Kitchen Manager

Why Work with Us? 

For many people, it's the opportunity to work for an inclusive, local, values driven business that provides healthy, delicious, and sustainable foods to their community; it's also about people - the ability to work with a great team to create amazing customer experiences. Whatever your reason for joining us, know this, working with us makes a difference! 

Position Summary: 

The Kitchen Manager provides oversight and management of our Central Kitchen operations to ensure high efficiency and high-quality results. This includes creation and execution of recipes from scratch where possible, providing in-demand product for our three store locations. The position provides superior overall leadership, as well as specific instances of recipe development, production planning and quality control, while serving as a valuable partner in the development of promotional initiatives. 

Specific areas of accountability include high quality execution of product, customer service, programming and menu planning, team leadership, overall kitchen operations, quality control, safety and sanitation.

Location: 740 East 7th Street, Saint Paul, MN 55106 

Schedule: Tuesday - Saturday: 7am - 3pm. Flexibility required to meet business needs.

Qualifications:

• High-Volume Production Expertise: Demonstrated expertise in scratch cooking and baking techniques with the ability to manage and execute large-scale food production efficiently and consistently
• Team Leadership: Supervisory experience in hiring, training, coaching and team building for a leadership group while fostering an inclusive, professional, and collaborative kitchen culture; demonstrated success in achieving exceptional results by cultivating high-performing teams through continuous development, mentorship, and clear goal setting
• Food Safety & Compliance: Proven deep understanding of food safety standards, sanitation practices, and regulatory compliance (e.g., HACCP, ServSafe); ability to implement and maintain protocols within production, storage and delivery process; currently ServSafe certified or the ability to become certified within 3 months of hire
• Problem Solving and Decision Making: Proven ability to identify, seek, and implement effective solutions to task-based work or departmental problems; a history of choosing the best course of action based on the pros and cons, available resources, long term impact, and potential outcomes of a decision; demonstrates a problem-solving mindset and an innovative thinking; proven ability to make effective decisions during challenging situations
• Financial and Strategic Planning and Implementation: Proven ability to develop, execute, and achieve strategic and financial objectives for a large-scale food production facility; experienced in budgeting, cost control, forecasting, and full P&L management to ensure financial health and operational efficiency; skilled in aligning business strategies with financial goals to drive profitability and sustainable growth
• Communication: Proven exceptional ability in expressing self, actively listening, self-awareness, empathy, and flexible communication for effective leadership and professionalism in all interactions, ability to clearly convey policies, priorities, vision, kitchen, and organizational goals in a manner that builds cohesiveness and rapport; ability to foster open communication, empower, and motivate leadership team to work towards achieving shared goals; ability to remain calm, professional, and optimistic during challenging situations and effectively resolve conflicts in a constructive and positive manner
• Customer Service: Proven ability to provide exceptional customer service and experience, utilizing feedback, and suggesting operational improvements to enhance customer satisfaction
• Adaptability and Innovative Thinking: Proven ability to be creative, flexible, and adaptable to changing circumstance and demands; the ability to pivot strategies in response to shifts, unexpected challenges, kitchen, or organizational needs; ability to develop, test, and implement new strategies, embrace innovation, and effectively guide team through transitions; encourage team leaders to develop new ideas and think about alternative ways of doing things
• Operational Excellence: Proven ability to manage daily kitchen operations, including prep schedules, workflow, and production timelines to meet retail demand; skilled at prioritizing tasks, delegating effectively, and optimizing resources to maintain productivity and product quality
• Technical Skills: Basic to intermediate computer skills including web browsing and Microsoft Office and/or Office 365; proven ability to effectively use technology including email, message boards, etc. for communication; basic math skills including the ability to add, subtract, multiply, and divide

Preferred Qualifications: 

• Product Knowledge: Experience working with natural, organic, and local foods
• Special Diets Knowledge: Skilled in nutrition-conscious menu development for diverse dietary preferences and health needs
• Recipe Costing Software: Experienced in using recipe costing software to create, manage, and analyze recipes for accuracy, consistency, and profitability; familiarity with Parsley
• Multilingual: Communicates in more than one language

Benefits: Our pay and benefits focus on meeting the financial, health, and wellness needs of our staff. They include: 

• 20% employee discount 
• Competitive paid time off and paid volunteering 
• 401(k) matching 
• Low-cost health insurance premium options, and FREE access to primary care and mental health counseling for those enrolled in our medical insurance 
• EAP 
• On Demand Pay 

We offer exceptional perks including: 

• Free food "buddies" 
• Employee referral bonuses 
• Dress code that allows for inclusivity and creativity 

Physical and Working Requirements: 

The position involves frequent stationary tasks, along with regular movement within the kitchen and storage areas. Frequent positioning is required to access both low and high shelving, equipment, and products. The job also entails the frequent movement of containers weighing up to 50 lbs. Kitchen Managers constantly prepare and handle food items and may occasionally ascend/descend a ladder to reach high shelving. Kitchen Managers will utilize various equipment including but not limited to knives, mixers, ovens, and pallet jacks. This role requires exchanging accurate information in person, over the phone, and through email and other written communication. Kitchen Managers will occasionally work in a walk-in cooler and be exposed to sanitizer, cleaning products, and loud noises, and may be designated as staff to be contacted in emergency situations. Additionally, they must have the ability to travel between locations and must meet the Mississippi Market's safe driver requirements.

Salary : $62,000 - $72,000