Cooperative Program Coordinator jobs in Michigan

Description

Benefits: 

• $17.50 base wage 
• Medical, Dental and Vision offerings
• Short Term Disability and Life Insurance offerings
• Paid Time Off, 3 week accrual per year
• Two Paid Holidays
• Employee Assistance Program (free anonymous counseling)
• 20% store discount

NOTE: Incomplete applications without references and the actual form filled out (resume attached is not sufficient for a complete application) will not be considered. Please supply one personal (non family) and two professional references.

Our store is in a relocation process and will move towards end of summer 2024. The team we have now will move and grow with us at our new store. The prepared foods area has the most opportunity for growth due to new program offerings in our new location. Along with food service/preparation experience, this role requires leadership, ability to use organizational tools, and supervisory experience. 

Our Coordinators are the leaders responsible for the growth of our store and service to our customers. The Kitchen Coordinator leads the Co-op's Kitchen and Bakery staff, and oversees all aspects of the Prepared Foods operations. They develop delicious Prepared Foods recipes, create production schedules, order ingredients, receive deliveries, and maintain tidy storage zones. They manage cooks and bakers, to ensure our exacting quality, food safety, and production goals are consistently met. They maintain the appearance and organization of our deli products and displays. They take personal responsibility for their staff’s contribution to our customer experience. Our store promotes teamwork, empowered customer service, and the Co-op Culture. We operate within a cooperative business model of ownership by the community, and we follow our End Goals.

Essential Responsibilities and Functions

CUSTOMER SERVICE

1. Assemble abundant and inviting displays of deli products that appeal to our customers and keep them coming back.
2. Create a warm, welcoming, informed shopping experience for our customers.
3. Uphold the Keweenaw Co-op Customer Service Commitment, including providing internal and external customer service.
4. Communicate customer needs that you cannot answer to Manager on Duty (MOD).
5. Maintain familiarity with all areas of the store in order to best assist customers.
6. Use appropriate phone/intercom etiquette.
7. Communicate in a clear, direct, and respectful manner.

SUPERVISION & LEADERSHIP

1. Supervise Fresh Department Cooperators and Specialists.
2. Coordinate staff on the floor, as scheduled by Fresh and Retail Managers, to utilize them across departments.
   1. Assign work according to the needs of the store.
   2. Assist with break coverage.
   3. Report schedule changes to the MOD, and journal pertinent conversations regarding tardiness or absence.
3. Train Kitchen and Deli staff to meet our standards of productivity and service.
4. Lead departmental or store wide meetings as assigned or delegated.
5. Use HR tools for staff performance, reviews, and attendance (Paylocity).
6. Facilitate conflict resolution in our workplace.
7. Oversee the safety of our staff and customers.
8. Model honest and open communication within our store.
9. Model supportive and participative leadership–promote empowerment.
10. Maintain compliance of our established Personnel Policies.

KITCHEN OPERATIONS

1. Coordinate Kitchen and Bakery production and cleaning schedules.
2. Maintain a strong culture of food safety and cleanliness in the Fresh departments.
3. Prioritize kitchen and bakery staff task lists, with daily inventories of product, production logs, and coordination of deli needs.
4. Ensure recipe batch sizes are appropriately scaled to maximize productivity and minimize waste.
5. Ensure that recipes are accurately followed and that quality control is maintained. 
6. Lead catering events, and schedule catering alongside daily store production.
7. Work as a Fresh Team peer with the Produce and Deli Coordinators.
8. Keep kitchen work and storage areas clean and in orderly condition, meeting Health Department regulations and customer service standards.
9. Maintain department equipment in good working order. 

PURCHASING & PRICING

1. Work with Fresh Manager to create a departmental strategic plan that includes product, pricing, sales and execution metrics.
2. Create a prepared foods menu that is reflective of product and pricing mix strategy, and satisfies our customers.
3. Maintain department margin goals through accurate cost/pricing systems (ChefTec). 
4. Coordinate with Inventory Management Specialist for correct receiving, invoicing, and credits.
5. Negotiate with suppliers and brokers for favorable pricing, terms, quality and delivery.
6. Maintain accurate pricing for profitability. Ensures accurate costs, margins and data in Point of Sale (POS) system.
7. Coordinate periodic inventory counts.

MERCHANDISING & PROMOTIONS

1. Support periodic category resets.
2. Maintain attractive displays and accurate shelf tags, product labels and signs. 
3. Partner with Fresh Manager to coordinate departmental sales and sale changeovers.
4. Attend trade shows as assigned.
5. Read monthly NCG Fresh Update, participate in live NCG Deli calls, and follow NCG best practices.
6. Compare prices, products, and merchandising ideas, when visiting other stores.
7. Provide product information to customers and staff, and submit department-related articles to the Co-op’s newsletter, e-news, website, etc.
8. Provide regularly scheduled sampling and demos.

OPERATIONS MANAGEMENT

1. Employ our store technologies for management and communication, including Google Teams, Paylocity, K Coop Net, departmental journals, ECRS Catapult, and ChefTec.
2. Meet the sales goals for growth for the Prepared Foods Department. Review financial reports (sales, margin, turns) with Fresh Manager, and take corrective action as needed.
3. Participate in the development of labor budgets and Kitchen schedules with Fresh Manager.
4. Support the goals and objectives of the General Manager and Support Team.
5. Serve on-call as necessary.

Other duties as assigned.

Requirements

Working Conditions

• Frequently performs work in a retail grocery store.
• Works in temperature extremes (walk-in freezer, frozen or hot parking lot, hot kitchen, etc.).
• Utilizes hand trucks, pallet jacks, grocery carts, box cutters, electronic ordering devices. 
• Utilizes office machines, cash registers, tablets, computers, fax machines, scanners, photocopiers, telephone and intercom systems.
• Utilizes multiple systems of communication and data storage, including, but not limited to, G-Suite, GMail, Google Calendars, Payroll software, etc.
• May come into contact with hazardous materials in relation to cleanliness of the store.
• Moderate noise level.

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.

COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

• Analytical - Ability to analyze, collect and research data and design workflows and procedures for team; fierce attention to detail.
• Mathematical - Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals; ability to compute rate, ratio and percent. Ability to perform these operations using units of American money and weight measurement, volume and standard kitchen measurements.
• Comprehension - Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Reasoning - Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Teamwork – Balances team and individual responsibilities; contributes to building positive team spirit; supports everyone’s efforts to succeed.
• Interpersonal Skills - Focuses on solving conflict, not blaming; maintains confidentiality; remains open to others and ideas and tries new things.
• Organizational Support – Follows policies and procedures; supports Co-op’s goals and values.
• Judgment & Decision Making – Displays willingness to make decisions; exhibits sound and accurate judgment; exhibits sound and accurate judgment; supports and explains reasoning for decisions; includes appropriate people in decision-making process; makes timely decisions.
• Independence & Interdependence - Ability to work independently, as part of a team, coordinating within the department to ensure goals are met.
• Business Acumen - Understands business implications of decisions; displays orientation to profitability; demonstrates knowledge of market and competition.
• Project Management – Develops project plans; coordinates projects; communicates changes/progress; completes projects on time and budget; manages team activities.
• Delegation – Delegates work assignments; sets expectations and monitors delegated activities; provides recognition for results.
• Leadership – Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others.
• People Management – Includes staff in planning, decision-making, facilitating and process improvement; takes responsibility for subordinates’ activities; makes self available to staff; provides regular performance feedback; develops subordinates’ skills and encourages growth; fosters quality focus in others; improves processes, products and services; continually works to improve supervisory skills.
• Problem Solving – Identifies and resolves problems in a timely manner; works well in group problem solving situations; has a cooperative spirit; ability and authority to plan work, meet deadlines and coordinate time sensitive activities across personnel in multiple departments.
• Planning/Organizing – Prioritizes and plans work activities; uses time efficiently; organizes or schedules other people and their tasks.
• Computer Literacy - Ability to regularly use computers for ordering, scheduling, maintenance of organizational content on shared drives.
• Oral Communication – Responds well to questions; participates in meetings. Ability to speak effectively to groups of customers or employees of the organization. 
• Safety and Security – Observes safety and security procedures.
• Attendance/Punctuality – Is consistently at work and on time.
• Flexibility - Ability and willingness to learn and meet the changing requirements of the job. 

MINIMUM QUALIFICATIONS

• High School Diploma or equivalent. 
• At least one year of experience in grocery management, particularly in a retail, natural foods, or cooperative environment.
• Familiarity with SPINS tools or ability to learn them within the first 30 days of hire.
• Experience with natural products purchasing and merchandising.
• Firm grasp of margin, pricing and inventory control.
• Willingness and ability to learn to meet the changing requirements of the job.
• Able to work at least two weekends/month, early morning, late evening, or overnight shifts as needed.

PREFERRED QUALIFICATIONS

• Bachelor's Degree from a four-year college or university or equivalent related experience and/or training; or equivalent combination of education and experience.
• Training or leadership experience related to grocery or retail environments or cooperatives.

PHYSICAL QUALIFICATIONS

• Ability to use computer keyboard, mouse, telephone, and office equipment continuously.
• Ability to lift and carry between 20 and 50 pounds frequently.
• Ability to sit, stand, walk for long periods of time.
• Ability to bend, stoop, squat, kneel, reach above shoulder height, and climb stairs/ladders occasionally.
• Ability to use fine motor skills for typing, grasping, manipulating objects with fingers.
• Ability to write or type reports, and complete checklists in written or digital format.
• Ability to read and interpret small print and alphanumeric product codes.
• Ability to work overnight, weekend and non-business hour shifts as required.

Disclaimer

This job description is a representative, but not exhaustive list of job functions that an employee may be required to perform. It is not intended as an employee contract, nor is it intended to describe all duties someone in this position may perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances of its business or work environment change, regardless of job title or routine job functions.