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PF
POMPTONIAN FOOD SERVICE
Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on New Jersey 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.
$63,503 / year median in New Jersey
+9% projected growth
Job Description
For immediate consideration, contact Amy at ahirsch@frhsd.com We are looking for a Kitchen/ Cafeteria Manager to supervise our High School school cafeterias. Managers responsibilities include food prep, light cooking, maintaining kitchen inventory, complying with safety and cleanliness standards, run a cash register. To be successful in this role, you should be able to manage our kitchen staff to deliver quality food on time and oversee the student cafeteria providing the highest level of customer service. This position follows a school calendar and you must pass a criminal background check. Responsibilities Manage kitchen staff and coordinate food orders Supervise food prep and cooking Place Orders daily, Take monthly inventory Store food products in compliance with safety practices (e.g. in refrigerators) Work on the POS cash registers and run daily report Maintain sanitation and safety standards in the kitchen area Excellent customer service skills Skills Hands-on experience with ordering Basic Computer Skills Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment ServeSafe certified is a plus