Kitchen Manager

rljordan; Hayesville (NC); On-site; USD 40,000 - 56,000; Full time

Job summary

Kitchens Manager role focusing on leadership, safety, and efficiency within a busy kitchen environment. Oversee daily operations, enforce health codes, and manage inventory and staff performance.

Responsibilities include ordering supplies, training employees, and maintaining quality control to ensure customer satisfaction. Requires ServSafe certification, strong communication, and excellent customer service.

Qualifications

• Must lead kitchen staff with clear direction.
• Excellent customer service abilities required.
• Strong communication and teamwork skills.
• ServSafe Certification is mandatory.
• Knowledge of food safety standards and health regulations.
• Experience with inventory, waste control, and FIFO practices.

Responsibilities

• Coordinate and supervise kitchen employees per safety standards.
• Ensure compliance with health and fire regulations.
• Order food and supplies for the kitchen.
• Train staff on prep, safety, and inventory management.
• Drive customer satisfaction through quality and efficiency.
• Create weekly schedules and manage attendance.

Skills

Leadership

Customer service

Communication skills

ServSafe Certification

Food safety knowledge

Inventory management

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