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Kitchen Manager 

Category Food Service  

Duties & Responsibilities other duties may be assigned: • Ensures proficiency in production tasks; consistently achieves all food preparation guidelines, including full compliance with established recipe program; ensures prepared food consistency, quality, freshness, and portion control. • Participates in determining order quantities, effective ordering of all products for the production kitchen; maintaining product inventory at “par” levels. • Assesses product quality and provides timely feedback to staff and management. Additionally, will integrate new and seasonal items as necessary into the product selection process. • Actively works with Meat, Seafood and Produce Managers to reduce shrink and create menu items. • Oversees the production of back of the house products in the Deli, Catering and Cheese departments. • Maintains sales floor, back room, cooler and freezer in a safe, clean and organized manner; helps breakdown and store products received. • Contributes to a productive, enjoyable work environment; fosters working relationships that promote positive team morale. • Uses and requires employees to use equipment correctly; demonstrates comprehensive knowledge of all equipment in Food Service. • Responsible for all policies and practices related to food safety, sanitation, price integrity, and other functional duties within the department. • In conjunction with the Food Service Manager: o Works to maintain and manage stocking standards, verify that items received from vendors meet company guidelines. o Verifies invoice billing and communicates discrepancies to the Food Service Manager. o Ensure that signing is posted for all products, and that they are properly labeled. o Determine daily projects and activities of production employees; ensures daily tasks and assignments are accomplished correctly and in a timely manner. o Effectively organize and manages all production and cleaning schedules. o Manages costs by controlling shrink and theft.

Position Requirements

Qualifications • 2 years of culinary experience preferred. • Serve Safe Certified. • Strong communication skills • Ability to multi-task, manage time wisely, and maintain a “sense of urgency.” • Availability requirements include; but are not limited to; days, evenings, weekends, & holidays. Physical Demands While performing the duties of this job, the employee is regularly required to: • Stand for long periods of time; walk; frequent use of hands. • Occasionally required to climb or balance and stoop, kneel, or crouch. • Frequently lift and /or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.

Full-Time/Part-Time Full-Time and/or Part-Time  

This position is currently not accepting applications.

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