Reports to: Executive Director
Supervises: Kitchen staff and occasionally volunteers, interns
Hours: M-Th, 4:00am - 2:00pm (40 hours/week)
Benefits: 10 paid holidays, paid vacation, paid sick leave, paid medical/dental/vision/life insurance
(currently 100% paid by employer, subject to change.)
The Kitchen Manager is responsible for all kitchen functions, in a full time position, overseeing food production of approximately 2,000 meals per week and managing a staff of 8 in a very busy kitchen with significant people interaction. Including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Also works with the R.D. developing recipes and menu development. Excellent organizational ability, time management and interpersonal skills are critical to this position.
DUTIES & RESPONSIBILITIES: (The following are intended to illustrate typical duties; they are not meant to be all inclusive or restrictive.)
Ensure that all food and products are consistently prepared and served according to recipes, portioning, cooking, nutritional, serving standards and regulations.
Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition; deliveries are received in accordance with receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
Provide orientation of MOWYC and health department rules, policies and procedures and oversee training of new kitchen employees.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Prepare/submit all required paperwork, including forms, reports and schedules in an organized/timely manner.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Schedule labor as required by anticipated meal activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of kitchen health and safety policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Attends all scheduled employee meetings and brings suggestions for improvement and participates actively.
Fill in where needed to ensure client service standards and efficient operations.
Oversee/ensure that policies on employee performance appraisals are followed/completed on a timely basis.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Monitor feedback from senior clients, staff, and Registered Dietician to improve the service, menu, and quality of all prepared meals.
Works in tandem with the Kitchen Coordinator on the following:
o Ordering and other procurement of kitchen supplies and raw food.
o Coordination of special incoming food: Yolo Food Bank, CLBL Farm, Durst Farms, etc.
o Coordination of all special projects food outgoing: Weekend Food Project, holiday meals, etc.
o Coordination of repairs/replacement of kitchen and site equipment with Executive Director as well.
o Cross train with cook in preparation for staff days off as well as emergencies.
o Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs.
o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, grease traps, walls, hoods, other equipment and food storage areas.
Current ServSafe certification.
Must possess a current CA driver’s license.
Must possess and maintain a clean driving record without major violations (current DMV printout required).
Must possess current proof of auto insurance.
Clear criminal background screening. (We pay.)
A minimum of 5 years of experience in kitchen management, food service, and personnel supervision in a similarly-sized kitchen.
Strong leadership skills.
Proven skill in organizing people and things.
Proven skill in the use of a personal computer/common software applications: Word, Excel and Outlook.
Considerable interpersonal skill, including good oral and written communication is required.
Possess strong organizational and decision-making skills.
Work well in fast-paced setting.
Must be able to communicate clearly and effectively.
Ability to work within a team concept using a prescribed approach.
Ability to travel within the area served by the program.
Ability to successfully interact with a wide range of individuals/organizations of diverse backgrounds/viewpoints.
Ability to supervise employees.
Ability to adapt to changing work duties and priorities.
While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; reach with hands and arms and talk or hear. Also frequently required to stand; walk; sit and climb or balance and must frequently lift and/or move up to between 25 and 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus. Able to reach, bend, stoop and frequently lift up to 50 pounds and able to work in a standing position for long periods of time.
Must have exceptional hygiene and grooming habits.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual preference, national origin, ancestry or physical or mental disability, beyond those which are required for the needs of the position. We are an Equal Opportunity Employer.
Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.
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