Rhodora is hiring for the Kitchen Manager position. This job is expected to take up to 25 hours a week with a flexible schedule.

General responsibilities include but are not limited to:

*Kitchen Management*

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Ensure the daily food menu is prepped, organized and accurately displayed on the menu

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Organize and label the food in the walk in and lowboy so that each menu item can be

efficiently executed by the service staff

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Maintain and update the Rhodora "Food Bible" with menu item information,

dietary restrictions and photos of correct plating

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Place and accept orders to keep the menu items available while limiting food waste as

much as possible.

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As needed, meet with purveyors and vendors to get in new items, negotiate prices and find

more sustainable sourcing

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Oversee the kitchen’s cleanliness so that it is up to DOH standards

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Participate in, read, and respond to Nightly EOS’s regarding food

menu notes, 86s and lows.

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Receive and incorporate feedback from the staff, management and customer reviews

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Aim to keep the COGS for the daily menu at 25% or below

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In collaboration with the Ops/Admin Role, ensure all kitchen facilities and equipment are

functioning properly and repaired in a timely manner when necessary.

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Participate in the weekly manager meeting calls and bimonthly in person team meetings

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*Pop Ups*

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With the Ops/Admin Role, help recruit and schedule pop ups throughout the year.

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Coordinate with pop up chefs to place their orders through our purveyors

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Work with the chefs and their teams to make sure they understand kitchen procedures,

DOH standards and composting procedures.

- Coordinate pop up prep and ordering in the days ahead of the pop up (ie creating space in the walk in, accepting pop up food orders, scheduling when they can use the upstairs kitchen and downstairs prep space, etc)

*Events*

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Execute food for events ranging from plating large party grazing platters when needed to cooking for sit down dinners.

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Work with our event coordinator on building seasonal menus.