Kitchen Manager

To effectively plan, organize, lead, coordinate and optimize the materials and human resources in the kitchen department to provide variety and high-quality merchandise appealingly displayed to maximize sales and profits while maintaining excellent customer service.

Responsibilities

• Provide an open-door atmosphere conducive to high associate morale and excellent customer service.
• Achieve the highest associate morale in the industry by managing in a style that is Respectful, Supportive, and Totally Team Oriented (RSTO).
• Commit to the “Golden Rule” and work with other associates to build a strong kitchen team.
• Promote the company image as a service-oriented operation where every associate greets, assists, renders efficient service, and thanks customers promptly and courteously.
• Possess good communication skills and conduct/facilitate department meetings.
• Ensure all new department associates receive proper review and training regarding job descriptions, goals, and objectives.
• Ensure fair and consistent treatment in administering discipline to promote high associate morale.
• Responsible for inventory, security, and expense control of the department.
• Ensure compliance with company policies and procedures, including all state and federal laws (e.g., scheduling/labor laws, dress code, sanitation regulations).
• Resolve customer complaints to the full satisfaction of the customer.
• Ensure the department is merchandised in accordance with community needs.
• Guarantee the best-trained kitchen team in the industry by training and developing associates per company policy.
• Complete individual and department onboarding/e-learnings and checklists within 30 days of hire/entering the department.
• Order, receive, unload, and store deliveries; store, price, date, rotate, and stock product; prepare product for display and sale.
• Rotate all kitchen products in display cases, coolers, and freezers according to company policy and product code dates (first in, first out).
• Effectively control proper storage to limit shrink and damaged goods.
• Achieve and maintain department merchandising goals and standards (e.g., gross profit, presentation) in cooperation with the store manager and department merchandisers/buyers.
• Plan work schedules and breaks; achieve payroll consistently by scheduling within budget.
• Ensure all wage and hour policies and regulations are adhered to; maintain accurate records and respond timely to all location mail, reports, and records.
• Monitor cooler and display area temperatures to ensure product quality; report refrigeration failure immediately.
• Offer product samples, answer product questions, and assist customers in finding or suggesting products.
• Prepare special orders requested by customers.
• Minimize department expenses without compromising conditions or customer service (e.g., payroll, supplies, insurance costs).
• Delegate tasks and use initiative, ingenuity, and good judgment to act on opportunities and solve problems.
• Guarantee outstanding product quality and presentation through cooperation with the store manager, merchandisers, and buyers.
• Ensure company standards of safety, proper food handling practices, sanitation, and productivity are achieved.
• Practice the “Cleaner’s Creed” and proper sanitation procedures.
• Keep sales and work areas swept clean, orderly, and free from safety hazards; report hazards to management.
• Exercise proper safety practices when lifting, moving product, and using equipment.
• Verify price checks for customers as needed.
• Ensure all product labels, signs, and prices align with the product.
• Notify management of associate theft, customer shoplifting, unauthorized markdowns, or property defacement.
• Perform other duties as assigned by management.

Requirements

• Must be 18 years of age with a high school diploma or equivalent.
• Successful experience in kitchen operations (e.g., merchandising, ordering, inventory, pricing).
• Complete training in kitchen operations.
• 3–5 years of professional cooking experience in the food industry.
• Ability to display initiative and work with limited supervision.
• ServSafe certified.
• Computer skills: email retrieval/sending and basic word document skills.
• Must be able to read, write, speak, and understand English, with the ability to follow instructions.
• Ability to work a schedule based on business needs.
• Authorized to work within the U.S.

Physical Demands

• Never (0%): Crawling.
• Occasionally (1-33%): Pushing and pulling up to 500 lbs., lifting up to 50 lbs., climbing up to 8 feet, kneeling, and crouching.
• Frequently (34-66%): Carrying up to 50 lbs., bending, balancing, stooping, and reaching at waist or overhead.
• Continuously (67-100%): Handling, fingering, feeling, talking, seeing, hearing, and smelling.

Safety Risk Factors

• Occasionally (1-33%): Loud noise, cluttered floor surface, contact with skin irritants, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions.
• Frequently (34-66%): Twisting or back and neck strain, slippery floor surface, and contact with sharp objects.
• Continuously (67-100%): Hazardous equipment (mechanical moving parts).

Machines, Tools, and Equipment Utilized

• Food processor, grill, slicer, knives, kitchen utensils, case cutter, warmer, oven, fryer, smoker, electronic scales, mixer, shrink film wrap, pallet jack, power jack, pressure washer, trash compactor.

Working Conditions

• Inside environment with exposure to cold and hot temperatures.
• Continuous movement of the entire body.

Pay

The hiring range for this position is $24.30 - $31.60 per hour. Actual salaries will vary depending on factors including but not limited to education, experience, qualifications, and internal equity.