Senior Center Kitchen Manager

Locations

Marianna, AR

Position Type

Full Time Hourly

Employee Type

Employee

Work Model

On Site

Salary

$17.38

Job Description

GENERAL DESCRIPTION OF POSITION

The Kitchen Manager works under the direct supervision of the Senior Center Program Supervisor and is responsible for the supervision and coordination of food ordering and preparation at the senior center. The Kitchen Manager provides high quality meals to congregate and home bound clients within budgetary guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Responsible for preparation of all meals. This duty is performed daily.

2. Responsible for ordering all food items which include bulk frozen meals, inspecting order deliveries, rejecting any unsuitable items, ensuring proper credit. This duty is performed weekly. This duty is performed daily.

3. Responsible for using approved menu and standardized recipes. This duty is performed daily.

4. Responsible for maintaining high standards or quality food production and portion control.

5. Responsible for maintaining safe and sanitary procedures throughout the entire program, training, supervising and providing orientation of food service staff in safe equipment and food handling practices. This duty is performed daily.

6. Maintain food service reports and other required paperwork. This duty is performed weekly.

7. Ensure kitchen is kept clean and sanitary. This duty is performed daily.

8. Completes kitchen operational requirements by scheduling and assigning employees; following up on work results. This duty is performed daily.

9. Maintain kitchen staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results. This duty is performed daily.

10. Contributes to team effort by accomplishing related results as needed. This duty is performed daily.

11. Duties may be added, deleted or changed at any time at the discretion of management, formally or informally either verbally or in writing. This duty is performed irregularly.

Basic Qualifications

EDUCATION AND EXPERIENCE

The formal education equivalent of a Culinary Degree with 3-5 years’ experience or an equivalent combination of education and experience. ServSafe Manager Certification required.

Additional Information

This is a Safety Sensitive position.