Central Kitchen Manager
2 weeks ago
Key Responsibilities:
1. Operations Management:
- Plan production schedules to ensure food is prepared and delivered on time.
- Manage stock levels to avoid waste and ensure availability.
- Ensure food quality and hygiene meet safety regulations.
- Continuously improve processes to enhance efficiency.
2. Team Management:
- Hire, train, and supervise kitchen staff.
- Organize staff schedules and assign tasks.
- Evaluate performance and resolve any team issues.
3. Menu Development:
- Ensure consistent food quality across locations.
4. Logistics:
- Coordinate timely delivery of food products.
- Optimize delivery routes to reduce costs.
5. Budget and Cost Control:
- Plan and manage budgets for labor, supplies, and equipment.
- Monitor expenses and find cost-saving opportunities without lowering quality.
- 6. Safety and Compliance:
- Ensure compliance with food safety and health regulations.
- Maintain a safe working environment for staff.
7. Maintenance:
- Oversee kitchen equipment maintenance and repairs.
- Ensure cleanliness and organization of the facility.
8. Quality Control:
- Produce quality control reports and maintain records.
9. Hands-on Management:
- Be involved in daily operations.
10. Driver’s License:
- A valid Class 4/3 driver's license is required.
Pay: $4,000.00 - $4,500.00 per month
**Benefits**:
- Dental insurance
- Food provided
- Health insurance
- Professional development
Supplemental Pay:
- 13th month salary
- Yearly bonus
License/Certification:
- WSQ Food Safety Level 3 (preferred)
Willingness to travel:
- 50% (preferred)
Work Location: In person
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