Nouria Energy Corporation is a multi-generational family-owned wholesale fuel distributor, convenience store operator and car wash operator in New England. Our wholesale and retail fuel businesses are multi-branded, which includes Shell, Mobil, Irving, Sunoco, Gulf, Valero, Citgo, Phillips 66, Exxon, and multiple unbranded brands. Our wholesale operations supply branded and unbranded fuel to 300+ locations across New England and New York. We are ranked within the top 50 largest convenience store chains in the country, operating 150+ company-operated locations throughout New England and ranked within the top 10 largest car wash chains in the country

At Nouria, great food starts with great people. We are looking for energetic, dependable, and passionate leaders who enjoy working with people, take pride in serving high-quality food, and understand the importance of creating an exceptional customer experience. Our customers visit Nouria for more than convenience. They expect quality food, friendly service, clean and welcoming stores, and a team that takes pride in what they do. The Kitchen Manager (KM) plays a critical leadership role in delivering that experience every day.

GENERAL SUMMARY

The Kitchen Manager is responsible for the overall leadership and daily execution of the store's foodservice operation. This position is accountable for driving foodservice sales and profitability while maintaining Nouria standards for food quality, food safety, customer service, cleanliness, operational execution, inventory management, and cost control. The Kitchen Manager is also responsible for building, training, developing, and motivating a high-performing foodservice team while creating a positive and productive work environment.

PRINCIPAL DUTIES AND RESPONSIBILITIES

Foodservice Operations & Leadership

• Lead the daily operation and execution of all assigned foodservice areas, including Made-to-Order Food, Nouria Kitchen programs, Commissary/Grab & Go, Bakery, Coffee, Fountain, Slush, and other food and beverage programs.

• Maintain a strong presence in the kitchen and actively lead the team during peak business periods.

• Ensure all menu items are prepared and presented according to Nouria recipes, specifications, portion standards, and quality expectations.

• Ensure food is fresh, properly stocked, attractively merchandised, and available during all required dayparts.

• Organize and supervise daily foodservice shifts and assign responsibilities based on business needs.

• Maintain a clean, organized, and professional kitchen environment and ensure operational procedures are consistently followed.

• Partner with the Store Manager and leadership team to support the overall success of the location.

Team Leadership & Development

• Recruit, train, coach, motivate, and develop foodservice team members.

• Create a positive work environment built around teamwork, accountability, respect, and customer service.

• Clearly communicate expectations, provide ongoing feedback, recognize strong performance, and address development opportunities.

• Ensure new team members receive appropriate foodservice, equipment, food safety, and operational training.

• Lead by example and demonstrate Nouria standards and values every day.

Food Quality & Food Safety

• Take ownership of food quality and food safety throughout the operation and ensure compliance with Nouria policies and procedures.

• Ensure proper cooking, holding, cooling, reheating, labeling, date coding, storage, rotation, and shelf-life procedures are followed.

• Monitor food temperatures and ensure required food safety documentation is completed accurately.

• Ensure kitchen equipment, utensils, preparation areas, coolers, freezers, and food-contact surfaces are properly cleaned and sanitized.

• Immediately address food safety or product quality concerns and support compliance with local and state health regulations.

Sales, Inventory & Cost Control

• Drive foodservice sales through strong product availability, presentation, quality, and customer engagement.

• Execute promotional programs, Limited Time Offers (LTOs), merchandising initiatives, and new product introductions.

• Manage foodservice ordering, inventory levels, required counts, and foodservice audits accurately and on time.

• Monitor food cost, waste, spoilage, shrink, and lost sales; use production planning and sales trends to minimize waste.

• Identify opportunities to improve sales, profitability, product mix, and operational efficiency.

• Maintain approp