Kitchen Manager

Jimmy Jazz; Woodville (TX); On-site; USD 42,000 - 62,000; Full time

Job summary

Jimmy Jazz seeks a Kitchen Manager to lead daily meal production for residents, ensuring safety, quality, and compliance with dietary guidelines and facility standards.

You will supervise kitchen staff, manage inventory, and uphold sanitation and regulatory requirements, while maintaining morale and efficient service in a fast-paced environment.

Qualifications

• Strong leadership, communication, and organization skills.
• Knowledge of basic nutrition and food service regulations (including state and Joint Commission standards)
• Ability to follow written and verbal instructions.
• Proficiency with tools and equipment related to food service operations.
• Basic technical skills, including online purchasing systems and email management.
• Flexibility to work varied schedules, including emergencies or overtime.
• Commitment to delivering high quality food and service.
• Must possess strong ethics and ability to maintain confidentiality.
• Able to read, write and speak English fluently.
• Able to speak Spanish fluently.
• Able to deal effectively with distractions.
• Is reliable in achieving results within expected time periods.
• Must ensure accurate and timely timekeeping for payroll purposes.
• Is highly committed to workplace safety.

Responsibilities

• Plan, prepare, and supervise daily production of nutritious meals for residents.
• Follow recipes, portion controls and presentation guidelines.
• Maintain sufficient food levels during service times according to daily census.
• Maintain a clean and sanitary work area and equipment.
• Adhere to organizational policies relevant to the food service department.
• Properly store, handle, and rotate food items.
• Use and maintain kitchen equipment according to guidelines.
• Complete daily worksheets and enter data monthly.
• Assist in storage of food during delivery.
• Order produce to fulfill campus needs based on census.
• Support Executive Clinical Director in staff morale.
• Monitor and report equipment and department maintenance needs.
• Handle foods per Safe Serve and local guidelines.

Skills

Leadership

Communication

Organization

Problem-solving

Nutrition knowledge

Follow instructions

Equipment proficiency

Tech literacy

Flexibility

Ethics & confidentiality

English fluency

Spanish fluency

Timekeeping accuracy

Workplace safety

Education

High School diploma or equivalent

Culinary or hospitality management degree preferred

5+ years experience in similar role

Tools

Online purchasing systems

Email management

Job description

• Employee Type FT Exempt

Description

The Kitchen Manager is responsible for planning, preparing, and supervising the daily production of nutritious meals for residents in accordance with dietary guidelines, safety regulations, and facility standards. This role provides leadership in the kitchen, ensures consistency and quality of meals, and supports a safe, clean, and respectful environment.

ESSENTIAL JOB FUNCTIONS:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Assumes responsibility for items cooked and served.
• Follows recipes, portion controls and presentation guidelines.
• Maintains sufficient food levels during service times according to daily census.
• Maintain a clean and sanitary work area including but not limited to walk in, reach in refrigerators, tables, shelves, grills, ovens, fryer’s, steamer, racks, and sinks.
• Have knowledge of the organizational policies and be able to implement them as it pertains to the food service department.
• Correctly stores, handles and rotates food items.
• Has an understanding and knowledge of how to properly use and maintain all kitchen equipment.

• Ensure daily worksheets are completed and enter data at month’s end.
• Assist in the correct storage of food items during delivery.
• Order produce as needed that will fulfill the needs of the campus as it relates to the daily census.
• Assist the Executive Clinical Director in maintaining a high level of morale with staff.
• Monitor and report any maintenance issues as it pertains to the operation of equipment and department needs.
• Handle foods in a manner that is consistent with Safe Serv and local authority guidelines.
• Comply with department’s dress code.
• Oversee the correct storage of food items during delivery.
• Assist the Executive Clinical Director in maintaining the food service department in compliance with state licensure and accrediting bodies and other regulatory agencies .

JOB SKILLS AND ABILITY

• Strong leadership, communication, and organization skills.
• Ability to problem solve and work effectively in a fast-paced environment.
• Knowledge of basic nutrition and food service regulations (including state and Joint Commission standards)
• Ability to follow written and verbal instructions.
• Proficiency with tools and equipment related to food service operations.
• Basic technical skills, including online purchasing systems and email management.
• Flexibility to work varied schedules, including emergencies or overtime.
• Commitment to delivering high quality food and service.
• Must possess strong ethics and ability to maintain confidentiality.
• Able to read, write and speak English fluently.
• Able to speak Spanish fluently.
• Able to deal effectively with distractions.
• Is reliable in achieving results within expected time periods.
• Must ensure accurate and timely timekeeping for payroll purposes.
• Is highly committed to workplace safety.

Requirements

EDUCATION AND EXPERIENCE:

• High School diploma or equivalent.
• Prior experience in a related food service position.
• Culinary or hospitality management degree preferred or minimum of 5 years experience in a similar role.