Kitchen Manager - Pump & Pantry

Bosselman Pump & Pantry, Inc•York, NE

About The Position

The Pump Kitchen Manager is responsible for overseeing kitchen operations at the Pump & Pantry location, ensuring high-quality food service across multiple brands, include Pump & Pantry food and any branded concepts. This role includes ordering supplies, executing the food production plan, maintaining a clean and organized kitchen, ensuring food safety compliance, and training staff for efficient and profitable services. Bosselman has many benefits to offer you that you will not find anywhere else like: Paid vacation 401K and matching contributions Health, dental and vision insurance Short and long term disability insurance Life insurance A clearly defined path for growth On-demand pay with PayActiv (access to earned but not yet paid wages) And much more! Bosselman offers on-demand pay (access to earned but not yet paid wages) through:

Requirements

Minimum of six months food handling or food service experience is required.
Ability to read and follow product specifications.
Positive, enthusiastic attitude.
Flexibility and adaptability to change as needed.
Strong communication skills.
Professional appearance and attire.
Availability to work holidays, weekends, and any other required shift(s).
Reliable transportation and phone access.
Ability to communicate in English, – IF APPLICABLE
Ability to work cooperatively with team members.

Responsibilities

Develops and holds team members accountable; manages performance issues and corrective actions.
Oversees food preparation and service across all brands, ensuring adherence to recipes, production plans, and consistent high quality.
Works with team members to prepare food items according to the make sheet recipes.
Maintains cleanliness, organization, and overall appearance of the kitchen to brand standards.
Reports all maintenance, customer and personnel issues to upper management.
Manges portion control, minimizes waste, and ensures proper waste procedures are followed.
Utilizes production planning tools to ensure we execute the correct food at the correct times of day in the right quantities.
Conducts regular quality checks on food preparation and service.
Ensures all personnel maintain professional appearance and proper uniform standards.
Trains staff thoroughly on policies, procedures, and performance expectations.
Proficiently performs opening and closing procedures, including required documentation.
Ensures compliance with health and safety regulations, maintaining safe work conditions.
Provides friendly, competent customer service across all food brands.
Fills in as necessary to maintain kitchen operations during staffing shortages
Assists with other duties as assigned.