CENTRAL KITCHEN / COYOACAN CENTER KITCHEN MANAGER

Description

Position Summary: Kitchen Manager responsible for planning, organizing, supervising, and controlling food production in the central kitchen, ensuring quality and efficiency. Key Responsibilities: 1. Lead food production processes in the central kitchen. 2. Ensure quality, food safety, and efficiency. 3. Supervise, motivate, and train the kitchen team. We are a chain of Cafeterias \- Tea Houses specializing in organic bakery and pastry. **What will you do in this role?** As KITCHEN MANAGER, you will be responsible for planning, organizing, supervising, and controlling food production processes at the CEDIS central kitchen, ensuring quality, food safety, efficiency, and compliance with company or institutional standards. * **Planning and Organization** * Develop daily/weekly production plans based on demand and inventory levels. * Coordinate with procurement or warehouse departments to supply staff meals. * Supervise proper receipt, storage, and usage of raw materials. * **Operational Management** * Direct and supervise kitchen staff activities. * Ensure adherence to technical specifications and portioning standards. * Monitor production timelines to meet delivery deadlines. * Coordinate proper handling, cooking, packaging, and preservation of food. * **Quality and Food Safety Control** * Ensure compliance with hygiene standards (HACCP, GMP, POES). * Conduct periodic checks on temperature, cleanliness, traceability, etc. * Manage incidents related to quality or non-conformities. * **Personnel Management** * Supervise, motivate, and train the kitchen team. * Prepare work schedules and manage staff breaks. * Evaluate performance and foster a positive work environment. * **Administrative Management** * Prepare production, waste, and yield reports. * Propose process improvements and waste reduction initiatives. * Technical degree or Bachelor’s degree in Gastronomy, Professional Culinary Arts, Nutrition, Food Engineering, or related fields. * Preferred training in food management, food safety, HACCP, GMP, etc. **Required Experience** * Minimum 3–5 years as Kitchen Manager, ideally in high-volume kitchens, central kitchens, industrial cafeterias, or catering companies. * Experience leading teams and working with standardized production systems. **Working Conditions:** * **Schedule:** Monday through Sunday, 5:00 AM to 1:00 PM, with mid-week rest day **(availability to work this schedule is mandatory)** * **Work Location:** Downtown Coyoacán **We Offer:** Salary: $14,000–$16,000 monthly NET, depending on experience Statutory benefits Free cafeteria Birthday leave Brand discounts Employment type: Full-time Salary: $14,000\.00 \- $16,000\.00 per month Workplace: On-site employment