Kitchen Manager

Kitchen Manager is responsible, but not limited to, overseeing kitchen staff, placing weekly food/supply orders, keeping an organized kitchen, end of month inventory, holding Serv Safe Certificate.

Must be able to pass fingerprint/background check, and must be able to lift up to 30lbs.

Fingerprinting is done at the employee's expense (approx $68.00)

Kitchen Manager reports directly to Food Service Director.

Nutri-Serve is growing and we have an exciting opportunity for an experienced Assistant Manager in a busy K-12 Dining Services setting. We are seeking an individual with high energy, a polished and professional identity and winning attitude with experience in FOH and BOH operations. 

Enjoy a work/life balance with a Monday – Friday daylight schedule! Experience desired in a Contract Dining Food Service setting such as Hospital, School, College, Senior Living or Corporate Dining accounts. K-12 Dining experience and/or a culinary background are some very strong pluses!  

The Manager and Supervisor shares an overall responsibility of food service. He/she institutes company cycle menus and recipes; plans and oversees Patient Food and Café operations, purchasing, employee personnel programs, scheduling, bookkeeping, and customer and client relations; directs through supervision food preparation service and sanitation; and is accountable for the total operation results.

Qualifications:

Front and Back of house Management Experience

Employee Management including scheduling, bookkeeping, training

Conduct team meetings

Team Building 

Strong Communication Skills

Experience in a contract dining setting a strong plus

Impeccable work ethic and dynamic leadership skills

At Nutri-Serve Food Management, caring for children is our first responsibility. Child nutrition is our top priority. It's rewarding, enjoyable and flexible. We continually seek talented and dedicated individuals who share our commitment to excellence.