Kitchen Manager

About the Role

Supervise and coordinate the activities of the food service staff who prepare and serve food.

Responsibilities

• Oversee food preparation, portion sizes, and the overall presentation of food.
• Ensure delivery of special diets conforms to diet orders.
• May be directly involved in food preparation and service.
• Coordinate activities of the food services staff to ensure patients are served appropriately and timely.
• Provide guidance and direction to staff, fostering mutual trust, respect, and cooperation among team members.
• Responsible for scheduling to ensure the department is staffed appropriately.
• Orient, train, and coach new team members on operational guidelines, organizational policies, and procedures.
• Inspect supplies, equipment, and work areas to ensure compliance with health and food safety standards.
• Train, supervise, and evaluate the performance of food service staff to maintain food safety, food quality, and customer satisfaction.
• Address complaints regarding food quality or service.
• Perform other functions and tasks as assigned.

Requirements

• High school diploma or equivalent required.
• Additional education or training in the food service field preferred.
• Two or more years’ experience in a food service role preparing food for institutions, such as schools, hospitals, or cafeterias.
• Previous supervisory experience is strongly preferred.
• ServSafe Certification or similar food safety certification, where required by the state and facility.