We are seeking an experienced leader that exceeds performance standards and shows willingness to grow their leadership skills. You will work directly under the Kitchen Supervisor being their right hand to ensure inventory is maintained and developing your team. The Kitchen Manager will be responsible for prepping veggies, sauces, raw meat and raw fish in our warehouse/kitchen/commissary setting. They must manage all aspects of food preparation and production in an environment that meets sanitation guidelines. Must have the ability to work with other staff members in the facility, to undertake and complete multiple tasks, and maintain a quality product. Must have proven experience cutting meat, fish, and poultry and Kitchen Leadership.

Duties and Responsibilities:

Maintaining all kitchen equipment cleanliness and annual maintenance. Prepares recipes as directed Maintains full knowledge of food items Maintains a safe, clean, sanitized, organized, and stocked work area Knead, shape, cut, or roll food products by hand Measure or weigh ingredients for food preparation Control and minimize waste Comply with outlined safety regulations and procedure Assist in loading and unloading prep materials Assist in unloading vendor trucks that come to the facility to deliver products

Physical Requirements:

• Lift up to 20-50 lbs
• Remain on your feet for several hours at the time
• Work schedule is Monday through Friday from 9am-5pm. No weekends

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Pay:

$15.00 - $17.00 per hour Expected hours: No more than 40.0 per week Application Question(s): Do you have two valid forms of ID to work in the United States? We cannot accept expired, copies or pictures taken of IDs. They must be originals.

Work Location:

In person