Kitchen Manager

Hotspot Convenience Store (RL Jordan)•Murphy, NC

About The Position

The Kitchen Manager coordinates and supervises kitchen employees while ensuring food safety, sanitation, and compliance with applicable health, fire, and food-handling regulations. The role oversees food preparation, cooking, portioning, storage, labeling, and quality control, including adherence to required cooking and holding temperatures and FIFO practices. The Kitchen Manager is responsible for ordering food and supplies, receiving and checking vendor deliveries, completing weekly inventory counts, tracking waste, and managing food warmers and daily build-to's. The position also recruits, interviews, and completes new-hire paperwork; trains, schedules, coaches, and motivates kitchen staff; and verifies accurate timekeeping. The manager supports customer satisfaction through food quality and operational efficiency, maintains equipment and work orders, follows company money-handling and incident-reporting procedures, and communicates with the kitchen supervisor or district manager.

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.
Positive leadership skills.

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 assigned duties are completed.
Set cleaning standards and verify that staff maintain sanitation and safety standards.
Order food and supplies for the kitchen.
Check in vendor deliveries by counting items and confirming accuracy.
Supervise food preparation and cooking times, and check food temperatures, including the stated 165-degree cook temperature and 135-degree holding temperature.
Maintain correct portion sizes and ensure items are dated and labeled according to DHEC standards using FIFO practices.
Ensure food products are stored according to safety practices.
Perform weekly inventory counts and track waste to control it.
Train kitchen employees in food preparation, procedures, and inventory management.
Drive customer satisfaction through quality control and efficiency.
Supervise, coach, and motivate kitchen employees.
Recruit and interview kitchen employees and complete their 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.
Maintain communication with the kitchen supervisor or district manager.
Feed warmers and stage food in warmers, making smaller amounts more frequently.
Make daily build-to's.
Maintain high-performance standards and follow kitchen operations and safety procedures.
Use first-aid knowledge in the event of burns or cuts and complete company incident reports as needed.