Co-op Downtown Kitchen Manager at Bozeman Community Food Co-op

Bozeman, Montana, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Feb, 26

Salary

65000.0

Posted On

09 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Management, Food Service Production, Staff Training, Customer Service, Food Safety, Inventory Management, Recipe Development, Menu Planning, Scheduling, Communication, Problem Solving, Time Management, Team Leadership, Sanitation, Food Handling, Equipment Maintenance

Industry

Food and Beverage Services

Description

Job Details Job Location: Co-op Downtown - Bozeman, MT Salary Range: $60000.00 - $65000.00 Salary A full-time, exempt position is available. The schedule is Sunday through Thursday. Hours are TBD. Starting wage of $60,000-$65,000 DOE. Purpose: Manage back of house (BoH) operations, food service production, and staff at Co-op Downtown (CDT) working closely with the Store Manager and Front End Service Manager to meet objectives for sales, margins, labor, and service, consistent with organizational goals. Manage, lead, and develop Co-op Downtown food service production and dishwashing staff in the preparation and merchandising of fresh, appealing, healthy food. Specific Responsibilities of CDT Kitchen Manager Staff Management and Support Act as a main point of contact for shift coverage/emergencies along with the manager on duty; fill shifts as needed for emergencies and shift covers. Oversee implementation of daily operations, staff training and development plans, scheduling, and other identified priorities. 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. Role model engaged and proactive customer service in our retail spaces. Schedule one-on-one meetings with staff as necessary. Consistently monitor staff attendance and punctuality, report deviations to the CDT Store Manager and follow up with staff according to Co-op policy. Ensure all foodservice and dish staff adhere to food safety and sanitation guidelines of the GCC Health Department. Production Oversee planning, preparation, and presentation of consistent, high-quality offerings using available ingredients and following established protocols. Ensure that all current production sheet information is regularly and accurately entered and updated in recipe software in a regular, prompt timeframe. Ensure menu information is provided to Food Service Scan Specialists in time to be entered for the Co-op website. Ensure that all items are accurately labeled with price and ingredients as needed, working with Food Service Scan and Marketing Departments. Regularly review inventory and waste amounts to accurately assess production levels. Ensure production changes, par levels, and ingredient needs are communicated in a timely manner with the CDT purchaser/receiver and the prepared foods team. Working with the CDT Store Manager, recommend recipes, menu offerings, and production levels to the Prepared Foods Team. Maintain updated and complete recipes to provide accurate amounts and specific preparation descriptions. Department Maintenance Develop, maintain, and regularly monitor shift flows, checklists, and cleaning schedules for Dishwashers. Deli Service Staff, and Cooks to ensure that all necessary shift duties and routine tasks are completed. Ensure systems are in place for upholding food safety for all prepared foods at CDT including: Kitchen prep, dish, and food storage areas are maintained in a sanitary condition, meeting all health department standards. Proper food temperature monitoring, adjustments, and tracking occurs. Ensure that product storage, rotation, and labeling procedures are followed, along with regular, scheduled monitoring and recording of cooler temperatures throughout the store. Help ensure successful margin performance in CDT outputs: Adjust par lists and production sheets for assigned areas based on feedback and data including sell through, waste, customer feedback, margin results, and other tools. Provide feedback to the Kitchen staff about batch levels. Ensure that unsellable items are properly documented and moved based on protocols. As directed, ensure that adequate amounts of ingredients, food preparation supplies, storage containers and packaging supplies are on-hand. Maintain Hobart Scales to be accurate and functioning with Food Service Scan Coordinator. Place timely requests with Food Service Purchaser and other vendors as necessary to ensure adequate amounts of ingredients, food preparation inventory, packaging supplies and small wares are on-hand. With the Store Manager, ensure staff properly receive orders and that food service areas, including grab and go, hot bar, soup station, and cold bar are merchandised and stocked abundantly, and are kept clean and tidy. Ensure proper functioning, maintenance, and repair of food service equipment; participate in research and replacement as directed. Oversee cleaning tasks, maintenance, and upkeep of all kitchen areas, equipment, and the dishwashing machine. Oversee purchasing of cleaning and sanitizing supplies at CDT. Other Develop and maintain knowledge of other CDT departments sufficient to direct operations in the absence of another manager. Meet with CDT Store Manager to regularly review and prepare work plans. Regularly meet with CDT Managers to assess and adjust production and staffing to meet sales levels. Conduct inventories as needed. 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 is 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.

Responsibilities

The Co-op Downtown Kitchen Manager will manage back of house operations, food service production, and staff, ensuring high-quality food offerings and adherence to safety standards. This role involves staff management, production oversight, and maintaining department standards to meet organizational goals.