Kitchen Manager manages the daily operations of the kitchen, which may include but not limited to: accounting, finance, staff working schedule, inventory control and equipment supplies. Responsible for employees' training. Being a Kitchen Manager oversees other departments that contribute to the operations of the kitchen. Requires a high school diploma or its equivalent. Additionally, Kitchen Manager typically reports to a head of a unit/department. The Kitchen Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. To be a Kitchen Manager typically requires 3-5 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
Vintage Maine Kitchen is a small family business making small batch potato chips from locally sourced ingredients.
Burnout has long been a part of restaurant and food culture and reached 'unprecedented' levels in recent years. We know first hand that burnout is the best way to ruin and squash the talent and energy employees bring to your team. We are building some unique positions into our team to support our longtime employees and hands on ownership team while expanding our operations.
Do you give your all at work but leave nothing left for yourself, family or hobbies? Are you a foodservice lifer struggling to make family hours and school vacations work? Let's work together to build the right fit. Your talent and experience still have incredible value!
We are filling 2 Co-Manager positions to work collaboratively at our production facility located in Pownal Maine. Both positions are year round. Flexible hours are available. Applicants should expect up to 32 hours per week regularly.
This is NOT a clipboard/desk position.
Co-Managers Responsibilities:
Overseeing and participating in daily operations including but not limited to workplace safety, food safety, production cooking and packaging, sanitation.
Ordering Inventory.
Managing workflow, invoicing, shipping and receiving.
Maintaining a safe and equitable workplace including providing reasonable accommodations as needed.
Must be able to lift and carry 50 pound bags of potatoes safely throughout the day when needed.
Must have professional kitchen experience. ServSafe or equivalent Preferred.
Must have leadership experience.
Must be able to work collaboratively with others. The success of these shared positions requires that individuals can meet expectations and allow others to do the same.
Job Types: Full-time, Part-time
Pay: $17.00 - $22.00 per hour
Expected hours: 20 – 32 per week
Benefits:
Supplemental pay types:
Ability to Relocate:
Work Location: In person
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