Job Description

Job Title: Kitchen Department Manager

Reports To: Kitchen General Manager

FLSA Status: Exempt

Note: This operation runs 24/7, and individual schedules are determined by volume and client needs. Weekend availability is required and the facility is only closed three days each year.

Position Overview

The Kitchen Department Manager is responsible for overseeing daily kitchen operations and ensuring that all products and services meet quality standards and customer expectations. This includes ensuring legal compliance, internal process consistency, and high service levels across the department.

Key Responsibilities

Operations & Production

• Oversee daily operations within the Kitchen Department.
• Coordinate and organize all aspects of pre-production and daily production schedules.
• Implement and control production timelines to meet company and customer requirements.
• Maintain strong email communication etiquette for internal and external correspondence.
• Enforce plant quality, food safety, and sanitation standards.
• Monitor and maintain the company’s HACCP program and ensure regulatory compliance.
• Maintain knowledge and proper handling of MSDS documentation.
• Evaluate and improve adherence to GMP standards.

Team Management

• Assign duties, schedule shifts, breaks, vacations, and conduct performance evaluations.
• Provide training and supervision for floor supervisors and team members.
• Promote a positive, team-focused environment across shifts.
• Collaborate with staff to ensure quality, productivity, and safety goals are met.

Customer Service & Support

• Oversee store order processing to ensure excellent customer service.
• Address customer complaints or concerns, investigate discrepancies, and coordinate resolutions.
• Communicate effectively with clients via email and other channels to maintain strong working relationships.

Other Duties

• Remain flexible to work any shift based on operational needs.
• Perform additional responsibilities as required by the Operations or Distribution Center Manager.

Minimum Requirements

• HACCP Certification required
• Excellent written and verbal communication skills
• High proficiency in WMS and MS Office (especially Excel)
• Demonstrated ability to work independently and manage warehouse-related systems
• Experience in food manufacturing, processing, or warehouse supervision preferred
• College-level coursework in management or equivalent work experience

Education & Experience

• Some college preferred, or a minimum of 5 years in a supervisory role within food manufacturing or warehouse operations

Technical Skills

• Proficiency in MS Office Suite
• Strong working knowledge of warehouse systems (WMS)

Reasoning & Communication

• Strong leadership, problem-solving, and interpersonal skills
• Ability to communicate with all levels of personnel and manage a diverse workforce

Physical Demands

• Must be able to lift up to 25 lbs
• Must be able to sit at a computer for extended periods

Work Environment

• Work is performed in a distribution center environment with fluctuating temperatures
• Reasonable accommodations will be made for individuals with disabilities.

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