Kitchen Manager

Hotspot Convenience Store (RL Jordan)•Greer, WV

About The Position

The Kitchen Manager coordinates and supervises kitchen employees and operations while ensuring food safety, sanitation, quality, and customer satisfaction. The role oversees food preparation and cooking, ordering and receiving supplies, inventory and waste tracking, equipment upkeep, employee training and scheduling, and compliance with applicable regulations and company procedures. The manager also communicates with the kitchen supervisor or district manager and maintains high performance standards.

Requirements

Must pass ServSafe certification.
Knowledge of kitchen operations and safety procedures.
Knowledge of first aid for burns and cuts.
Knowledge of how to complete company incident reports.
Excellent communication and customer service skills.
Positive leadership ability.
Ability to follow company money-handling procedures.

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 carry out their duties.
Set cleaning standards and verify staff maintain sanitation and safety standards.
Order food and kitchen supplies; receive vendor deliveries by counting items and verifying accuracy.
Supervise food preparation and cooking times, check cook and holding temperatures, and maintain correct portion sizes.
Ensure items are dated and labeled according to DHEC standards and use the FIFO (first in, first out) method.
Ensure food products are stored safely and in compliance with applicable 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 candidates and complete 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 amounts more often.
Make daily build-to lists.
Maintain high-performance standards and use first aid knowledge in the event of burns or cuts; complete company incident reports as needed.