Catherine's Market - Kitchen Manager Alexander City, AL 35010 6/9/2025

Catherinesatcrossroads; Alexander City (AL); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading company in the culinary field is seeking a Kitchen Manager/Culinary Team Leader to oversee kitchen operations. The role entails managing food quality, team performance, and financial metrics while promoting a positive work environment. Ideal candidates should possess strong leadership and culinary skills, ensuring compliance with safety standards and enhancing team productivity.

Qualifications

• Responsible for overall kitchen performance and culinary team management.
• Accountable for food quality, inventory management, and clean kitchen standards.
• Modeling a positive work environment and coaching team members.

Responsibilities

• Ensure daily production lists are organized and followed.
• Manage weekly scheduling and labor costs.
• Participate in food production and uphold recipe standards.

Skills

Team Management

Food Quality Control

Financial Management

Culinary Training

Safety Standards Compliance

Job description

Job Description – Kitchen Manager/Culinary Team Leader

The Culinary Team Leader is responsible for the following:

• Overall performance of the Kitchen, including food quality, culinary team management, ordering food and supplies, financials, cleanliness, preparation, presentation, flavor of the prepared foods, and promoting a positive, healthy, cohesive, and professional work environment.

The Culinary Team Leader is held accountable for:

1. Ensuring daily production lists are 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, coaching.

Ordering food and supplies:

1. Placing weekly orders based on weekly forecasts.
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 and inventory management:

1. Generating and recording daily sales reports and comparing them to forecasts.
2. Organizing storerooms and coolers ahead of monthly inventories.
3. Taking inventories with accurate pricing and submitting reports to the corporate office by the Wednesday following the period's end.
4. Managing weekly scheduling and labor costs.
5. Running the cash register and closing out the cash drawer when necessary.
6. Achieving margin goals related to cost of goods.
7. Monitoring daily dump sheets and waste.

Kitchen cleanliness and safety:

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.

Food preparation, presentation, and flavor:

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 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.