Food stand manager vs kitchen manager

Differences between food stand manager and kitchen manager duties and responsibilities

Food stand manager example responsibilities.

• Participate in all stages of inventory management from receiving product to delivery to individual locations.
• Train all new team members on RF technology and pick to light systems.
• Maintain weekly management of inventory both ordering and accounting for the inventory.
• Work along side sous chefs in planning and directing food preparation in BOH
• Supervise employees within their stand, ensuring all stand operations are in compliance with Aramark s policies and procedures.
• Work for Aramark and are place throughout the concessions for the Steeler home games each season.

Kitchen manager example responsibilities.

• Manage the daily operations of the kitchen, providing professional leadership and direction to all personnel.
• Supervise cooks and manage the preparation, portioning, garnishing, and storage of all food items.
• Manage kitchen staff and cook, develop new recipes, inventory and ordering, and fill in for bartending.
• Manage kitchen staff, delegates responsibilities, place groceries order, prepare menus and prepare food base on recipes.
• Prepare bills for orders, manage cash register, help with accounting using adding machine, POS software and programs.
• Manage the daily operation of food production for patients, guests and employees as well as all internal and external catering.
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