About the Role

We are seeking an experienced Kitchen Manager to lead a high-volume kitchen and institutional catering operation in Rusororo. The successful candidate will oversee production, financial performance, food safety, staff, inventory, and service delivery.

The Kitchen Manager will have responsibility for the kitchen’s operational and financial performance, including budget management and cost control. The role serves a diverse client base, including NGO-supported hospitals and schools, hospital staff, and commercial business-to-business (B2B) customers. The postholder will work closely with Finance, Procurement, Human Resources, IT, Monitoring and Evaluation, Programs, Communications, and other relevant teams.

Key Responsibilities

Financial and Business Performance

• Develop and manage the annual kitchen operating budget, subject to General Manager approval.
• Monitor food and labour costs against approved budgets and targets.
• Review costs and financial performance regularly, investigate variances, and implement corrective actions.
• Identify opportunities to reduce waste, improve yields, and strengthen gross margins.
• Contribute to menu planning and menu engineering to balance quality, nutrition, cost, and profitability.
• Prepare and submit regular financial and operational performance reports.

Kitchen Operations and Service Delivery

• Lead daily, high-volume food production across kitchen service areas, including hospital operations.
• Ensure consistent use of standardized recipes, portion controls, and production plans.
• Improve workflows, production schedules, and resource utilization.
• Develop and implement kitchen standard operating procedures.
• Coordinate preventive maintenance of kitchen equipment with the Facilities team.
• Ensure meals are prepared and delivered on time and meet agreed service standards.

Risk Management and Governance

• Ensure compliance with internal financial controls and organizational policies.
• Maintain complete and accurate records for audit purposes.
• Identify operational risks and recommend practical mitigation measures.
• Support internal and external audits.
• Uphold ethical standards and help prevent fraud, waste, and misuse of resources.

Qualifications and Experience

• Bachelor’s degree in hospitality Management, culinary arts, food service management, business management, or a related field.
• Significant experience managing a high-volume kitchen, institutional catering operation, or comparable food-service business.
• Demonstrated experience managing budgets, food and labour costs, and financial performance.
• Experience leading and developing kitchen teams.
• Strong knowledge of food safety, HACCP, hygiene, and relevant regulatory requirements.
• Experience in inventory management, procurement forecasting, supplier coordination, and stock control.
• Strong planning, analytical, organizational, and communication skills.
• Proficiency in relevant computer applications and reporting tools.

Key Performance Measures

Performance will be assessed against agreed targets, including:

• Food cost and gross profit margin against budget.
• Labour cost against approved targets.
• Production efficiency, portion accuracy, and on-time meal delivery.
• Food-safety, hygiene, and inspection results.
• Waste reduction and yield improvement.
• Staff productivity, performance, and retention.
• Stock accuracy, inventory control, and audit compliance.

• Develop and manage the annual kitchen operating budget, subject to General Manager approval.
• Monitor food and labour costs against approved budgets and targets.
• Review costs and financial performance regularly, investigate variances, and implement corrective actions.
• Identify opportunities to reduce waste, improve yields, and strengthen gross margins.
• Contribute to menu planning and menu engineering to balance quality, nutrition, cost, and profitability.
• Prepare and submit regular financial and operational performance reports.
• Lead daily, high-volume food production across kitchen service areas, including hospital operations.
• Ensure consistent use of standardized recipes, portion controls, and production plans.
• Improve workflows, production schedules, and resource utilization.
• Develop and implement kitchen standard operating procedures.
• Coordinate preventive maintenance of kitchen equipment with the Facilities team.
• Ensure meals are prepared and delivered on time and meet agreed service standards.
• Ensure compliance with internal financial controls and organizational policies.
• Maintain complete and accurate records for audit purposes.
• Identify operational risks and recommend practical mitigation measures.
• Support internal and external audits.
• Uphold ethical standards and help prevent fraud, waste, and misuse of resources.

• Strong planning, analytical, organizational, and communication skills.
• Proficiency in relevant computer applications and reporting tools.

• Bachelor’s degree in hospitality Management, culinary arts, food service management, business management, or a related field.
• Significant experience managing a high-volume kitchen, institutional catering operation, or comparable food-service business.
• Demonstrated experience managing budgets, food and labour costs, and financial performance.
• Experience leading and developing kitchen teams.
• Strong knowledge of food safety, HACCP, hygiene, and relevant regulatory requirements.
• Experience in inventory management, procurement forecasting, supplier coordination, and stock control.