Kitchen Manager

Educational Catering Inc; Dallas (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

Educational Catering Inc. is seeking a Kitchen Manager in Dallas, TX to oversee daily kitchen operations for educational catering services. The role includes staffing, training, inventory control, and ensuring health and safety compliance.

The ideal candidate has 3–5 years in kitchen management, strong culinary skills, and experience with menu planning and large-group catering. On-site role with a focus on efficiency and quality.

Responsibilities

• Lead and manage kitchen staff, including scheduling, training, and performance evaluations.
• Oversee the preparation and cooking of meals, ensuring consistency and adherence to recipes and quality standards.
• Coordinate catering services for educational events, ensuring timely and efficient delivery.
• Maintain inventory levels, order supplies, and manage vendor relationships to ensure cost-effective procurement.
• Ensure compliance with health and safety regulations, conducting regular inspections and maintaining a clean and organized kitchen environment.
• Develop and implement kitchen policies and procedures to optimize efficiency and productivity.
• Collaborate with management to design and update menus based on seasonal availability and customer preferences.
• Monitor food costs and work to minimize waste while maximizing profitability.
• Address customer inquiries and feedback professionally, ensuring high levels of satisfaction.
• Stay updated on industry trends and continuously seek opportunities for improvement and innovation in kitchen operations.

Job description

Job Purpose:- The Kitchen Manager at Educational Catering Inc is responsible for overseeing the daily operations of the kitchen to ensure efficient and high-quality food preparation and service. This role involves managing kitchen staff, maintaining inventory, and ensuring compliance with health and safety regulations, all while delivering exceptional catering services to educational institutions.Key Responsibilities:- Lead and manage kitchen staff, including scheduling, training, and performance evaluations.- Oversee the preparation and cooking of meals, ensuring consistency and adherence to recipes and quality standards.- Coordinate catering services for educational events, ensuring timely and efficient delivery.- Maintain inventory levels, order supplies, and manage vendor relationships to ensure cost-effective procurement.- Ensure compliance with health and safety regulations, conducting regular inspections and maintaining a clean and organized kitchen environment.- Develop and implement kitchen policies and procedures to optimize efficiency and productivity.- Collaborate with management to design and update menus based on seasonal availability and customer preferences.- Monitor food costs and work to minimize waste while maximizing profitability.- Address customer inquiries and feedback professionally, ensuring high levels of satisfaction.- Stay updated on industry trends and continuously seek opportunities for improvement and innovation in kitchen operations.Required Education:- High school diploma or equivalent; a degree or certification in culinary arts, hospitality management, or a related field is preferred.Required Experience:- Minimum of 3-5 years of experience in a kitchen management role, preferably within an educational or institutional catering environment.- Proven experience in menu planning, food preparation, and catering for large groups.- Demonstrated experience in managing kitchen staff and coordinating catering events.Required Skills and Abilities:- Strong culinary skills with a comprehensive understanding of food safety and sanitation regulations.- Excellent organizational and time management skills to handle multiple tasks and prioritize effectively.- Ability to lead and motivate a team, fostering a positive and efficient work environment.- Proficiency in budgeting and inventory management to ensure cost-effective operations.- Strong communication skills to liaise with clients, staff, and vendors effectively.- Ability to adapt to changing demands and work efficiently under pressure.- Familiarity with dietary restrictions and the ability to accommodate diverse dietary needs.