Production Kitchen Manager

JOB SUMMARY:

Mid-Ohio Food Collective (MOFC) is looking for a Production Kitchen Manager to manage kitchen operations including menu development, inventory, ordering & purchasing, food cost controls, training, sanitation, and personnel management.

RESPONSIBILITIES:

• Lead and manage the kitchen and team effectively, working closely with the Executive Chef to meet business needs and performance objectives.
• Ensure compliance with sanitation, safety, and quality standards, monitoring food products' quality and temperature control points.
• Control food cost and usage, inspect supplies, equipment, and work areas, order necessary supplies, and manage the flow-through of food from receiving to outgoing.
• Instruct and supervise team members in food preparation, and schedule personnel based on business activity.
• Work with the Executive Chef on personnel decisions, oversee continuous training, and lead daily team meetings.
• Demonstrate expertise in high-volume, complex food operations, analyze business results, and develop effective strategies with the leadership team.
• Remove obstacles to success, create a positive work environment, and stay current on restaurant industry trends.
• Possess knowledge of P&L accountability, menu development, cost controls, purchasing, inventory, and local food sourcing
• Maintain vendor relationships, exhibit a passion for delivering delicious and nutritious food sustainably, and foster a positive and solution-oriented work culture.
• Other duties as assigned.

QUALIFICATIONS:

Education and Certifications: High School Diploma/GED Required. Food Safety Certification (provided by MOFC). Culinary Arts Degree from an accredited culinary program and/or Degree in hospitality business/culinary arts preferred.

Experience: 2+ years of progressive kitchen management. High volume, complex foodservice operations, and high-touch customer service environment experience. Experience in state regulated Child Nutrition Programs- Child and Adult Care Food Program (CACFP), Summer Feeding (SFSP), National School Lunch (NSLP) are highly desirable.

Skills/Competencies: Must have excellent customer, mathematical, communication, and organizational skills. Manual dexterity, expert knife handling skills, and kitchen equipment handling experience. Ability to use computerized food ordering and planning system and experience with Microsoft applications. Ability to work effectively and efficiently both independently and in a team environment. Ability to manage challenges and conflict in a professional manner. Leadership and mentorship experience based around existing company culture.

JOB CONDITIONS:

Kitchen and Office environment.

This job description is not to be construed as an exhaustive statement of accountabilities, duties, responsibilities of requirements. Any individual may be required to perform any other job-related activities or functions requested by his/her manager, subject to reasonable accommodation. Mid-Ohio Food Collective reserves the right to modify this job description to reflect changes in essential job duties made necessary by changing organizational needs.

Mid-Ohio Food Collective is an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status, or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities.