Times Supermarket
Lead Sushi Specialist
The Lead Sushi Specialist is responsible for managing sales, profits, staffing, image and operation of the Sushi Department. Under the direction of the Lead Seafood Clerk, the Lead Sushi Specialist will proactively lead his/her team to ensure the success of Sushi Department's goals in revenues, expense, profitability, customer satisfaction, inventory shrinkage, and employee morale. The Lead Sushi Specialist will provide Customers with outstanding service through friendly, quick, efficient, accurate and safe assistance. Essential Functions: Assists the Lead Seafood in meeting the sales and profit projections of the store. Meets or exceeds Sushi Department's sales goals assigned through the efficient execution of Company policies and procedures. Works various shifts or days as assigned by Lead Seafood in accordance with the Company's business needs. Directly supervises Sushi Department's team to ensure they are in compliance with established store policies and procedures. Provides operational and customer service training for store employees at all Sushi Department's team. Creates and presents a labor schedule for Lead Seafood approval to leverage productivity within the needs of the department Ensures sushi is handled, stocked, rotated and merchandised to present a pleasing image for optimum traffic flow Safely operates department equipment including scale, knife and wrapper. Responsible for taking monthly inventory and pricing to achieve required margins and labor targets. Manages and ensures invoices are completed and sent up daily to POS/Accounting. Does competitors price checks at competing stores and notifies Seafood division of suggested changes. Places orders for necessary products and conducts inspections on newly received stock. Understand, enforce and abide by Department of Health regulations, OSHA Standards and weights and measures standards. Understand, enforce and abide by all Company policies and Standard Operating Procedures Other Duties / Responsibilities: Maintains high ethical standards in the work place Maintains good communication with associates and management Knows and understands all seafood department employees' job responsibilities. Proactively supports any promotional activity within the store and contributes to an effective working environment. Personal Requirements: Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Able to meet deadlines, completing assigned tasks and able to work independently and as a team member. Oral Communication Speaks clearly; Listens and asks questions; Respond well to questions. Written Communication Writes clearly; Able to read and interpret written communication. Analytical - Uses intuition and experience to complement data; Notices discrepancies and inconsistencies in available information. Adaptability Able to deal with frequent change, delays, or unexpected events. Quality Accurate and thorough; Pays attention to details; Monitors own work to ensure quality. Quantity Completes work in a timely manner; Strives to increase productivity. Attendance/Punctuality Consistently at work all the time. Interpersonal Maintains strict confidentiality; Listens to others without interrupting; A good disposition. Professionalism High level of work ethics; Manages setbacks and challenges with a positive and constructive attitude; Treats all with respect and consideration; Accepts responsibility for own action; Follows through on commitments. Initiative Seeks solutions on own; Offers useful suggestions; Asks for and offers help when needed. Problem solving Identifies and resolves problems within scope; refer other problems to superior. Organizational Support Follows policies and procedures; Supports Company goals and values. Safety and Security Observes safety and security procedures; Reports potentially unsafe conditions. Work Schedule: Must be available to work various days and shifts. Some overtime hours may be required. Skills and Abilities: Ability to maintain a knife grip in order to cut fish or other seafood to specification. Ability to withstand for long periods a working environment of 45F or less. Ability to meet productivity standards established by Company. Ability to use in-store computer system and scanning equipment. Ability to weigh, price, label, organize and rotate seafood products per Companies standards. Education & Experience: Education: High school diploma or equivalent Work Experience: Customer service; grocery store shelf stocking and display building, merchandising and planogram reading experience is preferred Must be at least 18 years of age upon job offer Must have knife skills and knowledge about sushi Equipment: Knives Wrapping machine Sushi rice machine Rice Pot Sushi molder machine Box Cutters Pallet Jacks (Manual or Motorized) Hand Trucks Step Stools/Ladders Baler Certificates & Licenses: None Required Language Ability: Speak, Read and Write English. Work Environment: Air condition while in store, 40-50 degrees while working in the meat/seafood department, below 0 degrees freezer and 20-30 degrees chill. Noise Level is moderate Physical Demands: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands: Lift/Carry: Stand C (Constantly) 10lbs. or less C (Constantly) Walk F (Frequently) 11-20 lbs. C (Constantly) Sit N (Not Applicable) 21-50 lbs. F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs. O (Occasionally) Reaching Outward F (Frequently) Over 100 lbs. O (Occasionally) Reach Above Shoulder F (Frequently) Push/Pull: Climb O (Occasionally) 12 lbs. or less F (Frequently) Crawl O (Occasionally) 13-25 lbs. F (Frequently) Squat or Kneel O (Occasionally) 26-40 lbs. F (Frequently) Bend O (Occasionally) 41-100 lbs. O (Occasionally) Crouching O (Occasionally) Lift Floor to Waist F (Frequently) Twisting/Turning F (Frequently) Lift Overhead O (Occasionally) Gripping C (Constantly) Carry 2 Handed F (Frequently) Finger Dexterity F (Frequently) Carry 1 Handed O (Occasionally) Kneeling O (Occasionally) Other Physical Requirements: Vision (Near, Distance, Color, Peripheral, Depth Perception) Sense of Sound (Hear oral communication and buzzers/alarms)
The Lead Sushi Specialist is responsible for managing sales, profits, staffing, image and operation of the Sushi Department. Under the direction of the Lead Seafood Clerk, the Lead Sushi Specialist will proactively lead his/her team to ensure the success of Sushi Department's goals in revenues, expense, profitability, customer satisfaction, inventory shrinkage, and employee morale. The Lead Sushi Specialist will provide Customers with outstanding service through friendly, quick, efficient, accurate and safe assistance. Essential Functions: Assists the Lead Seafood in meeting the sales and profit projections of the store. Meets or exceeds Sushi Department's sales goals assigned through the efficient execution of Company policies and procedures. Works various shifts or days as assigned by Lead Seafood in accordance with the Company's business needs. Directly supervises Sushi Department's team to ensure they are in compliance with established store policies and procedures. Provides operational and customer service training for store employees at all Sushi Department's team. Creates and presents a labor schedule for Lead Seafood approval to leverage productivity within the needs of the department Ensures sushi is handled, stocked, rotated and merchandised to present a pleasing image for optimum traffic flow Safely operates department equipment including scale, knife and wrapper. Responsible for taking monthly inventory and pricing to achieve required margins and labor targets. Manages and ensures invoices are completed and sent up daily to POS/Accounting. Does competitors price checks at competing stores and notifies Seafood division of suggested changes. Places orders for necessary products and conducts inspections on newly received stock. Understand, enforce and abide by Department of Health regulations, OSHA Standards and weights and measures standards. Understand, enforce and abide by all Company policies and Standard Operating Procedures Other Duties / Responsibilities: Maintains high ethical standards in the work place Maintains good communication with associates and management Knows and understands all seafood department employees' job responsibilities. Proactively supports any promotional activity within the store and contributes to an effective working environment. Personal Requirements: Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Able to meet deadlines, completing assigned tasks and able to work independently and as a team member. Oral Communication Speaks clearly; Listens and asks questions; Respond well to questions. Written Communication Writes clearly; Able to read and interpret written communication. Analytical - Uses intuition and experience to complement data; Notices discrepancies and inconsistencies in available information. Adaptability Able to deal with frequent change, delays, or unexpected events. Quality Accurate and thorough; Pays attention to details; Monitors own work to ensure quality. Quantity Completes work in a timely manner; Strives to increase productivity. Attendance/Punctuality Consistently at work all the time. Interpersonal Maintains strict confidentiality; Listens to others without interrupting; A good disposition. Professionalism High level of work ethics; Manages setbacks and challenges with a positive and constructive attitude; Treats all with respect and consideration; Accepts responsibility for own action; Follows through on commitments. Initiative Seeks solutions on own; Offers useful suggestions; Asks for and offers help when needed. Problem solving Identifies and resolves problems within scope; refer other problems to superior. Organizational Support Follows policies and procedures; Supports Company goals and values. Safety and Security Observes safety and security procedures; Reports potentially unsafe conditions. Work Schedule: Must be available to work various days and shifts. Some overtime hours may be required. Skills and Abilities: Ability to maintain a knife grip in order to cut fish or other seafood to specification. Ability to withstand for long periods a working environment of 45F or less. Ability to meet productivity standards established by Company. Ability to use in-store computer system and scanning equipment. Ability to weigh, price, label, organize and rotate seafood products per Companies standards. Education & Experience: Education: High school diploma or equivalent Work Experience: Customer service; grocery store shelf stocking and display building, merchandising and planogram reading experience is preferred Must be at least 18 years of age upon job offer Must have knife skills and knowledge about sushi Equipment: Knives Wrapping machine Sushi rice machine Rice Pot Sushi molder machine Box Cutters Pallet Jacks (Manual or Motorized) Hand Trucks Step Stools/Ladders Baler Certificates & Licenses: None Required Language Ability: Speak, Read and Write English. Work Environment: Air condition while in store, 40-50 degrees while working in the meat/seafood department, below 0 degrees freezer and 20-30 degrees chill. Noise Level is moderate Physical Demands: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands: Lift/Carry: Stand C (Constantly) 10lbs. or less C (Constantly) Walk F (Frequently) 11-20 lbs. C (Constantly) Sit N (Not Applicable) 21-50 lbs. F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs. O (Occasionally) Reaching Outward F (Frequently) Over 100 lbs. O (Occasionally) Reach Above Shoulder F (Frequently) Push/Pull: Climb O (Occasionally) 12 lbs. or less F (Frequently) Crawl O (Occasionally) 13-25 lbs. F (Frequently) Squat or Kneel O (Occasionally) 26-40 lbs. F (Frequently) Bend O (Occasionally) 41-100 lbs. O (Occasionally) Crouching O (Occasionally) Lift Floor to Waist F (Frequently) Twisting/Turning F (Frequently) Lift Overhead O (Occasionally) Gripping C (Constantly) Carry 2 Handed F (Frequently) Finger Dexterity F (Frequently) Carry 1 Handed O (Occasionally) Kneeling O (Occasionally) Other Physical Requirements: Vision (Near, Distance, Color, Peripheral, Depth Perception) Sense of Sound (Hear oral communication and buzzers/alarms)