Kitchen Manager

Hotspot Convenience Store (RL Jordan)•Pauline, SC

About The Position

The Kitchen Manager coordinates and supervises kitchen employees while ensuring food safety, sanitation, and operational standards are followed. The role oversees food preparation and cooking, ordering and receiving supplies, inventory, waste tracking, equipment condition, staffing, and customer satisfaction. The manager also trains, coaches, and motivates employees; recruits and completes new-hire paperwork; creates weekly schedules; and communicates with the kitchen supervisor or district manager. The position requires knowledge of kitchen operations and safety procedures, first aid for burns and cuts, company incident reporting, and money-handling procedures. The Kitchen Manager must pass ServSafe Certification and maintain high-performance standards. Daily duties include preparing build-to lists and staging food in warmers, making smaller quantities more often, and following established temperature, labeling, storage, portion, and FIFO practices.

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.
Must pass ServSafe Certification.
Excellent communication skills.
Excellent customer service skills.
Positive leadership ability.

Responsibilities

Coordinate and supervise kitchen employees according to 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 execute their duties.
Set cleaning standards and verify staff maintains sanitation and safety standards.
Order food and kitchen supplies.
Receive kitchen vendors' deliveries by counting items and verifying accuracy.
Supervise food preparation and cooking times.
Check food temperatures, including the stated 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 according to safety practices.
Perform weekly inventory counts and track waste to control it.
Train kitchen employees on food preparation, procedures, and inventory management.
Drive customer satisfaction through quality control and efficiency.
Supervise, coach, and motivate kitchen employees.
Recruit and interview kitchen employees and complete their 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 submit work orders as needed.
Communicate with the kitchen supervisor or district manager.
Feed and stage food in warmers, making smaller quantities more often.
Prepare daily build-to lists.