The Belfast Community Co-op is hiring a Kitchen Manager to lead our production team. The ideal candidate is an experienced leader, accomplished in food production, recipe development, and executing strategic plans. They are skilled in production planning, staff development, and achieving margin and sales goals. 

The Kitchen Manager is responsible for all aspects of the kitchen, which includes day to day operations, scheduling, ordering, production, food safety, and personnel management. Responsibilities include overseeing the recruitment, training, and supervision of all kitchen workers; ensuring all food safety standards are met; overseeing the production and execution of prepared hot and cold food items.  

This is a full-time position (30+ hours weekly) requiring weekend, early morning, and evening availability and the starting wage is $25.00/hour. 

This position works closely with the Prepared Foods Manager in developing and implementing department programming, establishing and monitoring a strong product mix by category, and monitoring the financial performance of the department.   The Belfast Community Co-op’s mission is to bring locally sourced, reasonably priced, organic and natural products to all while fostering an environment where everyone is truly welcome. 

ESSENTIAL FUNCTIONS

Personnel management

• Hire, train, and supervise department staff. 
• Ensure coverage of all shifts. Arrange coverage for absences, reallocate tasks based on department needs, and direct overall, big-picture workflow. 
• Create day-to-day plans that maximize sales, efficiency, consistency, and customer satisfaction. 
• Report issues to the Prepared Foods Manager and work as a team to develop sustainable solutions.

Food Safety

• Follow state, local, and federal food safety regulations to ensure proper sanitation practices, follow all proper food handling procedures, identify unsafe work practices and take corrective action. 
• Keep staff appropriately trained on relevant food safety certifications.
• Work with Facilities Department to ensure all equipment is in working order and maintained. 
• Implement approved safety, sanitation, and housekeeping policies in the department.

Food production

• Oversee all production including hot and cold prepared food. Work with Prepared Foods Manager in menu development and programming initiatives with proper staff and proactively build programming as opportunities arise. 
• Work with Prepared Foods Manager to watch sales, labor, and pricing to ensure department retail success and identify opportunities that decrease food waste and improves margin.
• Ensure optimal inventory levels are maintained throughout each day.

Department Oversight

• Oversee a customer-friendly, inviting, and clean cafe and eating environment.
• Ensure a fully-stocked, abundant, well-merchandised, and inviting department for customers to enjoy.
• Build and maintain excellent relationships with vendors, and ensure they are aware of and following all product policies, safety guidelines, and delivery and invoicing protocols. 
• Responsible for opening the store as scheduled and following Key Holder expectations. 

Merchandising and Programming

• Work with Prepared Foods Manager to develop programming that meets customer demand. 
• Use retail statistics, feedback from staff and customers, price checks, and the Prepared Foods manager’s professional observations and experience, identify sales and margin goals and carry a successful product mix.
• Ensure the department is abundantly stocked, clean, safe, and attractive. Ensure appropriate product rotation and freshness.
• Merchandising occurs with purpose and promotes increased sales.

GENERAL DEPARTMENT MANAGER RESPONSIBILITIES

Customer Service

• Ensure excellent customer relations by modeling friendly and engaged customer service, and by providing appropriate leadership, technical, and customer service training to all workers. Respond promptly and professionally to concerns, complaints, and requests. 
• Ensure that all co-op practices, policies, and procedures are understood by workers and communicated to customers. Make requests for compliance respectfully and ensure that all communication between workers and customers is respectful. 

Financial Management

• Attain maximum operating results by developing, implementing, and meeting approved budgets for sales, margin, and labor. Maintain a working knowledge of margin reports, weekly sales numbers, and other financial goals.
• Keep accurate records including financial history, vendor information, internal forms, and up to date pricing.

Personnel Management

• Work closely with Prepared Foods Manager to adhere to labor budget. Create a work environment that encourages and reaches internal promotions and succession plans. Ensure that employees receive proper technical and customer service training. 
• Organize schedules and daily activities to ensure maximum productivity and efficiency. Ensure coverage of all department shifts. 
• Develop and maintain useful departmental training materials, coordinates with trainers to ensure success. Coordinate with HR to ensure proper documentation and records are kept. 
• Carry out all supervisory responsibilities in accordance with Co-op policies and applicable laws. Monitor and evaluate employee performance at regular intervals. Recognize and reward employees and create a team environment that celebrates success. Proactively address performance and personnel issues in a timely manner and administer proper disciplinary action for employees when necessary. Follow good documentation practices and make sure all standards are consistently met.
• Foster staff engagement by communicating department financial goals and successes. Share policy changes, expectations, and other necessary knowledge to staff in a timely fashion.

Leadership

• Contributing member of the Operations Management team. Work closely with other sales and service department managers to ensure storewide sales, margin, and labor goals are met while providing a holistic working and shopping environment for all.
• Maintain an awareness of Belfast Community Co-op as an entire organization and collaborate with others on how  individual changes/operations within a department can affect the rest of the organization.
• Relay information to and from the Leadership Team concerning operations. Ensure use of departmental communication tools to communicate other topics staff need to know in accordance with Belfast Community Co-op’s Communications SOP.
• Ensure the smooth operation of department functions.
• Uphold Belfast Co-op’s Leadership Qualities, Code of Conduct, Expectations of Staff, and Values.
• Acts as all store leadership - Provide leadership and direction during busy times and in the absence of department managers. Respond promptly and professionally to concerns, complaints, and requests.

GENERAL EXPECTATIONS FOR ALL WORKERS

Essential Functions of all Positions:

• Provide exceptional customer service to internal & external customers, both in person & via phone. 
• Wear any required uniform (nametag, apron, chef coat, etc.) so as to be easily identifiable to customers and able to work safely (hair covering, closed toed shoes, etc.). 
• Ask for help from co-workers and provide help to customers and co-workers as needed. 
• Work efficiently and safely.
• Take initiative and works as a part of a team.
• Approach work with a positive attitude.
• Collaborate with others to find solutions and accept solutions once determined.
• Continue to learn and develop knowledge as it relates to the position, co-op, and industry.
• Demonstrate regular and dependable attendance. 
• Follow department procedures and SOPs.

QUALIFICATIONS (knowledge, skills, and abilities)

Preferred:

• Understand and explain financial concepts
• Experience leading a large team towards a shared goal
• Retail food or restaurant management experience 
• Experience with recipe and menu development
• Experience with food costing software and electronic inventory systems

Minimum:

• Demonstrated skill communicating verbally and in writing
• Previous leadership experience
• Kitchen/prepared foods experience
• Ability to assess and prioritize multiple time-sensitive tasks based on external indicators
• Hold safety certifications or able to obtain one upon hire
• Ability to interpret and adjust recipes based on need for volume
• Strong verbal and written communication skills, ability communicate effectively in a high-volume work environment
• Basic computer skills such as typing and navigation
• Familiarity with portion control and shrink management

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made.  While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to sit, stand, walk, use hands to handle, feel, and for fine manipulation. The employee is frequently required to reach with hands and arms; climb or balance; bend, stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus. This position requires frequent interaction with the public, in person and over the telephone. 

WORK AUTHORIZATION

The successful candidate must be legally authorized to work in the United States. The Co-op follows all federal and Maine laws related to employment eligibility verification. The Co-op will not request more or different documents than required, refuse legally acceptable documents, or discriminate based on citizenship, immigration status, or national origin where protected by law.

BACKGROUND CHECK

The Co-op does not ask about criminal history on the initial application or state that applicants with criminal histories may not apply, except where a legal exception applies. Candidates will have an opportunity to explain criminal-history information, including rehabilitation, as required by Maine law. If a third-party consumer report is used, the Co-op will follow all FCRA notice, authorization, and adverse-action procedures.

SUBSTANCE-FREE / FIT-FOR-DUTY

The Co-op requires workers to report fit for duty and comply with its substance-free workplace policy, including rules on impairment and on use, possession, or distribution while working or on Co-op property, consistent with Maine and federal law.

REASONABLE ACCOMMODATION

The Co-op provides reasonable accommodations to qualified applicants and employees with disabilities; to applicants and employees with known limitations related to pregnancy, childbirth, lactation, or related medical conditions; and for sincerely held religious beliefs or practices, unless doing so would impose an undue hardship or as otherwise permitted by law. Workers or applicants who need an accommodation should contact Human Resources to begin the interactive process.

EQUAL EMPLOYMENT OPPORTUNITY (EEO) EMPLOYER

The Belfast Community Co-op does not discriminate in employment. All employment decisions are made without regard to race, color, religion, sex, pregnancy, childbirth, lactation or related conditions, sexual orientation, gender identity or expression, age, ancestry, national origin, familial status, marital status, physical or mental disability, genetic information or predisposition, military or veteran status, citizenship or immigration status where protected, protected workers' compensation activity, protected whistleblower activity, having sought or received an order of protection, or any other status protected by Maine or federal law. The Co-op is an Equal Opportunity Employer.