- cook and demonstrate an ability to manage staff and be a hands-on KitchenLead;
- supervise and oversee all kitchen activities;
- supervise and oversee all clients assigned to work in the kitchen;
- ensure that all staff are compliant with all safety practicesrelated to the kitchen and kitchen equipment;
- receive and pass verbal and written feedback to all staff asrequired about client activity and behavior;
- direct preparation and cooking of food;
- direct cleaning of kitchen area and food storage area;
- ensure that the kitchen and food storage areas are clean, properlymaintained, and kept thoroughly cleaned on a daily basis;
- ensure that all food and supply ordering for agency programs isaccording to agency/culinary budget and practices;
- conduct and document weekly inventory using Agency inventorycontrols, documents, and procedures as well as ensure that all food and supplyitems are properly labeled and organized by date for timely use (inventory isconducted a minimum of once a week);
- add additional inventory as requested by the program managers anddirectors
- control and manage all invoices related to the purchasing of food,supplies, and equipment for the agency;
- enter all invoices related to the purchasing of food, supplies,and equipment for the agency into the Food Services Database;
- ensure all food and supply items are within the guidelines ofapproved program menus; all deviations must be documented and approved inadvance of ordering by the Chief Operations Officer;
- report any and all kitchen maintenance issues to the appropriatedirectors and managers immediately;
- complete all incident reports prior to the end of scheduled shiftas required by Incident Policy and Procedure;
- assist with other program functions as requested by ProgramManager or Program Director;
- execute culinary programming and have the ability to teach clientsjob related culinary skills; and
- perform other duties as assigned.
- Degree or Certificate in Culinary Service
- At least two years of high volume full-service culinary managementexperience
- Knowledge of food ordering and inventory practices
- Proficient in MS Office
- Valid Driver's License
- Excellent communication skills
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cdc
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Line Cook II
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Line Cook II
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Kitchen Lead - New Orleans, United States - Odyssey House Louisiana
Description
Kitchen Lead-Low Barrier Shelter
Join our mission to provide a comprehensive continuum of care forpeople in Louisiana, encompassing primary care, behavioral health, andsubstance use disorder treatment.
Job Summary
Odyssey HouseLouisiana, Inc. is seeking a full-time Kitchen Lead. The Kitchen Lead isresponsible for all culinary activities for the facility.
The Kitchen Lead worksdirectly with Kitchen assistants, supervising all daily activities as theyrelate to the kitchen, ordering, food preparation, and food service.
The KitchenLead works with the Executive Chef and nutritionist to develop menus, monitor,and direct all activity in the kitchen, train personnel, plan menus, overseeproduct purchasing and manage culinary budget.
Responsibilitiesand DutiesIt is theduty and responsibility of the Kitchen Lead to:
be present for all deliveries:
if the staffing is unable to bepresent for a delivery, he/she must coordinate with the directors and managersto develop a plan to cover the delivery; all deliveries must be accepted andsigned by an Agency staff member;
Required
Competitivecompensation and benefits package includes insurance (health, dental, vision,life, long-term and short-term disability), leave benefits and 401k match.
Odyssey House Louisiana, Inc. is an EEO employer - M/F/Vets/Disabled
