What are the responsibilities and job description for the Retail Kitchen Manager position at Bozeman Community Food Co-op?
The Community Food Co-op is hiring a Retail Kitchen Manager to help us bring people together around good food that nourishes our community. You'll lead and develop a team, create a welcoming experience for our customers, and keep daily kitchen operations running smoothly while supporting local producers and our Co-op's mission.
We are a locally rooted, member-owned business where people matter. You'll have the opportunity to make a meaningful impact, help your team grow, and take pride in work that connects our community every day. We offer competitive pay and benefits, including 100% of employee health insurance premiums paid by the Co-op. We provide a 20% employee discount for you and your immediate family, including your spouse or partner you live with. Here you can build a rewarding career while being part of something bigger! The schedule is Sunday through Thursday. Must have availability from morning to evening.
- Lead Retail Kitchen (RK) operations including hot bar, cold bar, and merchandising to prepare and serve attractive, quality products
- Coach and support staff to maintain high standards for customer service, product quality, productivity, and safety
- Coordinate shift coverage and work shifts, as needed
- Maintain shift workflows and checklists to ensure timely and consistent completion of daily and routine tasks
- Ensure team members are trained across Retail Kitchen areas
- Oversee production planning and inventory, food preparation, and presentation following established protocols
- Maintain accurate recipes and production records for efficiency and informed decision-making
- Ensure kitchen, storage, and retail food areas are stocked, organized, clean, and compliant with food safety and sanitation standards
- Communicate regularly with Food Service leadership to coordinate work plans, align priorities, and support effective teamwork across the department.
- Coordinate with Purchasing, Production Kitchen, Bakery, and other departments to maintain adequate ingredients, supplies, and service levels
- Collaborate with Food Service Manager and Production Kitchen Manager on new recipes and process improvements
- Monitor sales, waste, customer feedback, and margins to adjust production levels, minimize waste, and achieve financial goals
- Foster an engaging and inclusive culture that values all individuals and their contributions
- Bilingual Spanish is preferred.
- 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
- Experience with Jolt, Parsley, Paycom is a plus
- 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.