Commissary Kitchen Manager

DIRECT HIRING!
Overview: As Commissary Kitchen Manager, you will oversee the daily operationsof ourcentral kitchen facility, ensuring efficiency, quality, and safety in food production. Youwill lead a team of kitchen staff, manage inventory, maintain equipment, and upholdsanitarystandards.
Duties and Responsibilities:
1. Team Leadership:
o Lead and motivate kitchen staff to achieve operational excellence. o Train new employees, including store staff, on kitchen procedures, safetyprotocols, and quality standards.
o Schedule shifts and allocate tasks to ensure smooth workflowandoptimal productivity.
o Conduct performance evaluations and provide constructive feedbacktoteammembers.
2. Food Production:
o Oversee food preparation, ensuring recipes are followed accuratelyandconsistently.
o Monitor production levels to meet demand while minimizing waste. o Maintain high standards of food quality, taste, and presentation. o Implement measures to enhance efficiency and streamlineproductionprocesses.
3. Inventory Management:
o Manage inventory levels of ingredients and supplies, orderingreplenishments as needed.
o Conduct regular inventory counts and reconcile discrepancies. o Rotate stock to minimize waste and ensure freshness.
o Develop and implement inventory control procedures to optimizeefficiencyand minimize costs.
4. Equipment Maintenance:
o Ensure all kitchen equipment is properly maintained and in goodworkingcondition.
o Schedule routine maintenance and repairs as necessary.
o Train staff on the safe and proper use of kitchen equipment.
o Troubleshoot equipment issues and implement solutions tominimizedowntime.5. Sanitation and Safety:
o Uphold strict sanitation standards in compliance with health regulations. o Conduct regular inspections to ensure cleanliness and food safety. o Train staff on proper food handling, storage, and sanitation proceduresbothin the kitchen and when transporting food to stores.
o Implement measures to prevent accidents and ensure a safeworkingenvironment.
6. Menu Development:
o Collaborate with culinary team to develop and refine menu items. o Stay updated on culinary trends and incorporate newideas intomenuofferings.
o Conduct tastings and gather feedback to continuously improve menuqualityboth in the stores and in the commissary.
o Get feedback to be aware of customer preferences and adjust menuofferings accordingly.
7. Event Coordination:
o Work closely with the marketing to understand event requirementsandtimelines. Coordinate with other departments (e.g. purchasing, servicestaff,delivery team) to ensure seamless execution of events.
o Provide on-site support during events as needed, overseeingfoodpreparation and presentation.
8. Budget Management:
o Assist in developing and managing the kitchen budget, includinglabor costs,food costs, and equipment maintenance expenses.
o Monitor expenses and identify opportunities to optimize costswithoutcompromising quality or service.
9. Quality Control:
o Implement quality control measures to maintain consistent standards. o Conduct regular taste tests and inspections to ensure food quality. o Address any quality issues promptly and implement corrective actions. o Monitor customer feedback and take appropriate steps to address concerns.

Qualifications:
Proven experience in kitchen management, preferably in a high-volumefood production environment.
∙ Strong leadership skills with the ability to inspire and motivate teammembers.
∙ Extensive knowledge of food safety and sanitation regulations.
∙ Excellent organizational and time management abilities.
∙ Effective communication skills, both verbal and written.
∙ Culinary degree or relevant certification preferred.
∙ Familiarity with inventory management software is a plus.
∙ Ability to work flexible hours, including evenings, weekends, and holidays.