Kitchen Manager

rljordan; Murphy (NC); On-site; USD 42,000 - 62,000; Full time

Job summary

rljordan is seeking a Kitchen Manager to oversee daily operations, ensure food safety, and lead a team of kitchen staff. The role requires coordinating tasks, maintaining sanitation, and enforcing state, federal, and local food-handling rules.

You will manage inventory, place orders, train employees, schedule shifts, and strive for high customer satisfaction through quality control and efficient service. ServSafe certification and strong leadership are essential.

Qualifications

• Must pass ServSafe Certification.
• Knowledge of food safety and HACCP practices.
• Excellent communication and customer-service skills.
• Experience recruiting and onboarding kitchen staff.

Responsibilities

• Coordinate and supervise kitchen staff per safety standards.
• Ensure compliance with health, fire, and local regulations.
• Order food and supplies; manage inventory and waste.
• Supervise food prep, cooking times, and portion sizes.
• Maintain sanitation, log work orders, and perform weekly inventories.
• Train staff on procedures and incident reporting.
• Drive customer satisfaction through quality and efficiency.
• Recruit, interview, and complete New Hire paperwork.
• Create weekly schedules and monitor clock-ins.
• Maintain high-performance standards; communicate with supervisors.

Skills

Leadership

Communication

Customer service

Food safety knowledge

First aid knowledge

Incident reporting knowledge

Staff training

Recruiting & hiring

Time 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