Central Kitchen Manager

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.

Job Type: Full-time

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