Kitchen Manager

Classification Description to Edit

Updated: November 2025

Title: Kitchen Manager

Division:

Financial Services

Department:

Business Services - Sewanee Dining

FLSA Status:

Salary

Career Band:

1D

Work Schedule:

Full Year

If Other, specify months:

Full Time vs Part Time:

Full Time

Appointment:

Regular

If Term, specify number of years:

Primary Function:

With guidance from the the FSD and the Executive Chef the Kitchen Manager is leading all aspects of food production, food safety, food quality and daily supervision and direction of the culinary/production staff.

Typical Duties & Responsibilities:

** Assists the Executive Chef with food production planning and record keeping, product quality, inventory management, and staffing. ** Supports Executive Chef in maintaining food and other kitchen production costs consistent with budgets

**Ensures and enforces University Policy and Sewanee Dining Standards of Operation ** Works alongside day and night shift to provide guidance and instruction. ** Along with the Procurement Coordinator and the Executive Chef, oversees Ordering, Receiving, and Production for Sewanee Dining.

** May be called upon to plug gaps in scheduling or labor shortages ** Assist the Executive Chef in placing orders with all vendors.

** Works with Receiving Clerk to ensure food is received and accounted for properly.

** Works with Receiving Clerk to identify, label and corral food for BOH, FOH and Catering. Ensures that all storage areas are clean, organized and

** Notify the Executive Chef or another manager if there are problems with stock levels of any item. ** Report ordering inconsistencies to Executive Chef or Food Service Director ** Assist Executive Chef in managing the National Purchasing Program. ** Organize and maintain Production systems under the guidance of the Executive Chef. ** May participate in menu development. ** Ensure proper volume, quality and consistency of all foods served ** Develop, supervise, train, and provide instruction to the culinary staff on a continual basis ** Ensure that culinary equipment is maintained and properly operated ** Develop a safe work environment and culture with process accountability to ensure workplace safety and minimize work related injuries. ** Ensure that food safety and sanitation (HACCP) standards are followed and maintained ** Work with the Executive Chef to establish employee work schedules in food preparation areas ** Support oversight of catered/special events and participate in demonstration cooking/service ** Ensures that University and Departmental policies and procedures are followed ** Other duties as assigned

Judgement Required:

Judgment and discretion as to the use of established policies are required to perform the essential duties of this position.

Budgetary Responsibility:

None

Machines & Equipment Used:

Equipment in an institutional kitchen; combi ovens, chargrill, fryer, kettles, food processors, griddle, hot hold, cold hold, induction cookers, steam table lines, propane grill, dish machine and other equipment as driven by menu demands.

Job Specifications/Position Qualifications (minimum)

Education:

High school diploma or equivalent required. Culinary degree preferred.

Experience:

7-9 of kitchen experience with experience of culinary personnel

Job Related Skills:

Accomplished knife skills and food production systems Word, Excel, Google Docs

Licenses/Certification:

ServSafe Certified

Personal Interaction/Communications:

Student Contact:

Regular interaction with student diners and other members of the campus community, including guests and alumni

Internal (Operations Committee, Faculty, Administrative department heads)

Periodic to regular interaction with Facilities Management on kitchen facility related repair and maintenance etc.

External (Regents & Trustees, government officials or agencies, visitors, parents, other institutions, colleges, or companies, suppliers)

Periodic interaction with campus administration and departments. Potentially regular interaction with suppliers, peers at other universities and health department and other officials.

Supervisory Roles:

Supervision Received:

This position works with considerable independence and self-direction. Only general direction and scope of the work to be accomplished are discussed with supervisor.

Positions Directly Supervised:

Senior Cooks, Shift Leaders, First cooks, Second Cooks, Receiving Clerks and Food Service Workers

Positions Indirectly Supervised:

???? Food Service Workers

Confidential Information:

Related personnel information

Working Environment:

Hot cooking equipment, cold storage, institutional production equipment and other work related conditions common to high volume kitchen production Must be able to stand for extended periods of time, Must be able to walk for extended periods of time, Must be able to push and/or pull objects, Must be able to lift between 21-50 pounds (Medium work), Must be able to carry between 21-50 pounds (Medium work)

Physical Requirements:

Must be able to stand for extended periods of time, Must be able to walk for extended periods of time, Must be able to push and/or pull objects, Must be able to lift between 21-50 pounds (Medium work), Must be able to carry between 21-50 pounds (Medium work)

Any additional requirements specific to this position:

The intent of this job classification description is to provide a representative summary of the types of duties and responsibilities that will be required of positions in this classification and shall not be construed as a declaration of the specific duties and responsibilities of any particular position. Employees may be requested to perform job-related tasks other than those specifically presented in this description.

Job Type: Full-time

Pay: $45, $78,750.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Culinary: 7 years (Preferred)

Ability to Commute:

• Sewanee, TN Preferred)

Work Location: In person

Salary : $78,750