Kitchen Manager

Hotspot Convenience Store (RL Jordan)•Inman, KS

About The Position

The Kitchen Manager coordinates and supervises kitchen employees, directing their work and ensuring that kitchen duties are performed to food safety, sanitation, and company standards. The role oversees food preparation and cooking, portion sizes, food temperatures, labeling and dating, storage, and quality control. It also orders food and supplies, receives and verifies vendor deliveries, conducts weekly inventory counts, tracks waste, and prepares daily build-to lists. The Kitchen Manager trains, coaches, and motivates employees; recruits and interviews candidates; completes new-hire paperwork; and creates weekly schedules while ensuring correct clock-ins. The role is responsible for customer satisfaction through food quality and efficiency, compliance with health and fire regulations, clean and functional equipment, money-handling procedures, and communication with the kitchen supervisor or district manager. Knowledge of first aid and company incident-report procedures is required, and the manager must pass ServSafe certification.

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.

Responsibilities

Coordinate and supervise kitchen employees according to food safety standards.
Ensure compliance with state, federal, and local food-handling requirements and standards.
Direct kitchen employees and ensure they perform their duties.
Set cleaning standards and verify that staff maintain sanitation and safety standards.
Ensure compliance with health and fire department regulations.
Order food and supplies for the kitchen.
Receive kitchen vendors’ deliveries, count items, and verify order accuracy.
Supervise food preparation and cooking times.
Check food temperatures, including the specified 165-degree cooking temperature and 135-degree holding temperature.
Maintain correct portion sizes.
Ensure items are dated and labeled according to Dhec standards and apply the FIFO (first in, first out) rule.
Ensure food products are stored in compliance with safety practices.
Perform weekly inventory counts.
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.
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 log work orders as needed.
Communicate with the kitchen supervisor or district manager.
Feed and stage food in warmers, making smaller quantities more frequently.
Prepare daily build-to lists.