DELI MGR

Pete s of Erie Inc•Jasper, MO

1d•Onsite

About The Position

The Kitchen Manager oversees all daily operations of the pizza and sub kitchen located inside Pete’s. This role is responsible for maintaining high food‑quality standards, ensuring food‑safety compliance, managing staff performance, and delivering fast, friendly service. The Kitchen Manager leads by example, keeps the kitchen running efficiently, and ensures every product meets Pete’s expectations for freshness, accuracy, and presentation.

Requirements

Previous experience in kitchen management or food‑service leadership.
Strong knowledge of food safety, sanitation, and kitchen operations.
Ability to lead and motivate a team in a fast‑paced environment.
Excellent communication, organization, and problem‑solving skills.
Ability to lift up to 40 lbs and stand for extended periods.
Reliable, punctual, and committed to delivering quality and service.

Responsibilities

Oversee all food preparation for pizzas, subs, sides, and grab‑and‑go items.
Ensure consistent portioning, recipe adherence, and product quality.
Maintain a clean, organized, and efficient kitchen environment throughout all shifts.
Monitor equipment functionality and coordinate repairs or maintenance as needed.
Enforce all food‑safety, sanitation, and temperature‑control standards.
Complete and maintain daily logs, including temperature checks and cleaning schedules.
Ensure proper labeling, rotation, and storage of all food items (FIFO).
Maintain compliance with local health department regulations and Pete’s policies.
Train, coach, and supervise kitchen staff to ensure strong performance and consistent execution.
Create and manage shift schedules to maintain adequate coverage and labor efficiency.
Provide ongoing feedback, correct performance issues, and uphold accountability.
Foster a positive, respectful work environment that encourages teamwork and communication.
Ensure all products are prepared accurately, promptly, and to Pete’s quality standards.
Support front‑of‑house interactions when needed, including resolving customer concerns.
Maintain a friendly, service‑focused atmosphere that reflects Pete’s brand.
Manage inventory levels for food, packaging, and supplies.
Complete accurate ordering to maintain stock without over‑ordering or waste.
Track usage, waste, and shrink to identify opportunities for improvement.
Verify deliveries and ensure proper storage immediately upon receipt.
Monitor labor, food cost, and waste to support profitability goals.
Implement operational improvements to increase efficiency and reduce waste.
Ensure all sales, prep, and waste documentation is completed accurately and on time.
Maintain high standards for product appearance, freshness, and consistency.
Ensure prep areas, make lines, and displays are stocked, clean, and visually appealing.
Uphold Pete’s brand standards in every product served.