Prepared Foods Category Manager

Description

Who We Are

At the Community Food Co-op, we are more than a grocery store—we are a community-owned hub for healthy, sustainable living. Rooted in cooperative values and a deep commitment to local food systems, we are passionate about nourishing our community with delicious, seasonal, and ethically sourced ingredients. We believe the Co-op model builds stronger communities, better workplaces, and a more resilient food future.

Position Summary

The Prepared Foods Category Manager (PFCM) provides strategic leadership, category management, and operational oversight for the Co-op’s prepared foods programs, including Deli service case, grab-n-go, hot bar, salad bar, soup, coffee bar and bakery (limited to merchandising of bakery items). This position ensures excellence in product quality, production consistency, operational execution, merchandising, and financial performance across all locations.

The PFCM develops and implements category strategies, production systems, pricing and promotions, merchandising standards, and training frameworks for all prepared foods departments. This role is highly collaborative and data-driven, requiring expertise in food operations, production scheduling, product development, category management, and training system design.

The PFCM reports to the CEO and works closely with Store Managers, Bakery and Deli Managers, and staff across all locations.

Position Details

• Application and Resume Due By February 1st
• Reports to: CEO
• Works in all locations
• Full-time, Exempt
• Salary Range is $81k - $100k
• Hours and days vary, morning, evening, and weekend shifts will be required

Primary Focus of the Role:

Category Strategy & Financial Performance

• Develop and execute category strategies for bakery, deli, grab-and-go, and other prepared foods.
• Lead pricing strategy, margin management, promotions, and financial analysis.
• Use data tools to guide product mix, category resets, production volumes, and seasonal planning.

Operational Systems, Production Planning & Excellence

A major emphasis of this role is expert-level production scheduling and workflow planning, including:

• Designing and standardizing daily, weekly, and seasonal production schedules for all prepared foods.
• Establishing best practices for batch cooking, baking cycles, prep lists, production timing, par levels, and labor alignment.
• Ensuring clarity around what is produced, when, in what quantities, and by whom.
• Optimizing efficiency to support product availability, reduce waste, and balance labor needs.
• Maintaining clear SOPs and consistent operational systems across all locations.

Product Sourcing & Development

• Source ingredients, packaging, and finished goods for prepared foods categories.
• Develop new recipes and seasonal offerings in collaboration with Bakery and Deli Managers.
• Conduct cost analysis to maintain quality standards and control COGS.
• Applies deep knowledge of organic practices, natural foods ingredients, and market trends to guide product development and sourcing decisions.
• Utilize recipe management software (such as ChefTec, Parsley, or Reciprofity) to standardize recipes, calculate costs, and ensure accuracy across departments.

Merchandising & Visual Standards

• Set and maintain merchandising standards for bakery cases, deli sets, and grab-and-go displays.
• Develop visual guidelines and seasonal reset plans.
• Ensure consistent merchandising execution across all Co-op locations.

Training Systems & Staff Development Oversight

• Develop and implement training frameworks, SOPs, and tools in partnership with department managers.
• Ensure managers have clear, comprehensive training plans for production, product knowledge, merchandising, and food safety.
• Support and coach managers in delivering effective training and consistent onboarding.
• Monitor execution and ensure accountability for training standards and staff skill development.

Leadership & Communication

• Collaborate closely with Store Managers, who oversee deli personnel.
• Serve as the Co-op’s subject matter expert on production scheduling, prepared foods operations, merchandising, and training systems.
• Contribute to leadership-level planning, budgeting, and organizational strategy.
• Communicates clearly with store teams, and leadership to align on category plans and priorities
• Builds strong vendor relationships, including effective negotiation and issue resolution
• Translates sales data and trends into clear, actionable recommendations
• Writes clear, concise, accessible guidance for promotions, resets, and product changes
• Collaborates across departments and navigates conflicts with professionalism and diplomacy

Requirements

Qualifications

• 5+ years of experience in prepared foods, deli, bakery, or culinary operations.
• Experience with production scheduling, workflow planning, and high-volume food production.
• Demonstrated experience in category management, product development, merchandising, and financial analysis.
• Experience managing COGS, conducting cost analysis, and developing recipes.
• Proficiency with recipe management software (ChefTec, Parsley, Reciprofity, or similar).
• Prior leadership experience and success collaborating across departments.
• Strong knowledge of natural foods, organic standards, and industry trends.
• Ability to interpret sales data and translate insights into actionable recommendations.
• Effective communication skills, with the ability to write clear operational guidance.
• Strong vendor management, negotiation, and relationship-building skills.
• Ability to develop training systems and ensure consistent operational execution.
• Highly organized, detail-oriented, and able to manage multiple priorities.
• Ability to obtain food safety certification.

Physical requirements:

This position will work in both an office environment and fast paced production kitchen environments. Must be able to:

• Travel across all business locations.
• Work in moderate and loud noise environments including, but not limited to: paging, Telephones, human voices, music, and machinery.
• Meet physical demands including standing, bending, twisting, pushing/pulling carts, repetitive motion, keyboarding, lifting 10-40 lbs regularly, and ability to climb ladders occasionally.
• Operate all equipment necessary to perform the job.

 Benefits at the Co-op

• Up to 25% staff discount & access to wholesale orders 
• Great medical/dental/vision and supplemental insurance options for employees and children.
• 401(k) w/match
• Paid Time Off
• Access to employee assistance program