Central Kitchen Manager Jobs

·The Central Kitchen Manager (CKM), overseas and directs all operations of production.

·He/She supervises the Sous chefs and their staff to ensure production targets, portion sizing, product quality and product specs are reached within their area.

·He/ She manages production schedules and monitors the overall production output.

·He/ She is responsible for formulating new food production standards and SOP’s.

·He/She monitors quality assurance on an overall level by conducting spot-checks, investigates quality issues in the kitchen and recommends solutions.

·He/She must be able to translate recipes for mass production.

·He /She monitors and recommends ways to reduce waste production.

·He /She needs to operate in a set up similar to a kitchen environment and may be required to work day/night shifts.

·He/She must be comfortable working with and handling Pork.

·He/She should be comfortable with physical demanding work, i.e. long standing hours, hot or cold temperatures.

·He/She may be required to wear Uniform or protective gear.

·He/ She reports directly to the Companies BOD.