As a global marketing experience company, Quad’s goal is to help our clients win every day. We use our data-driven integrated marketing and manufacturing platform to streamline solutions for our clients, reduce friction and enhance their marketing spend effectiveness. We’ve built a rich legacy by believing in our people, allowing them to act like owners and to take charge of their own success. Whether an operator, sales rep, a graphic artist or a clinician, we’re all driven to perform at our best— for ourselves and our clients. At our core, we’re a company that believes we can always create a better way.

Quad is currently hiring a Kitchen Manager for our Lomira location. As the Kitchen Manager at Quad Café, you will collaborate closely with the Supervisor to manage day-to-day operations and cater to service requests around the clock. Serve as the primary backup when the Supervisor is unavailable or occupied with other duties. Responsibilities include overseeing all on-site food service operations, meticulously managing food inventory, and ensuring that the right quantities of food are prepared and served for both employee dining and catering functions. Compliance with local, state, and federal food service standards, will be integral to your role. Additionally, accountable for following Quad Cafe’s standard business guidelines and upholding company policies.

Key Responsibilities

• Conduct operational and production management.
• Take accountability for understanding and maintaining financial goals.
• Handle staff hiring, training, mentoring, and annual reviews.
• Promoting team efficiency, boosting morale, and fostering strong teamwork
• Direct task assignments to ensure operational efficiencies.
• Oversee food handling production.
• Ensure the safety and quality of food according to department guidelines.
• Safeguard that food items are stored in a safe and hazard-free environment.
• Maintain a sanitary environment following food service and Health Department codes and regulations.
• Serve all food items per menu specifications in a safe and appropriate manner.
• Keep food safety and temperature logs up to date.
• Maintain work schedules and records.
• Create a safe and hazard-free working environment.
• Handle ordering and maintaining correct food and vending inventory.
• Deliver outstanding customer service in a professional manner.
• Perform other functions as assigned by the administration and/or supervisor.
• Prepare daily menus.
• Ensure the Food Cart is kept in good operating order to minimize downtime. Notify all department leaders of any disruptions in service.
• Perform Food Cart Safety Checks as required by the Fleet Department.

Job Requirements

Education:High School Diploma preferred  

Experience: 3-5 years of food service operation management experience

Certificates, Licenses, Registrations:   

• Serve Safe Manager Certification.   
• Valid Drivers License required.  

Knowledge, Skills & Abilities:  

• Ability to lift up to 50 pounds several times a day    
• Ability to place cases, pans, utensils and plates on both low and high shelves   
• Ability to work in hot and cold environments   
• Ability to respond to emergency situations to avoid endangering themselves  
• Operation Kitchen equipment   
• Customer Service    
• Positive attitude and good people skills 
• Planning and multi-tasking    
• Self-motivated with a high energy level    
• Excellent verbal communication    
• Ability to learn POS register functions   
• Maintain Serve Safe Food Handler Certification  

Physical Demand Requirements

• Manual Dexterity:Work requires manual dexterity to handle knives and other pieces of kitchen equipment such as slicers, mixers, choppers, scoops, and scales.  
•  Physical Effort:Work requires handling up to 50 pounds and standing for long hours of time.  Bending and twisting.   
• Working Conditions:Is able to work in warm and cold surroundings; occasionally extreme conditions for example -10 degrees F in freezers and up to 90 degrees in cooking areas .
• Hazards:Motor vehicle accidents for foodcart (if applies). Frostibite and freezing injuries from prolonged exposure in freezers. Thermal burns from cooking vessels, ovens, open flames, fryers and hot beverages. Cuts, puncture wounds and amputations from knives, meat slivers, can openers and broken glass.