Kitchen Manager

Job Summary

To direct all back-of-house operations to ensure seamless, high-volume food production. To oversee staff, manage inventory and budgets, enforce strict food safety standards, and coordinate logistics so that meals are prepared and delivered flawlessly for off-site and on-site events.

Responsibilities

• Lead back-of-house teams to execute high-volume food production efficiently and accurately
• Supervise staff performance to maintain operational standards and productivity
• Manage inventory levels and control budgets to optimize resource use and reduce waste
• Enforce compliance with food safety standards to ensure safe meal preparation
• Coordinate logistics for timely delivery of meals to both off-site and on-site events

Preferred competencies and qualifications

• Hold a valid local class 3 driving license (preferred for operational flexibility)