Kitchen Manager

rljordan; Inman (SC); On-site; USD 35,000 - 55,000; Full time

Job summary

rljordan is hiring a Kitchen Manager to oversee daily kitchen operations in the United States. You will supervise staff, enforce safety standards, manage food orders and inventory, and ensure compliance with health regulations.

The role demands strong leadership, excellent communication, and hands-on involvement in food prep, temperatures, FIFO, and training. You will drive quality and customer satisfaction while maintaining high performance.

Qualifications

• Must pass ServSafe Certification.
• Strong leadership and coaching abilities.
• Excellent communication and customer service skills.
• Knowledge of food safety, sanitation and HACCP.
• Experience managing kitchen inventory and vendors.

Responsibilities

• Coordinate and supervise kitchen staff to ensure safety and standards.
• Order food and supplies and manage inventory weekly.
• Supervise food prep, cooking times, and portion control.
• Check item temperatures and ensure correct dating and FIFO storage.
• Train staff on procedures and safety, and manage scheduling.
• Maintain sanitation and comply with health and fire regulations.
• Drive customer satisfaction through quality and efficiency.
• Recruit, interview and document new hires.
• Keep logs, incident reporting, and equipment maintenance.

Skills

ServSafe

Leadership

Communication

Food Safety

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