Full Time - Production Kitchen Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages and develops production unit’s operations staff, which includes hiring, coaching, training and disciplining of employees; setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
• Responsible for the development of the annual operating budget.
• Implements operational plans to achieve profit and growth goals.
• Makes daily adjustments to staffing and production levels based on volume.
• Maintains clean and organized correct storage areas.
• Plans and prepares work schedules and assigns employees to specific duties and tasks.
• Affords assistance to production supervisor with food and/or prepares requisitions to replenish food on hand using inventory management system.
• Reviews Catering contracts for Bakeshop items daily to ensure catering items are produced correctly with regards to menu description, quantity, quality and consistency.
• Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Affords assistance in the development, recommendations, and produces new products for catering and retail units with a clear focus on quality, consistency and meeting profitability goals.
• Sets a positive example for guest relations.
• Maintains compliance for proper inspections, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal control and sanitation.
• Affords assistance to supervisory staff with management of employees engaged in food preparation, inventory, keeping operating records, or preparing daily records of transfers.
• Develops and maintains working relationships with customers, coworkers and vendors.
• Trains employees on proper use and cleaning of equipment used in the production unit.
• Sets up and operates food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers; as well as office equipment such as computers and copy machines.
• Maintains required food handling and sanitation certifications.

Job Requirements

• Minimum Education, Training and Experience Required: High School Diploma or GED; plus at least two years experience in high volume food service operations and at least one year of supervisory experience; or equivalent combination of education and experience.
• Strong Communications, Computer Literacy, And Mathematical Skills Are Required.
• ServSafe Certified and Management Food Handler Certificate preferred.