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.
Kitchen Manager Papaya Fruit Market - 2.7 Canton, MI Job Details Full-time From $23 an hour 9 hours ago Qualifications Teamwork ServSafe Team development Production planning Managing kitchen staff Grocery store experience Full Job Description Papaya Market —
Kitchen Manager Location:
Canton, Michigan Position:
Kitchen Manager Reports To:
Prepared Foods Director /
Management Employment Type:
Full-Time Compensation:
$23-$26 per hour, based on experience Position Overview Papaya Market is seeking an experienced, organized, and hands-on Kitchen Manager to oversee the daily operations of our prepared foods kitchen. The Kitchen Manager will lead a small kitchen team and be responsible for maintaining consistent food quality, efficient production, food safety, cleanliness, inventory control, and proper execution of recipes and production standards. This is a working management position . The Kitchen Manager is expected to actively participate in production while providing leadership and accountability for the kitchen team. Key ResponsibilitiesKitchen Operations Manage daily kitchen and prepared-food production. Organize daily prep and production priorities. Assign stations, tasks, and responsibilities to kitchen employees. Ensure products are prepared and completed according to production schedules. Maintain an organized and efficient workflow throughout the kitchen. Ensure prepared-food cases are properly stocked and replenished. Monitor product levels and adjust production based on sales and demand. Communicate production needs, shortages, and operational concerns to management. Team Leadership Supervise a small kitchen team. Provide clear daily direction and expectations. Train employees on recipes, preparation methods, equipment, sanitation, and kitchen procedures. Monitor employee performance, productivity, attendance, and professionalism. Correct performance or quality issues as they occur. Help develop a kitchen culture centered on teamwork, accountability, cleanliness, and consistency. Assist management with employee evaluations and disciplinary matters when necessary. Food Quality & Recipe Execution Ensure all products are prepared according to Papaya Market recipes, specifications, and portion standards. Monitor taste, appearance, texture, freshness, and presentation. Prevent unauthorized recipe changes or inconsistent preparation. Maintain proper portion control. Ensure proteins, sauces, sides, salads, and other prepared foods meet established quality standards. Identify quality problems before products reach customers. Inventory & Ordering Monitor kitchen inventory and ingredient levels. Assist with or manage food ordering based on established pars and production requirements. Receive and inspect deliveries for quality and accuracy. Maintain proper product rotation using FIFO procedures. Monitor expiration dates and product freshness. Conduct inventory counts as required. Communicate shortages and purchasing needs before they affect production. Food Cost & Waste Control Maintain portion and recipe standards to control food cost. Monitor overproduction, spoilage, waste, and unnecessary product loss. Document significant waste and identify recurring causes. Utilize ingredients efficiently while maintaining quality standards. Work with management to improve yields and production efficiency. Food Safety & Sanitation Maintain compliance with Michigan food-safety requirements and Papaya Market sanitation standards. Ensure proper food temperatures during cooking, cooling, storage, reheating, and service. Ensure proper labeling, dating, storage, and rotation. Monitor employee handwashing, glove use, cross-contamination prevention, and safe food-handling practices. Maintain clean workstations, equipment, coolers, storage areas, and production areas. Ensure required cleaning and sanitation procedures are completed daily. Immediately address food-safety or sanitation concerns. Qualifications Previous kitchen leadership or supervisory experience required. Experience managing employees in a restaurant, grocery prepared-food department, commissary, catering kitchen, or similar high-volume food operation preferred. Strong cooking and food-production knowledge. Ability to lead and hold employees accountable while maintaining a professional work environment. Strong understanding of food safety and sanitation. Experience with inventory, ordering, portion control, and waste management. Ability to follow and enforce standardized recipes and procedures. Strong organizational and communication skills. Ability to prioritize multiple production requirements simultaneously. Dependable, punctual, and capable of working with limited supervision. ServSafe Manager certification preferred or ability to obtain certification. Physical Requirements Ability to stand and work for extended periods. Ability to work in hot, cold, and fast-paced kitchen environments. Ability to safely lift and move approximately 40-50 pounds. Ability to bend, reach, lift, and perform normal commercial kitchen duties. Performance Expectations Success in this position will be measured by: Consistent food quality Prepared-food case availability Accurate execution of recipes Kitchen cleanliness and organization Food-safety compliance Employee productivity and accountability Proper inventory management Reduced waste and overproduction Effective labor utilization Timely completion of daily production The Kitchen Manager should be capable of running daily kitchen operations without constant supervision from upper management while maintaining Papaya Market's standards for quality, consistency, cleanliness, and efficiency.
