Kitchen Manager

NetCost Market•Philadelphia, PA

4h•$55,000 - $66,300

About The Position

At NetCost Market, the Kitchen Manager supervises food preparation and cooking, maintains kitchen inventory, and ensures compliance with safety and cleanliness standards. The role supports a positive customer experience by ensuring food is properly prepared, presented, portioned, and served quickly. The Kitchen Manager hires and trains staff, purchases food and supplies, oversees kitchen operations, and upholds company standards. The position works six days per week for 55 hours.

Requirements

Proven work experience as a Kitchen Manager, Restaurant Manager, or Head Chef.
Hands-on experience planning menus and ordering ingredients.
Knowledge of a wide range of recipes.
Familiarity with kitchen sanitation and safety regulations.
Excellent organizational skills.
Conflict management abilities.
Ability to manage a team in a fast-paced work environment.
Ability to work during evenings and weekends.
Ability to work a flexible schedule.
Ability to work well under pressure in a fast-paced environment.
Ability to lift up to 50 lbs.
Food handler’s certification course completion every five years.

Responsibilities

Monitor the work performance of kitchen staff.
Ensure staff maintain food logs, refrigerator logs, and daily cleaning checklists for worktables, grills, ovens, and other areas.
Follow the designated product layout (planagrama).
Place and receive orders, organize products, and base orders on regularly updated inventory.
Complete a food handler’s certification course every five years to maintain a safe kitchen environment.
Assist staff with quality and taste testing food before serving.
Follow menu recipes and may experiment with 10% of the menu.
Follow supervisors’ instructions.
Ensure the station is stocked before the end of the shift.
Review purchase reports weekly.
Ensure proper handling and storage of food products.
Oversee food plating, arrangement, and decoration to enhance presentation.
Manage and supervise staff during food preparation and cooking.
Maintain inventory logs and use previous orders to inform future purchases.
Ensure staff maintain loss control attentiveness.
Arrange general cleaning once per week before the end of the shift.
Train new employees and monitor their work performance.
Ensure customers are served quickly, efficiently, and pleasantly; respond respectfully to customer concerns.
Inform the store manager about customer concerns and employee matters.
Ensure kitchen staff follow food safety and hygiene regulations.
Organize employee schedules based on department business needs and projected goals.
Become familiar with all cook lines, including salads, cold entrée, hot station, prepack, and kitchen grab-and-go.
Monitor food temperatures before serving, including the stated examples: ground meat at 160°F, fish and shellfish at 145°F, and reheated leftovers at 165°F.