Company description
Slow Food Wind River (SFWR) was established to build a resilient local food economy that financially sustains farmers, ranchers, gardeners, and food artisans by providing fresh, nutritious,
and locally grown foods for our community. Like other Slow Food USA chapters, SFWR is about getting local food on everyone’s plate — striving to create a world where all people can eat food
that is good for them, good for the people that grow it, and good for the planet.
Meadowlark Kitchen is a project of SFWR, providing an affordable commercial kitchen space, region- and industry-specific technical assistance, access to retail markets, and a vibrant community gathering area for learning and connection. Beyond being a springboard for local food entrepreneurs, Meadowlark Kitchen serves up consistently amazing take-away offerings to nourish our hungry community.
Job description
The Assistant Kitchen Manager will support the Kitchen Manager in overseeing the daily operations of a shared-use commercial kitchen facility designed to support local food-based
entrepreneurs, small-scale producers, and community education initiatives. This role combines operational management, community engagement, partnership projects, and administrative responsibilities with a focus on maintaining the facility, supporting clients, and growing the kitchen’s programs and resources. The Assistant Kitchen Manager ensures efficient scheduling, compliance with health and safety regulations, and a collaborative, supportive environment for all kitchen users.
KEY RESPONSIBILITIES
1. Kitchen Operations Management
○ Support the Kitchen Manager in overseeing daily operations of the kitchen, including equipment maintenance, facility repairs, and inventory management.
○ Oversee cleanliness, safety and organization of kitchen spaces, ensuring compliance with all health and safety standards.
○ Develop and implement procedures to improve efficiency and maximize user satisfaction.
○ Maintain an inventory of reasonable shared-use supplies and ensure availability for users.
2. Client Support and Development
○ Act as the secondary point of contact for kitchen clients and kitchen-based community users, serving as a knowledge resource and addressing any issues or concerns.
○ Assists the Kitchen Manager in onboarding new clients, conducting facility tours, providing training on equipment and safety protocols, and ensuring adherence to kitchen procedures.
○ Build relationships with local farmers, producers, and food entrepreneurs to promote kitchen utilization.
○ Foster a collaborative and professional environment among kitchen users; manage client schedules to maximize equitable access to kitchen space, while accommodating fair usage for Meadowlark Kitchen.
3. Food Safety and Compliance
○ Conduct regular safety checks and ensure clients adhere to kitchen policies and health and safety standards.
4. Community Engagement
○ Represent the kitchen at community events, fostering partnerships with local organizations, schools, and businesses, and growing the shared-kitchen user base.
○ Plan and host workshops, classes, or events to promote food entrepreneurship and community food security.
○ Support initiatives that align with the mission, such as food donation programs or partnerships with local food pantries.
PREFERRED QUALIFICATIONS
The following is an outline of relevant skills. If you fit some but not all qualifications listed, we'd still love to hear from you.
1. Education and Experience
○ 0-2 years of experience in food systems management, restaurant management, nonprofit work, and/or food service, especially in rural settings.
○ Basic understanding of food safety standards (USDA, FDA, and local), kitchen operations, and inventory management.
2. Skills and Competencies
○ Excellent organizational, time-management, and problem-solving skills, with high attention to detail and a proactive attitude.
○ Strong communication and interpersonal skills, with the ability to engage with diverse groups of people.
○ Experience with office and bookkeeping software
○ Knowledge of local food systems and rural economic development is a plus.
3. Physical Requirements
○ Ability to stand, bend, or move for long periods of time.
○ Ability to lift and move heavy objects (up to 50 lbs).
○ Ability to work in a fast-paced environment with fluctuating temperatures.
4. Working Hours
○ Working hours may include early morning, late-night, or weekend shifts, depending on client, staff, and production schedules.
Slow Food Wind River is an equal opportunity employer and is committed to a diverse and inclusive workplace. We do not discriminate on the basis of race, color, religion, sex (including
pregnancy, gender identity, and sexual orientation), national origin, protected veteran status, disability, age, or any other characteristic protected by law.
Compensation
this position is: hourly, $15-20/hr
Application instructions
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Deadline
February 28, 2026