Kitchen Operations Manager

Southern Foodservice Management, Inc.; Artesia, Northern (NM, KY); Hybrid; USD 42,000 - 64,000; Full time

Job summary

Southern Foodservice Management, Inc. invites a skilled kitchen supervisor to join our team in a contract dining setting. You will lead chefs and kitchen staff to meet menu standards while upholding Food Code and HACCP principles.

Responsibilities include managing ordering, inventory, sanitation, and cost controls, with a focus on training and operational efficiency in a team-driven environment.

Qualifications

• Formal culinary training or equivalent proven by experience.
• Experience in restaurant or contract dining settings.
• HACCP and food safety knowledge, ServSafe familiarity.
• Ability to lead staff and manage kitchen operations with accuracy.
• Strong attention to detail and menu standard compliance.

Responsibilities

• Provides guidance to kitchen staff regarding food preparation, cooking, and presentation.
• Oversee and organize kitchen ordering, storage, and issuance.
• Ensures first-in, first-out food rotation and proper dating for QA.
• Trains new kitchen employees on kitchen standards.
• Manages food and product ordering and keeps detailed records to reduce waste and manage costs.
• Monitors inventory and supervises food preparation and presentation.
• Collaborates with cooks to maintain kitchen organization and training.
• Works with managers and cooks on sanitation programs and logs.
• Maintains sanitation buckets, labeling, and daily kitchen cleaning.
• Ensures storage units meet standards and are well-managed.
• Coordinates supply ordering, budget, and kitchen efficiency with the management team.

Skills

Culinary training

Restaurant/dining experience

Leadership & management

Organizational skills

Food safety knowledge

Budget & cost control

Communication skills

Problem solving

Team player

Job description

Southern Foodservice Management, Inc. invites a skilled kitchen supervisor to join our team in a contract dining setting. You will lead chefs and kitchen staff to meet menu standards while upholding Food Code and HACCP principles.

Responsibilities include managing ordering, inventory, sanitation, and cost controls, with a focus on training and operational efficiency in a team-driven environment.