Kitchen Manager

rljordan; Summerville (SC); On-site; USD 42,000 - 60,000; Full time

Job summary

rljordan is seeking a Kitchen Manager to lead the kitchen team, ensuring food safety, quality, and efficient operation in a fast-paced environment.

You will oversee staffing, inventory, vendor checks, and adherence to health regulations, training staff and maintaining sanitation, while driving customer satisfaction.

Qualifications

• Experience in managing a kitchen team within food service.
• Knowledge of food safety and sanitation regulations.
• Ability to train staff and enforce standards.

Responsibilities

• Coordinate and supervise 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 execution of duties.
• Set regular cleaning standards and verify sanitation and safety.
• Order all food and supplies for the kitchen.
• Check in kitchen vendors by counting items and ensuring accuracy.
• Supervise food prep and cooking times.
• Check food temperatures (165-degree cook, 135-degree hold).
• Maintain correct portion sizes.
• Quality control: dated and labeled items per Dhec FIFO standards.
• Ensure food products are stored in safety-compliant ways.
• Perform weekly inventory counts.
• Train all kitchen employees on food prep, procedures, and inventory management.
• Drive customer satisfaction through quality control and efficiency.
• Must pass ServSafe Certification.
• Ensure food equipment is clean and in good working order.
• Maintain communication with the kitchen supervisor/district manager.
• Daily build-to’s and staging of food in warmers.

Skills

Food safety standards

Kitchen supervision

Inventory management

Staff training

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