Job Description
Job Description
About the Role:
The Kitchen Manager plays a pivotal role in overseeing the daily operations of the kitchen for our K-12 school meal program, where we cook, heat, and deliver nutritious meals to schools each day. This position is responsible for managing food safety protocols, controlling food and labor costs, and maintaining sanitation standards to comply with health regulations.
The Kitchen Manager works closely with the Production Manager to prepare and cook the items needed for daily production, ensuring smooth execution of all production tasks that support our commitment to serving students high-quality meals. They also contribute to menu planning to meet school and student expectations while optimizing resource utilization.
Additionally, the Kitchen Manager leads and motivates the kitchen staff, fostering a productive and positive work environment that supports continuous improvement. Ultimately, the Kitchen Manager ensures that the kitchen operates smoothly, delivering reliable and high-quality food service that aligns with our program’s goals and the satisfaction of the schools we serve.
Skills and Qualifications
- Food Safety Expertise: Daily application of food safety and sanitation standards to protect students and staff; thorough knowledge of HACCP and health regulations. ServSafe Food Protection Manager Certification required (or ability to obtain within 30 days of hire).
- Cost Control & Inventory Management: Strong skills in managing inventory, controlling food and labor costs, and minimizing waste to ensure efficient and cost-effective operations.
- Menu Collaboration: Experience working with chefs and production managers to develop and update menus that balance creativity, cost-efficiency, and the nutritional needs of K-12 students.
- Leadership & Team Building: Proven ability to train, schedule, and evaluate kitchen staff; skilled at fostering a motivated, cohesive, and efficient team.
- Organizational & Production Skills: Excellent organization and time management to oversee smooth kitchen workflows and timely delivery of meals to schools.
- Communication & Collaboration: Strong communication skills for working closely with team members, school partners, and leadership as needed.
- Customer Focus: Commitment to providing high-quality, nutritious meals and ensuring the satisfaction of the schools and students we serve.
- Problem Solving & Flexibility: Ability to resolve issues quickly and adapt to changing production needs or school requirements.
Responsibilities:
- Supervise and coordinate all kitchen activities including food preparation, cooking, and plating to ensure timely and quality service.
- Implement and monitor food safety and sanitation standards in compliance with local and federal regulations.
- Manage inventory, control food and labor costs, and minimize waste to maximize profitability.
- Collaborate with chefs to develop and update menus that balance creativity, cost-efficiency, and customer preferences.
- Train, schedule, and evaluate kitchen staff performance to maintain a skilled and motivated team.