Catherine's Market - Kitchen Manager

Catherine's Market; Alexander City (AL); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a Kitchen Manager/Culinary Team Leader to oversee kitchen operations and ensure high-quality food production. This role involves managing the culinary team, maintaining cleanliness standards, and ensuring financial accuracy through effective inventory management and sales reporting. The ideal candidate will foster a positive work environment, emphasizing teamwork and individual growth. Join a dynamic culinary team dedicated to providing exceptional dining experiences in a professional setting.

Qualifications

• Proven experience in culinary management and team leadership.
• Strong knowledge of food safety standards and inventory practices.

Responsibilities

• Oversee kitchen performance, ensuring quality and cleanliness.
• Manage culinary team and foster individual growth through coaching.

Skills

Culinary Management

Team Leadership

Food Safety Standards

Inventory Management

Financial Reporting

Education

Culinary 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 the Food, Culinary Team management, Ordering Food and Supplies, Financials, Cleanliness, Preparation & Presentation, and Flavor of the Prepared Foods. They also promote a happy, healthy, cohesive, and professional work environment.

Culinary Team responsibilities include:

1. Organizing, delegating, and ensuring follow-through on the Daily Production List.
2. Maintaining daily cleaning expectations and completing end-of-shift closeout lists.
3. Fostering the growth of individual team members through discussion, observation, and coaching.

Ordering Food and Supplies:

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

Financial Responsibilities:

1. Generating and recording daily sales reports and comparing them to forecasts.
2. Organizing the storeroom and coolers ahead of monthly inventories.
3. Taking inventories, ensuring accurate pricing and values, and submitting reports to the corporate office by the following Wednesday.
4. Managing weekly schedules 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 end-of-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 Foods:

1. Participating 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.