Mid-Ohio Food Collective

Kitchen Manager Jobs at Mid-Ohio Food Collective

Sample Kitchen Manager Job Description

Kitchen Manager


Kitchen Manager


Full Time, Non-Exempt


Executive Chef


Line/Prep Cooks, Lead Cooks

SUMMARY: The Kitchen Manager will be responsible for managing all kitchen functions including menu development, inventory, ordering & purchasing, food cost controls, training, sanitation, and personnel management. This position demands creativity within daily operations, excellent communication skills, and the ability to maintain the highest culinary expectations according to company standards. This position also motivates, trains, develops and directs all staff and volunteers to accomplish the objectives of the operation to the satisfaction of the customer(s). The Kitchen Manager must be able to work well under pressure, demonstrate organization skills, exhibit self-motivation and be flexible with scheduling according to business demands.

Hours: Monday-Friday 7:00am-3:00pm


  • Responsible for effectively leading and managing all aspects of their assigned kitchen and team.
  • Work closely with the Executive Chef to ensure all business needs and expectations are being met.
  • Accomplish performance objectives to drive sustainability, guest satisfaction, brand standards, and most importantly to deliver results that contribute to our mission and overall success.
  • Monitor sanitation practices and cleaning schedules to ensure that team members follow standards and regulations.
  • Check the quality of raw and cooked food products to ensure that sanitation, safety, and quality standards are met.
  • Check and maintain proper holding, cooking, reheating and any other temperature control points and logs.
  • Control food cost and usage by following proper requisition, storage, cooking, portioning, and waste control procedures.
  • Instruct team members and volunteers in the handling, preparation, cooking, garnishing, and presentation of food and ensure that all standards are met.
  • Supervise and coordinate activities of team members and volunteers engaged in food preparation.
  • Schedule personnel as required for anticipated business activity, ensuring that all positions are staffed and labor cost objectives are met.
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Order food, disposables, and sanitation supplies needed to ensure efficient operation.
  • Manage the flow-through of food from receiving to outgoing to ensure that appropriate qualitative and quantitative needs and expectations are met.
  • Work with the Executive Chef around personnel decisions including interviewing, hiring, and evaluating team members.
  • Oversee the continuous training of team members on kitchen equipment, utensils, cleanliness, sanitation, first-aid, product movement, and handling hazardous materials.
  • Demonstrate new cooking techniques or equipment to staff.
  • Ensure all that equipment is kept clean and in excellent working condition through personal inspection and preventive maintenance programs.
  • Prepare all required paperwork, including inventory, menu changes, reports, logs, recipes, CN labels, and schedules in an organized and timely manner.
  • Lead daily team meetings (huddles) to discuss goals, challenges, new conditions and expectations.
  • Fill-in for team members where needed to ensure guest service standards and efficient operations.
  • Expert knowledge of high volume, complex food operations.
  • Analyzing business results and working with the leadership team to develop effective strategies to address needs, making key decisions, and overseeing execution.
  • Removing obstacles to success and ensuring appropriate resources are available to achieve outstanding results.
  • Creating an environment in which all team members can reach their full potential, resulting in positive morale and a fun culture to work in.
  • Stay current on restaurant industry trends. Identify new culinary techniques and presentations.
  • Knowledge of P&L accountability and contract-managed service experience.
  • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, and build & maintain vendor relationships.
  • Possess a passion for consistently delivering delicious and nutritious food, sourced sustainably and consciously.
  • Solution oriented thinking and fostering a positive environment.
  • This job posting is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities, or requirements. Leadership may assign other duties not listed here.


Education and Certifications: High School Diploma/GED Required. Food Safety Certification (provided by Mid-Ohio Foodbank). Culinary Arts Degree from an accredited culinary program and/or Degree in hospitality business/culinary arts.

Experience: 2+ years of progressive kitchen management. High volume, complex foodservice operations and high-touch customer service environment experience. Experience in state regulated Child Nutrition Programs- Child and Adult Care Food Program (CACFP), Summer Feeding (SFSP), National School Lunch (NSLP) are highly desirable.

Skills/Competencies: Must have excellent customer, mathematical, communication, and organizational skills. Manual dexterity, expert knife handling skills, and kitchen equipment handling experience. Ability to use computerized food ordering and planning system and experience with Microsoft applications. Ability to work effectively and efficiently both independently and in a team environment. Ability to manage challenges and conflict in a professional manner. Leadership and mentorship experience based around existing company culture. Ability to pass a drug screen and mobility/lift assessment.


Working Conditions: While performing the duties of this job, the employee is regularly exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid (non-weather) and extreme cold or heat (non-weather). The noise level is usually moderate but could increase to high. The employee must lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle or feel; talk/hear and taste. Employee is frequently required to reach with hands and arms; climb or balance and stoop, kneel or crouch. These abilities must be able to be performed up to eight hours a day varying in-between the hours of 7am-8pm. Some night and weekend work may be required. Applicants must have received or be willing to receive the COVID-19 vaccine by date of hire to be considered for employment.

ADA: The above statements cover what are generally believed to the principal and essential function of this job. Specific circumstances may allow or require some associates assigned to the job to perform a somewhat different combination of duties.

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