Kitchen Manager

GENERAL STATEMENT OF JOB

SPECIFIC DUTIES AND RESPONSIBILITIES

Essential Functions:

• Supervises staff to include prioritizing and assigning work; conducting performanceevaluations; ensuring staff are trained; ensuring that employees follow policies and procedures; and maintaining a healthy and safe working environment; and making hiring, termination, and disciplinary recommendations.
• Developing or following specialized menus designed for older adults, ensuring proper nutrition and addressing dietary restrictions.
• Prepares meals, utilizing staff, volunteers, and other applicable resources and maintains the cleanliness of the kitchen, dining areas, loading docks, and any other areas that affect the food handling process.
• Maintaining, monitoring, and documenting food temperatures (hot/cold) and adhering strictly to health department standards.
• Rotates stock; receives, inspects, and properly stores food. Orders and ensures sufficient food is on hand to accommodate the planned menu. Manages inventory to minimize waste.
• Plans menus and prepares requests for supplies required to meet food needs.
• Ensures all equipment needed for meal preparation and serving is operational and routine maintenance is completed.
• Oversees, maintains, and executes both the Federal and State Mature Worker Programs.
• May aid other center staff in special activities as needs arise.
• Prepares a variety of operational records and reports.
• Performs other related work as required.

MINIMUM EDUCATION AND TRAINING

Education and Experience

• High school diploma or GED equivalent.
• Five (5) years of experience in a commercial kitchen, institutional cooking, or other food service setting.
• An equivalent combination of education and experience sufficient to perform the job's essential duties.

• Must be CPR Certified within one month of hire.
• Possession of a valid driver's license.

MINIMUM QUALIFICATIONS AND STANDARDS REQUIRED

Knowledge, Skills, and Abilities

Knowledge of:

• Managerial principles.
• Food service operations, menu planning, and meal preparation.
• Ntrition.
• General health regulations regarding kitchen operations and food storage.
• Local and state health standards required for food handlers.
• Inventory management principles.
• Applicable Federal, State, and local laws, rules, and regulations, codes, and/or statues.
• Recordkeeping practices and principles.
• Communicating effectively both orally and in writing.
• Customer service principles.
• Computers and related software applications.

• Monitoring and evaluating employees.
• Prioritizing and assigning work.
• Providing customer service.
• Interpreting, complying, and ensuring compliance with applicable Federal, state, and local laws, rules, and regulations.
• Preparing and maintaining records and reports.
• Using a computer and related software applications.
• Communication, interpersonal skills as applied to interaction with subordinates, coworkers, supervisors, the public, etc. sufficient to exchange or convey information and to give and receive work direction.

• Balancing: Maintaining body equilibrium to prevent falling while walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. The amount of
• balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
• Crouching: Bending the body downward and forward by bending leg and spine.
• Feeling: Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.
• Fingering: Picking, pinching, typing, or otherwise working, primarily with fingers rather than with the whole hand as in handling.
• Grasping: Applying pressure to an object with the fingers and palm.
• Handling: Picking, holding, or otherwise working, primarily with the whole hand.
• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and t make the discrimination sound.
• Kneeling: Bending legs at knee to come to a rest on knee or knees.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. It occurs to a considerable degree and requires substantial use of upper extremities and back muscles.
• Mental Acuity: Making rational decisions through sound logic and deductive processes.
• Pulling: Using upper extremities to exert force to draw, haul or tug objects in a sustained motion.
• Pushing: Using upper extremities to press against something steady to thrust forward, downward, or outward.
• Reaching: Extending hand(s) and arm(s) in any direction.
• Repetitive Motion: Substantial movements (motions) of the wrist, hands, and/or fingers.
• Speaking: Expressing or exchanging ideas by means of the spoken word including the ability to convey detailed or important spoken instructions to other workers accurately and concisely.
• Standing: Particularly for sustained periods of time.
• Stooping: Bending body downward and forward by bending spine at the waist. It occurs to a considerable degree and requires full motion of the lower extremities and back muscles.
• Talking: Expressing or exchanging ideas by means of the spoken word including those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
• Visual ability 1: sufficient to perform an activity like preparing and analyzing data and figures; transcribing; viewing a computer terminal; and/or extensive reading.
• Visual ability 2: sufficient to include color, depth perception, and field vision.
• Visual ability 3: sufficient to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of facilities or structures.
• Visual ability 4: sufficient to operate motor vehicles and/or heavy equipment, both day and night.
• Visual ability 5: sufficient to perform an activity such as: visual inspection involving
• small defects, small parts, operation of machines; using measurement devices; and/or assembly or fabrication parts at distances close to the eyes. Walking: Moving about on foot to accomplish tasks, particularly for long distances or move from one work site to another.