Director of Operations

The Director of Operations oversees the day-to-day management of the shared commercial kitchen ensuring efficient operations, meeting regulatory requirements and revenue goals, and delivering exceptional service to members and partners. Duties include but are not limited to oversight of Real Good Kitchen facility and physical plant, developing and managing kitchen revenue generation, managing financial budgets, maintaining vendor and supplier relationships and elevating member experience. This position will also support Real Good Kitchen Foundation in program development and specific initiatives to assist in growing both businesses.

ESSENTIAL RESPONSIBILITIES: To perform this job, an individual must perform each essential function satisfactorily with or without a reasonable accommodation.

• Develop and implement operational strategies to optimize kitchen space utilization, scheduling, and maintenance to positively impact member experience

• Serve as the primary point of contact for members providing proper safety training on equipment, enforcing sanitary food handling methods, ensuring compliance with RGK and regulatory policies, and addressing member needs and resolving issues to enhance member retention

• Support members in contract process and onboarding, basic day-to-day operations and in troubleshooting operational and storage strategies

• Take the lead on strategy for member engagement and retention, with a focus on member business growth, and recommend potential tools and resources needed

• Ensure the facility meets health, safety, and sanitation standards and complies with local regulations, state and federal regulations and health codes; cooperating and assisting with regulatory inspections

• Remain apprised of and ensure compliance with all Federal, State and Local regulations concerning food production and service, food manufacturing and allergen control

• Ownfacility and equipment upgrades, maintenance and repair process from initial repair acknowledgement, through vendor request to issue resolution

• Implement quality control and safety measures to maintain cleanliness, equipment functionality, and overall facility standards

• Utilize technology solutions for facility management, scheduling, and reporting to enhance operational efficiency

• Manage budgets, expenses, billing, and operational and revenue generation strategies to achieve financial goals and profitability– including strategizing and implementing kitchen membership and services pricing, overseeing operations and growth of RGK Catering program, managing special events and developing other revenue streams as appropriate

• Negotiate vendor contracts and manage relationships, and coordinate services to support member operations

• Identify resource needs. Recruit, train, and mentor a diverse team of operations staff and maintenance personnel

• Represent RGK in nurturing a culture of respect and collaboration inside and outside the kitchen with focus on equity, diversity and inclusion by serving the community and identifying partnerships, education and relationship-building opportunities

• Leadl ogistics and operations

• Regular on-site attendance to oversee 24/7 operations is an essential function of the job– an average of 80% of time should be spent working on-site, with 20% available to work off-site on administrative and outreach tasks. The position is fulltime with agreed upon schedule, including weekend and evening work

• Interact professionally and communicate effectively with colleagues, members, vendors and community to support RGK sales, marketing, and community-engagement efforts

• Assist Real Good Kitchen Foundation with development and implementation of kitchen training and technical assistance programs for Incubator Program participants

Minimum age 18 years old. Bachelor’s degree in business administration, Hospitality Management, Facility Management or related field (preferred) or relevant equivalent experience. Minimum seven years of experience in operations management (shared kitchen, food production or hospitality environment preferred). Current ServSafe Manager Certification or equivalent required

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Monday to Friday
• Weekends as needed

Work Location: In person

Salary : $60,000