Kitchen Manager​

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OVERVIEW -
The Roots Farm Market is a farmer-owned, local grocery and farm market with an in-house kitchen, located in Middlesex, VT. The Market is owned by Karin Bellemare and Jon Wagner, who also own and operate Bear Roots Farm (Williamstown, VT). The mission of the Market is to sell Bear Roots Farm organic produce direct to consumers, while also supporting local growers and producers, and to provide high-quality food and plant products for the community. Our Kitchen is located in The Roots Farm Market building, and is open 7 days a week. We offer a seasonal menu of grab-and-go breakfast, lunch, dinner, and dessert items.

 

We are looking for a motivated, highly organized individual with an understanding of kitchen operations and menu prep to join our team as a Kitchen Manager. The ideal candidate will coordinate all of the workings of the kitchen, ensure that daily and weekly production goals are met, keep track of kitchen ordering and inventory, and serve as the point person for kitchen staff shift coverage, feedback, and stocking needs reported by kitchen staff. The kitchen manager is also required to prep/cook/clean as needed. This position reports directly to and works closely under the supervision of the Store Owner and the Roots Management Team.

 

JOB DESCRIPTION -

GENERAL COORDINATION

• Facilitate the day-to-day operations of the Roots Kitchen Team to help maximize efficiency, productivity, and team cohesiveness

• Be responsible for the coordination and execution of food production schedules of each kitchen team member

• Establish - in collaboration with Store Owner - daily/weekly/monthly production and sales goals

• Communicate closely with Store Owner about sales and cost for each kitchen item

• Update existing menus and develop/coordinate daily prep lists based on production aims

• Update inventory sheets, prep sheets, and order sheet files as needed.

• Increase profitability by participating in regular meetings with management team

• Be able to establish, articulate and measure profitability, efficiency, and both business and team goals

 

INVENTORY & BUYING

• Maintain accurate and well-stocked inventory of ingredients for kitchen use based on current and projected menus

• Oversee ordering for kitchen ingredients & supplies

• Anticipate kitchen needs in advance of upcoming seasonal menus

• Show awareness of food costs and cost-saving ideas while also balancing Kitchen’s mission to source local and organic

• Work with Store Owner to use Kitchen Inventory system for all recipe items

• Maintain inventory for paper goods, packaging, labels, and cleaning products for kitchen

 

TEAM COORDINATION

• Check in with team during each shift

• Work with schedule manager to ensure all shifts are covered by appropriate staff

• Be a positive role model and team leader

• Maintain effective communication, be responsive to staff suggestions and concerns and work to resolve problems

• Maintain effective working relationship with all Front Of House staff

 

FOOD STANDARDS & WORKPLACE SAFETY

• Serve as point person for keeping kitchen in compliance with all food safety standards and licensing.

• Advise staff of standards of cleanliness, organization, and food handling procedures as needed

• Organize and maintain all food storage areas, including labeling of items, storage placement, and FIFO food storage expectation

• Establish regular deep cleaning goals and schedules for food storage areas and coordinate staff for these projects

• Receive orders, confirm orders, and store orders as determined by FIFO requirements, and maintain in-house food storage protocol.

• Provide insight into handling, labeling, and describing of perishable items

• Maintain Kitchen Equipment. Anticipate and resolve problems concerning all facets of the kitchen equipment. Conduct regular inspections of the entire kitchen equipment/ storage areas promptly act to correct deficiencies found during inspection.

 

FOOD PREP & COOKING

• Prep/Cook as needed throughout the work week as needed depending on staffing, sales, and overall goals

• Cleaning, dishes, restocking are required on an as needed basis

 

QUALIFICATIONS

• Comfortable with preparing and utilizing food cost and inventory spreadsheets and reports.

• Comfortable lifting 50+ lbs, and working in a standing and/or sitting position

• Be a positive and enthusiastic team player in a woman-owned and run business

• Strong level of organization and leadership skills

• Have experience in a commercial kitchen processing farm produce and whole food ingredients

• Demonstrate excellent communication skills & leadership

• Be comfortable working in a frequently evolving environment

 

SCHEDULE

• Our kitchen is open 7am-3pm or 8am-4pm every day (including weekends)

• Full-time (40 hrs) Tuesday-Saturday or Sunday-Thursday

• At least one weekend shift required

 

BENEFITS & COMPENSATION

• ~$24/hour

• 15% store discount

• 5 PTO days + accrued hourly PTO

• Free seconds + surplus vegetables

• Shift lunch and drink