This job description is a summary of essential job functions necessary for the satisfactory performance of this position. Reasonable accommodation may be made to enable those with disabilities to perform the essential job functions. Job functions may vary by location. General Summary Manage a kitchen staff of approximately eight employees and all activities performed in the kitchen and at the drive through window for breakfast, lunch and dinner at the Elkwood facility. Control food quality and safety. Order supplies, food and ingredients. Maintain inventory. Essential Job Functions * Interview, hire and train kitchen staff on food prep, plating and temperature control. Provide counseling, progressive discipline and/or termination as needed. Conduct performance appraisals and approve merit increases. * Create and adjust schedules to ensure peak periods are covered. * Store food products in compliance with safety practices. Ensure foods retain their flavor, freshness and nutritional value. * Maintain sanitation and safety standards. Review and assess all kitchen procedures to ensure staff maintain a safe and hygienic cooking environment. * Order supplies, food and ingredients. Receive deliveries. Estimate the amount of food that needs to be prepared and predicts possible fluctuations. Review invoices and ensure vendors are paid in a timely manner. * Lead kitchen efficiency and execution to ensure recipes are being followed with proper portioning. Ensure staff members are trained and comfortable with food sensitivities and allergens, sanitizing procedures, maintenance of kitchen, walk in cooler and dry storage areas. * Sell food items. Take forms of payment using cash register and/or credit card machine. * Maintain inventory levels and conduct full weekly inventory. Control shrinkage and waste. * Schedule and oversee necessary maintenance and repairs on kitchen appliances. * Adjust menu items, substitutions and pricing based on seasonal availability and demand. * Remain approachable and available to kitchen staff and address any concerns that arise. * Perform all other job functions as assigned. Qualifications Education: High school diploma or equivalent. Education and training normally associated with college coursework in business or hospitality is preferred. Certification from a culinary school or degree in Restaurant management is preferred. Servesafe certification is required or must be willing to obtain certification provided by the company once on board. Experience: Two or more years of kitchen management experience in a high volume, casual dining or family style restaurant. Requirements * Knowledge of how to prepare and store every item of food that is served * Knowledge and execution of thawing, labeling and rotation procedures * Well versed in cooking temperatures and time * Familiarity with kitchen sanitation and safety regulations * Experience with delegating tasks and maintaining fast speed of service * Hands on experience with planning menus and ordering ingredients * Capable of conducting and assessing kitchen inventory * Ability to manage a team of kitchen staff with varying schedules and provide frequent feedback * Ability to work well under pressure and in a fast-paced environment * Dedicated, devoted and willing to stay the course * Understanding of inventory control * Ability to maintain standard operating procedures * Excellent verbal and written communication skills * Excellent planning and organizational skills * Conflict management * Ability to multi-task * Attention to detail * Customer service oriented and good work ethic * Professional demeanor * Time management * Budgeting * Knowledge and use of fire extinguishers * Willing to work a flexible schedule including holidays, evenings and weekends Work Environment * Job functions are performed in a kitchen environment with exposure to food (allergies and sensitivities), hot oil, grease, sharp objects, kitchen appliances, slippery floors, hot water, glass, fumes, cuts and burns, hot and cold environments (ovens and freezers), contaminants, noisy and distracting environment, standing for long periods of time, working in close proximity to others. * While traveling may have contact with hazardous materials and drive/travel and work in adverse weather conditions Physical Activities & Requirements While performing the essential job functions of this position, the following is required: * Continuously balance, bend, manual dexterity (fingers and hands), use hands in repetitive motion, stand, twist back and neck, utilize eye/hand coordination, stoop, walk * Frequently stack, crouch, kneel, pull, push, lift, carry up to 25 pounds assisted or unassisted * Occasionally drive, sit Must be able to speak to co-workers and customers regarding day-to-day business operations. Tools & Equipment Cash register, credit card machine, phone, fire extinguisher, kitchen appliances, broom, mop, mop bucket, hand truck, vacuum cleaner, kitchen utensils, pots and pans, dishwasher, gloves, face mask, hair/beard net, apron or uniform. Southern States Cooperative is an Equal Opportunity Employer and does not discriminate against individuals based on their race, color, religion or belief, national or ethnic origin, sex (including pregnancy), age, disability, sexual orientation, gender identity, veteran status, family medical history or genetic information, or any other status protected by federal, state or local laws, or regulations. The above statements are intended to describe the general nature and level of work being performed by employees assigned to this job. They are not intended to be construed as an exhaustive list of all responsibilities, functions and skills required for this job. Functions and requirements may change at any time with or without notice. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled