Canteen Kitchen Manager

Leroy Springs & Company INC•Fort Mill, SC

8d•Onsite

About The Position

Kitchen Manager ensures efficient kitchen operations, maintains high food quality and safety standards, and leads the kitchen team to deliver an excellent dining experience in a fast-paced environment. We pride ourselves in being more than food service, we are Hospitality. The LSC Way emphasizes values like taking ownership, looking ahead, contributing to profit, doing the right thing, and using data to make decisions.

Requirements

Must be able to work independently and with all levels of leadership, as well as in a fast-paced, high energy and physically demanding environment
Ability to lead, mentor, guide, and direct a team and hold accountable for meeting specific goals
Able to collaborate well with others to achieve goals
Excellent written and verbal communication skills; attention to detail
Work schedule varies and will include working days, nights, holidays, and weekends and requires standing and/or walking for extended periods
Must be able to work indoor and outdoor service/events
3+ Years of leadership experience in the hospitality industry
ServSafe Food Handler Certification (training will be provided)
ServSafe Alcohol Certification (training will be provided)
Current CPR, First Aid, AED certifications (training will be provided)

Nice To Haves

Take Ownership
Look Ahead and Anticipate
Contribute to Profit
Do the Right Thing, Always
Use Data to Make Decisions

Responsibilities

Oversee all kitchen activities, ensuring smooth operations during service hours, including food prep, cooking, and plating.
Ensure that all dishes are prepared according to standardized recipes and portion controls to maintain consistency in taste and presentation.
Monitor and manage the speed of service with a sense of urgency, ensuring that food is prepared and served promptly, meeting the fast-paced nature of the restaurant.
Maintain a culture focused on serving guests and supporting the community.
Create and manage staff schedules, ensuring adequate coverage during peak hours while controlling labor costs.
Train new kitchen staff and provide ongoing training to existing team members on cooking techniques, safety standards, and restaurant policies.
Evaluate staff performance, provide feedback, hold accountability, and take corrective actions when necessary to maintain high standards.
Regularly check the quality of ingredients and finished dishes to ensure they meet the restaurant’s standards.
Enforce food safety regulations, including proper food handling, storage, and sanitation practices, to prevent contamination and ensure a safe dining experience.
Prepare for and manage health inspections, ensuring the kitchen complies with all local health codes and regulations.
Monitor inventory levels of ingredients and supplies, ensuring that the kitchen is well-stocked without over-ordering.
Place orders with suppliers to replenish inventory, negotiate prices, ensure process with cross-utilization with catering, and ensure timely delivery of quality ingredients.
Implement practices to minimize food waste and optimize ingredient usage, contributing to cost control.
Monitor food costs and adjust recipes, portion sizes, or ingredient sourcing as needed to maintain profitability.
Ensure efficient cost control and budgeting by strategically ordering food supplies, and inputting and reviewing invoices to align expenses with the allocated budget.
Control labor costs by optimizing staff schedules and improving efficiency in kitchen operations.
Work within the budget set by the restaurant management, adjusting as needed to stay within financial targets.
Collaborate with the restaurant management and culinary team to plan and update the menu, ensuring it meets customer preferences and market trends.
Assist with the development and test of new recipes, ensuring they can be prepared efficiently and consistently in a fast-paced environment.
Introduce seasonal or limited-time offerings to keep the menu fresh and exciting.
Ensure all kitchen equipment is in good working order, scheduling regular maintenance and repairs as needed.
Enforce safety protocols in the kitchen, ensuring staff use equipment properly and safely to prevent accidents.
Maintain clear communication with the front-of-house team to ensure smooth coordination between the kitchen and service staff.
Conduct regular team meetings to discuss kitchen performance, address issues, and plan for upcoming events or menu changes.
Be flexible, think outside the box and adapt to the growing needs of our business.
Ensure the kitchen adheres to all local, state, and federal regulations, including labor laws and health codes.
Prepare reports on kitchen performance, including food and labor costs, inventory levels, and customer feedback, for review by the restaurant management.