Full Time - Production Kitchen Manager

Full Time - Production Kitchen Manager

COMPENSATION:

Pay Rate: $27.00-$33.00 per hour

This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs.

In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

Additional information about our compensation scales is available at: aztecshops.com/employment

SUMMARY:

Manages 1 - 5 Crew Leads/Supervisors and approximately 2 - 20 employees in a production unit. Responsible for the overall direction, coordination, and evaluation of the unit, carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Additional responsibilities include interviewing, hiring, and training employees; assisting in the budgeting and forecasting process, planning, assigning, and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Manages and develops production unit's operations staff, which includes hiring, coaching, training and disciplining of employees; setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
• Responsible for the development of the annual operating budget.
• Implements operational plans to achieve profit and growth goals.
• Makes daily adjustments to staffing and production levels based on volume. Maintains clean and organized correct storage areas.
• Plans and prepares work schedules and assigns employees to specific duties and tasks.
• Assists production supervisor with food and/or prepares requisitions to replenish food on hand using inventory management system.
• Reviews Catering contracts for Bakeshop items daily to ensure catering items are produced correctly with regards to menu description, quantity, quality and consistency.
• Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Assists the Executive Chef with development, recommendations, and produces new products for catering and retail units with a clear focus on quality, consistency and meeting profitability goals.
• Resolves customer issues and complaints to ensure customer satisfaction. Sets a positive example for guest relations.
• Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal control and sanitation.
• Assists supervisory staff with management of employees engaged in food preparation, inventory, keeping operating records, or preparing daily records of transfers. Must perform work of subordinates as needed.
• Develops and maintains working relationships with customers, coworkers and vendors.
• Trains employees on proper use and cleaning of equipment used in the production unit.
• Submits work orders to keep the facility operational including emergency notification for safety and essential operational concerns, ensuring employees maintain required food handling and sanitation certifications.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; or an Associates degree from an accredited college or university in Business or Hotel/Restaurant Management is preferred but not required; plus at least two years experience in high volume food service operations and at least one year of supervisory experience; or equivalent combination of education and experience.

Strong communications, computer literacy, and mathematical skills are required.

ServSafe Certified and Management Food Handler Certificate preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers and the general public.

MATHEMATICAL SKILLS:

Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets.

REASONING ABILITY:

Requires the ability to apply common-sense understanding to carry out general written or oral instructions. Must be able to multitask, prioritize work and pay attention to detail. Requires analytical, quantitative skills, organizational and management skills.

MANUAL DEXTERITY:

Must be able to utilize a computer. Requires the ability to use a variety of office machines and food service equipment.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS:

Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers; as well as office equipment such as computers and copy machines. While performing the duties of this job, the employee is frequently required to walk, sit, and stand/move for prolonged hours; handle or feel objects, cooking tools and controls. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required for this job include close vision and color vision for food preparation and safety.

WORKING CONDITIONS AND HAZARDS

Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions as well as cleaning chemicals. The noise level in the work environment is usually moderate.

SUPPLEMENTAL INFORMATION:

The person holding this position is considered a mandated reporter under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5.

Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.