YYT Food Corp. is hiring Central Kitchen Manager

Reporting to: Operations Director

Job Description:
The Central Kitchen Manager is responsible for the overall production and management for the Central Kitchen facility. The role involves maintaining a high level cleanliness and correct food safety management of the operation. The Central Kitchen Manager is responsible for ensuring staff training related to recipe management, portion control and food safety management for all team members in the central kitchen production facility. The Central Kitchen Manager will be responsible for inventory management which will include but not limited to: Setting and maintaining par levels for production and receiving of goods, minimizing wastage and following brand recipe standards.

Job Responsibilities and competencies:
Operational:

• Ensure that the correct food safety practices are being followed.
• Ensure that the daily and weekly cleaning schedules are followed.
• Maintain high levels of cleanliness of operations. Conduct a weekly inspection of delivery vehicles
• Facilitate training for all new team members for food safety best practices – Hygiene.
• Ensure that all team members uniforms are clean and well presented.
• Conduct chiller and freezer temperature checks 3 times per shift (on an 8-hour shift cycle) to ensure that the required temperature control and contamination prevention is followed.
• Maintain a safe working environment by complying with all health and safety best practices.
• Maintain the set-up the of the operations work flow in order to increase speed and maximize productivity.
• Observe and monitor the culinary standards to ensure that they are compliant with company policies and procedures. Provide feedback where necessary.
• Maintain the duties assigned to team members and ensure that the guidelines are followed. In case of deviations corrective measures should be taken immediately
• Review all store requisitions. Compare against the approved par levels. Prepare the requisitions to be ready for store delivery
• Monitor all storage areas and keep the daily stock requisitions to the approved par levels depending on the business demands
• Receive the daily fresh produce delivery – check the quality and ensure the invoice corresponds to the LPO (local purchase order).
• Place the fresh produce order for the following day. Approved par levels must be followed.
• Ensure that all fresh produce is washed and sanitized as per the food safety requirements
• Monitor and review all maintenance of the operation. Communicate areas that require attention and follow up in order to close all tasks.
• Coach and guide team members and maximize employee morale and productivity
• Improve the skill of your team members by reviewing their performance.

Financial:

• Control food and operating costs by reducing wastage. Ensure the correct portion controls are maintained as per the recipe standards.
• Complete monthly inventory count for Central Kitchen

Quality:

• Conduct quality assurance checks in AM shift of production items produced the previous shift to ensure that the approved recipes are being followed.
• Oversee the production for the following day – quality assurance and recipe management
• Conduct regular quality assurance checks daily.
• Ensure that all operating equipment are well maintained and it good working condition. In addition, take the appropriate steps to replenish or replace all equipment requirements to ensure the operations can function effectively.

Competencies:

• Leadership
• Time Management
• Attention to Details
• Math & forecating
• Analytical Thinking
• People Management
• People Development

Qualification:

• Diploma in Hotel Management or recognized culinary institution
• Minimum Experience: 
• Minimum 3 to 4 years of Experience in Similar role

Click on this link to apply.