Kitchen Manager

NetCost Market; New York (NY); Presencial; USD 70.000 - 75.000; Jornada completa

Descripción de la vacante

NetCost Market is seeking a Kitchen Manager in Brooklyn, NY to supervise food preparation, maintain inventory, and ensure safety compliance. The role requires overseeing staff performance and upholding company standards for quality and presentation.

The successful candidate will manage procurement, train staff, and ensure efficient kitchen operations while maintaining high standards and fast service. Compensation aligns with market expectations for a senior kitchen role.

Formación

• Supervising the food prep and cooking with safety compliance.
• Maintaining a fully stocked kitchen inventory.
• Ensuring food safety and hygiene standards are met.

Responsabilidades

• Monitor work performance of kitchen staff.
• Maintain daily food and refrigerator logs and end-of-day cleanings.
• Follow design/layout plans and manage orders for products.
• Complete food handler certification every 5 years.
• Assist staff with quality checks and taste testing.

Conocimientos

Team leadership

Food safety

Inventory management

Staff training

Operational efficiency

Descripción del empleo

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.

Brooklyn, NY, US

2 days ago Requisition ID: 2283

Salary Range: $70,000.00 To $75,000.00 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