0225 - KITCHEN MANAGER IN TRAINING RINCON

Food Kitchen Manager Non- Exempt Job Description

4/2025                                                                   

JOB DESCRIPTION

JOB TITLE:              Store Food Kitchen Manager

REPORTS TO:         Store Manager and Food Service Supervisor

JOB SUMMARY:

The Store Food Kitchen Manager supports the current and future goals within our Stores by adhering to all procedures and programs outlined in the Operations Division of GATE; they will participate in the daily operations of the store including food service as an entire entity. The Fresh Kitchen Manager will ensure the adherence to procedures and programs within the food service segment of GATE along with implementing and overseeing the daily operations of the food services program.  The Store Kitchen Manager will actively learn, participate, and train on all current and future programs, continually monitoring the progress, and ensure all employees are upholding GATE standards.

REQUIREMENTS

Must successfully complete a pre-employment drug screening and background check

Must be able to work a flexible schedule, including weekends, holidays, and split shifts

Must be able to stand for extended periods, lift up to 50 pounds, bend, kneel, stoop, and reach.

Ability to successfully work in varying and extreme temperatures.

May have long hours around hot cooking elements, much of it on their feet, multi-tasking across different areas of the food service offerings.

Supervisory experience of three or more employees

Maintain a valid Driver’s License

Being willing to travel and support new store openings and training initiatives.

Must be willing to obtain and maintain Food Safety Certification

Ability to train, lead, and motivate a team in a fast-paced environment.

JOB KNOWLEDGE: 

The Kitchen Manager oversees the daily operations of the kitchen, ensuring food quality, safety, and efficiency. This role is responsible for managing kitchen staff, maintaining cleanliness and sanitation standards, monitoring inventory, and ensuring compliance with health regulations. The Kitchen Manager also plays a key role in training associates, optimizing kitchen workflows, and maintaining equipment to support high-quality food service. Preferred proficiency with Microsoft Office Suite or similar software as needed to draft reports, inventory, and budgets as needed. Manager will also interact with the GATE customers by addressing inquiries and resolving complaints.

DUTIES AND FUNCTIONS

Arrive to work on time, consistently

Follow GATE standards for uniform and appearance, upon entering the property, arrive in proper uniform, crisp, clean and in good repairHair must be clean and cut in a becoming style; management has final approvalAttend all required training, safety courses, office and departmental meetingsEnsure GATE’s customers are the first priority to guarantee customers continue to visit GATE stores.Greet customers and assist customers with questions about products or services GATE offers. Ensure a friendly and efficient checkout experience for customers. Handle all payments following all GATE policies. Contribute to a positive and supportive team environment by communicating accurately and positively to customers and other staff, to include by addressing inquiries and resolving complaints. Reinforce/abide and may interact with Federal, State, Local law rules and regulations including company policy. Follows all regulations as dictated by said agencies.Maintain Food Safety Certification Utilize organizational skills to continually provide customers with a clean and well-stocked store. Perform minor repairs and maintenance of store food equipment while ensuring food quality and maintaining commercial kitchen cleanliness, including sanitizing surfaces, properly storing ingredients, and following hygiene protocols.Maintain a high level of cleanliness and organization of the facility, including cleaning restrooms, floors, windows, and storage rooms; sanitizing pumps; emptying trash cans; changing light bulbs; placing towels in dispensers; and changing paper and ink cartridges in the registers Follow all food safety regulations, including proper food handling, storage, and temperature control.Properly store and rotate ingredients to minimize waste and ensure freshness.Prepare made-to-order food items according to the set menu, following standard recipes and portion guidelines.Accommodate customer requests for menu customizations while maintaining food quality and consistency.Provide friendly and efficient service, assisting customers with menu choices and answering questions about ingredients and preparation methods.Ensure proper portion control and presentation of all food items.Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals for food service equipmentCreate and maintain staff schedules to ensure proper coverage during peak hoursDevelop and maintain efficient kitchen workflows to optimize speed and service qualityAssists with coordinating employee training to standards set forth by training aids and manuals provided by Food Service Trainer and R&D Chef.Maintain appropriate Periodic Automatic Replenishment (PAR) levels (Fixed quantity of an item that must be kept on hand to support daily operations)Completes weekly and monthly food service financial reporting Supports sales promotion activitiesAids in maintaining sales goals and margin goalsMonitor and manage inventory levels, ensuring timely ordering of ingredients and supplies. Track food costs and control portion sizes to maintain profitability.Perform any additional tasks requested or assigned by the Store Manager and Food Service Supervisor.

The above description reflects on the general details considered to describe the principle functions of the job.  This is not a detailed description of all the work requirements that may be inherent in the job.  The management reserves the right to alter the above requirements at any time.

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

CRITERIA FOR EVALUATION

Evaluated on quality and quantity of work performed, attendance and punctuality records, courtesy towards guests/members, interaction with staff members, reliability, as well as compliance with all PVIC policies, including dress and grooming code, and where applicable, safety, sanitation, and security procedures and guidelines.  Further evaluation criteria is included on company Employee Evaluation.