Food Services Director

The Food Services Director (FSD) reports to the General Manager and is responsible for leading the food services operations at the Brattleboro Food Coop including our kitchen, deli, catering and Potash Hill locations, as well as any other service locations that BFC may align and/or partner with. The FSD will help ensure that the Brattleboro Food Cooperative (BFC) achieves our stated Ends while modeling the Cooperative Principles and Values. The FSD will maintain a working relationship with the Board of Directors, staff, shareholders, business partners, suppliers, vendors, and community stakeholders as necessary to support the BFC.

Our Ends, as articulated by our Board of Directors are:

• An open, inclusive and welcoming marketplace
• Access to and education about goods and nutritious food that are ecologically sound and responsibly sourced
• An organization that contributes to a just and resilient local economy
• An enterprise that engages in sustainable and regenerative environmental practices

The Cooperative Principles are:

• Open and Voluntary Membership.
• Democratic Member Control.
• Members' Economic Participation.
• Autonomy and Independence.
• Education, Training, and Information.
• Cooperation Among Cooperatives.
• Concern for Community.

The BFC believes in the ethical values of honesty, openness, social responsibility and caring for others. Cooperative Values are:

• Self-help
• Self-responsibility
• Democracy
• Equality
• Equity
• Solidarity

The Brattleboro Food Co-op is proud to be a Union workplace. All management must be familiar with and abide by our Union Contract at all times while maintaining a positive relationship with Union leadership.

The FSD is responsible for all aspects of managing and operating the food services operations as outlined below:

PEOPLE

• Mentor, coach, and develop the management members of the food service team. The food service team includes deli and kitchen operations as well as catering
• Build and lead a team that adheres to our Ends, Principles, and Values while achieving our financial goals.
• Maintain a healthy, positive relationship with suppliers and vendors
• Be a present, engaged, and active participant in Leadership Team meetings and activities
• Keep direct reports up to date and informed of key business information, policies, and updates
• Interview and hire in accordance with BFC policies
• Provide sufficient and appropriate training to their team in accordance with BFC policies
• Always ensure leadership coverage and ensure that weekly department schedules are aligned with BFC policies, procedures and expense management.
• Celebrate and recognize team member successes
• Provide timely, accurate, and fair annual performance evaluations
• Provide leadership and support for other BFC staff as needed
• Act as the primary point of emergency contact for their direct reports during Business Continuity events
• PROCESSES
• Provide an outstanding culinary experience for all food service customers
• Ensure compliance with all safety and government regulations relative to the purchase, storage, preparation and service of food, supplies, and equipment
• Cultivate, grow, and operate a robust catering program at the main retail and Potash Hill locations, as well as any future locations, with an emphasis on fresh, locally sourced food and products
• Oversee the development of new menu offerings that meet a wide range of dietary needs including vegan, vegetarian, gluten free, and allergen free offerings.
• Ensure team follows all relevant BFC policies and procedures
• Develop, documents, implements, and maintain Standard Operating Procedures and Business Processes necessary for their team and department to operate at all locations
• Oversee the scheduling of events, labor, and other departmental functions as needed
• Participate in development of the Annual Business Plan, including S.M.A.R.T. goals for their team members and the annual operating and capital budgets for the departments
• Achieve budget and Key Performance Indicators (KPI) as defined by the General Manager including, but not limited to:
• Labor Budget
• Sales Volume
• Gross Margin
• Customer Experience/Survey Results
• Inventory control and management
• Stays up to date on trends in the food service industry
• Set pricing to optimize profitability
• Manage inventory levels for safety, quality, and profitability; Participate in inventory counts as required
• Ensure that food service areas and equipment are in clean, orderly, and working condition at all times.

TECHNOLOGY

• Utilize software and tools necessary to perform the work of their department as defined by the Store or General Manager in accordance with BFC policies and procedures
• The FSD is required to use Paylocity (payroll), POS (currently Catapult), Marketman and other tools as needed to conduct their job or at the direction of the General Manager.

• At least two years in a Food service leadership experience, catering or institutional knowledge/background preferred
• Bachelor’s degree in Hotel Management, Food Management, or related field experience preferred
• Experience hiring, training, coaching, developing, and leading a team
• Outstanding customer service skills
• Excellent organization and time management skills
• Excellent communication skills
• Computer literate, with experience in word processing, spreadsheet usage, and POS systems preferred.
• Must be able to lift at least 50 pounds.

At Brattleboro Food Co-op, we do not just accept difference — we celebrate it, we support it, and we thrive on it for the benefit of our employees, our products, and our community. Brattleboro Food Co-op is proud to be an equal opportunity employer.