• Supervise and oversee the production and preparation of food in a manner consistent with established recipes and procedures

• Work the line during operating hours

• Oversee the proper handling, maintenance, and storage of all items

• Manage food costs, track waste, and control kitchen labor costs

• Direct work for kitchen employees, including setting hours and weekly schedules and assigning tasks before, during and after open hours

• Ensure cleanliness of food preparation areas and train staff on equipment maintenance and cleaning procedures

• Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using equipment and utensils, including broilers, ovens, grills, fryers and a variety of other kitchen equipment

• Close the kitchen properly and follow the closing checklist for kitchen stations

• Use our Standard Recipe Sheets/Books for preparing all products 

• Interviews, hires, orientates, trains and retains a diverse staff, ensuring compliance with federal and state regulations. Mentors, motivates and develops staff and serves as a role model and resource.

• Monitors performance of staff, conducts personnel evaluations, creates and supports individual development plans (IDP) with direct reports and initiates follow-through with corrective action and termination in consultation with Human Resources and Regional Manager when appropriate.

If this sounds like you, make sure you also meet these requirements:

• 3 or more years of previous kitchen, restaurant or food service management experience or an equivalent combination of education, training and experience. 

  • In lieu of specific experience requirements, a proven capability to perform the essential functions of the job, as demonstrated by an equivalent combination of education, training, and/or relevant work experience may be considered.

• Food Safety Certification is preferred but not required

• Physical Requirements: Ability to lift up to 20 lbs

• Schedule Availability: Ability to work flexible, full-time schedule to include days, weekends and some holidays

• Ability to safely operate broilers, ovens, grills, fryers, flat top range, kitchen utensils, knives, chopper and a variety of other kitchen equipment

• You must be a minimum of 18 years old (required)

• High School Diploma / Equivalent (required)

• Successfully pass our pre-employment checks, including a drug screen and criminal background check

• Basic computer skills will be required

Note:  Please make sure you use a valid email so we can follow up with you and let you know what’s happening in the process.

Here’s a quick glance of who we are and the impact you could have on the food service industry: Gordon Food Service At a Glance.