About the position
Role Summary
The purpose of this role is to manage resources effectively in order to maximise turnover, minimise shortages and ensure that all standards, processes and policies are consistently adhered to within the Kosher Deli Department.
This is an exciting opportunity for an experienced In-Store Chef who is passionate about food, understands Kosher principles and thrives in a high-volume retail environment to create an engaging and interactive customer experience.
Requirements
Minimum Requirements:
Grade 12
Culinary qualification and Kosher / Kashrut certification
Experience and/or training in food retail and resource management
Minimum of 5 years' experience in Food Production and/or Restaurants
Sound knowledge of Kosher meals and Kashrut Laws
Retail experience will be an added advantage
Willingness to work flexible shifts aligned to Kosher events and festivals
Competencies:
Exceptional customer service orientation
Strong communication and interpersonal skills
High standards of quality, hygiene and compliance
Sound knowledge of food safety procedures
Solid understanding of food retail operations
Leadership capability and ability to guide and develop staff
Strong planning, organisational and multitasking skills
Ability to work effectively as part of a team
Key Responsibilities
Key Responsibilities:
Merchandising & Commercial Management
Actively participate in all promotional activities, events and festivals (e.g. Passover)
Demonstrate sound knowledge of Kosher recipes, specifications and food pairings
Prepare and handle food strictly in accordance with Kashrut Laws
Ensure the department is fully merchandised and ready for trade by store opening time
Conduct regular quality checks to ensure freshness and product excellence
Identify fast-selling lines and assess their impact on margin and sales opportunities
Ensure sufficient product availability to meet customer demand
Maintain merchandising and cleanliness standards throughout the trading day, minimising waste
Follow sell-by dates and rotate stock according to SOP and company policy
Food Safety, Hygiene & Compliance
Ensure strict adherence to hygiene, housekeeping, food safety and health & safety standards
Maintain clean, clear and organised back-up and preparation areas
Monitor stock rotation, temperature control and food handling procedures
Identify non-conformances and implement effective corrective actions
Implement cleaning schedules and verify effective cleaning and sanitation practices
Customer Service Management
Deliver exceptional customer service at all times
Respond professionally to customer requests and queries
Manage out-of-stock queries by offering alternatives and communicating expected delivery times
Ensure department standards are upheld and all equipment is operational and adequately manned
Staff Management & Training
Communicate critical operational and performance-related information to staff
Set clear targets, priorities and daily activities; delegate effectively
Address procedural, policy and legislative non-compliance
Attend monthly regional meetings and communicate feedback and performance outcomes to staff
Train staff within the Kosher Deli, including hot foods, salads and pre-packed items
Administration & Systems
Ensure all equipment is properly maintained and general maintenance standards are met
Monitor waste, turnover and shortages, ensuring procedures are followed
Identify opportunities to increase turnover and address barriers to achieving budgets
Ensure all Shelf Edge Labels (SELs) are current, accurate and clearly visible to customers
Identify, count and record out-of-stocks and over-stocks
Extract and analyse SAP reports; complete and submit reports to Demand Planning
Process IDTs, Reduced-to-Clear, and waste transactions on SAP in line with SOP
Check electronic communications regularly during the working day
Closing Date: 17 February 2026
