Western North Carolina District Manager- Skillet Kitchens

The district manager will have financial responsibility for their accounts. They will be responsible for hiring the food service director for each of their kitchens. They will assist the food service director with recruiting, interviews and hiring of kitchen supervisors and cooks. They will take care of all licensing and permitting needs as well as setting up accounts with vendors to procure products. They will make a minimum of monthly visits to do quality control checks on the kitchen to assure contract compliance, sanitation and food quality. They will be the direct contact for the facility’s point of contact person to address any grievances or issues. District managers will attend conferences on an as needed basis.

Core Responsibilities

· Assist the Food Service Directors in the day-to-day operation of kitchen facilities by traveling to kitchens and working with their food service directors in the daily operation of the kitchen.

· Opening new accounts by joining the opening team and working at new openings to direct and train new Food Service Directors and employees.

· Coordinate with Traveling Managers in coverage of vacancies, PTO coverage and new openings.

· Coordinate with Accounting team with weekly transmittal of reports from the kitchens.

· Coordinate with the Human Resources team with required documentation for new hires, terminations and disciplinary reports.

· Establish a weekly routine to act on direction needed to correct issues stemming from weekly financial reports. Plan to visit facilities with inventory variances to spot check inventories and implement par levels. Monitor use of product sheets and ensure proper portioning and menu compliance.

· Participate in Trade Shows as needed by attending and interacting with current and potential clients.

· Assist when needed with Skillet Skills training program at facilities.

· Interact with current clients through routine visits to monitor contract compliance, grievance follow up and continuing to strengthen relationships.

· Interact with Food Service Directors to monitor menu compliance, kitchen organization and kitchen sanitation.

· Assist the Director of Business Development with gathering data needed to respond to RFP and proposals.

Position Requirements

· Minimum 5 (five) years of multilevel food service experience with responsibilities that include direct management of employees, financial responsibility of operation and track record of contract compliance.

· Ability to travel up to 50% of the time to facilities where we operate.

· Post secondary education in a field that has a direct interface with the core responsibilities of this position.

· Ability to work in a kitchen facility that will require long periods of standing and walking, lifting and carrying products up to 50 (fifty) pounds, and doing so in an environment that could have extreme ranges in temperature and humidity levels.

· Ability to work with, direct and manage employees and coworkers that come from various backgrounds, from all ethnic groups and have different levels of education and training.

· Ability to participate in events for client appreciation, trade show events and client related fundraisers during non-work hours and on weekends.

· Work an average 50 (fifty) hour/ 5 (five) day work week.

· Ability to travel an average of 50% of the time and stay in hotels while traveling.

Compensation Package

· Complete insurance package to include Medical, Dental, Vision, Well Care, Internet Dr, Life Insurance and Prescription Medication coverage available for purchase.

· Company provided Life Insurance.

· Company provided vehicle.

· Company supplied Gas card for fuel purchases for business travel.

· Company supplied Credit Card for all travel related purchases.

· Oil changes in personal vehicle paid by company according to vehicle manufacturers recommended schedule.