Kitchen Manager

Overview

Supervises and coordinates activities of hourly cafeteria workers while achieving budgeted goals for the department.

Responsibilities

Responsibilities:

• Supervises activities of workers who prepare, cook, serve food, clean premises, collect money and operate POS systems
• Lead the team in delivering allotted ticket times
• Create culinary credibility throughout the campus by delivering first class food quality and service
• Interviews, hires, and trains new staff as it relates to food preparation procedures, cooking, and all safety regulations.
• Provides ongoing guidance, culinary training, and feedback to ensure all employees achieve satisfactory performance standards.
• Responsible for handling all disciplinary action including required written documentation.
• Manages the cash register/POS system including counting and recording of all daily transactions.
• Reviews and analyzes reporting from POS system to adjust menus, work schedules, orders, and inventory accordingly
• Completes all cash deposit slips, reports, change reconciliation, reviewing and researching any discrepancies.
• Responsible for profitability of cafeteria by managing food cost, labor, shrink and meeting budget sales.
• Completes weekly orders of food and supplies ensuring inventory is accurate.
• Ensures quality of product for sale meets company standards as well as regulatory guidelines.
• Maintain sanitation and safety throughout the department according to MDI & SQF standards.
• Accountable for all federal, state and local Health Department regulations and inspections.
• Responsible for all shifts (1st, 2nd, and 3rd). Must work flexible schedule to ensure service and productivity.
• Manage schedules, time and attendance of hourly staff, vacation, and other time off requests.
• Collaborate with Campus leads to grow Catering Sales & Special Culinary Events.
• Practice proper care and maintenance of equipment.
• Performs all other duties assigned by management.

Qualifications

Qualifications:

• Ability to lift to 25 lbs., occasionally 50 lbs.
• Strong customer service skills and experience
• Experience managing employees within a food service environment.
• Effective communication and organizational skills
• Ability to bend, kneel, and stand for extended periods of time.
• Beginning level of Microsoft Office Suite
• Excellent ability to multi-task and prioritize tasks with minimal supervision.
• Completed or ability to complete food safety certification.
• Must have Retail Deli Manager Experience

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