Kansas 4-H Foundation Inc

Kitchen Manager

Kansas 4-H seeking a dedicated and experienced Kitchen Manager to lead the daily operations of our kitchen. This pivotal role is responsible for ensuring smooth and efficient food preparation while maintaining the highest standards of quality, cleanliness, and safety. The Kitchen Manager will oversee kitchen staff, manage inventory and food costs, and ensure compliance with health and safety regulations in a fast-paced, team-oriented environment. This role is essential to delivering an exceptional dining experience for our guests.

This job includes the following responsibilities:

• 1.Menu & Food Operations

• Collaborate with chefs or owners to plan, price, and update menus that are both appealing and cost-effective.
• Ensure high-quality food preparation, portion control, and consistent presentation standards.
• Lead execution of special events, catering orders, and seasonal offerings.

2. Kitchen & Inventory Management

• Oversee inventory levels, order supplies, manage vendor relationships, and control food costs to stay within budget.
• Maintain and schedule regular upkeep of kitchen equipment to ensure safety and efficiency.

3. Staff Leadership & Scheduling

• Hire, train, and supervise kitchen staff; create work schedules and assign daily tasks based on operational needs.
• Provide ongoing coaching and development to improve team performance and kitchen operations.

4. Food Safety, Sanitation & Compliance

• Enforce food safety and sanitation standards in compliance with health department regulations.
• Ensure proper food handling, storage, waste disposal, and hazardous materials procedures.

5. Communication & Teamwork

• Maintain strong communication between back-of-house and front-of-house teams to ensure smooth service.
• Respond to customer feedback related to food quality and resolve issues professionally.

6. Additional Expectations

• All kitchen managers and dining staff are expected to participate in daily operational tasks as needed, including cleaning, dishwashing, and receiving deliveries during service hours.

Qualifications:

• 2–5 years of kitchen leadership experience (e.g., sous chef, line supervisor, or equivalent)
• Strong understanding of food safety, sanitation standards, and kitchen operations (ServSafe certification preferred)
• Proven ability to lead, train, and motivate kitchen staff in a fast-paced environment
• Experience with inventory management, food cost control, and scheduling

Physical Job Requirements:

• Standing/Walking: Must be able to stand and walk for extended periods (up to 8-10 hours per shift).
• Lifting/Carrying: Ability to lift and carry up to 50 lbs regularly (e.g., boxes of supplies, food containers).
• Bending/Stooping: Frequent bending, reaching, and stooping while managing kitchen equipment, storage, and cleaning tasks.
• Manual Dexterity: Must be able to use hands for chopping, operating kitchen equipment, writing, and computer work.
• Climbing: Occasionally required to use ladders or step stools to reach high storage areas.
• Vision and Hearing: Requires close and distance vision, depth perception, and the ability to adjust focus; must also be able to hear timers, alarms, and communication in a noisy kitchen environment.
• Working Conditions: Exposure to heat, steam, and cold from cooking and refrigeration equipment. May also encounter slippery floors, sharp objects, and cleaning chemicals.
• Pace & Stamina: Ability to work in a fast-paced environment and maintain stamina and focus throughout the shift, especially during peak hours