- The Kitchen Manager is responsible for preparing and the serving of all meals in accordance to funding guidelines for Santa Fe Springs TLC, Whittier Hospitality House and any other programs as developed under the supervision of the Director of Operations and Program Director.
- Employs food safety best practices and makes sure that all kitchen support staff do the same.
- Kitchen Manager will maintain proper documentation including but not limited to kitchen appliance logs, maintenance logs and government compliant funding documentation.
- Plans menus for all food outlets.
- Kitchen Manager will keep procurement of all kitchen supplies. Determines how much food to order and maintains an appropriate supply at the facility.
- The Kitchen Manager ensures proper staffing, maximum productivity and exceptional quality standards; controls food waste and wage costs to achieve maximum profitability.
- The Kitchen Manager safeguards all food handlers work practices by implementing training programs to increase knowledge about safety hygiene and accident prevention techniques.
- The Kitchen Manager develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality.
- The Kitchen Manager will work collaboratively with the Director of Operations to develop policies and procedures to enhance and measure quality; continually updating written policies and procedures to incorporate state-of the art techniques, equipment and terminology.
- Prepping procurement order for food and kitchen supplies.
- The Kitchen Manager will set limits and boundaries for all residents as set forth in the program guidelines to provide a safe, supportive environment.
- Acts in accordance with all health, safety and emergency policies and procedures.
- The Kitchen Manager ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Acts with appropriate caution in a dangerous environment where there are knives and high temperature surfaces.
- The Kitchen Manager will be abreast of all changing California Department of Health and Child and Adult Care Food Program regulations.
- Attend staff meetings, conferences and trainings as requested.
- All other duties as assigned.
- Training in Culinary Arts, Experience, works quickly, physical stamina, creative flair, flexible schedule.
- Preferred a B.A Degree in Culinary Arts, Business or related field.
- Hold and maintain a valid California Drivers License.
- The ability to work independently yet function as part of a team is important.
- Occupationally capable of performing assigned task and meet the demands of the kitchen.
- Supervisor Food Handlers certificate will be asked to complete certification within 1 week of employment.
- At least 2 years experience in food preparation and management.
- Demonstrated organizational skills and an ability to work with a minimum of supervision.
- Must demonstrate maturity in judgment and good crisis intervention skills.
- Must be amenable to the mission statement of The Salvation army, and function accordingly.
- Ability to carry out assignments independently and good time management skills.
- Good communication skills both oral and written.
- Ability to communicate effectively with Supervisor, co-workers and clients, both oral and written. Set reasonable limits; react swiftly and intelligently in emergency situations.
- The successful candidate will have previous experience as a Cook/Utility assistant or other related training.
- Ability to maintain a non-judgmental attitude in working with clients.
- Must be a self-starter and initiate task/supervision with little direction.
- Driving test and clean MVR check.
- Passing a criminal check, including fingerprinting.
- Working in vicinity of children a criminal background check is required with certification for Protect the Mission policies and procedures.
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Description
Mission StatementThe Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.
Position Summary
The facility Kitchen Manager is part of the management team. Under the direction of the Director of Operations, the facility Kitchen Manager/Kitchen Manager is responsible for the preparation and serving of daily meals, maintaining kitchen a safe work environment, and maintaining proper documentation of food preparation and service. Also maintaining all CACFP and Department of Health guidelines and procurement.
Essential Functions
Ability to walk, stand, bend, squat, climb, kneel and twist on an intermittent or sometimes continuous basis. Ability to grasp, push, pull objects such as supplies, stocking of kitchen supplies, and reach overhead. Ability to operate computer, fax and telephone. Ability to lift up to 25 lbs. Because the Kitchen is open 7 days a week you may be asked on a short notice to change shifts in order to provide full coverage. Holidays are worked according to set weekly/daily shifts schedule.
Minimum Qualifications
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR c)
