Deli/Kitchen Supervisor

Kitchen ManagerThe Kitchen Manager will collaborate with the Head Chef to oversee deli clerks, assist with preparing and serving deli products, and ensure the deli area is clean, well-stocked, and running efficiently. This role requires excellent team management skills, proficiency with kitchen and deli equipment, and the ability to thrive in a fast-paced environment. The ideal candidate is organized, detail-oriented, and committed to delivering a high-quality experience for customers.Responsibilities:Supervise the department firmly but fairly, fostering a respectful and productive team environmentAssist with bulk catering orders and designing specials for the sandwich station and hot line.Master every role in the department to ensure you can fill in for anyone who is absent.Collaborate with the Head Chef on training, scheduling, and managing deli clerks.Perform quality control checks to ensure all food leaving the kitchen meets established standards.Streamline kitchen processes to ensure smooth operations and maintain prompt service times.Adhere to safety regulations and set regular cleaning standards for the kitchen, verifying staff compliance with sanitation levels.Assist the Head Chef with menu planning and development.Manage inventory to ensure all necessary ingredients are stocked to meet demand while controlling costs.Work with the Head Chef to track kitchen finances and identify areas for cost reduction or efficiency improvement.Qualifications:Proven experience in a kitchen management or similar leadership role.Strong knowledge of kitchen and deli equipment. Experience with deli slicing machines and commercial deep fryers is a huge plus.Excellent organizational and multitasking skills.Commitment to maintaining high standards of cleanliness and safety. A strong focus on sanitation, cleanliness, and organization is essential for success in this role.Ability to lead, train, and motivate a team in a fast-paced environment.Experience with inventory management and cost control.