Kitchen Manager

Rate: $22-$25/hour

Duties:

• Ordering supplies: Track stock levels, order food and kitchen supplies, and manage vendor relationships.

• Reducing waste: Oversee proper stock rotation, storage, and portion control to protect the budget.

• Financial tracking: Monitor food costs and help manage the overall kitchen budget.

• Health compliance: Enforce local health codes, food safety rules, and workspace sanitation protocols.

• Equipment maintenance: Inspect cooking surfaces, refrigeration, and ovens, scheduling repairs as needed.

• Food consistency: Oversee food preparation, presentation, and recipe adherence to meet high standards.

• Weekend Shifts and Sunday Brunch Buffet: Prepare approximately 8 “breakfast staple” dishes for approximately 60 guests every Sunday. Working Friday and Saturday evenings for very quick service (primarily reheating and flash frying)