Kitchen Manager

rljordan; Columbus (NC); On-site; USD 52,000 - 72,000; Full time

Job summary

rljordan is seeking a Kitchen Manager in Columbus, NC to supervise kitchen staff, enforce safety standards, and ensure proper inventory and ordering procedures. You will manage food preparation, temperatures, and portion control, while driving customer satisfaction through quality and efficiency.

The role requires knowledge of safety procedures, ability to train staff, and experience with FIFO inventory and vendor coordination.

Qualifications

• Experience leading kitchen staff and enforcing safety standards.
• Knowledge of health and fire regulations.
• Proficient in inventory management and food ordering.
• ServSafe Certification required.

Responsibilities

• Coordinate and supervise kitchen employees to uphold safety standards.
• Ensure compliance with state, federal, and local food handling requirements.
• Direct kitchen staff to execute duties and maintain sanitation.
• Set cleaning standards and verify sanitation levels.
• Order food and supplies for the kitchen.
• Check in kitchen vendors and verify items meet orders.
• Supervise food prep and monitor cooking times.
• Maintain correct food temperatures and portions.
• Perform weekly inventory counts and track waste.
• Train kitchen staff on procedures and inventory control.
• Drive customer satisfaction through quality and efficiency.

Skills

Food safety

Leadership

Customer service

Communication

Inventory management

Scheduling

Training

Hiring

ServSafe

Safety compliance

Job description

Kitchen Manager Job Description

• Coordinate and supervise the kitchen employees according to food safety standards.
• Ensure compliance with state, federal, and local food handling requirements and standards.
• Provide direction to kitchen employees, ensuring the execution of all employee duties.
• Set regular cleaning standards and verify that the staff is maintaining sanitation and safety standards
• Ensure compliance with health and fire department regulations
• Order all food and supplies for the kitchen
• Check in kitchen vendors by counting each item and ensuring all items are correct
• Supervise food prep and cooking times.
• Check food temperatures (165-degree cook temp & 135-degree hold temp)
• Maintain correct portion sizes.
• Quality Control: Make sure items are dated & labeled correctly by Dhec standards, using FIFO rule (first in first out)
• Ensure food products are stored in compliance with safety practices.
• Perform weekly inventory counts
• Control waste by tracking waste
• Train all kitchen employees on food prep, procedures, and managing inventory.
• Drive customer satisfaction through quality control and efficiency.
• Must be knowledgeable of all kitchen operations and safety procedures,
• Knowledge of first aid (in case of burns & cuts)
• Knowledge of how to fill out the company incident report.
• Maintain high-performance standards.
• Supervise, coach, and motivate kitchen employees.
• Recruit, interview & complete New Hire paperwork for all kitchen employees.
• Create weekly schedules and ensure staff is clocking in correctly for the kitchen
• A positive leader with excellent communication skills.
• Must have excellent customer service skills.
• Must pass ServSafe Certification.
• Must follow company money-handling procedures
• Ensure food equipment is clean and in good working order (log in work orders as needed).
• Keep good communication with the kitchen supervisor/district manager.
• Feed your warmers/staging your food in warmers/ make less more often
• Making daily build to's