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TS
Times Supermarkets
Kitchen Manager (Mililani Store)
Career Insights for Restaurant / Food Service Manager
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Based on Hawaii data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$68,892 / year median in Hawaii
+9% projected growth
Job Description
Job Title:
Kitchen Manager Department:
Food Service Reports to: Store DirectorPOSITION SUMMARY
Kitchen Manager is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations. Throughout a shift, a Kitchen Manager will perform the duties of a Cook, Prep Cook and/or server when neededESSENTIAL FUNCTIONS
(responsibilities include, but are not limited to):- Greets customers when within ten feet and four seconds of contact.
- Responsible for supervising and recommending disciplinary action for associates in department.
- Responsible for work schedules, assigning work, training, enforcing Company policies and SOPs, productivity and communication with associates.
- Responsible for the processing of invoices, department reports, employee appraisals, inventory and supply ordering.
- Responsible for receiving merchandise and ensures that authorized items are received
- Reviews and controls inventory in the backroom
- Performs basic cleaning of department, hourly checks of sales floor.
- Cooks food items needed for the day such as make bentos, roast chicken, fish
- Tracks food inventory, order from vendors if needed
- Tracks food quality, pulls food that does not meet standards, conducts hourly temperature checks of food and warmers for hot / chilled food temperatures and hot chicken temperature logs
- Keeps workstation clean and organized by dusting, wiping, and sweeping area.
- Washes and sanitizes dishes, tools and area
- Performs other related duties as needed as assigned by manager
OTHER DUTIES / RESPONSIBILITIES
- Use of proper safety procedures
- Takes weekly and or monthly inventory as required
- Able to operate stove, hot plates, oven, fryer and slicer
- Able to slice, dice and mince manually
- Mark down and pull products from floor if needed
- Able to listen to directions and follow through independently
- Good communication and observation skills
EXPERIENCE / EDUCATION
- High school / Secondary school diploma or GED
- Must be at least 18 years of age to ring register and operate machinery
- Possesses a food handling license
SKILLS AND ABILITIES
- Previous experience working with the public
- Time management skills
- Proper knife skills and proper sanitation knowledge
- Knowledge of different types of meats, fish, etc.
WORK ENVIRONMENT
- Air condition while in store, subject to heat when cooking and chill temperatures if products need to be retrieved from chill
- Very fast paced