
•16. Support the Food Service Leader in all food service goals and objectives
•17. Periodically check all food service and refrigeration equipment for proper operation
•18. Recognize Team Members for positive results

ADDITIONAL RESPONSIBILITIES/REQUIREMENTS
Must be detail oriented and able to meet critical weekly/monthly deadlines
•1. Must be a team player and able to communicate effectively with customers and Team Members at various levels within the organization
•2. Must be dependable and have an excellent attendance record
•3. Be an active member of department team meetings
•4. Ability to train and motivate Team Members
•5. Self-motivated
•6. Cross-train, as needed, to assist in Checkout Area
•7. Open and honest in communications
•8. Must wear proper uniform, including name badge, at all times
•9. Maintain sanitation and cleanliness standards

PHYSICAL REQUIREMENTS
Physical function
Frequency
Physical function
Frequency
Bend/Squat/Twist
Frequently
Climb to heights
Rarely
Driving
OccasionaIly
Grasp/Pinch/Grip
OccasionaIly
Lift 10 pounds
Frequently
Lift 20 pounds
Frequently
Lift 40 pounds
OccasionaIly
Lift 50 pounds
Rarely
Push/Pull 40 pounds
OccasionaIly
Reach forward
Frequently
Reach overhead
Frequently
Sit
Rarely
Stand
Continuously
Stoop/Kneel/Crouch
OccasionaIly
Walk
Continuously
Work in cold conditions
OccasionaIly
Work outside
Rarely
Work with hazardous
chemicals
OccasionaIly

QUALIFICATIONS

•1. Completion of required training programs and learning activities
•2. Serv-Safe certified: maintains certified status
•3. Must have reliable transportation to and from work
•4. Ability to maintain OuickChek grooming and hygiene standards
•5. Ability to perform basic math calculations
•6. Ability to speak, read, write, and understand basic English
•19. Must be alert and attentive: impairment for any reason is not per