Job Title: Kitchen Manager
Reports to: Director of Food Services
Overview: This position reports to the Director of Food Services and is responsible for the overall supervision and operation of the kitchen. The Kitchen Manager maintains required inventory levels, orders food and inspects it upon arrival checking for both quality and specifications. The Manager also plans menus, prepares meals and assists with the Culinary Arts Program. Specific responsibilities include:
a. Hire, train, schedule and supervise staff.
b. Plan daily menu.
c. Plan menu and catering for special events on and off site.
d. Order and maintain appropriate inventory levels and shop for supplies and pantry items as needed.
e. Receive, inspect and stock food shipments ensuring all products meet required specifications and quality.
f. Check received products against invoiced amounts.
g. Maintain records of kitchen expenditures.
h. Prepare all meals and assure the cleanliness of the kitchen.
i. Ensure an atmosphere reflecting positive customer service.
j. Ensure health department regulations are followed.
k. Assist with career development with the Culinary Arts Program.
l. Other duties as assigned.
m. Assists as needed with special events which may be conducted outside the employee’s normal work schedule.
a. 3 years experience operating a kitchen with a minimum of one year in a supervisory capacity.
b. Culinary Arts degree preferred or appropriate experience.
c. Must be able to lift heavy objects up to 50 pounds.
d. Must be able to stand for long periods of time.
e. Excellent interpersonal and communications skills.
f. Must be able to work a flexible schedule as required
g. Certificate of Sanitary Food Handling
Areas of Accountability/: Kitchen
Direct Reports: 2 cooks
Size of Department: 3
If Budget responsibility, how much OTPS vs. Salaries (amounts):
To apply, please email resume and cover letter