PREFERRED QUALIFICATIONS:

• Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
• Hands-on experience with planning menus and ordering ingredients
• Knowledge of a wide range of recipes
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills
• Conflict management abilities
• Ability to manage a team in a fast-paced work environment
• Flexibility to work during evenings and weekends
• Ability to work well under pressure and fast paced environment
• Willing to work a flex schedule
• Must be able to lift up to 50 lbs

At NetCost Market a general manager will Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. Regional kitchen manager will hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. He/ She will ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.

• Oversee day-to-day kitchen operations to ensure smooth and efficient workflow. Ensure all dishes are prepared correctly, consistently, and in accordance with company recipes, portioning standards, and internal policies. Maintain quality, presentation, and timeliness of every dish leaving the kitchen.
• Ensure staff maintain daily food safety documentation, including food temperature logs, refrigerator logs, and end-of-day cleaning checklists (e.g., worktables, grills, ovens).
• Manage food quality by guiding staff on preparation, cooking techniques, taste testing, and visual presentation; ensure menu recipes are followed, with flexibility to innovate up to 10% of the menu.
• Place and receive orders for all kitchen supplies, ensuring timely delivery, accurate inventory levels, and quality control of all incoming products.
• Collaborate with the Executive Chef on menu execution, kitchen operations, and staff coordination to ensure consistency and efficiency.
• Maintain valid food handler certification (renewed every 5 years) and monitor food temperatures to ensure all items meet safety standards before serving.
• Maintain accurate inventory by reviewing purchase reports, placing and receiving orders, updating inventory logs, and minimizing waste and product loss.
• Ensure all stations are stocked and cleaned properly, including organizing weekly deep cleaning and monitoring adherence to kitchen layout and planogram.
• Organize and adjust staff schedules based on business needs and supervise all kitchen stations (salads, hot line, cold entrees, pre-pack, grab-and-go).
• Provide prompt, respectful customer service, resolve concerns professionally, and report staff or customer issues to the store manager in a timely manner.