Kitchen Supervisor

Job Overview Monadnock Food Co‑op seeks a Kitchen Supervisor in downtown Keene to lead a collaborative, mission‑driven kitchen. The role requires hands‑on commercial kitchen experience, a proven supervisory track record, and expertise in gluten‑free and vegan cooking. You will mentor staff, maintain high food quality, and keep the hot bar, deli, and catering operations running smoothly. This position also oversees our Commissary Kitchen. Co‑op Benefits 20% employee discount – including sale items Quarterly and annual gainshare based on store performance 401(k) – Traditional or Roth, 4% company match and free retirement counseling Health insurance – three plans, HSA option after 30 hours/week Dental insurance eligible after 20 hours/week Vision insurance eligible after 20 hours/week Short‑ and long‑term disability insurance company‑provided after 35 hours/week $25,000 life‑insurance policy company‑provided after 20 hours/week Generous paid time off – even for part‑time workers Employee assistance plan Bereavement and jury duty leave Free stocked products, plants, and flowers for staff use Staff appreciation events throughout the year Co‑op gear Paid community outreach hours Location 34 Cypress St., Keene, NH 03431 Schedule Typically Tuesday through Saturday. Availability for a Tuesday‑Saturday schedule is required. Flexibility to represent the kitchen at co‑op and downtown events is expected. Pay Range Starts at $20.95 per hour with additional compensation based on experience. Legal Notice Monadnock Food Co‑op participates in E‑Verify. Responsibilities Supervisory Responsibilities Supervise all kitchen staff, including cooks, bakers, bakery assistants, kitchen assistants, dishwashers, utility workers, and prep staff. Manage daily operations to ensure high‑standard, efficient, safe, and sanitary food production. Coach staff to improve and develop their skills and food knowledge. Personnel Functions Conduct new‑hire interviews and provide training for all newly hired kitchen staff. Schedule kitchen staff and address attendance infractions. Ensure backup coverage so the kitchen runs when the supervisor is absent. Coach and counsel staff on performance issues, communicate concerns and discipline actions to department management. Prepare and administer staff evaluations with department management support. Assist in organizing department meetings and maintain the kitchen huddle communication structure. Develop and maintain performance guidelines and standards, fostering accountability. Department Operations Oversee ordering, receiving, and stocking to minimize out‑of‑stock situations and practice just‑in‑time ordering. Coordinate daily operations and tasks for all kitchen staff, ensuring proper production order and batch size planning. Plan weekly menus incorporating products on hand and seasonal options. Develop new recipes to provide variety and consistency of offerings. Monitor safe food handling in the kitchen. Merchandising Ensure accurate, up‑to‑date pricing, ingredient, and date labeling of items. Delegate fronting, facing, and cleaning of retail areas to keep the department tidy. Create plan‑ograms to organize service case and grab‑and‑go cases. Attend merchandising meetings as required to set goals and action plans. Financial Management Assist manager in achieving sales, margin, and labor goals, and develop creative solutions when goals are not met. Monitor and log spoilage, adjusting batch size or ordering quantities accordingly. Review movement reports and adjust production accordingly. Participate in month‑end inventories. Ensure department purchases stay within budget, buying adequate quantities to minimize transfers. Purchasing Maintain adequate ingredient levels for the department. Research new products and competitive pricing, rotating varieties seasonally. Research alternative supply sources for quality and price optimization. Update signage and UPC/PLU information and ensure new items are added to inventory and POS systems before shelf placement. Department Maintenance Comply with USDA and NH state law regarding allergens. Follow standard sanitation operating procedures, deep‑clean schedules, health department scores, pest control, equipment maintenance, and hood and grease‑trap cleanings. Ensure proper storage and labeling procedures per health department and organic standards. Maintain an environmentally conscious kitchen with reduce, reuse, recycle, and compost initiatives and staff training on correct bin usage. Qualifications Physical Demands Regularly lift 50 lbs safely. Be mobile throughout entire shifts. Bend, squat, stoop, kneel, or crouch as required. Have sufficient vision to perform job safely and accurately. Language Skills Effective communication skills in English, including listening, giving clear directions, understanding simple instructions, and writing simple correspondence. Present information effectively in one‑on‑one or small group settings to customers and employees. Technical & Mechanical Skills Manual dexterity with kitchen tools and equipment. Operate commercial kitchen equipment such as cryovac packaging, slicer, mixer, grinder, oven, stove, steamer, knives, juicer, food processor, and dishwasher. Mathematical Skills Add, subtract, multiply and divide using whole numbers, fractions, and decimals. Perform these operations using units of money, weight, and volume. Education and Experience High school diploma or equivalent. Supervisory experience. Hands‑on cooking experience. Familiarity with current natural‑foods trends. Experience serving the public. Experience working in a commercial kitchen operation. ServSafe certification or willingness to become certified. Work Environment Moderate noise level. Frequent work in walk‑in cooler and/or freezer. Mandatory use of ovens, stoves, knives, slicers, blenders, mixers, and other cooking tools. Excellence in This Position Requires Regular and predictable attendance. Personable, helpful, and cooperative with customers in all situations. Ability to follow directions and follow through on commitments. Organizational skills and ability to handle multiple demands. Willingness and ability to meet changing requirements of the position. Attendance at department and all‑staff meetings. #J-18808-Ljbffr