Position Title: COMMISSARY KITCHEN MANAGER
Report to: GENERAL MANAGER
Overview: As Commissary Kitchen Manager, you will oversee the daily operations of our
central kitchen facility, ensuring efficiency, quality, and safety in food production.
You will
lead a team of kitchen staff, manage inventory, maintain equipment, and uphold sanitary
standards.
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, safety
protocols, and quality standards.
o Schedule shifts and allocate tasks to ensure smooth workflow and optimal
productivity.
o Conduct performance evaluations and provide constructive feedback to team
members.
2.
Food Production:
o Oversee food preparation, ensuring recipes are followed accurately and
consistently.
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 streamline production
processes.
3.
Inventory Management:
o Manage inventory levels of ingredients and supplies, ordering
replenishments 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 optimize efficiency
and minimize costs.
4.
Equipment Maintenance:
o Ensure all kitchen equipment is properly maintained and in good working
condition.
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 to minimize
downtime.
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 procedures both
in the kitchen and when transporting food to stores.
o Implement measures to prevent accidents and ensure a safe working
environment.
6.
Menu Development:
o Collaborate with culinary team to develop and refine menu items.
o Stay updated on culinary trends and incorporate new ideas into menu
offerings.
o Conduct tastings and gather feedback to continuously improve menu quality
both in the stores and in the commissary.
o Get feedback to be aware of customer preferences and adjust menu
offerings accordingly.
7.
Event Coordination:
o Work closely with the marketing to understand event requirements and
timelines.
Coordinate with other departments (e.g.
purchasing, service staff, delivery team) to ensure seamless execution of events.
o Provide on-site support during events as needed, overseeing food
preparation and presentation.
8.
Budget Management:
o Assist in developing and managing the kitchen budget, including labor costs,
food costs, and equipment maintenance expenses.
o Monitor expenses and identify opportunities to optimize costs without
compromising 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-volume
food production environment.
? Strong leadership skills with the ability to inspire and motivate team members.