Co-op Retail Kitchen Manager

The Community Food Co-op

Full Time

Full-time management position available. Shifts are Saturday-Wednesday with a mixture of morning and afternoon shifts. Salaried position. Purpose: Manages, leads, and participates in Retail Kitchen (RK) operations, including hot bar, cold bar, and merchandising to prepare and serve attractive, quality products. Manages all RK staff to meet objectives for food preparation, quality, sales, margin, labor, and service goals. Specific Responsibilities of the RK Manager Staff Management and Support Act as a main point of contact for shift coverage/emergencies along with manager on duty; fill shifts as needed for emergencies and shift covers. Provide direction and feedback to staff to ensure that standards for product quality and productivity are met. Role model safe, efficient, quality food preparation techniques. Be familiar with, and comfortable covering and training all shifts in the RK areas. Role model engaged and proactive customer service in our retail spaces. Schedule one-on-one meetings with staff as necessary. Food Preparation Collaborate with the other Food Service Managers to continuously improve products, performance, and offerings, and engage staff in this pursuit. Oversee planning, preparation, and presentation of consistent, high-quality offerings using available ingredients and following established protocols. Develop, oversee, and maintain par lists/production sheets for the RK on a rotating schedule. Maintain updated recipes to provide accurate amounts and specific preparation descriptions. Ensure that all staff are correctly and accurately using production recording, shipping and invoicing tools and methods. In collaboration with the Prepared Foods Team Manager: Lead recipe development and refinement. Establish and consistently meet timelines for production and delivery. Department Maintenance Collaborate closely and communicate effectively with the Prepared Foods Team Manager to ensure that retail kitchen areas operate efficiently and effectively. Ensure that all staff adhere to food safety and sanitation guidelines and that kitchen and food storage areas are maintained in sanitary, orderly condition meeting GCC Health Department standards. Ensure that Food Service hot bar, cold bar, soup station, and grab and go cooler is merchandised, stocked abundantly, and kept clean and tidy. Ensure that all items are accurately labeled with price and ingredients as needed, working with the Food Service Scan Specialists, Scan Team and/or Marketing Department. Develop, maintain, and regularly monitor shift flows, checklists, and cleaning schedules for RK to ensure that all necessary shift duties and routine tasks are completed. Ensure proper storage, product rotation, and labeling procedures. Ensure successful margin performance of RK outputs: Adjust and oversee adjustment of par lists and production sheets for all RK outputs based on feedback and data including sell-through, waste, customer feedback, margin results, and other tools. Provide feedback to RK staff about batch levels. Ensure that unsellable items are properly documented and moved based on protocols. Ensure that adequate amounts of ingredients, food preparation supplies, storage containers, and packaging supplies are on-hand by communicating with the Food Service Purchaser according to protocols and timelines. Conduct inventories as needed. Other Responsibilities Work with other Food Service Managers to ensure unified functions and teamwork. Meet with Prepared Foods Team Manager weekly, or as directed, to review and prepare work plans. Complete other duties as assigned. Qualifications Management experience required, preferably in a retail or food service setting, that demonstrates the aptitude to successfully meet all expectations listed above. Commercial cooking and recipe development experience required; menu planning desired. Knowledge of proper food handling procedures required; food safety manager-level certification (may be obtained upon hire). Experience working with email and MS Office software sufficient to communicate, and to prepare reports with accuracy and in a timely manner required. Ability to work a flexible schedule to meet the needs of the business; some early mornings, evenings, holidays, and weekend shifts required. Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs. Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product.
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