At SIMPLS, we cheerfully provide delicious, local, responsibly-sourced food and drink that accommodates the speed of life.
 

We are a grab and go market with two retail locations in Downtown Minneapolis in the skyway and another location on the way opening this January! We operate a central kitchen that produces all of our food fresh everyday to be delivered to our retail locations.

Simpls offers real food and drinks with the utmost convenience in mind, but we never sacrifice quality.  When you visit, you'll find outstanding organic coffee and espresso, made-fresh-daily sandwiches, soups, salads and meals.

The successful candidate will be our Central Kitchen Leader(General Manager) leading our growing kitchen operation! Currently, with a crew of two Team Leads and seven Team Members, the kitchen produces all of our retail location products from bulk soup and snack packs to meals and sandwiches. Our volume will be increasing significantly as we add a third retail location. The offerings of our current locations continue to expand, and catering keeps gaining traction. We are looking for an experienced, proven leader to take command of all kitchen operations while working closely with the owners to improve efficiency, launch new and exciting products and bring a passion for amazing food to the kitchen.

This is a perfect opportunity for an individual that cares about making a difference in the food industry and wants to put their energy and work into a growing business where they can grow along with it. With a 3rd retail location already in the works, we plan to continue our growth in the Twin Cities which allows for exciting career potential.

Most importantly Simpls is focused on making a big impact in the food industry through delicious responsibly sourced food. Not only do we raise the bar on our sourcing, but we also donate 1% of our annual revenue to the Minneapolis Public School Farm to Fork program along with food donations to Second Harvest Heartland. We love what we do and want to keep growing to make an even larger positive impact.

COMPENSATION:

• Salaried $45K-$55K Depending on Experience
• 2 Weeks Accrued PTO
• Reasonable 45-55 hour work weeks allowing for quality work/life balance
• Flexibility of schedule

SCHEDULE:

• 5 Days a week
• Sunday-Thursday 8am-6pm
• 45-55 Hours on average per week – Will fluctuate depending on catering, new product launches and other factors

Reports To: Two On-Site Founders and Co-Owners

RESPONSIBILITIES BREAKDOWN:

• 15% Product Launch and Execution
• 25% Process Improvement and implementation
• 60% Hands-on Catering, Prep, and Assembly Leadership

KEY FUNCTIONS:

• Food Safety
  • Understand Food Safety protocol and ensure compliance from prep staff
• Kitchen Execution
  • Point person in-between store and kitchen
  • Prioritize, problem solve and correct same day ordering/catering issues
  • Manage product launch process
  • Catering operations and invoices
• Team leadership
  • Maintain kitchen staffing schedule
  • Delegate resources effectively and efficiently
  • Give team members ownership and responsibility and hold accountable
  • Keep team members motivated and a positive work environment
  • Operate in the trenches alongside your crew
• Training Documentation
  • Post job ads, interview candidates and hire team members as needed
  • Prep/Assembly training, schedule, trainer’s manual
  • Cross-train staff to ensure adequate flexibility to accommodate staff scheduling needs
• SOP Manual and Checklists
  • Maintain, update and develop recipes as they change from experience
  • Develop SOP for all prep items, improving quality and consistency
  • Keep prep sheet up to date and consistent
• Inventory Management
  • Various vendor ordering
  • Make necessary trips for inventory needs using company credit card and vehicle
  • Order and invoice management, check-in product and check quality, process credits
  • Track, manage and reduce waste on both prep and assembly
• Kitchen Organization
  • Update and assign deep cleaning checklist
  • Ensure daily cleaning checklist is updated and followed every shift
• Continuous Improvement
  • Update and understand food costs
  • Identify equipment needs to perform duties more efficiently and communicate those to owners
• Product Launch and Execution
  • Work along side owners to tweak current recipes and launch new ones
  • Develop new product launch process and documentation

QUALIFICATIONS:

• 3+ years of kitchen/retail/restaurant/hospitality experience
• 2+ years of people management and leadership
• Experience training employees, formally or informally
• Ability to unite a team under a shared vision and know what motivates each member
• Passion and experience in the natural and organic industry – Passion Required, Experience a Plus! 
• Basic command of computer skills. Microsoft Word, Excel, Email
• Valid driver's license and ability to drive company vehicle required
• Ability to lift 50lbs