Description

JOB SUMMARY:

 The Kitchen Manager  is responsible for planning, preparing, and supervising the daily production of nutritious meals for residents in accordance with dietary guidelines, safety regulations, and facility standards. This role provides leadership in the kitchen, ensures consistency and quality of meals, and supports a safe, clean, and respectful environment.

ESSENTIAL JOB FUNCTIONS:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Assumes responsibility for items cooked and served.
• Follows recipes, portion controls and presentation guidelines.
• Maintains sufficient food levels during service times according to daily census.
• Maintain a clean and sanitary work area including but not limited to walk in, reach in refrigerators, tables, shelves, grills, ovens, fryer’s, steamer, racks, and sinks.
• Have knowledge of the organizational policies and be able to implement them as it pertains to the food service department.
• Correctly stores, handles and rotates food items.
• Has an understanding and knowledge of how to properly use and maintain all kitchen equipment.
• Ensure daily worksheets are completed and enter data at month’s end.
• Assist in the correct storage of food items during delivery.
• Order produce as needed that will fulfill the needs of the campus as it relates to the daily census.
• Assist the Director of Operations in maintaining a high level of morale with staff.
• Monitor and report any maintenance issues as it pertains to the operation of equipment and department needs.
• Handle foods in a manner that is consistent with Safe Serv and local authority guidelines.
• Comply with department’s dress code. 
• Oversee the correct storage of food items during delivery.
• Assist the Director of Operations in maintaining the food service department in compliance with state licensure and accrediting bodies and other regulatory agencies.
• Maintain client/potential client confidentiality.

Requirements

JOB SKILLS AND ABILITY

·         Strong leadership, communication, and organization skills.

·         Ability to problem solve and work effectively in a fast-paced environment.

·         Knowledge of basic nutrition and food service regulations (including state and Joint Commission standards)

·         Ability to follow written and verbal instructions.

·         Proficiency with tools and equipment related to food service operations.

·         Basic technical skills, including online purchasing systems and email management.

·         Flexibility to work varied schedules, including emergencies or overtime.

·         Commitment to delivering high quality food and service.

·         Must possess strong ethics and ability to maintain confidentiality.

·         Able to read, write and speak English fluently. 

·         Able to speak Spanish fluently.

·         Able to deal effectively with distractions.

·         Is reliable in achieving results within expected time periods.

·         Must ensure accurate and timely timekeeping for payroll purposes.

·         Is highly committed to workplace safety.

EDUCATION AND EXPERIENCE:

·         High School diploma or equivalent.

·         Prior experience in a related food service position. 

·         Culinary or hospitality management degree preferred or minimum of 5 years experience in a similar role.

LICENSING/CERTIFICATION:

·         Current CPR/First Aid certification

·         Valid Driver’s License

·         Food Handlers Certification

·         Current SerSafe Manager Certification