Kitchen Supervisor

Description

Are you a seasoned culinary leader who thrives in a collaborative, mission-driven kitchen? Monadnock Food Co-op is seeking a Kitchen Supervisor to join our award-winning team in downtown Keene. This key role requires a professional with vibrant commercial kitchen and cook experience, paired with a proven track record in supervision. You will be responsible for leading by example, using your positive attitude to mentor staff and teach professional techniques. Knowledge of gluten-free and vegan cooking is essential, as you'll ensure our hot bar and deli offerings remain inclusive, high-quality, and reflective of our commitment to local food. If you’re ready to foster a supportive team culture while being on the cutting edge of farm to table, we want to hear from you.

Supervisory Responsibilities

• Supervise all kitchen staff including but not limited to cooks, bakers, bakery assistants, kitchen assistants, dishwashers, utility workers, prep staff
• Manage daily operations to ensure food is being produced to high standards and in an efficient, safe and sanitary manner
• Work with staff to improve and develop skills and food knowledge
• Personnel Functions:
  • Perform new hire interviews for kitchen staff in accordance with store policies
  • Directly responsible for training all newly hired kitchen staff
  • Responsible for scheduling kitchen staff and addressing attendance infractions
  • Ensure that cooks are fully trained to run kitchen when kitchen supervisor is absent
  • Coach and counsel staff regarding performance issues; communicate concerns and discipline actions to department management
  • Prepare and administer evaluations for all kitchen staff with department management support
  • Absorb and maintain kitchen huddle communication structure
  • Develop and maintain performance guidelines and standards while creating an environment of accountability
• Department Operations:
  • Maintain timely ordering, receiving, and stocking to minimize out of stock situations
  • Order ingredients and supplies to ensure an adequate supply is always on hand
  • Practice “just in time” ordering
  • Coordinate daily operations and tasks for all kitchen staff
  • Ensure production is done in proper order and when needed
  • Plan and communicate proper batch sizes based on needs
  • Plan menus weekly to incorporate products on hand and seasonal options
  • Develop new recipes to provide both variety and consistency of offerings
  • Monitor safe food handling in kitchen
• Mercandising:
  • Ensure accurate, up-to-date price, ingredient, and date labeling of items
  • Delegate fronting, facing and cleaning of retail areas to keep department looking neat and clean
  • Create plan-o-grams to organize service case and grab and go cases
  • Attend merchandising meetings as required to create goals and action plans to address opportunities
• Financial Management:
  • Aid manager in achieving sales, margin and labor goals
  • Ability to come up with creative solutions when goals are not being met
  • Maintain accurate records of spoilage and adjust batch size or quantities being ordered
  • Review movement reports, adjust production accordingly
  • Participate in month end inventories
  • Ensure buying for the department is within budget
  • Buy adequate quantities to minimize department transfer needs
• Purchasing:
  • Research new products and competitive pricing, rotate varieties seasonally
  • Research new or alternative sources of supply optimizing quality and pricing
  • Ensure accurate up to date signage
  • Update UPCs, PLUs food cost and pricing information in the POS register system and inventory software systems
  • Ensure all new items are added into the inventory software system and applicable POS processes are completed before they are put on shelf with proper signage
• Department Maintenance:
  • Follow USDA and NH State Law regarding the use, labeling, and handling of allergens
  • Follow standard Sanitation Operating Procedures schedule including: deep cleaning schedules, good health department scores, pest awareness and control, equipment maintenance, hood and grease trap cleanings
  • Maintain an environmentally conscious kitchen. Reduce, Re-Use, Recycle and Compost
  • Ensure all staff is properly trained to place items in right bins and break down cardboard boxes

Co-op Benefits

• 20% employee discount- including sale items!
• Quarterly and Annual Gainshare depending on store performance
• 401K – Traditional or Roth or Both! with up to 4% company match and free retirement counselors
• Health Insurance- 3 plans including an HSA option eligible at 30 hours/week
• Dental Insurance eligible at 20 hours/week
• Vision Insurance eligible at 20 hours/week
• Short & Long-term disability- company provided at 35 hours per week
• $25,000 Life Insurance policy – company provided at 20 hours per week
• Generous Paid Time Off- even Part-time!
• Employee Assistance Plan Bereavement and Jury Duty Leave
• Free Staffed Out products, plants and flowers
• Staff Appreciation Events throughout the year!

Location

Location: 34 Cypress St Keene, NH 03431

Schedule

Schedule: Typically Tuesday through Saturday. Flexibility to represent your kitchen at Co-op and Downtown events is expected. You must be available for this schedule in order to be considered*

Pay Range

Pay Range: Begins at $20.95 with additional compensation for experience

Co-op Participation

Monadnock Food Co-op participates in E-Verify

Requirements

• High school diploma or equivalent
• Must have supervisory experience
• Must have hands on cooking experience
• Familiarity and knowledge of current trends in the natural foods industry
• Experience serving the public
• Experience working in a commercial kitchen operation
• ServSafe Certified, or willing and capable of becoming certified