Job Openings >> Kitchen Assistant Manager
Kitchen Assistant Manager
Title:Kitchen Assistant Manager
Location:Offsite Kitchen
Schedule:40 hours a week,Main hours are Thursday-Monday 8a-4p (I may change this in the future to Sunday-Thursday) must have a flexible schedule as hours may vary during peek times or to cover dept. manager vacations.

The Willy Street Co-op, designated "Best Place to Work" in 2012 by Madison Magazine, is a natural foods cooperative with locations in both Madison and Middleton.  We are looking for an Assistant Kitchen Manager for our near east side offsite production kitchen.  The Assistant Kitchen Manager helps run an efficient, clean, well-stocked kitchen producing high quality foods. Qualifications include: experience in all areas of food preparation in a commissary environment, ability to handle multiple demands, previous supervisory experience, strong attention to detail, excellent and effective communication skills, and the ability to handle working under pressure while maintaining composure and professionalism. Knowledge of co-ops and natural, organic, whole foods a big plus. We offer an exceptional benefits package including health and dental insurance with no deductible, paid vacation and sick  time, 401(k) retirement plan, profit sharing, 20% employee discount and more. 

Please apply online no later than March 14th to be considered. EOE.

The pay range starts at $15.33/hour.



Job Title: Kitchen Assistant Manager


Reports to: Kitchen Manager



To run an efficient, clean, well-stocked kitchen producing high quality foods. The Kitchen Assistant Manager is responsible for the attainment of positive operating results in the Offsite Kitchen



Hourly position, 40 hours per week.


Essential Functions:


1. Customer Service

Customer service is WSGC’s primary focus in providing food, goods, and services to its customers. It is the goal of the staff that all customers are treated in a respectful and courteous manner, paying close attention to their individual needs. This personal care and attention should be directed to all customers to ensue that shopping at the WSGC is as comfortable and satisfying an experience as possible.

  • Treat customers in a friendly manner.
  • Answer all product-related questions, especially those related to food preparation and ingredients.
  • Ensure all kitchen staff assist customers fully in a friendly and helpful manner.
  • Resolve customer complaints in a fair and tactful manner.

2. Kitchen Duties

The off-site kitchen provides a wide variety of fresh and nutritious prepared foods. The kitchen staff is responsible for preparing this wide selection of consistently high quality, delicious food in a sanitary and healthful manner.

  • Create worklists at the beginning of the shift based on orders from WSGC or catering accounts. Lists should specify tasks by name and provide as much detail as possible on how the workday should be structured. Ensure a strong management presence in the kitchen at all times
  • Ensure that recipes used by staff reflect practice and yield results accurately. Work with OSK manager to update as needed on an ongoing basis. Develop new recipes and products as assigned by manager.
  • Establish proper inventory levels and reorder quantities for any goods used in the kitchen.
  • Assure a safe, efficient, and clean kitchen, establishing and maintaining safety and cleanliness standards.
  • Train staff in approved labeling procedures to support sanitation, temperature and yield verification standards as approved and documented in coordination with OSK manager.
  • Know how to use all kitchen equipment (including scales, appliances, ovens, etc.). Ensure all equipment is well maintained by identifying issues and informing the maintenance staff
  • Implement approved safety and sanitation programs in the department.
  • Coordinate production for special events and orders
  • Manage and maintain production levels, communicating actively with OSK manager on any issue affecting fill rates to retail stores.
  • Make and post weekly staff schedules.
  • Work on the kitchen floor as needed.
  • Manage labor hours to goals set in coordination with the OSK manager.
  • Minimize waste by identifying and implementing correct product rotation.

3. HACCP Compliance

  • Work with the OSK Manager, deli manager, and store managers to ensure compliance with all rules and regulations pertaining to the offsite kitchen
  • Train staff in rules and regulations governing the offsite kitchen
  • Ensure that temperature history labeling and safe storage conditions are consistently upheld by staff.
  • Ensure daily production logs are maintained accurately
  • Ensure purchase orders being supplied to retail stores are completed accurately and legibly.
  • Ensure working condition of OSK kitchen equipment. Refer known issues to OSK manager or maintenance staff as appropriate.
  • Assure a safe, efficient, and clean kitchen, establishing and maintaining safety and cleanliness standards.
  • Inform IT department of problems with scales, computers and phones, using RT tracker system.

4. Personnel

Having a well-trained and effective staff is essential to the smooth functioning of the kitchen. The Kitchen Assistant Manager is responsible for participating in hiring, training, reviewing, motivating, and generally overseeing the kitchen staff.

  • Monitor staff performance to ensure that all staff are trained in and following department policies and procedures. Intervene and assist where necessary.
  • Regularly participate in kitchen staff meetings to discuss issues concerning the department.
  • Set a positive example for employees.
  • Orient all new kitchen staff in basic sanitation, hygiene and safety practices of the kitchen.
  • Train, coach and counsel employees to improve performance in job duties and responsibilities.
  • Monitor the tone of communication between staff in the kitchen and coach employees to ensure appropriate communication is taking place.
  • Address employee concerns and complaints in cooperation with the OSK manager.
  • Participate in employee evaluations.

5. General Duties

  • Organize quarterly kitchen inventory to ensure a thorough and accurate inventory count.
  • Take initiative to increase your own product knowledge.
  • Set a positive example for co-workers.
  • Communicate in a professional manner and with respect.
  • Write an annual self-evaluation.
  • Participate in required trainings.
  • Answer phones as necessary.
  • Perform other duties as assigned by the OSK Manager.


  • Experience in all areas of food preparation in a commissary environment.
  • Knowledge of and experience maintaining kitchen sanitation.
  • Knowledge of whole, natural, and organic foods.
  • Previous supervisory experience
  • Experience with recipe development
  • Experience working with budgets, sales figures, and margins.
  • Experience in purchasing and inventory control.
  • Excellent sense of organization and follow through on commitments.
  • Pricing experience
  • Ability to develop and maintain favorable relations with customers, staff, and vendors.
  • Excellent communications skills.
  • Ability to handle multiple demands.
  • Ability to handle stressful situations in a calm, effective manner.
  • Basic understanding of the cooperative movement and principles.

sad 3/13

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