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Treebird Market
Prep Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Oregon 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.
$66,564 / year median in Oregon
+7% projected growth
Job Description
Lead Treebird's prep kitchen — the production, recipes, food cost, and food safety behind our deli and hot food program. You'll run the day-to-day and develop the team that keeps it consistent. What you'll do Run daily prep kitchen production and workflow Develop and cost recipes; manage pars and prep schedules Keep food cost, waste, and labor in line with targets Maintain food safety, sanitation, and temperature standards Train and support prep staff; provide input on hiring Coordinate with deli, butcher, and produce on sourcing What we're looking for Kitchen or food-production leadership experience Recipe costing and food cost control Strong organization and workflow management Food safety knowledge (ServSafe a plus) A calm, steady leader who works well across a small team