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Handles DC and UNFI invoices for product delivered outside store receiving hours. Checks product to ensure it meets WFM quality standards. Receives product from receiving location to sales floor or appropriate back stock spaces.
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The leadership part of the job begins after this training - when you will forecast, order, stock, and merchandise product; reconcile store paperwork; set the tone for courteous customer service; and share management of the store staff.
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The Sous Chef Copia Restaurant will be responsible for efficiently managing and delegating all kitchen aspects from culinary production and scheduling as directed by the Executive Chef. This includes managing labor costs, ensuring quality food product, organization and cleanliness of the kitchen, storage and auxiliary culinary kitchens all while exceeding customer satisfaction.
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