Seeking: Shared-Use Kitchen Manager

Start Date: July 7, 2025 

Reports to: Slow Food Wind River Board of Directors 

Expected Hours: 30 hours/week through June 2026; to be reassessed after 1 year, with the goal of expanded hours and responsibilities.

Compensation: $20-22/hour DOE

Benefits: Paid Time Off (PTO) equivalent to full-time at 10 days annually, No sick leave or additional benefits are provided.d

About Us

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.

About the Position

The Kitchen Manager oversees 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 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

    • Oversee daily operations of the kitchen, including scheduling, billing, 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.

    • Supervise, train, and manage kitchen staff, interns, and any contractors in partnership with SFWR Board.

    • Track usage, fees, and payments, and provide accurate financial reporting.

    • Assist in budget management, grant-writing and -reporting, identifying cost-saving measures and opportunities for additional funding.

  2. Client Support and Development

    • Act as the primary point of contact for kitchen clients and kitchen-based community users, serving as a knowledge resource and addressing any issues or concerns.

    • Onboard new clients, conduct facility tours, provide training on equipment and safety protocols, and ensure adherence to kitchen procedures.

    • Support food entrepreneurs by providing food safety guidance, assisting with licensing and operational needs, fostering connections, and increasing shared-use kitchen capacity whenever possible.

    • 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

    • Ensure compliance with local, state, and federal health and safety regulations, food safety guidelines, and sanitation standards.

    • Maintain accurate records of kitchen inspections, permits, and certifications; maintain ServSafe Kitchen Manager certification.

    • Conduct regular safety checks and ensure clients adhere to kitchen policies and health and safety standards.

  4. Administer Food Reclamation Program

    • Develop, manage and be the point of contact for SFWR’s Food Reclamation Program – a collaborative project to prepare locally-grown and unutilized donated foods into meals for community members in need.

  5. 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.

DESIRED QUALIFICATIONS

The following is an outline of relevant skills. If you fit some but not all qualifications listed, we'd love to hear from you.

  1. Education and Experience

    • 2-3 years of experience in food systems management, restaurant management, nonprofit work, and/or food service, especially in rural settings. Preferably, proven experience as a kitchen manager, commissary kitchen manager, or in a similar supervisory culinary role.

    • Strong understanding of food safety standards (UDSA, FDA, and local), kitchen operations, and inventory management.

  2. Skills and Competencies

    • Leadership skills with the ability to motivate and manage effectively, work within a dynamic team environment, and thrive working autonomously.

    • 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; budgeting tools; and scheduling platforms.

    • Certification in food safety (e.g., ServSafe) is preferred, but can be obtained on the job.

    • Knowledge of local food systems and rural economic development is a plus.

    • Strong grant writing and reporting skills, with attention to detail and deadlines.  

  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.

To apply, please email a cover letter and resume to kitchen@meadowlarklander.org. We look forward to hearing from you!