Kitchen Manager

Hotspot Convenience Store (RL Jordan)•Cowpens, SC

About The Position

The Kitchen Manager coordinates and supervises kitchen employees while ensuring food safety, sanitation, and compliance with state, federal, and local food-handling requirements, as well as health and fire department regulations. The role oversees food preparation and cooking, checks food temperatures, maintains portion sizes and quality-control practices, and ensures food is correctly dated, labeled, stored, and rotated using FIFO standards. The Kitchen Manager orders food and supplies, checks vendor deliveries, conducts weekly inventory counts, tracks waste, and trains staff on food preparation, procedures, and inventory management. The role also supports customer satisfaction through food quality and efficient operations, maintains equipment and work orders, follows company money-handling procedures, stages food in warmers, and prepares daily build-to lists. People-management duties include directing, coaching, motivating, recruiting, and interviewing kitchen employees; completing new-hire paperwork; creating weekly schedules; and ensuring accurate time clock use. The manager maintains communication with the kitchen supervisor or district manager and is expected to be a positive leader with strong communication and customer-service skills. ServSafe certification is required.

Requirements

Must pass ServSafe Certification.
Must be knowledgeable about kitchen operations and safety procedures.
Knowledge of first aid for burns and cuts.
Knowledge of how to complete the company incident report.
Excellent communication skills.
Excellent customer-service skills.
Must follow company money-handling procedures.

Responsibilities

Coordinate and supervise kitchen employees according to food safety standards.
Ensure compliance with state, federal, and local food-handling requirements and standards, as well as health and fire department regulations.
Direct kitchen employees and ensure they carry out their duties.
Set cleaning standards and verify that staff maintain sanitation and safety standards.
Order food and kitchen supplies.
Check in vendor deliveries by counting items and confirming that orders are correct.
Supervise food preparation and cooking times, check food temperatures, and maintain correct portion sizes.
Ensure items are correctly dated and labeled according to Dhec standards and rotated using FIFO.
Ensure food products are stored in compliance with safety practices.
Perform weekly inventory counts and track waste to control it.
Train kitchen employees on food preparation, procedures, and inventory management.
Promote customer satisfaction through food quality control and efficiency.
Supervise, coach, and motivate kitchen employees.
Recruit and interview kitchen employees and complete new-hire paperwork.
Create weekly schedules and ensure kitchen staff clock in correctly.
Follow company money-handling procedures.
Ensure food equipment is clean and in good working order, and submit work orders as needed.
Communicate with the kitchen supervisor or district manager.
Feed and stage food in warmers, making smaller quantities more often.
Prepare daily build-to lists.
Maintain high-performance standards and follow kitchen operations and safety procedures.
Use first-aid knowledge in case of burns or cuts and know how to complete the company incident report.