Job Description

Job Description- CK Sr. Cost Accountant
Department: Merchandising
Reports to: Director of Food Innovation and
Production, and Dir of Financial Planning
Status: Exempt
Position Description: Maintains controls for Central Kitchen product sourcing, production costs, physical
inventory and accounting, shrink reporting, financial statement preparation, review and analysis, and
account reconciliation.
Position Responsibilities
A. Accounting Responsibilities
 Evaluates cost of goods purchases and reconciles ledger entries to departments. Regularly conducts
cost audits to ensure proper pricing.
 Conducts quarterly review of cost allocation for transfer pricing (COGS + overhead/labor+transportation);
recommends changes as necessary.
 Adjusts labor model based on work flow processes and time in motion studies.
 Oversees data entry for Food Trak recipe and product management systems.
 Ensures proper reporting of waste (shrink logs, yield testing, product life cycle).
 Manages sourcing processes for Central Kitchen. Works to identify potential improvements to COGS
and conducts RFP sourcing initiatives as directed by management.
 Analyzes transfer revenue, gross margins, labor and operating expenses to ensure they are recorded
properly in the Financial Statements. Analyzes and reports against variances to budget.
 Prepares and distributes Financial Statements and supporting schedules to management; Conducts
period review process.
 Prepares and distributes period and quarter end Central Kitchen Business Review.
 Reconciles, adjusts and maintains various Balance Sheet accounts. Researches and investigates
 Prepares various reports for Central Kitchen product movement, transfer revenue, outbound margin,
shrink, and other metrics to assist Merchandising with accurate decision making
 Manages CK inventory process including leading the physical count, auditing of variances , LIFO costing,
analyzing slow-moving inventory, and preparing of inventory paperwork
 Researches technical accounting issues and recommends appropriate accounting treatment.
 Provides support to CK Operations to resolve accounting discrepancies and irregularities.
 Assists with external audits by preparing and reviewing audit schedules.
 Manages various projects and systems implementations.
 Identifies and implements opportunities to streamline processes and enhance the control environment.
 Partners in facilitating new projects and process improvements.
 Works with the accounting team to create and maintain accounting policies and procedures.
 Performs other duties as assigned or requested to help the team maintain recurring deadlines and
manage new store openings.
 Job requires hours that may exceed 8 per day and/or 40 per week, especially during peak activity
periods. Evening meetings and weekend work occasionally required to ensure timely project
completion. Some job pressure exists in the balancing of several projects with conflicting priorities.
B. General
 Observes all Central Kitchen rules, and policies as listed in the New Seasons Market Staff Handbook.
 Contributes to a collaborative team environment.
 Speaks up. Shares ideas and feedback that contributes to success of the department and company.
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Listens and reads, understands and follows through on verbal and written directions.
Demonstrates ability to multi-task and manage own time. Adjusts priorities, productivity, efficiency and
speed based on needs and conditions of department.
Responds to feedback in order to improve performance.
Conserves company resources (waste, water, energy, etc.), adheres to sustainability program, upholds
company Vision, Mission and Values.
Performs other duties and tasks as assigned.
C. Facilities, Sanitation, Work Safety and Food Safety
 Adheres to work safety policies set forth by the company and regulatory agencies.
 Performs janitorial tasks in compliance to sanitation standards established by office policy and state
and local health departments. Contributes to office cleanliness.
 Reports all safety concerns and work related injuries to management.
Qualifications and Experience
 Bachelor’s degree in Accounting required. CPA or CMA preferred.
 Minimum of 5 years of progressive accounting experience including financial statement preparation and
 2 years experience in a manufacturing facility, specific expertise in food production a plus.
 Working knowledge of US GAAP and ability to research and resolve accounting issues.
 Knowledge of all accounting functions and related internal controls, including accounts receivable,
accounts payable, fixed assets, and inventory.
 Advanced excel skills including pivot tables & macros. Proficient with other Microsoft Office applications
(Outlook, Word). Experience with Microsoft Access a plus.
 Strong technical computer skills and ability to handle data manipulation, importing, exporting, and
validation tasks.
 Ability to work in a demanding and rapidly changing environment.
 Ability to act and operate independently with minimal daily direction from manager to accomplish
 Ability to work cooperatively and collaboratively with all levels of employees, management, and external
agencies to maximize performance, creativity, problem solving, and results.
 Excellent communication and interpersonal skills with a customer service focus.
 Proven ability to trouble shoot and problem solve.
 Demonstrated ability to handle and prioritize multiple tasks while maintaining strong attention to detail.
 Demonstrated ability to maintain confidentiality and handle sensitive data.
 Proactive and independent; flexible and enthusiastic.
 Ability to read, understand and follow through on verbal and written instructions.
 Ability to reliably meet required work schedule and adhere to company attendance policy.
Permits and Licenses: None. Supervisory Responsibility: Not responsible for supervising others.
Physical Requirements
 Consistently required to sit, stand, walk, reach, listen, and talk.
 Occasionally required to bend, climb and stoop.
 Ability to operate/clean/adjust office equipment. This requires occasional reaching, pushing/pulling and
 Consistently lift up to 20 pounds without assistance. Occasionally lift up to 40 pounds without
 Work performed requires light to medium physical strength.
 Consistently required to use near and peripheral vision, in addition to depth perception.
May use the following machines, tools and equipment:
 Computer
 Phone and fax
 Photocopier
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Work Environment
 Office environment
 Working with exposure to dust, mold, gluten, fragrances and other fumes and airborne particles, fresh
fruits, vegetables, house plants, and flowers.
Important Notice: The job duties, responsibilities, requirements & conditions, physical requirements and work
environment listed in this job description are examples of the tasks that a staff member may be required to
perform. New Seasons Market reserves the right to revise the job description at any time and to require staff
members to perform other tasks as circumstances or conditions of business change.
Sign Off: I have read and understand the job description and I agree to perform this job. I will notify my
manager if I have questions about the job at any time and/or if I cannot continue to perform all my duties.
Print Name:
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