Kitchen Manager

Hotspot Convenience Store (RL Jordan)•Hayesville, 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, and fire department requirements. The role oversees food preparation, cooking, temperature checks, portion sizes, labeling, storage, and quality control, including use of the FIFO method and DHEC standards. The Kitchen Manager orders food and supplies, checks vendor deliveries, conducts weekly inventory counts, tracks waste, and helps manage food equipment and work orders. The position trains, coaches, and motivates kitchen employees; recruits and interviews candidates; completes new-hire paperwork; and creates weekly schedules while ensuring staff clock in correctly. The manager also supports customer satisfaction through food quality and efficiency, follows company money-handling and incident-report procedures, stages food in warmers, and prepares daily build-to lists. The role requires positive leadership, strong communication and customer service skills, knowledge of kitchen operations and safety procedures, and 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.
Must follow company money-handling procedures.

Responsibilities

Coordinate and supervise kitchen employees in accordance with 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 regular cleaning standards and verify staff maintain sanitation and safety standards.
Order kitchen food and supplies.
Check in vendor deliveries by counting items and confirming 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 follow the FIFO (first in, first out) rule.
Ensure food products are stored in accordance with safety practices.
Perform weekly inventory counts and track waste to control it.
Train kitchen employees in food preparation, procedures, and inventory management.
Promote customer satisfaction through 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 and complete company incident reports as needed.
Ensure food equipment is clean and in good working order, logging work orders as needed.
Maintain communication 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 provide positive leadership.