Kitchen Manager - Full-time / Part-time

Kitchen Manager Job Description

1. Coordinate and supervise the kitchen employees according to food safety standards.
2. Ensure compliance with state, federal, and local food handling requirements and standards.
3. Provide direction to kitchen employees, ensuring the execution of all employee duties.
4. Set regular cleaning standards and verify that the staff is maintaining sanitation and safety standards
5. Ensure compliance with health and fire department regulations
6. Order all food and supplies for the kitchen
7. Check in kitchen vendors by counting each item and ensuring all items are correct
8. Supervise food prep and cooking times.
9. Check food temperatures (165-degree cook temp & 135-degree hold temp)
10. Maintain correct portion sizes.
11. Quality Control: Make sure items are dated & labeled correctly by Dhec standards, using FIFO rule (first in first out)
12. Ensure food products are stored in compliance with safety practices.
13. Perform weekly inventory counts
14. Control waste by tracking waste
15. Train all kitchen employees on food prep, procedures, and managing inventory.
16. Drive customer satisfaction through quality control and efficiency.
17. Must be knowledgeable of all kitchen operations and safety procedures,
18. Knowledge of first aid (in case of burns & cuts)
19. Knowledge of how to fill out the company incident report.
20. Maintain high-performance standards.
21. Supervise, coach, and motivate kitchen employees.
22. Recruit, interview & complete New Hire paperwork for all kitchen employees.
23. Create weekly schedules and ensure staff is clocking in correctly for the kitchen
24. A positive leader with excellent communication skills.
25. Must have excellent customer service skills.
26. Must pass ServSafe Certification.
27. Must follow company money-handling procedures
28. Ensure food equipment is clean and in good working order (log in work orders as needed).
29. Keep good communication with the kitchen supervisor/district manager.
30. Feed your warmers/staging your food in warmers/ make less more often
31. Making daily build to's