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.
Provide efficient and safe daily workflow in the kitchen to produce high-quality food for the hot bar and the Grab & Go deli case as well as catering as needed. This position also oversees our Commissary Kitchen. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily, with or without reasonable accommodation.
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!
- Co-op gear
. Paid community outreach hours
Location: 34 Cypress St Keene, NH 03431
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: Begins at $20.95 with additional compensation for experience
Monadnock Food Co-op participates in E-Verify
Check out our career opportunities at: https://monadnockfood.coop/our-co-op/careers/
Requirements:
Supervisory Responsibilities
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Supervise all kitchen staff including but not limited to cooks, bakers, bakery assistants, kitchen assistants, dishwashers, utility workers, prep staff
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Manage daily operations to ensure food is being produced to high standards and in an efficient, safe and sanitary manner.
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Work with staff to improve and develop skills and food knowledge
Personnel Functions
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Perform new hire interviews for kitchen staff in accordance with store policies
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Directly responsible for training all newly hired kitchen staff
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Responsible for scheduling kitchen staff and addressing attendance infractions
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Ensure that cooks are fully trained to run kitchen when kitchen supervisor is absent
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Coach and counsel staff regarding performance issues; communicate concerns and discipline actions to department management
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Prepare and administer evaluations for all kitchen staff with department management support
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Assist in organizing department meetings. Maintain kitchen huddle communication structure.
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Develop and maintain performance guidelines and standards while creating an environment of accountability
Department Operations
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Ensure that ordering, receiving, and stocking is done in a timely manner to minimize out of stock situations. Order ingredients and supplies to ensure an adequate supply is always on hand. Practice “just in time” ordering. Make sure that staff adheres to proper rotation of perishable items.
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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.
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Plan menus weekly to incorporate products on hand and seasonal options
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Develop new recipes to provide both variety and consistency of offerings.
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Monitor safe food handling in kitchen
Merchandising
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Ensure accurate, up-to-date price, ingredient, and date labeling of items
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Delegate fronting, facing and cleaning of retail areas to keep department looking neat and clean.
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Create plan-o-grams to organize service case and grab and go cases
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Attend merchandising meetings as required to create goals and action plans to address opportunities
Financial Management
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Assist manager in achieving sales, margin and labor goals. Ability to come up with creative solutions when goals are not being met
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Monitor and log spoilage and react by adjusting batch size or quantities being ordered
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Monitor daily production. Review movement reports, adjust production accordingly
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Participate in month end inventories
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Ensure buying for the department is within budget. Buy adequate quantities to minimize department transfer needs
Purchasing
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Ensure department is supplied with adequate levels of ingredients
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Research new products and competitive pricing, rotate varieties seasonally
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Research new or alternative sources of supply optimizing quality and pricing
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Ensure accurate up to date signage
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Update UPCs, PLUs food cost and pricing information in the POS register system and inventory software systems
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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
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Follow USDA and NH State Law regarding the use, labeling, and handling of allergens
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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
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Ensure proper storage and labeling procedures as per health department and organic standards
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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.
Qualifications
The following requirements are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands
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Regularly lift 50lbs safely
- Ability to be mobile throughout entire shifts
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Bend, squat, stoop, kneel, or crouch
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Sufficient vision to perform your job safely and accurately
Language Skills
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Effective communication skills to listen and to give clear directions in English
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Read and comprehend simple instructions, short correspondence, and memos
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Write simple correspondence
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Effectively present information in one-on-one or small group situations to customers and employees
Technical & Mechanical Skills
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Manual dexterity with kitchen tools and equipment
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Ability to operate commercial kitchen equipment such as cryovac packaging, slicer, mixer, grinder, oven, stove, steamer, knives, juicer, food processor, dishwasher
Mathematical Skills
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Add, subtract, multiply and divide using whole numbers, common fractions, and decimals
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Perform these operations using units of American money, weight measurement and volume
Education and Experience
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High school diploma or equivalent
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Must have supervisory experience
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Must have hands on cooking experience
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Familiarity and knowledge of current trends in the natural foods industry
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Experience serving the public
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Experience working in a commercial kitchen operation
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ServSafe Certified, or willing and capable of becoming certified
Work Environment
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Noise level is moderate
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Environment includes frequently working in a walk-in cooler and/or freezer
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Will be required to use ovens, stoves, knives, slicers, blenders, mixers, various cooking tools
Excellence in this position requires:
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Regular and predictable attendance
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Working in all situations to be personable, helpful and cooperative with customers
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Demonstrated ability to follow directions and follow through on commitments
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Demonstrated ability to be organized and able to handle multiple demands
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Willingness and ability to meet the changing requirements of the position
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Attendance at department and all-staff meetings
