Market Leadership

Two Pence Market , opening Summer 2026 in Milton Lower Mills, is hiring key managers to join and lead our opening team. Housed in a beautifully restored 1922 bank building at the corner of Adams and Eliot Streets, the market blends historic character—including original woodwork, chandeliers, a fireplace, and the former bank vault, now transformed into a curated bottle shop—with a fresh, chef-driven vision. Two Pence Market will feature seasonal produce, specialty groceries, prepared foods, a coffee and espresso bar, smoothies, house-made bagels, an ice cream window, and outdoor patio seating. Our goal is to breathe new life into a local landmark while creating a vibrant gathering place for the Milton Village and Lower Mills communities. As part of S&R Hospitality Group—home to Steel & Rye, S&R Bakery, and Prairie Fire—we offer opportunities for growth, learning, and career development in a culture built on hospitality, teamwork, and craftsmanship. We're looking for enthusiastic, hardworking people who are excited to help shape something special from day one. We anticipate a start date in late June in preparation for opening the market. We are hiring for 4 key management roles-

Counter Manager Artisanal Market Manager & Buyer Sous Chef Kitchen Manager Salary Range:

$55,000-$65,000 Exceptional candidates with significant experience may be considered above the posted range . All management roles will report to the Executive Chef Director. The Counter Manager and Artisanal Market Manager & Buyer are primarily Front of House, while the Sous Chef and Kitchen Manager roles are Back of House. The Counter Manager should have experience with managing teams in a quick service model. The Artisanal Market Manager & Buyer should have experience with purchasing, inventory management, artisanal goods, cheese, charcuterie, local, gift baskets, wine knowledge, merchandising and retail experience. Please note that each management position holds varying job responsibilities and skills for qualifications - we would be happy to discuss! The following responsibilities and qualifications are examples for FOH manager roles: Key Responsibilities Lead and model exceptional hospitality and customer service, providing real-time coaching and support to the team. Work alongside staff in a hands-on capacity, ensuring smooth daily operations, timely service, and a positive guest experience. Train, coach, schedule, and develop team members through regular feedback and performance management. Maintain high standards of cleanliness, organization, food safety, merchandising, and presentation throughout the market. Manage inventory, ordering, packaging, catering operations, payroll/timekeeping accuracy, and retail/grab-and-go execution. Communicate effectively with leadership regarding staffing, inventory, guest feedback, operational needs, and opportunities for improvement. Complete daily manager logs, assist with troubleshooting operational issues, and fill open shifts when needed. Support sales growth, cost control, and the successful execution of seasonal menu and retail offerings. Qualifications Passion for hospitality and a commitment to creating exceptional guest experiences. Strong leadership, communication, coaching, and team-building skills. Excellent organization, problem-solving, delegation, and time-management abilities. Reliable, adaptable, detail-oriented, and eager to learn. Ability to provide constructive feedback and foster employee growth. Prior supervisory or management experience preferred. Demonstrated ability to drive sales, manage costs, and achieve operational goals. Prompt communication using email, text and management software. Experience and proficiency with retail POS systems and inventory management, especially Toast Retail, is preferred. Physical Requirements Ability to stand and walk for extended periods, including shifts of 8-10 hours. Ability to frequently lift, carry, push, and/or pull up to 50 pounds. Ability to regularly bend, stoop, reach, climb stairs, and perform repetitive motions. Ability to work in a fast-paced environment and safely perform the essential functions of the position, with or without reasonable accommodation. The following responsibilities and qualifications are examples for BOH manager roles: Key Responsibilities Lead daily kitchen operations during breakfast and lunch production and service. Ensure all stations are properly stocked, organized, and service-ready each day. Direct and support daytime prep cooks to ensure efficient production and adherence to recipes and standards. Maintain product quality, consistency, and presentation across all prepared foods. Work alongside the team in a hands-on capacity, providing leadership through example. Ensure smooth service execution by anticipating needs, solving problems, and maintaining clear communication. Receive, inspect, organize, and properly store all kitchen deliveries. Manage kitchen inventory levels and place daily and weekly product orders as needed. Monitor and manage kitchen food costs, waste, and product utilization. Communicate production priorities and prep needs to the Kitchen Manager and evening production team to ensure seamless transitions between shifts. Train, coach, and develop kitchen staff while fostering a positive, professional culture. Ensure team members consistently follow recipes, production procedures, food safety standards, and Standard Operating Procedures (SOPs). Assist in the development, refinement, and implementation of recipes and kitchen systems in collaboration with leadership. Support scheduling, staffing, and labor management as directed by the Kitchen Manager. Maintain compliance with all sanitation, health, and safety standards. Complete daily shift communication and handoff notes to management team. Qualifications Minimum 2-3 years of culinary leadership experience in a Sous Chef, Kitchen Manager, or similar supervisory role. Experience in both high-volume production environments and quality-focused kitchens strongly preferred. Strong organizational, communication, and leadership skills. Proven experience with inventory management, ordering, receiving, and food cost control. Experience training, coaching, and developing kitchen staff. Thorough understanding of food safety, sanitation, and kitchen operations. Ability to multitask, prioritize, and remain calm under pressure. Positive, approachable leadership style with a strong work ethic and team-first mentality. Commitment to consistency, quality, and continuous improvement. ServSafe Certification preferred. Tech skills using email, 7Shifts, Toast Physical Requirements Ability to stand and walk for extended periods, including shifts of 8-10 hours. Ability to frequently lift, carry, push, and/or pull up to 50 pounds. Ability to regularly bend, stoop, reach, climb stairs, and perform repetitive motions. Ability to work safely in a fast-paced kitchen environment with exposure to heat, cold, and kitchen equipment. Ability to perform the essential functions of the position, with or without reasonable accommodation. What Success Looks Like Breakfast and lunch service are consistently stocked, organized, and executed on time. Production is completed accurately and efficiently with minimal waste. Inventory levels are maintained and ordering is proactive and organized. Food costs are controlled through proper purchasing, production planning, and product utilization. SOPs and recipes are followed consistently across the team. Kitchen culture remains positive, professional, accountable, and collaborative. Team members continue to develop their skills through ongoing coaching and mentorship. Communication between shifts and managers is clear and consistent. Learn more at our website twopencemarket.com or on Instagram @twopencemarket.

Pay:

$55,000.00 - $65,000.00 per year

Benefits:

Dental insurance Employee discount Health insurance Paid time off Paid training Application Question(s): What interests you about working in a market?

Experience:

food service: 1 year (Required) management: 1 year (Required)

Work Location:

In person