Co-op Production Kitchen Assistant Manager

Bozeman Community Food Co-op•Bozeman, MT

19h•$25 - $27

About The Position

A full-time position is available. Shifts are Sunday-Thursday. Shifts times vary. Starting wage is $25-$27, DOE. Purpose: Assists the Production Kitchen (PK) Manager in effective daily management of the department operations and staff to meet objectives for food preparation, quality, sales, margin, labor, and service goals. Assist in supporting other Food Service Managers as directed. Specific Responsibilities of PK Assistant Manager Primary responsibility for the following duties may be assigned, but all of these responsibilities are part of the job in providing assistance to the Production Kitchen Manager.

Requirements

Experience, preferably in a retail or food service setting, that demonstrates the aptitude to meet all expectations listed above successfully.
Experience with commercial food preparation is required; menu planning, recipe development, and merchandising experience are preferred.
Experience managing staff is strongly desired, preferably in a food service or retail setting.
Knowledge of proper food handling procedures is required.
Ability to work a flexible schedule to meet the needs of the business; some early mornings, evenings, holidays, and weekend shifts required.
Experience working with email and MS Office software, sufficient to communicate and prepare reports accurately and promptly, is desired.
Ability to lift up to 30 lbs. throughout the 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.

Responsibilities

Act as a main point of contact for staff shift coverage/emergencies along with the manager-on-duty; work scheduled shifts and fill shifts as needed for emergencies and shift covers.
Provide direction and feedback to staff to ensure that standards for product quality and productivity are met.
Role model safe, efficient, quality food preparation techniques.
Be familiar with, and comfortable covering and training all shifts in the PK.
Schedule one-on-one meetings with staff as necessary.
Oversee preparation and presentation of consistent, high-quality offerings.
Be a floor rover, helping in various shifts as needed.
Develop and maintain par lists/production sheets for assigned areas on a rotating schedule.
Maintain updated recipes to provide accurate amounts and specific preparation descriptions.
Ensure that all staff are correctly and accurately using production recording, shipping, and invoicing tools and methods.
Engage in recipe development and refinement.
Establish and consistently meet timelines for production and delivery.
Ensure that all staff adhere to food safety and sanitation guidelines and that kitchen and food storage areas are maintained in a sanitary, orderly condition meeting GCC Health Department standards.
Develop, maintain, and regularly monitor shift flows, checklists, and cleaning schedules for assigned areas to ensure that all necessary shift duties and routine tasks are completed.
Ensure proper storage, product rotation, and labeling procedures.
Adjust par lists and production sheets for assigned areas based on feedback and data, including sell-through, waste, customer feedback, margin results, and other tools.
Ensure that unsellable items are properly disposed of and documented.
As directed, back up purchasers to ensure that adequate amounts of ingredients, food preparation supplies, storage containers, and packaging supplies are on hand.
Maintain backstock inventory organization.