What are the responsibilities and job description for the Chef / General Manager position at FIT KITCHEN MEALS LLC?
Full-Time Position – Tuesday–Saturday
Off Sunday & Monday 2 Saturdays per month
Fit Kitchen Meals is seeking a Chef / General Manager to lead daily kitchen operations, oversee production, and maintain smooth workflow across both our Fit Kitchen menu and our contracted detox facility meals. This role combines high-level kitchen management with hands-on cooking, planning, and quality control.
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Position Overview
The Chef / General Manager is responsible for overseeing all kitchen operations, maintaining food quality standards, coordinating production schedules, and ensuring seamless execution of meals for both Fit Kitchen Meals and our contracted detox facility. This individual must be highly organized, dependable, and capable of managing all responsibilities with minimal supervision.
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Key Responsibilities
Culinary Production
• Lead production of Fit Kitchen Meals menu items.
• Prepare meals that meet dietary restrictions required by our contracted detox facility.
• Execute breakfast meal prep for Fit Kitchen.
• Monitor food quality, consistency, and freshness.
• Oversee batch cooking, portioning, and labeling.
• Maintain strict food safety and sanitation standards.
Management Operations
• Oversee daily kitchen operations and workflow.
• Create and manage prep lists, production schedules, and inventory needs.
• Receive and put away Sam’s Club/Walmart grocery orders; maintain FIFO organization.
• Track inventory levels and alert when restocking is needed.
• Assist with menu planning and scaling recipes as needed.
• Maintain cleanliness standards and follow the weekly cleaning schedule.
Customer Service Communication
• Interact with customers as needed in a professional, brand-aligned manner.
• Communicate with Alex George on scheduling, production updates, and facility needs.
• Ensure all meals (retail detox facility) are completed accurately and on time.
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Schedule
• Tuesday–Saturday
• Off Sunday & Monday
• Off 2 Saturdays per month
• Flexibility required during heavier production weeks.
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Work Environment
• Small space; employee will work solo 90% of the time.
• Fast-paced but highly organized environment.
• Must be comfortable multitasking and managing own workflow.
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Compensation
Responsibility-based compensation structure, determined by:
• Scope of duties
• Reliability and consistency
• Production accuracy & speed
• Quality control standards
• Performance during 30-day evaluation period
Compensation will be discussed during the interview process.
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Ideal Candidate
• Strong cooking and food-prep experience
• Excellent organization skills
• Reliable, self-motivated, and detail-oriented
• Ability to manage multiple responsibilities at once
• Comfortable working independently
• Strong communication skills