Open Position - Kitchen Supervisor

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, a third on Green Street in North Beach and a forth coming soon in Inner Sunset on 9th St! 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 supervisor requires strong communication with the kitchen team and leading the staff on the weekends.  They also need to communicate with store staff on weekends to fulfill commissary demands.  The kitchen supervisor is responsible for assisting with ordering, preparing, assembling, and packaging all commissary products, with a focus on sushi and morning orders.  The kitchen supervisor is responsible for making sure all prep is completed as well as ensuring food quality and safety.   The kitchen supervisor also needs to be on call to make deliveries with the company truck to all store locations if needed.  The position is based out of our commissary kitchen located in the Dogpatch.  This position starts at 5:00am with ensuring the sushi production finishes no later than 9:00am.  You will report directly to the Sous Chef.

Responsibilities

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

Kitchen production and menu assistance

• Kitchen Supervisor is the Person in Charge when the Sous Chef or Chef is off or not present.  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
• Throughout the week, when the chef and sous chef aren’t in the kitchen, the Kitchen Supervisor takes full responsibility of production; this includes covering for an employee call-out to prioritize the production, to ensure the sushi, fruit, smoothie and cookie order is ready is always priority
• Able to fulfill complete sushi, cookie, fruit, and smoothie order by 9:00 daily
• Ability to manage an employee of the station (i.e., assistant) 
• Ability to make and print labels
• Ability to order products required for the assembly of various kitchen stations
• Package all products for retail locations
• Follow recipes and attention to detail
• Ability to take direction and follow instructions given by Sous chef and Head Chef
• Attention and care to the final product
• Efficiency, ease, and ability to navigate throughout the kitchen
• Ability to comply with serve-safe standards and regulations
• Clean work-station mindset - your station is your house! 
• Driving company truck and delivering products to stores if needed
• Print labels for products as needed
• Help remove all trash and compost as needed
• Help wash dishes/boards as needed
• 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
• Assist with EOM inventory 

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 

Competencies

• Knowledgeable about products and their quantities
• Punctual and reliable
• Organized with high standards of cleanliness
• Able to work in a fast-paced environment
• Positive and professional with a “get the job done” mindset
• Effective team player 
• Capable of remaining calm under pressure
• Strong communicator
• Proficient in Excel, Google Drive, and Google Chat 
• Excellent time management skills
• Collaborative, critical, and open-minded when facing challenges
• Meticulous in organizational and communication skills, with attention to detail
• A self-starter who is resourceful and can work independently or as part of a team, adjusting to shifting priorities
• Creative thinker
• Eager to learn

Supervisory Responsibilities

• Lead and motivate the team during production
• Ensure that all staff members adhere to food safety standards and maintain cleanliness
• Hold ServSafe Manager certification
• Take charge of the kitchen team in the absence of the Sous Chef or Executive Chef
• Communicate effectively with the team in both English and Spanish

Work environment

• Commissary kitchen and warehouse
• Warehouse offices

Physical Demands

• Can lift up to 50 pounds
• Can be on feet for up to 6-8 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 Supervisor or equivalent 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 have a ServSafe food handler certification.
• Must be 18 years or older
• Must be COVID-19 vaccinated 
• Must have a valid driver’s license

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

$27-$32/hour

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.