Kitchen Manager

NetCost Market; Delray Beach (FL); On-site; USD 42,000 - 66,000; Full time

Job summary

NetCost Market in Delray Beach, FL is seeking a General Manager with Kitchen Manager responsibilities to lead the operations in our produce/meat department. You will supervise kitchen staff, ensure food safety, and maintain inventory while upholding company standards.

The role requires hands-on leadership in a fast-paced environment, ability to train staff, manage schedules, and ensure high-quality food preparation and timely service.

Qualifications

• Experience leading kitchen operations in a retail/food-service setting.
• Ability to ensure food safety, hygiene, and preparation standards.
• Strong inventory management and staff scheduling abilities.

Responsibilities

• Monitor work performance of kitchen staff.
• Maintain kitchen inventory and ensure proper food handling.
• Follow design/layout and prepare food to recipe standards.
• Place and receive orders to ensure organized stock.
• Ensure staff complete food handler certification and safety compliance.
• Train new employees and monitor performance.
• Respond to customer concerns and ensure quick, pleasant service.
• Ensure kitchen adheres to safety and sanitation regulations.

Skills

Kitchen leadership

Organizational skills

Team management

Flexible schedule

Pressure handling

Food safety

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Operations Produce/Meat B/Kit M Delray Beach, FL, US

2 days ago Requisition ID: 2306

Salary Range: $41,600.00 To $66,300.00 Annually

Company Overview:

At NetCost Market, we strive to meet the highest standards. Fresh produce, value for money, and a uniquely positive shopping experience are the foundations on which we operate, bringing the complete shopping experience to the community.

Job Duties and Responsibilities:

At NetCost Market a general manager will Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. Regional kitchen manager will hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. He/ She will ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.

• Monitor work performance of kitchen staff.
• Monitor staff to keep food logs/refrigerator logs/end of the day cleaning checklist (worktables, grills, ovens, etc.) on a daily basis.
• Follow the design layout (planagrama)
• Responsible for placing and receiving orders to ensure proper organization for products
• Kitchen manager MUST complete a food handler’s certification course (every 5 years) to maintain a safe environment inside and outside the kitchen
• They are responsible to assist staff for quality and taste test food before serving.
• Follow menu recipes and is also encouraged to experiment with 10% of the menu.
• Follow instructions of supervisors.
• Make sure the station is filled up before ending their shift.
• Check purchase reports on a weekly basis.
• Proper handling and storing of all food products.
• Overlook food plating, arrangements and decorations food to enhance its presentation.
• Mange and supervise staff during preparations and cooking techniques.
• Orders are based on inventory that are updated regularly.
• Keeping inventory logs with previous orders to ensure correct future purchases of products.
• Should make sure the staff is attentive with lost control.
• Once a week set up general cleaning before their shift is over.
• Training new employees and monitor their work performance.
• Ensure customers are served quickly, efficiently and in a pleasant matter. Respond respectfully to customers concerns. (Customer is always right)
• Inform the store manager customer concerns and employee matters.
• Make sure that all kitchen staff adhere to food safety and hygiene regulations to ensure a clean kitchen environment.
• Organize schedules for all employees in the department according to the business and projected goal.
• Kitchen manager must be acquainted with all cook lines (ex: salads, cold entry, hot station, prepack, kitchen grab & go)
• Monitor correct temperature before serving all food. (ex: ground meat 160°F, fish & shellfish 145°F, reheated leftovers 165°F)
• Hands-on experience with planning menus and ordering ingredients
• Knowledge of a wide range of recipes
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills
• Conflict management abilities
• Ability to manage a team in a fast-paced work environment
• Flexibility to work during evenings and weekends
• Ability to work well under pressure and fast paced environment