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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $105,000.00
Work Schedule
Standard Hours
Job Description
Outpost Natural Foods Cooperative is a celebrated natural foods grocery cooperative dedicated to providing high-quality, organic, and sustainably sourced products to its community. As a customer-owned cooperative, it operates with a mission to support local farmers and producers, promote environmental stewardship, and foster a cooperative workplace culture rooted in social responsibility and inclusivity. With multiple locations and a commitment to innovation in food service, Outpost Natural Foods has become a trusted destination for fresh, prepared foods, bakery items, catering services, and café experiences that emphasize quality, health, and sustainability.
The Food Service Director at Outpost Natural Foods Cooperative pl... Show More
The Food Service Director at Outpost Natural Foods Cooperative pl... Show More
Job Requirements
- Minimum 5+ years progressive leadership experience in food service, multi-unit restaurant, retail grocery, or commissary production
- Proven experience managing multi-site operations
- Strong financial acumen with budgeting, costing, and margin management skills
- Supervisory experience with managers and leadership teams
- In-depth knowledge of food safety systems, HACCP, and regulatory compliance
- Proficiency in Microsoft Office and production/inventory systems
- ServSafe certification or ability to obtain
- PCQI certification or ability to obtain
Job Qualifications
- Minimum 5+ years progressive leadership experience in food service, multi-unit restaurant, retail grocery, or commissary production
- Demonstrated success managing multi-site operations
- Proven experience designing and implementing revenue-generating food programs
- Strong financial acumen including budgeting, costing, and margin management
- Supervisory experience with managers and leadership teams
- Deep knowledge of food safety systems, HACCP, and regulatory compliance
- Proficiency in Microsoft Office and production/inventory systems
- ServSafe certification (or ability to obtain)
- PCQI certification (or ability to obtain)
- Culinary degree or equivalent professional culinary training (preferred)
Job Duties
- Serve as a member of the Central Planning & Resources leadership team
- Develop and execute long-term strategies for prepared foods, cafés, bakery, catering, and wholesale operations
- Participate in annual budgeting and strategic planning processes
- Identify growth opportunities and expansion of food programs
- Lead operational change initiatives, including facility redesign, production scaling, and program restructuring
- Develop and manage annual budgets for all food service departments
- Establish and monitor gross margin targets, labor percentages, shrink control, and production efficiencies
- Partner with Finance and Store I.T on pricing strategy and margin integrity
- Evaluate program ROI and financial feasibility prior to launch
- Use data and reporting tools (including production and inventory systems) to drive decision-making
- Design, launch, and scale food programs that increase customer engagement, traffic, and sales
- Develop seasonal, promotional, catering, and destination café initiatives
- Ensure program scalability and operational consistency across locations
- Assess customer demand, industry trends, and competitive positioning
- Refine or sunset underperforming programs based on measurable performance
- Oversee central kitchen and bakery production standards and execution
- Establish SOPs and production flow systems to maximize efficiency and quality
- Ensure recipe costing accuracy and inventory integrity
- Support managers in seasonal menu planning and product innovation
- Maintain alignment between central production and retail café execution
- Ensure compliance with all federal, state, and local food safety regulations
- Oversee HACCP (Hazard Analysis Critical Control Point) plans, Hazard Analysis Worksheets (HAWs), SOPs, sanitation programs, and Environmental Monitoring Programs (EMP)
- Maintain accurate labeling, allergen declarations, and nutritional transparency
- Conduct regular sanitation audits across all food production and café locations
- Maintain PCQI (Preventive Controls Qualified Individual) oversight and regulatory documentation
- Establish operational, merchandising, and hospitality standards for cafés
- Ensure consistent service quality and operational focus across locations
- Identify operational inefficiencies and implement corrective systems
- Collaborate with Store Operations leadership on layout, merchandising, and service improvements
- Hire, mentor, coach, and evaluate direct reports
- Build succession plans within food service leadership
- Conduct regular leadership meetings across production and café teams
- Ensure performance management aligns with cooperative policies and union agreements
- Foster a culture of accountability, collaboration, and continuous improvement
- Abide by all cooperative policies and procedures
- Promote cooperative values and inclusive workplace culture
- Maintain regular, predictable attendance
- Perform other duties as assigned by the CEO
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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