Kitchen Manager

Hotspot Convenience Store (RL Jordan)•Easley, SC

About The Position

The Kitchen Manager coordinates and supervises kitchen employees, ensuring they carry out their duties while following food safety, sanitation, and company procedures. The role oversees food preparation and cooking, food temperatures, portion sizes, labeling, storage, equipment cleanliness, and food quality. It also manages kitchen purchasing, vendor deliveries, inventory, waste tracking, and daily build-to's. The Kitchen Manager recruits and onboards kitchen employees, completes new-hire paperwork, creates weekly schedules, verifies accurate clock-ins, and trains, coaches, and motivates staff. The manager is responsible for customer satisfaction through quality control and efficiency, maintaining high performance standards, following money-handling procedures, and communicating with the kitchen supervisor or district manager. The role requires ServSafe certification and knowledge of first aid and company incident reporting.

Requirements

Knowledge of kitchen operations and safety procedures.
Knowledge of first aid for burns and cuts.
Knowledge of how to complete the company's 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, health regulations, and fire department regulations.
Direct kitchen employees and ensure they complete their duties.
Set cleaning standards and verify staff maintains sanitation and safety standards.
Order food and kitchen supplies.
Check in vendors' 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 use 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 in 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.
Maintain communication with the kitchen supervisor or district manager.
Feed warmers and stage food in warmers, making smaller quantities more often.
Prepare daily build-to's.