Catherine's Market - Kitchen Manager Alexander City, AL 35010 5/8/2025

Catherinesatcrossroads; Alexander City (AL); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading company in the culinary field is seeking a Kitchen Manager/Culinary Team Leader to oversee kitchen operations, manage a cohesive team, and ensure high-quality food preparation and presentation. The ideal candidate will foster a positive work environment while maintaining financial and operational standards. Responsibilities include managing food orders, financial reporting, and team training. If you have a passion for culinary excellence and team leadership, we want to hear from you!

Qualifications

• Responsible for overall kitchen performance and team management.
• Experience in financial management and inventory control.

Responsibilities

• Manage kitchen operations, including food quality and team performance.
• Order supplies and manage financial reports.
• Ensure compliance with health standards.

Skills

Team Management

Financial Management

Food Quality Control

Coaching

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 management, 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. Daily Production List organization, delegation, and follow-through.
2. Daily cleaning expectations and end-of-shift closeout lists.
3. 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 by the end of delivery days.
3. Recording invoice totals and comparing them with current sales.

Financial Management:

1. Generating and recording daily sales reports and comparing them to forecasts.
2. Preparing for monthly inventories by organizing storerooms and coolers.
3. Taking inventories, entering data 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 if necessary.
6. Meeting margin goals related to the cost of goods.
7. Monitoring daily dump sheets and waste.

Kitchen Maintenance and Standards:

1. Holding team members accountable for daily cleaning and end-of-shift checkout processes.
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:

1. Actively 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 Positive 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.