Kitchen Manager

Quad in Sussex is currently hiring for a Kitchen Manager/Sr. Cuisine Supervisor! The Sr. Cuisine Supervisor is responsible for leading and overseeing all aspects of Quad Café and catering operations, ensuring exceptional quality, operational excellence, and a superior employee dining experience. This role drives continuous improvement and innovation in food service delivery, establishes and maintains best practices, and ensures compliance with all regulatory standards. The Sr. Cuisine Supervisor is accountable for financial performance, operational management, and fostering a culture of engagement and excellence among team members. Operations Management & Quality Lead daily operations of the Quad Café and catering services, ensuring seamless execution and high-quality food service. Develop, implement, and monitor operational best practices to optimize efficiency, productivity, and resource utilization. Establish and maintain rigorous quality standards for food preparation, presentation, and service, ensuring compliance with all local, state, and federal regulations. Oversee food safety protocols, sanitation, and hazard‑free environments, maintaining all required logs and documentation. Driving Innovation & Best Practices Champion a culture of innovation by identifying and implementing new culinary trends, technologies, and service enhancements. Collaborate with cross‑functional teams to pilot and scale innovative food service solutions. Continuously assess and refine operational processes to establish industry‑leading best practices. Financial Acumen Develop and manage budgets, monitor financial performance, and implement cost control measures. Analyze productivity volumes and labor costs, making data‑driven decisions to maximize profitability and operational efficiency. Prepare and present financial reports to leadership, providing insights and recommendations for improvement. Employee Experience Lead, mentor, and develop staff, promoting growth, efficiency, morale, and teamwork. Foster an inclusive, positive, and engaging work environment where every team member feels empowered and respected. Oversee onboarding, training, and ongoing development of employees, ensuring alignment with organizational values and standards. Additional Responsibilities Manage food and vending inventory, ensuring optimal stock levels and minimizing waste. Direct task assignments and scheduling to ensure operational coverage and efficiency. Serve as a thought leader, elevating the employee dining experience through strategic initiatives and continuous feedback. Perform other functions as assigned by administration and/or supervisor. Job Requirements Education: HS Diploma or equivalent required; advanced culinary or management certification preferred. Experience: Minimum of 7 years in food service operations, with at least 3 years in a supervisory or management role. Proven experience driving operational excellence and innovation in a food service environment. Certificates, Licenses, Registrations: SERV Safe Food Handler Certification required. Knowledge, Skills & Abilities: Strong leadership and team development skills. Advanced financial acumen and analytical abilities. Effective communicator and collaborator. Expertise in planning, multi‑tasking, and project management. High energy, self‑motivated, and customer‑focused. Proficient in Microsoft Office Suite (Outlook, Word, Excel). Physical Demands & Working Conditions Manual dexterity and skilled physical operations required for food preparation. Ability to lift up to 50 lbs, stand for extended periods (5–8 hrs), and perform bending and twisting motions. Exposure to hot ovens, grills, oils, and sharp tools. Ordinary office, shop, or kitchen working conditions with some disagreeable features. #J-18808-Ljbffr