Kitchen Manager

Key Responsibilities

• Provide full culinary management of the food service operation, including inventory management, ordering, receiving, storage, and product rotation.
• Oversee purchasing, menu development, cost controls, and inventory management with a focus on sourcing and utilizing local food products.
• Manage food, beverage, and supply ordering processes to maintain appropriate inventory levels while minimizing waste through First In, First Out (FIFO) practices.
• Ensure proper receiving procedures, invoice verification, product labeling, dating, storage, and rotation throughout the operation.
• Maintain clean, organized, and compliant walk-in coolers, freezers, dry storage areas, dish rooms, porter stations, chemical storage rooms, and smallwares storage areas.
• Maintain all Compass food safety, sanitation, and operational logs accurately and on schedule.
• Serve as the kitchen Safety Champion by maintaining the Safety Binder, conducting safety audits, tracking corrective actions, and promoting a culture of workplace safety.
• Ensure compliance with HACCP procedures, Department of Health (DOH) regulations, temperature monitoring requirements, sanitation standards, and company policies.
• Keep the kitchen inspection-ready at all times through routine self-inspections, documentation, and corrective actions.
• Conduct daily equipment inspections and coordinate maintenance repairs by submitting, monitoring, and following up on work orders until completion.
• Immediately identify and report safety hazards, equipment issues, and operational concerns.
• Verify completion of daily kitchen opening and closing procedures, production records, and operational checklists.
• Complete Grab & Go quality, merchandising, and presentation audits to ensure product quality and guest satisfaction.
• Monitor food quality, freshness, labeling accuracy, presentation standards, and overall culinary execution.
• Lead, coach, and develop kitchen staff while holding team members accountable for food safety, operational standards, and performance expectations.
• Participate in and facilitate daily or weekly 10@10 safety and operational meetings.
• Demonstrate knowledge of P&L accountability and support financial performance objectives.
• Possess a passion for sustainability and support company initiatives that promote responsible sourcing and waste reduction.

Qualifications

• Working knowledge of HACCP principles and food safety regulations.
• Minimum of three years of culinary management experience in contract foodservice, fine dining, or restaurant environments with responsibility for purchasing, inventory management, and cost control.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, presentation, and food cost management.
• Experience leading high-volume culinary operations and maintaining regulatory compliance.
• Experience with exposition cooking.
• Knowledge of P&L accountability and contract-managed service experience preferred.
• ServSafe certification preferred.
• Strong organizational, leadership, communication, and problem-solving skills.
• Proven ability to maintain a safe, organized, and inspection-ready kitchen environment.