Job Summary
The Kitchen Manager is a hands-on production leader responsible for the daily preparation and quality of approximately 8,000 meals served to private and charter schools across Ohio. Reporting directly to the General Manager, this role owns the kitchen floor — from 5 a.m. opening through production close — and is the primary driver of food quality, kitchen staff performance, food safety compliance, and on-time meal readiness. This is a critical operational role suited for a motivated, organized leader who takes pride in feeding students well every day.
Work Schedule
- School Year (September – May): Monday – Friday, 5:00 a.m. – 3:00 p.m.
- Summer (June – August): Monday – Thursday, 6:00 a.m. – 1:00 p.m. (most Fridays off).
- Generally no nights or weekend work required; In rare cases, you will be asked to help with emergencies on nights or weekends
Key Responsibilities
Daily Production & Kitchen Operations
- Open the kitchen at 5:00 a.m.; complete opening checklist including temperature logs, equipment checks, and workstation setup.
- Review daily production sheets, route sheets, and the operations calendar at the start of each shift to ensure the team is aligned on the day’s menu and meal counts.
- Direct and participate (when needed) in food preparation, cooking, and packaging of all hot and cold menu items in accordance with standardized recipes and portion requirements.
- Answer all phone calls and e-mails with professionalism; Handle customer requests with friendly, can-do attitude
- Update whiteboards at noon with production status; coordinate delivery slip distribution to drivers.
- Close kitchen at end of shift; ensure all food storage, sanitation, and end-of-day logs are completed.
Ordering & Inventory Management
- Execute daily food ordering before noon based on production needs, upcoming menu, and current inventory levels.
- Manage weekly ordering schedule across multiple vendors including proteins, produce, dry goods, dairy, bread, containers, and specialty items
- Prepare production files and next-week ordering documents (snack sheets, breakfast sack sheets, salad sheets) on schedule each week.
- Monitor par levels and flag potential shortages or overstock to the General Manager.
Staff Supervision & Development
- Supervise and direct all kitchen production staff throughout each shift, assigning stations and tasks based on the day’s production requirements.
- Train new kitchen employees on recipes, food safety protocols, portion standards, and equipment operation.
- Monitor and coach team performance; provide timely, constructive feedback.
- Step in to assist with production, packaging, or delivery as needed when staff call off.
- Communicate staffing concerns, attendance issues, or performance matters to the General Manager promptly.
Food Safety & Compliance
- Ensure full compliance with HACCP protocols, Ohio health department standards, and USDA National School Lunch Program (NSLP) requirements at all times.
- Complete and maintain accurate production records and delivery slips for each school, ensuring documentation is ready for compliance review.
- Monitor and log food temperatures, cooling procedures, and date labeling for all items.
- Maintain a clean, organized, and sanitary kitchen environment; enforce handwashing, PPE, and cross-contamination prevention standards.
- Support health department inspections and internal audits; implement corrective actions as directed.
Quality Control
- Conduct daily taste checks and visual inspections to ensure meals meet Arlene’s Cuisine quality standards before leaving the kitchen.
- Verify correct portioning, allergen separation, and packaging for all menu items and dietary accommodations.
- Review and provide feedback on menu items in collaboration with the General Manager
- Identify opportunities to reduce food waste and improve production efficiency.
Required
- 3+ years of experience in a high-volume kitchen, food production, or institutional food service environment.
- ServSafe Manager Certification (or ability to obtain within 60 days of hire).
- Proven ability to lead and motivate a kitchen team in a fast-paced environment.
- Strong knowledge of food safety regulations, HACCP principles, and proper food handling procedures.
- Highly organized with the ability to manage multiple tasks simultaneously starting early in the morning.
- Ability to lift/carry up to 50 lbs. and stand for extended periods throughout the shift.
- Reliable transportation and consistent punctuality — 5:00 a.m. start time is firm.
Preferred
- Experience in school food service, contract dining, or catering/commissary kitchen operations.
- Familiarity with USDA child nutrition programs (NSLP, School Breakfast Program).
- Proficiency in Microsoft Excel for production tracking and ordering.
- Experience managing ordering across multiple vendors and product categories.
Pay: $65,000.00 - $75,000.00 per year
Benefits:
- 401(k)
- Employee discount
- Health insurance
- Paid time off
- Paid training
Work Location: In person
