Kitchen Manager

Hotspot Convenience Store (RL Jordan)•Sylva, NC

About The Position

The Kitchen Manager coordinates and supervises kitchen employees while ensuring food safety, sanitation, and compliance with applicable state, federal, local, health department, and fire department requirements. The role oversees kitchen operations, including ordering supplies, receiving deliveries, food preparation and cooking, temperature checks, portion control, storage, labeling, inventory, and waste tracking. The Kitchen Manager trains, coaches, motivates, and manages kitchen staff; recruits and interviews employees; completes new-hire paperwork; and creates weekly schedules. The role supports customer satisfaction through quality control and efficiency, maintains food equipment and work orders, follows company money-handling procedures, communicates with the kitchen supervisor or district manager, stages food in warmers, and prepares daily build-to's.

Requirements

Knowledge of kitchen operations and safety procedures.
Knowledge of first aid for burns and cuts.
Knowledge of how to complete the company incident report.
Positive leadership and excellent communication skills.
Excellent customer service skills.
Must pass ServSafe Certification.
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 complete their duties.
Set cleaning standards and verify that staff maintain sanitation and safety standards.
Order food and kitchen supplies.
Receive kitchen vendor deliveries by counting items and confirming order accuracy.
Supervise food preparation and cooking times.
Check food temperatures, including a 165-degree cooking temperature and a 135-degree holding temperature.
Maintain correct portion sizes.
Ensure items are dated and labeled according to Dhec standards and use the FIFO (first in, first out) rule.
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.
Maintain high-performance standards and 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 log work orders as needed.
Communicate with the kitchen supervisor or district manager.
Feed warmers and stage food in warmers, making less food more often.
Make daily build-to's.