Company description The Community Kitchen Co-op provides quality, nutritious and accessible meals created through the transparent co-ownership efforts of local farmers and workers. 

The Community Kitchen Co-op aims to build a more resilient food system through a culture of transparency, accessibility, fair wages and year-round distribution; and by prioritizing strong partnerships with a wide community of eaters. Our long term vision is to lead a collaborative agricultural, environmental, educational, community-building and wellness-focused movement. Our Co-op seeks to support the responsible positioning of our community to face climate change, from seed to table. The CKC envisions sharing our cooperative framework with other food system organizers. Job description Job Overview

The Interim Kitchen Manager at Community Kitchen Co-op (209 N. Main St. Monticello, Wisconsin 53570) is responsible for management of weekly meal share operations from recipe planning through final packaged prepared meal products. In alignment with the mission of the Co-op, the Interim Kitchen Manager will utilize seasonal local produce, meat, eggs, dairy, and other staples to create recipes and prepare meals on a weekly distribution schedule . Current sales of meal shares total four weekly, Kitchen Manager’s choice menu components in 120 portions each, with goals to expand in the near future. The Interim Kitchen Manager will direct a team of worker-owners and staff to complete weekly meal share planning, ingredients ordering, prep, cooking, and packaging. The Interim Kitchen Manager is a crucial position within the Co-op. The Interim title suggests a trial period of 60 days before board review, with the potential to be hired as permanent staff at the end of the trial period, including the potential to qualify for future worker-ownership. A successful Interim Kitchen Manager will manage the creation of quality meal shares and receive overwhelmingly positive Eater feedback.

Reports To

The Interim Kitchen Manager will report to the Community Kitchen Co-op Board of Directors and/or Worker-Owner designee(s).

Responsibilities and Duties

● Planning of weekly seasonal Meal Share menu including recipe development
● Oversight of meal share preparation (cooking meals with the team)
● Work closely with co-op farmers to use their products in creation of farm to table meals
● Ordering and inventory tracking of fresh and staple food ingredients for both meals and non-bakery grocery add-on shares ● Scheduling and oversight of Kitchen Team staff
● Assist in ordering ingredients and scheduling staff for food preservation
● Assessment of Kitchen Team staffing needs and working with the hiring committee to address them
● Creation of meal prep lists and additional meal related workflow management.
● Ordering and Inventory tracking of Meal Share packaging
● Working within the Board approved Kitchen budget
● Following and enforcing food safety requirements as well as management of a clean kitchen workspace
● Coordination with Lead Baker, Logistics staff, Communication Team, and other Co-op members and staff as needed
● Kitchen Policy/Procedure creation and systems development
● Creating Kitchen Operations reports for the Board of Directors as requested
● Collecting kitchen expense receipts and invoices for regular delivery to Co-op Bookkeeper

Qualifications

● A culinary or commercial kitchen management degree or certificate is desired, but not required. Recent Culinary School Program graduates are encouraged to apply.
● If no applicable degree has been achieved, a minimum 3 years experience in commercial scale meal production is required.
● Experience using fresh, local, and whole food omnivorous ingredients is also key to success in this position.
● Experience in creative, seasonal recipe development to suit a wide variety of eaters. The Co-op’s meal share menu’s general theme is high quality, hearty, fresh and flavorful food where quality, seasonal local ingredients are in the spotlight.
● Skills must include the ability to lead the Co-op’s Kitchen with a culture of efficiency, a fun and positive work environment, and clear, honest and open communication with all Co-op workers and staff.
● Possess an understanding of seasonal food production and availability
● A Self-motivated, detail-oriented individual with excellent communication and interpersonal skills
● A Wisconsin Issued Safe-Serve License is required. The Co-op will provide support to acquire this licence, both financially and in paid time for completion of training modules.
● The Interim Kitchen Manager must be able to lift up to 40# cases of produce, carry raw ingredients, prepared meals and packaged foods up and down stairs, and work on their feet for as much as 8 hours at a time.

Time Commitment and Compensation

This is a part-time, 30-35 hour per week interim position with the potential to become full-time permanent after a 60 day trial period. The position begins immediately. The current Meal Share distribution schedule requires a Saturday-Tuesday in the kitchen work week, with the potential to adjust in the future to best suit the availability and needs of the whole Kitchen Team. Meal and recipe planning, team meetings, and other admin work can be carried out remotely. Compensation is based on experience and will be a negotiation with the Co-op Board. At the 60 day review point, a permanent position and wage may be offered by the Co-op Board. The Interim Kitchen Manager will receive one weekly meal share as part of the compensation package, with additional Co-op owner and staff benefits to be discussed in future years.
  Compensation this position is : hourly, $15-20/hr Application instructions Deadlineno deadline