Full job description

Job Summary

The Kitchen Manager is responsible for managing and overseeing the daily operations of the Prepared Foods/Deli Department.

Responsibilities and Duties

• Ensures compliance with company policies and procedures with respect to department operations, quality, safe food handling to ensure compliance state, federal and OSHA safety and sanitation regulations.
• Tracks sales, manages inventory, and orders merchandise to ensure freshness, meet customer demands and ensure profitability of department.
• Develops and implements localized merchandising plans, sets up and creates displays for new or seasonal items to drive sales.
• Manages and schedules staff and delegates and oversees work assignments.
• Provides training on department procedures, safe food handling, and sanitation regulations.
• Ensures that staff work safely and comply with local, state, and government weights, measures and labeling laws.
• Develops menus, tracks inventory and purchasing of supplies
• Monitors food production and verifies adherence to recipes and portion servings.
• Takes orders and provides exemplary customer service.
• Cooperates with other departments in special promotions to help drive sales.
• Any other duties as assigned.
• Qualifications and Skills

The Kitchen Manager must be self-motivated, flexible, conscientious, organized, and have a good attention to detail. Also, must have excellent interpersonal and communication skills, and interface well with management, co-workers, and the public. The Kitchen Manager must have the ability to motivate teams; work in fast-paced environment, have good judgement and make decisions. Must be knowledgeable in Kitchen resources and equipment, math, pricing, and technology.

Education and Experience

High School Diploma or equivalent

Culinary training or extensive cooking and production experience

Serve Safe Certification

3 year’s experience in Kitchen Management

Microsoft Office proficient