Kitchen Manager

Kitchen Manager Insports Centers - 4.3 Trumbull, CT Job Details Part-time $20 - $25 an hour 2 hours ago Qualifications Vendor relationship building Operations management Food hygiene Performance management Staff training

Cleaning Full Job Description Job Summary:

The Kitchen Manager is responsible for overseeing all back-of-house operations within our concession areas, ensuring efficient and profitable food service operations. This role will focus on leading and managing concession staff, maintaining high standards of food quality and safety, controlling inventory and costs, and ensuring a clean, compliant, and productive kitchen environment.

Key Responsibilities:

Staff Oversight & Management Supervise and manage all concession stand staff, including hiring, training, scheduling, and performance management. Ensure staff are following proper food handling, preparation, and sanitation procedures. Provide hands-on leadership during operating hours, stepping in where needed to support team productivity and morale. Inventory Control & Reporting Maintain accurate inventory counts for food, beverage, and supply items. Conduct regular inventory audits and generate reports to monitor usage, waste, and shrinkage. Identify and resolve discrepancies in inventory. Ordering & Vendor Management Place timely and accurate orders for all food and beverage items based on forecasted demand and inventory levels. Maintain relationships with vendors and suppliers to ensure consistent product quality, timely delivery, and competitive pricing. Receive, inspect, and properly store all incoming deliveries. Food Preparation & Quality Control Oversee food prep processes to ensure consistency, taste, and presentation meet brand standards. Monitor food safety protocols including temperature checks, storage practices, and cleanliness. Ensure menu items are produced efficiently and correctly, especially during high-volume periods. Financial Oversight & Revenue Generation Monitor and manage cost of goods sold (COGS) to achieve budgeted food cost percentages. Analyze sales data to identify opportunities for increased revenue and menu efficiency. Collaborate with leadership to implement promotions or menu changes that align with profitability goals. Cleanliness, Sanitation & Safety Enforce and maintain strict cleanliness and sanitation standards in accordance with local health regulations. Conduct regular kitchen and concession stand inspections to ensure compliance with safety procedures and company standards. Train staff on food safety, workplace safety, and emergency procedures.

Qualifications:

Proven experience in a kitchen management or concession supervisory role. Strong understanding of food service operations, including inventory control, food safety, and staff management. Excellent leadership, communication, and organizational skills. Ability to thrive in a fast-paced, high-volume environment. Working knowledge of POS systems and inventory management tools. ServSafe Certification (or ability to obtain) preferred.

Physical Requirements:

Ability to stand for long periods, lift up to 50 lbs, and work in a hot, fast-paced kitchen environment. Flexibility to work evenings, weekends, and holidays as required by event schedules.

Pay:

$20.00 - $25.00 per hour

Work Location:

In person