Open Position - Kitchen Manager

About Luke’s Local

Luke's Local is an independently-owned grocery business that provides food from local family farms, butchers, ranchers, and food makers. Luke's sincerely sources great food made with integrity, and is passionate about making grocery shopping an inspiring experience for Bay Area communities. We operate three vibrant brick and mortar markets - one on Cole and Parnassus in the heart of Cole Valley, a second in Cow Hollow on Union St. and our third & newest location on Green St. in North Beach. Luke’s offers a same-day grocery delivery and pick up service from both locations. As a company, we are constantly striving to create an environment that fosters equity, inclusion, and nourishment for our customers and team members alike. Our hope is to make it possible for anyone to bring the spirit of discovery, creativity, and joy into their kitchens. We hope you’ll join us..

About the Job

The Kitchen Manager requires strong communication with the kitchen team, as well as the store teams. This role is responsible for creating and upholding systems to allow our commissary production to scale efficiently long term, with a strong focus on food safety. In conjunction with the Sous Chef and Executive Chef, the Kitchen Manager is responsible for contributing to menu creation and production while meeting weekly Commissary food cost, labor cost, and sales goals by working to create efficiencies in Commissary production and overall operations.  Additionally, the Kitchen Manager is responsible for data accuracy for the Commissary.

Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

Kitchen production and menu assistance

• On Saturday and Sunday the Kitchen Manager is the Person in Charge when the Sous Chef is off.  This means more direct oversight of staff, checking in deliveries, filling in for call outs, and making sure day to day systems are being met
• Like the Sous Chef and Executive Chef, this role requires a mix of kitchen production assistance and administrative / office time.  Typically each day will start with office time and then finish in the kitchen
• Ensuring food safety systems are being followed accurately, which requires on the ground oversight in the kitchen
• Assist Sous Chef and Exec Chef in maintaining an organized and clean back stock of the warehouse and kitchen

Compliance

• Adhere to all city and state food safety guidelines and protocols for house-made products, including overseeing the execution temp logs for the kitchen, as well as for all deliveries to all locations
• Implement and uphold all food safety protocols
• Oversee and uphold product recall procedures for any spoiled house-made products
• Creation of HACCP plan
• Continue to work on HACCP plan approval 
• Maintain HACCP plan and standards

Transferring commissary product to stores

• Entering transfers with each batch and ensuring accuracy
• Notifying store staff when items vary from original order

Invoice management & reports

• Scanning, receiving and organizing all Commissary invoices
• Reconciling weekly invoices and scanning into Bill.com
• Communicate with Executive Chef and Sous Chef about ingredient price changes in a weekly report
• Flag vendor price differences to optimize GM

Packaging and Labels 

• Owns the process of sourcing and managing all aspects of Commissary packaging and labels
• Ordering kitchen packaging and labels
• Ensuring accuracy and organization of label data and printing 3x/week

Inventory 

• Maintain and update monthly inventory levels of packaging, labeling supplies, and back stock within Revel POS
• Creating inventory transfers for each delivery
• Responsible for the accuracy of Commissary inventory data in Revel
• Overseeing the end of month Stocktake

Competencies

• Ability to remain calm under pressure
• Strong communicator
• Proficient in Excel, Google Drive, Slack
• Excellent time management skills
• Collaborative, critical, and open-minded approach to all challenges
• Meticulous organizational and communication skills with attention to detail
• A self-starter, resourceful, able to work independently, as part of our team, and adjust to shifting priorities  
• Creative thinker
• Eagerness to learn

Supervisory Responsibilities

• Leading and motivating the team during production
• Ensure all staff members are following food safety standard and cleanliness 
• HACCP knowledge
• Servsafe Manager certified 
• Lead kitchen team when Sous Chef or Executive Chef are not present

Work environment

• Commissary kitchen and warehouse
• Warehouse offices

Physical Demands

• Can lift up to 50 pounds
• Can be on feet for up to 8 hours per day
• Stooping, bending, lifting, standing for long periods of time, stretching, twisting, reaching, repetitive stocking motions.
• Handling of refrigerated product in a cold environment for extended periods of time.

Travel Required

• Drive to store locations as needed
• Drive to special events as needed

Required education and experience

• High school diploma
• 2 years experience as Kitchen Manager or similar position

Preferred education and experience

• Bachelor’s degree
• Culinary degree
• Spanish proficiency or fluency
• Pastry/baking experience preferred
• HACCP training preferred

Additional Eligibility Requirements

• Must be 18 years or older

Other duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. 

COVID-19 Considerations

Luke’s Local requires all new hires to be vaccinated against COVID-19 as a condition of employment. All new hires will be required to be vaccinated [1st dose] prior to their first day of scheduled work OR must request an accommodation under medical or religious exemptions.

FLSA CLASSIFICATION

Exempt-Salaried

PAY RANGE

$65,000-$75,000/year

Benefits

• Medical insurance, with employer contribution of up to 100%
• Dental insurance, with 70% employer contribution
• Vision insurance, with 50% employer contribution
• Paid sick leave
• Paid vacation 
• Paid volunteer days
• Pre-tax 401k savings account
• Storewide employee discount of 20%
• Daily staff meal
• Pre-tax commuter benefits savings account
• Regular review & raise cycles
• Professional development and mentorship program

Reports to

Sous Chef

Interested? Apply here.