Operations Assistant
About the job
- An associate's or bachelor's degree is preferred.
- Any professional experience as an administrative assistant may be considered sufficient; food industry experience is not required.
- Strong Microsoft Office skills, especially Word and PowerPoint.
- Attention to rules, details, planning, and preparation.
- Interest in personal growth and continuous self- and process-improvement.
- Dedication to meeting the expectations of internal and external customers.
- Strong time management and ability to multitask and complete work on time.
- Ability to communicate professionally and knowledgeably with a wide range of people.
- Desire to organize the physical work environment and help others maintain order.
- Ability to work as a team member under supervision, following written procedures and oral instructions.
- Support operations management by processing Production and Quality, Shipping and Receiving documentation.
- Assist with onboarding new clients and new products, and with product changes.
- Interact with customers regarding finished goods shipments.
- Coordinate outbound logistics for finished goods and samples.
- Process inventory transactions, including inventory transfers, receipts, and shipments, in the ERP/MRP system.
- Research and post web and social media content for industry outreach.
- Manage the company's and CEO's LinkedIn profiles and campaigns.
- Research emerging brands and new products.
- Assist with event coordination, including logistics for client visits, trade shows, employee meetings, trainings, and events.
- Experience with Wrike, Asana, or other task management tools is a plus.
About the company
The Kitchen Coop helped natural food brands bring new products to market by providing product development, contract manufacturing, and shared support services. It worked by aggregating knowledge, equipment, facilities, and support into a collaborative center, so brand partners could focus on selling better-for-you foods while The Kitchen Coop handled development, manufacturing, and operational support. It differentiated itself through its community-driven model, combining expertise, gear, and shared services in one place rather than offering only standalone manufacturing. Its goal was to support the growth of natural food brands and help them reach the mass market by providing practical, hands-on resources and partnerships.
Company Size
11-50
Company Stage
N/A
Total Funding
N/A
Headquarters
Broomfield, Colorado
Founded
2011
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Simplify's Take
What believers are saying
- Before closure, The Kitchen Coop addressed startup scale-up bottlenecks for food brands.
- Its certifications and allergen-controlled rooms won trust from regulated food customers.
- Colorado location and shared-services model reduced capital needs for emerging brands.
What critics are saying
- The Kitchen Coop closed in February 2025, eliminating the employer outright.
- LinkedIn still shows only 11-50 employees, signaling a tiny, fragile operating base.
- FSIS listed active status in March 2025, but closure likely ended manufacturing continuity.
What makes The Kitchen Coop unique
- Broomfield’s SQF-certified, gluten-free, nut-free shared manufacturing plant served natural brands.
- The Kitchen Coop bundled product development, contract manufacturing, and supply-chain support under one roof.
- Its facility offered six production rooms, warehousing, and audited flexible capacity.
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Benefits
- Performance Bonus
- Profit Sharing