Co-Kitchen Manager

Riverside EpiCenter; Mableton (GA); On-site; USD 45,000 - 65,000; Full time

Job summary

Riverside EpiCenter in Georgia seeks a Manager to oversee daily operations of the Culinary Services Department, ensuring high-quality food preparation, exceptional service, and smooth coordination of events and in-house catering.

You will supervise and train kitchen staff, participate in cooking, manage inventory, and develop menus in collaboration with leadership while upholding ServeSafe and safety standards to deliver outstanding culinary experiences.

Qualifications

• 3+ years of experience in food service management or a related field.
• ServeSafe Manager Certification required (or must be obtained within 30 days of hire).
• Strong leadership and team-building skills.
• Excellent organizational and multitasking abilities.
• Proficiency in inventory management and food ordering systems.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Exceptional communication and interpersonal skills.
• Passion for delivering high-quality food and excellent customer service.

Responsibilities

• Supervise, train, and motivate culinary team members, ensuring adherence to food safety and quality standards.
• Prepare and cook menu items, including breakfast, burgers, chicken tenders, french fries, and other American foods.
• Coordinate catering for in-house events, parties, and special occasions, collaborating with appropriate team members to ensure successful execution.
• Monitor food inventory, place orders, and manage stock levels to prevent waste and ensure timely availability of ingredients.
• Maintain a clean and organized kitchen, ensuring compliance with ServeSafe and other health and safety regulations.
• Develop and update team schedules to ensure adequate staffing for daily operations and events.
• Address and resolve customer complaints or issues promptly and professionally.
• Assist with menu planning and development in collaboration with leadership.
• Support marketing efforts by providing input on menu items and culinary promotions.
• Act as a liaison between the culinary team and other departments to ensure seamless communication and operations.

Skills

Leadership

Team building

Communication

Organizational skills

Multitasking

Inventory management

Food safety standards

Customer service

Tools

ServeSafe Manager Certification

Job description

The Manager oversees the daily operations of the Culinary Services Department, ensuring high-quality food preparation, exceptional customer service, and efficient coordination of events, parties, and in-house catering. The Manager also participates in food preparation and cooking tasks while supervising and training team members to maintain a safe, organized, and productive kitchen environment. This position requires strong leadership skills, attention to detail, and a commitment to delivering outstanding culinary experiences.

Essential Job Functions:

• Supervise, train, and motivate culinary team members, ensuring adherence to food safety and quality standards.
• Prepare and cook menu items, including breakfast, burgers, chicken tenders, french fries, and other American foods.
• Coordinate catering for in-house events, parties, and special occasions, collaborating with appropriate team members to ensure successful execution.
• Monitor food inventory, place orders, and manage stock levels to prevent waste and ensure timely availability of ingredients.
• Maintain a clean and organized kitchen, ensuring compliance with ServeSafe and other health and safety regulations.
• Develop and update team schedules to ensure adequate staffing for daily operations and events.
• Address and resolve customer complaints or issues promptly and professionally.
• Assist with menu planning and development in collaboration with leadership.

Added Responsibilities:

• Support marketing efforts by providing input on menu items and culinary promotions.
• Act as a liaison between the culinary team and other departments to ensure seamless communication and operations.

Preferred Qualifications / Competencies:

• 3+ years of experience in food service management or a related field.
• ServeSafe Manager Certification required (or must be obtained within 30 days of hire).
• Strong leadership and team-building skills.
• Excellent organizational and multitasking abilities.
• Proficiency in inventory management and food ordering systems.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Exceptional communication and interpersonal skills.
• Passion for delivering high-quality food and excellent customer service.

Tasks

Effort % of time spent on this aspect of the role

Supervise and train culinary team members

30%

Prepare and cook menu items

25%

Coordinate catering and events

20%

Inventory management and ordering

15%

Administrative tasks and customer service

10%

Working Conditions:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Primarily works in a kitchen and event environment, requiring regular standing, walking, bending, or lifting.

Frequently required to lift and/or move up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus.

The noise level in the work environment is moderate to high during peak times.

Scope and Impact:

This non-exempt position has recurring work duties critical to the operational efficiency and success of the Culinary Services Department. Errors in judgment or neglect of duties could result in resource waste, safety risks, or negative customer experiences. Work priorities are determined by the General Manager.

Limitations and Disclaimer:

The above position description is meant to describe the general nature and level of work being performed. It is not intended to be an exhaustive list of all responsibilities, duties, and skills required for the position.

All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.

This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. The employee will be required to follow any other job-related instructions and to perform other job-related duties requested by their supervisor in compliance with Federal and State Laws.

Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this position successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an "at-will" basis