Catherines Market Kitchen Manager

Russell Lands Inc.; Alexander City (AL); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading company in the culinary sector is seeking a Kitchen Manager/Culinary Team Leader. This role involves overseeing kitchen operations, ensuring food quality, managing team performance, and maintaining cleanliness and safety standards. The ideal candidate will foster a positive work environment while meeting financial and operational goals.

Qualifications

• Experience in kitchen management and culinary leadership.
• Knowledge of food safety and health department standards.

Responsibilities

• Manage overall kitchen performance and food quality.
• Organize and delegate daily production tasks.
• Ensure compliance with cleanliness and safety standards.

Skills

Team Management

Food Quality

Financial Management

Coaching

Cleanliness Standards

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, 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. Organizing, delegating, and following through on the Daily Production List.
2. Meeting 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 by the end of delivery days.
3. Recording invoice totals and comparing them with current sales.

Financials:

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 following Wednesday.
4. Managing weekly scheduling and labor costs.
5. Possibly running the cash register and closing out the cash drawer.
6. Meeting margin goals related to 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 the Prepared 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.