Catherine's Market - Kitchen Manager

Russell Lands; Alexander City (AL); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dynamic Kitchen Manager/Culinary Team Leader to oversee kitchen operations and lead a talented culinary team. This role involves ensuring high standards of food quality, managing inventory and financials, and fostering a positive work environment. The ideal candidate will possess strong culinary skills, leadership experience, and a commitment to food safety. Join this innovative team and contribute to creating exceptional dining experiences in a professional and cohesive atmosphere.

Qualifications

• Experience in culinary management with a focus on quality and team performance.
• Strong understanding of food safety and financial management.

Responsibilities

• Oversee kitchen operations, ensuring quality food and team performance.
• Manage inventory, ordering supplies, and financial reporting.

Skills

Culinary Skills

Team Leadership

Inventory Management

Financial Reporting

Food Safety Standards

Education

Culinary Arts Degree

Food Safety Certification

Tools

Point of Sale System

Inventory Management Software

Job description

Job Description – Kitchen Manager/Culinary Team Leader

The Culinary Team Leader is responsible for the following:

• Overall performance of the Kitchen, including Quality of Food, Culinary Team, Ordering Food and Supplies, Financials, Cleanliness, Preparation & Presentation, and Flavor of the Prepared Foods, as well as promoting a happy, healthy, cohesive, and professional work environment.

The Culinary Team is held accountable for:

1. Ensuring the Daily Production List is organized, delegated, and followed through.
2. Maintaining daily cleaning expectations and completing end-of-shift closeout lists.
3. Supporting the growth of individual team members through discussion, observation, and coaching.

Ordering Food and Supplies:

1. Placing weekly orders based on the weekly forecast.
2. Ensuring orders are put up on delivery days by the end of the day.
3. Recording invoice totals and comparing them with current sales.

Financial Responsibilities:

1. Generating and recording daily sales reports, comparing them to forecasts.
2. Preparing for monthly inventories by organizing the storeroom and coolers.
3. Taking inventories with accurate pricing and submitting reports to the corporate office by the following Wednesday.
4. Managing weekly scheduling and labor costs.
5. Running the cash register and closing out the cash drawer when necessary.
6. Meeting margin goals related to the cost of goods.
7. Monitoring daily dump sheets and waste.

Cleanliness:

1. Holding team members accountable for daily cleaning and shift checkouts.
2. Completing the kitchen closing list.
3. Organizing and delegating monthly deep cleaning tasks.
4. Ensuring team members follow ServeSafe and Health Department standards.

Preparation, Presentation, and Flavor of Prepared Foods:

1. Participating actively in the production and oversight of items on the daily food production list.
2. Holding team accountable to recipe standards for flavor and presentation.
3. Ensuring recipe adherence.
4. Providing ongoing training for culinary team members.

Promoting a Happy, Healthy, Cohesive, and Professional Work Environment:

1. Modeling a positive “Can Do” attitude.
2. Focusing on the success of others.
3. Engaging and encouraging the team through positive feedback and coaching.