Job Summary
The Kitchen Manager is responsible for overseeing the Production and Service Teams working out of the Production Kitchen, including the Dough Supervisor as well as Production Supervisors/Leads. Their role is crucial in terms of motivating and training the staff to execute service, prep and dough tasks. They are responsible for sourcing and ordering an appropriate amount of goods and materials, ensuring the team is prepared to roll out new products, executing service and following up on quality control issues, as well as being a liaison between the Head of Culinary Production/Commissary Production Manager and the Team Members and to help communicate changes effectively.
Duties and responsibilities
Inventory, Ordering & Receiving
- Keeping all dry, refrigerated and packaging goods organized and maintain an appropriate quantity on hand.
- Planning ahead to place orders for upcoming new products as well as continued regular products. Place orders with multiple vendors. React to out-of-stock and delayed order issues.
- Conduct daily inventory of prepared items such as glazes, fillings and toppings as well as “freezer inventory” to confirm dough on hand.
- Receive, check in and organize deliveries along with delegating team to assist.
- Oversee organization of weekly “transport” deliveries to shops.
Teaching & Coaching
- Instruct team on efficiently and effectively executing products. Follow up with each team member to coach on best practices.
- Train new employees on policies and procedures and engage them as a part of the team.
- Mediate staff disagreements, follow up with disciplinary action if necessary.
- Uphold all sanitary standards and instruct all team members on best practices and standards.
Admin
- Schedule production team members and drivers 3 weeks in advance using designated scheduling app.
- Maintain “When I Work” with updated pay rates, availabilities, time off requests, new employees.
- Lead weekly meetings with production and service teams
- Keep recipes accurate, up to date and organized.
- Create prep lists for service team for upcoming days.
- Create cleaning lists for staff.
Service
- Expedite donut service, ensuring correct product is packaged for each shop and/or customer.
- Act as the first point of contact for any physical plant issues, including sanitation or pest concerns, equipment maintenance, building issues, etc. Report all issues in a timely manner to the Commissary Operations manager.
- Monitor sanitation log.
- Ensure timely delivery of products to shops by ensuring drivers stay on schedule.
Working conditions
- Non-standard work week, including early mornings, weekends and federal holidays.
- Standing on feet for 8-10 hours at a time.
- Lifting up to 50lbs.
Requirements
- Must be able to communicate fluently in both Spanish and English
- Must be Servsafe Manager certified or be willing to gain certification within 30 days of date of hire.
Compensation
We offer a market competitive salary, paid time off, paid sick time, health insurance, employee discount and a great place to work.
