What are the responsibilities and job description for the Kitchen Operations Manager-TUC position at Nutrition One?
Job Description
Kitchen Operations Manager-TUC
The Kitchen Operations Manager is responsible for leading and optimizing the daily operations of our high-volume commercial production kitchen. This role ensures efficient meal production in compliance with federal guidelines while driving innovation, cost management, and a culture of excellence. The Kitchen Operations Manager is a proactive leader who thrives in a fast-paced environment, fosters team development, and continuously improves operational workflows.
Key ResponsibilitiesLeadership & Team Management
✔ 3 years of leadership experience managing teams of 20 in food service or production environments.
✔ 2 years of experience in high-volume kitchen production.
✔ Strong budgeting, inventory management, and cost control skills.
✔ Excellent problem-solving, organizational, and multitasking abilities.
✔ ServSafe Certified Kitchen Manager.
✔ Effective communication and leadership skills, with the ability to mentor and develop employees.
✔ Comfortable lifting 50 lbs, standing for long hours, and working in variable temperature environments.
✔ High school diploma or equivalent.
Preferred Qualifications
➕ Bilingual (Spanish)
➕ Culinary or Food Service Degree
➕ Experience with ADP Workforce Now
➕ Level 1 IVP Fingerprint Clearance Card
Kitchen Operations Manager-TUC
- Location: 2537 N Stone Ave, Tucson, AZ 85705
- Salary: $48,000 - $53,000 per year (Exempt)
- Schedule: Early mornings, Monday-Friday
The Kitchen Operations Manager is responsible for leading and optimizing the daily operations of our high-volume commercial production kitchen. This role ensures efficient meal production in compliance with federal guidelines while driving innovation, cost management, and a culture of excellence. The Kitchen Operations Manager is a proactive leader who thrives in a fast-paced environment, fosters team development, and continuously improves operational workflows.
Key ResponsibilitiesLeadership & Team Management
- Provide strategic leadership and direction to the kitchen team, fostering a culture of accountability, teamwork, and professional growth.
- Oversee hiring, training, and mentoring of staff, ensuring consistent performance and development.
- Conduct regular performance reviews and coach team members to enhance efficiency and retention.
- Collaborate with HR on employee relations, disciplinary actions, and policy updates.
- Direct daily kitchen operations to produce 5,000 meals efficiently while maintaining quality and compliance.
- Create and execute production schedules, ensuring all meal components are prepared and delivered on time.
- Identify process improvement opportunities to enhance productivity, reduce waste, and improve cost efficiency.
- Maintain a safe, organized, and compliant kitchen by upholding HACCP, OSHA, and Health Department regulations.
- Oversee equipment maintenance and vendor coordination for kitchen needs.
- Manage kitchen budgets, cost control, and labor efficiency, working closely with leadership.
- Oversee inventory tracking, ordering, and warehouse organization, ensuring proper stock levels and timely order fulfillment.
- Analyze budget trends, food costs, and operational expenses to drive cost-saving initiatives.
- Ensure strict adherence to food safety regulations and best practices for TCS (Time-Controlled for Safety) foods.
- Maintain and revise the company’s HACCP plan and SOPs annually.
- Ensure meals meet government nutritional and compliance standards, including special dietary requirements.
✔ 3 years of leadership experience managing teams of 20 in food service or production environments.
✔ 2 years of experience in high-volume kitchen production.
✔ Strong budgeting, inventory management, and cost control skills.
✔ Excellent problem-solving, organizational, and multitasking abilities.
✔ ServSafe Certified Kitchen Manager.
✔ Effective communication and leadership skills, with the ability to mentor and develop employees.
✔ Comfortable lifting 50 lbs, standing for long hours, and working in variable temperature environments.
✔ High school diploma or equivalent.
Preferred Qualifications
➕ Bilingual (Spanish)
➕ Culinary or Food Service Degree
➕ Experience with ADP Workforce Now
➕ Level 1 IVP Fingerprint Clearance Card
Salary : $48,000 - $53,000