Catherines Market Kitchen Manager

Catherine's Market; Alexander City (AL); On-site; USD 40,000 - 60,000; Full time

Job summary

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

Qualifications

• Experience in managing kitchen operations and culinary teams.
• Knowledge of food safety standards and financial management.

Responsibilities

• Oversee kitchen performance, food quality, and team management.
• Manage food ordering, financial reporting, and cleanliness 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 food quality, culinary team management, ordering food and supplies, financial management, cleanliness, food preparation and presentation, flavor, and fostering a positive, professional work environment.

The Culinary Team Leader is held accountable for:

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

Ordering Food and Supplies:

1. Placing weekly orders based on forecasts.
2. Ensuring orders are stored properly on 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. Organizing storerooms and coolers prior to monthly inventories.
3. Conducting inventories with accurate pricing and submitting reports to the corporate office by the following Wednesday.
4. Managing weekly schedules and labor costs.
5. Possibly operating the cash register and closing out the cash drawer.
6. Meeting margin goals related to cost of goods.
7. Monitoring daily waste and dump sheets.

Cleanliness:

1. Ensuring team members adhere to daily cleaning and end-of-shift checkouts.
2. Completing the kitchen closing list.
3. Organizing and delegating monthly deep cleaning tasks.
4. Ensuring team compliance with ServeSafe and health department standards.

Preparation, Presentation, and Flavor of Prepared Foods:

1. Participating in the production and oversight of daily food items.
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, proactive attitude.
2. Focusing on the success of others.
3. Encouraging the team through positive feedback and coaching.