As a Food Truck Manager, your role is crucial in ensuring the smooth operation of the Food Truck and the delivery of high-quality food to customers. Here is a standard operating procedure to help you excel in your position:

Plan and organize:

Create a weekly schedule for kitchen staff, ensuring adequate coverage for each shift.

Plan the menu and specials in collaboration with the chef and consider factors like seasonality, ingredient availability, and customer preferences.

Maintain inventory of ingredients and supplies, ensuring timely restocking and minimizing waste.

Maintain food safety and hygiene:

Train and enforce proper food handling and safety practices, including handwashing, temperature control, cross-contamination prevention, and proper storage.

Regularly inspect and clean all kitchen equipment, utensils, and surfaces to maintain a sanitary environment.

Monitor and record the temperature of food storage areas to ensure compliance with food safety regulations.

Must have a Food And Safety Certificate and License

Supervise kitchen staff:

Provide clear instructions and expectations to kitchen staff regarding food preparation, portion control, and presentation.

Conduct regular training sessions to enhance culinary skills and ensure adherence to standard recipes and plating guidelines.

Monitor staff performance, provide feedback, and address any performance or behavior issues promptly.

Control costs and manage inventory:

Implement portion control measures to minimize food waste and control costs.

Monitor and analyze food costs, identifying areas of improvement and implementing cost-saving measures.

Conduct regular inventory checks to ensure accurate stock levels, minimize waste, and prevent shortages.

Foster teamwork and communication:

Promote a positive and inclusive work environment, encouraging open communication and teamwork among kitchen staff.

Conduct regular team meetings to discuss menu changes, customer feedback, and address any concerns or suggestions.

Collaborate with front-of-house staff and management to ensure smooth coordination between the kitchen and dining area.

Ensure quality and consistency:

Taste and inspect food regularly to maintain quality and consistency in flavors, textures, and presentation.

Implement quality control measures to address any issues promptly and maintain high standards.

Encourage feedback from customers and address any complaints or concerns professionally.

Stay updated and adapt:

Stay informed about industry trends, new cooking techniques, and food safety regulations.

Continuously evaluate and improve kitchen operations, seeking innovative ways to enhance efficiency and customer satisfaction.

Adapt to changing circumstances, such as special events, dietary restrictions, or ingredient availability, to ensure seamless operations.

1899 is an Equal Opportunity Employer