Kitchen Manager

rljordan; Cowpens (SC); On-site; USD 42,000 - 54,000; Full time

Job summary

rljordan is seeking a Kitchen Manager to lead daily kitchen operations in Cowpens, SC. You will supervise staff, enforce safety standards, manage inventory, and ensure quality control across all prep and service tasks.

The role requires strong communication, excellent customer service, and a ServSafe certification. You will collaborate with vendors, train staff, and drive efficiency while maintaining compliance with health regulations.

Qualifications

• Must have ServSafe Certification or equivalent.
• Strong knowledge of health and safety standards in food service.
• Experience leading kitchen teams and managing inventory.
• Excellent customer service and communication abilities.

Responsibilities

• 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 sanitation and safety.
• Order all food and supplies for the kitchen.
• Check in kitchen vendors and verify items.
• Supervise food prep and cooking times.
• Check food temperatures (165-degree cook and 135-degree hold).
• Maintain correct portion sizes.
• Quality Control: ensure items are dated and labeled per Dhec standards, FIFO.
• Store food products in safety-compliant manner.
• Perform weekly inventory counts
• Control waste by tracking waste
• Train all kitchen employees on food prep, procedures, and inventory management.
• Drive customer satisfaction through quality control and efficiency.
• Must be knowledgeable of all kitchen operations and safety procedures
• Must follow company money-handling procedures
• Feed warmers, staging food in warmers, make daily build-to's
• Keep good communication with supervisor/district manager
• Recruit, interview & complete New Hire paperwork for all kitchen employees.

Skills

Food safety standards

Team leadership

Communication skills

Customer service

ServSafe Certification

Inventory control

Scheduling

Training staff

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