Kitchen Manager

Job Overview

Responsible for the daily operation of the kitchen and provides professional leadership and direction to all subordinate staff. Ensures all food preparation, presentation, and service meet The Spring’s commitment to excellence and quality. Specifically establishes and maintains systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development. The ability to maintain positive community relations with community partners, develop relationships with new partners, and an entrepreneurial spirit is essential for success in this role. Above all, a friendly demeanor and commitment to serving individuals and children with warmth and a smile are essential.

Responsibilities and Duties

• Administers, plans and manages all activities related to culinary operations.
• Responsible for menu planning and development, maintaining nutritional records, USDA inventory, food rotation.
• Develops strategic operations plans aligned with the Agency’s mission, vision, and objectives to include sustainable practices while balancing the fiscal constraints of the operation.
• Works closely with the Director of Shelter Services to develop kitchen services; reviews services to evaluate their effectiveness.
• Oversees purchasing, receiving and managing food preparation. Accountable for cost effective purchasing.
• Maintains the kitchen is a safe, orderly and sanitized manner, and teaches by example proper food handling techniques.
• Maintains records to comply with government, health and safety programs.
• Ensures requirements for appropriate sanitation and safety levels are met.
• Manages kitchen staff, volunteers and helpers and their serving/cleaning responsibilities.
• Builds motivation, competence and cooperation among staff. Coaches kitchen staff, enhancing their skills.
• Visits Feeding American or other food banks for additional food and works with seasonal food items donated to the Agency.
• Maintains organized records of inventory, cleaning schedules, and deliveries.
• Menu compilation and printing daily
• Menu printing for weekend staff.
• Recipe creation and daily preparation for breakfast, snacks, desserts, and drinks.
• Maintains count of guests and meals served.
• Maintains inventory of special needs diets (religious, moral, etc.)
• Performs other related duties as assigned by the Director of Shelter Services

Occasional duties or projects which may be performed at irregular intervals:

• Ensures Emergency Food Stock is available for inclement weather, power outages, emergencies.
• Trains new staff members.
• Coaches staff and volunteers when assisting in the kitchen.
• Works with management team and collaborates with other groups/agencies to develop relationships and food sources.
• Monitors responsiveness of residents to food items available.

Accountability: Areas in which the position is accountable/responsible

• Budget: Accountable for controlling budgets for kitchen food and supplies.
• Records: Accountable for accurate data head/meal count and reporting. Menu development.

Supervision Responsibility:

• Supervisory responsibility for all cooks hired

Business-Related Contacts:

• Internal Contacts: All Spring staff
• External Contacts: Community partners/organizations, restaurants, churches, and food banks that offer assistance or demonstrate concern for the mission of the shelter.