CK Assistant Department Manager

Job Type: Location Type: On-site

 

Description

Summary of the Position:

The Assistant Department Manager serves as a key operational and administrative leader within the Central Kitchen (CK), acting as the primary liaison between Central Kitchen operations and store merchandising (MD) teams. This role coordinates food production, inventory, and merchandising activities to ensure products are developed, produced, and delivered efficiently, safely, and profitably to support store operations.

The Assistant Department Manager is a subject-matter expert in food production, administration, and operational processes and is responsible for training, developing, and supporting Central Kitchen associates. This role proactively drives performance in revenue, cost control, productivity, food safety compliance, inventory accuracy, shrink control, and employee engagement while maintaining high standards of quality and sanitation.

Essential Job Duties and Responsibilities:

Management & Exempt Duties
• Assist in planning, directing, and overseeing Central Kitchen operations, including food production, inventory flow, labor utilization, and operational execution.
• Exercise independent judgment in prioritizing work, resolving operational issues, and making recommendations to management that impact productivity, cost control, and compliance.
• Support the Department Manager in supervising Central Kitchen employees, including scheduling, training, performance feedback, and corrective action in accordance with company policy and California employment laws.
• Serve as acting department leadership in the absence of the Department Manager, as assigned.

Food Production, Safety & Regulatory Compliance
• Ensure Central Kitchen operations comply with California Retail Food Code (CalCode) and all applicable local, state, and federal food safety regulations.
• Oversee production of perishable food items including, but not limited to, Deli, Meat, Seafood, Bakery, Sushi, and other prepared foods, based on assignment.
• Ensure proper food handling, preparation, storage, labeling, temperature monitoring, sanitation, and allergen control practices are followed.
• Enforce sanitation standards and safe work practices, including the proper use of PPE such as uniforms, gloves, masks, aprons, and hair restraints.
• Collaborate with Quality Control and Food Safety teams to address inspections, audits, corrective actions, and continuous improvement initiatives.

Staffing, Training & Employee Development
• Participate in hiring, onboarding, training, coaching, and development of Central Kitchen employees.
• Provide ongoing guidance and instruction to ensure employees are knowledgeable in food safety, operational procedures, and production standards.
• Support performance management processes, including documentation and corrective action, consistent with company policy and CA regulations.

Inventory, Reporting & Financial Controls
• Assist in managing inventory levels, purchasing, receiving, quality inspections, invoice review, and inter-department transfers.
• Review and analyze department reports related to sales performance, inventory accuracy, shrink, labor utilization, and loss prevention.
• Identify operational risks, inefficiencies, or irregularities and recommend corrective actions to management.

Merchandising, Vendor & Process Support
• Support merchandising initiatives, promotional planning, and coordination with MD teams.
• Research competitor pricing and market trends and provide data-driven recommendations.
• Support vendor coordination and negotiations as directed by management.
• Develop, implement, and maintain Standard Operating Procedures (SOPs) in collaboration with cross-functional teams.
• Recommend and support process improvements to increase efficiency, quality, and cost effectiveness.

Customer & Internal Service
• Provide professional and courteous customer service when interacting with customers or internal stakeholders.
• Act as a point of contact between Central Kitchen and store operations to support business needs.

Additional Responsibilities
• Manage multiple priorities in a fast-paced production environment.
• Perform other duties consistent with the position and assigned by management.

Qualification Requirements & Certifications

Qualifications & Experience

• Prior experience in food production, central kitchen operations, or retail food environments is a plus.
• Minimum two (2) years of team member experience in a related food production or retail environment, including at least one (1) year of direct team supervision and product management experience.
• Experience in a processing center, manufacturing facility, factory, or large grocery retail operation strongly preferred.
• Demonstrated leadership or supervisory experience, including the ability to coach, mentor, prioritize, and delegate effectively.
• Advanced working knowledge of food safety regulations, sanitation standards, GMPs, and production controls.
• Experience operating or overseeing the use of food production equipment such as slicers, scales, saws, grinders, and wrappers.
• Strong organizational, analytical, and communication skills, with the ability to interact professionally with all levels of management.
• Demonstrated decision-making ability and strong problem-solving skills with the ability to prioritize issues and implement solutions in a fast-paced environment.
• High energy, enthusiasm, and a strong commitment to customer service, company philosophy, and core values.
• Proven ability to teach and train others in a positive, constructive, and respectful manner.
• Excellent interpersonal, motivational, and team-building skills.
• Proficient mathematical skills related to inventory management, profitability monitoring, and financial performance assessment.
• Proficiency with email and Microsoft Office applications (Word, Excel, PowerPoint, Teams) and operations-related systems such as Kronos, Acropoint, Skillset, Zoho, or similar platforms.

Certificates & Licenses

• Valid California State Driver’s License, as required for business operations.
• Food Manager Certification required.
• Good Manufacturing Practices (GMP) certification required.
• Certified Food Safety Manager accreditation through the National Registry of Food Safety Professionals or a comparable accredited organization.
• • If not currently certified, the employee must successfully complete company-paid training and obtain certification within the first 90 days of employment.
  • Certification must be maintained as a condition of continued employment in roles requiring such accreditation.

Language Ability:
• Speak, Read and Write English fluently is a must.
• Japanese bilingual / Spanish bilingual skill is highly preferred.

Work Environment:
• Kitchen and warehouse (confined, noise, and temperature levels)
• Indoor (Artificial variable Lighting; Air Conditioned; Might be Crowded)
• Outdoor (Store parking area, and/or travel among stores)

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)

10 lbs. or less

F (Frequently)

Walk

F (Frequently)

11-20 lbs.

F (Frequently)

Sit

O (Occasionally)

21-50 lbs.

O (Occasionally)

Handling/Fingering

C (Constantly)

51-100 lbs.

O (Occasionally)

Reaching Outward

F (Frequently)

Over 100 lbs.

N (Not Applicable)

Reach Above Shoulder

O (Occasionally)

Push/Pull:

Climb

O (Occasionally)

12 lbs. or less

F (Frequently)

Crawl

N (Not Applicable)

13 – 25 lbs.

F (Frequently)

Squat or Kneel

O (Occasionally)

26 -40 lbs.

O (Occasionally)

Bend

O (Occasionally)

41-100 lbs.

N (Not Applicable)

N (Not Applicable) Activity is not applicable to this occupation.

O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day)

F (Frequently) Occupation requires this activity from 33% – 66% of the time (2.5 – 5.5+ hrs./day).

C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs./day)

The Company has reviewed this job description to ensure that essential functions and basic duties have been included. It is intended to provide guidelines for job expectations and the employee’s ability to perform the position described. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate. This document does not represent a contract of employment, and the Company reserves the right to change this job description and/or assign tasks for the employee to perform, as the Company may deem appropriate.

The Company has reviewed this job description to ensure that essential functions and basic duties have been included. It is intended to provide guidelines for job expectations and the employee’s ability to perform the position described. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate. This document does not represent a contract of employment, and the Company reserves the right to change this job description and/or assign tasks for the employee to perform, as the Company may deem appropriate

Requirements

• Qualification Requirements & Certifications

  Qualifications & Experience

  • Prior experience in food production, central kitchen operations, or retail food environments required.
  • Minimum two (2) years of team member experience in a related food production or retail environment, including at least one (1) year of direct team supervision and product management experience.
  • Experience in a processing center, manufacturing facility, factory, or large grocery retail operation strongly preferred.
  • Demonstrated leadership or supervisory experience, including the ability to coach, mentor, prioritize, and delegate effectively.
  • Advanced working knowledge of food safety regulations, sanitation standards, GMPs, and production controls.
  • Experience operating or overseeing the use of food production equipment such as slicers, scales, saws, grinders, and wrappers.
  • Strong organizational, analytical, and communication skills, with the ability to interact professionally with all levels of management.
  • Demonstrated decision-making ability and strong problem-solving skills with the ability to prioritize issues and implement solutions in a fast-paced environment.
  • High energy, enthusiasm, and a strong commitment to customer service, company philosophy, and core values.
  • Proven ability to teach and train others in a positive, constructive, and respectful manner.
  • Excellent interpersonal, motivational, and team-building skills.
  • Proficient mathematical skills related to inventory management, profitability monitoring, and financial performance assessment.
  • Proficiency with email and Microsoft Office applications (Word, Excel, PowerPoint, Teams) and operations-related systems such as Kronos, Acropoint, Skillset, Zoho, or similar platforms.

  Certificates & Licenses

  • Valid California State Driver’s License, as required for business operations.
  • Food Manager Certification required.
  • Good Manufacturing Practices (GMP) certification required.
  • Certified Food Safety Manager accreditation through the National Registry of Food Safety Professionals or a comparable accredited organization.
  • • If not currently certified, the employee must successfully complete company-paid training and obtain certification within the first 90 days of employment.
    • Certification must be maintained as a condition of continued employment in roles requiring such accreditation.

  Language Ability:
  • Speak, Read and Write English fluently is a must.
  • Japanese bilingual / Spanish bilingual skill is highly preferred.

  Work Environment:
  • Kitchen and warehouse (confined, noise, and temperature levels)
  • Indoor (Artificial variable Lighting; Air Conditioned; Might be Crowded)
  • Outdoor (Store parking area, and/or travel among stores)

  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)

  10 lbs. or less

  F (Frequently)

  Walk

  F (Frequently)

  11-20 lbs.

  F (Frequently)

  Sit

  O (Occasionally)

  21-50 lbs.

  O (Occasionally)

  Handling/Fingering

  C (Constantly)

  51-100 lbs.

  O (Occasionally)

  Reaching Outward

  F (Frequently)

  Over 100 lbs.

  N (Not Applicable)

  Reach Above Shoulder

  O (Occasionally)

  Push/Pull:

  Climb

  O (Occasionally)

  12 lbs. or less

  F (Frequently)

  Crawl

  N (Not Applicable)

  13 – 25 lbs.

  F (Frequently)

  Squat or Kneel

  O (Occasionally)

  26 -40 lbs.

  O (Occasionally)

  Bend

  O (Occasionally)

  41-100 lbs.

  N (Not Applicable)

  N (Not Applicable) Activity is not applicable to this occupation.

  O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day)

  F (Frequently) Occupation requires this activity from 33% – 66% of the time (2.5 – 5.5+ hrs./day).

  C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs./day)

Marukai is an Equal Opportunity Employer and participates in E Verify.

Marukai is very aware of the COVID-19 pandemic and practices the highest and safest levels of precautions to keep associates safe with sanitizing practices, social distancing, personal protective equipment, and safety screening in adherence with the Health Department, CDC, State, Local, and Federal laws.

All Candidates must be able to work evening shifts, weekends, and holidays.