Spinx Oil Company Inc
Kitchen Manager (501) (Food Services)
Food Making Process:
Oversee all aspects of food preparation, cooking, and presentation in the kitchen.
Ensure compliance with food safety and sanitation regulations and maintain a clean and organized kitchen environment.
Develop and implement standardized recipes, portion control measures, and quality control procedures to maintain consistent food quality.
Monitor food production levels and adjust as needed to meet customer demand and minimize waste.
Continuously evaluate and improve the food making process to enhance efficiency and productivity.
Effectively manage and train staff while overseeing processes.
Inventory Management:
Manage inventory levels of food ingredients, supplies, and equipment to ensure adequate stock for daily operations.
Conduct regular inventory assessments, track usage patterns, and coordinate with suppliers for timely and accurate deliveries.
Implement inventory control systems to minimize food and supply waste and optimize cost-effectiveness.
Collaborate with the purchasing department to source high-quality ingredients at competitive prices.
Ensures that the Kitchen operation is in compliance with all appropriate, local state and federal regulations including, but not limited to wage and hour laws, age restrictions, equal employment opportunity, fair labor standards, OSHA, DHEC, and regulatory guidelines.
Consistency and Presentation:
Train and supervise kitchen staff to ensure adherence to standardized recipes and cooking techniques.
Maintain high standards of food quality, taste, and presentation to meet customer expectations.
Conduct regular quality checks and provide feedback to kitchen staff to ensure consistent food preparation and presentation.
Develop and implement strategies to continuously improve the taste, visual appeal, and overall dining experience of food offerings.
Oversees to-go and delivery orders to verify accuracy, on-time delivery and quality.
Profitability and Expense Control:
Monitor kitchen expenses and implement cost control measures to maximize profitability.
Optimize food portioning, minimize waste, and identify opportunities to reduce expenses without compromising quality.
Analyze food costs, sales data, and pricing strategies to make informed decisions for menu development and pricing adjustments.
Collaborate with the management team to develop and implement strategies to increase revenue and achieve financial goals.