Kitchen Manager

SALARY:

$42,169.09 ($20.27/hourly)

SUMMARY :

The Kitchen Manager serves as a Customer Service Representative who is responsible for maintaining the highest standards of cleanliness, organization, and food quality at all times. This person will also be responsible for the speed and accuracy of the team. The Kitchen Manager must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others. This position serves as the lead kitchen staff responsible for the preparation and packing of meals for congregate and home-delivered meals programs. The Kitchen Manager ensures that all meals served comply with the requirements of the Atlanta Regional Commission (ARC), the Georgia Department of Human Services (DHS), and the Georgia Department of Public Health. Work is performed under the immediate supervision of Senior Services Program Manager and the employee has considerable independence to manage and complete program assignments.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Duties include but are not limited to:

• Quarterly menu planning, daily meal preparation, ordering and maintenance of food products/supplies
• Managing daily work assignments of part-time staff and volunteers, and maintaining accurate records pertaining to meal preparation
• Oversee the day-to-day operation of the kitchen; including preparation and serving of all meals
• Ensure that all safety and sanitation procedures are followed according to ServSafe and Health Department regulations
• Work cooperatively with Senior Center Program Manager and Registered Dietician to plan menus on a quarterly basis
• Ensure that all products are ordered according to product specifications and correct unit count on a weekly basis
• Control food cost by following proper inventory, usage and waste control procedures; including cost comparison shopping
• Provide orientation and training of policies and procedures to new kitchen employees
• Provide quarterly training of kitchen procedures according to ARC monitoring guidelines, Health Department regulations, and other training as needed or designated. For example, cleanliness, sanitation, hygiene, portion control, safe food handling procedures, etc.
• Oversee the training of kitchen staff in safe operation of all kitchen equipment and utensils
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner, including monitoring requirements
• Complete weekly shopping off-site for products and supplies
• Work with Senior Center Program Manager for kitchen staff evaluations as needed
• Maintain appropriate cleaning schedules for kitchen floors, walls, appliances, hoods, and other equipment and food storage areas
• Performing other duties as assigned

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. MINIMUM EDUCATION and/or

EXPERIENCE

• High school diploma or General Educational Development Certificate (GED)
• Two years professional work experience in a commercial kitchen or cafeteria
• Associates Degree or two years of college preferred
• An equivalent combination of education and experience may be considered

ELIGIBILITY REQUIREMENTS

Must be 18 years of age or older

CERTIFICATES, LICENSES, REGISTRATIONS

• Possess and maintain a valid Driver's License (Class C) and satisfactory motor vehicle record (MVR)
• Possess and maintain ServSafe certification within 3 months of employment

KNOWLEDGE, SKILLS, AND ABILITIES

Knowledge of or ability to learn county and department operations, ordinances, policies, procedures, terminology, codes, and/or materials as they relate to assignment Knowledge of or ability to learn applicable federal and state, laws, rules, and regulations as they relate to assignment Knowledge of business English, spelling, and grammar Knowledge of mathematical computations: addition, subtraction, multiplication, and division using whole numbers, common fractions and decimals Knowledge of local Board of Health regulations and requirements as they relate to assignment, facility, equipment, and vehicles Knowledge of occupational hazards and safety precautions necessary for the safe operation and maintenance of all department equipment, tools, machinery, and vehicles as required by assignment Knowledge of modern office practices, methods, and equipment Knowledge of OSHA and other health and safety regulations, requirements and practices as they relate to assignment Skill in coordinating and resolving daily operational and administrative problems and issues effectively with subordinate employees Skill in effective inter-personal and public relations and customer service; excellent oral and written communication skills to satisfactorily resolve conflicts and issues, and to explain established policies and procedures Skill in handling and operating all assigned equipment, tools, and/or vehicles in a safe and proficient manner Skill in performing tasks which require attention to detail, and completing assigned jobs efficiently and correctly Skill in planning, prioritizing, and organizing work; ability to handle multiple work assignments and deadlines efficiently, accurately, and professionally; skill in planning, prioritizing, organizing, reviewing, and evaluating the work of others Skill in the use of personal computers, MS Office Suite, databases, spreadsheets, and word processing; typing and entering data into a computer system accurately and efficiently Skill in maintaining and keeping accurate records of inventory Skill in recruitment, selection, training, and supervision of staff; leadership and motivation Ability to apply common sense to understand, follow, and complete verbal and written instructions Ability to communicate and interact clearly and effectively with all those contacted in the course of work in a professional and courteous manner, both orally and in writing; establishing and maintaining effective, professional, and cordial working relationships Ability to coordinate and administer department policies and programs in an effective manner Ability to demonstrate compassion and respect in client interactions, with disabled individuals and others needing special assistance; ability to deal effectively with individuals from diverse backgrounds Ability to develop and recommend program and special event budgets to meet the requirements of the department Ability to effectively brief supervisors Ability to follow established safety rules and departmental policies and procedures Ability to handle confidential information professionally and to exercise discretion in performing assigned job duties; inability to maintain confidentiality will be grounds for dismissal Ability to learn and perform simple repetitive tasks quickly Ability to make sound, independent decisions within policy guidelines by exercising good judgment and intelligent situation-assessment Ability to provide instruction and direction; effective leadership skills; ability to train, supervise, and motivate staff, community service workers and/or volunteers Ability to read and comprehend a variety of documents, memos, instructions, correspondence, policies, et cetera Ability to remain composed, professional, and pleasant in a stressful, fast-paced, high-volume environment Ability to compile information to create clear and concise reports, records, correspondence, operating procedures, policies, and other written material Ability to resolve routine and non-routine problems and complaints by applying or adapting established policies and procedures Ability to utilize and adhere to a project plan Ability to and willingness to work with and assist other laborers to complete assigned project Ability to work in a team setting Ability to work independently in the absence of specific instructions or direct supervision

TOOLS AND EQUIPMENT USED

Assorted modern office equipment including, but not limited to: Personal computers Photocopiers Fax machines Calculators Telephones Scanners Assorted commercial kitchen equipment including, but not limited to: Gas Ranges Convection Ovens Steamers Warming Tables Slicers Mixers Meal packaging equipment

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl
• The employee must occasionally lift and/or move more than 40 pounds
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
• Some tasks require the ability to perceive and discriminate colors or shades of colors, sounds, taste, odor, depth, texture, and visual cues or signals

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work includes indoor and outdoor responsibilities with exposure to weather conditions
• The noise level in the work environment is usually moderate to loud The details listed above are intended only as illustrations of the various elements of this position and the work that may be performed.

The omission of specific statements does not exclude them if their nature is similar, related, or a logical extension of the position. Kitchen Manager 3.7 3.7 out of 5 stars 8700 Hospital Drive, Douglasville, GA 30134 $20.27 an hour Douglas County, GA 71 reviews $20.27 an hour

SALARY:

$42,169.09 ($20.27/hourly)

SUMMARY :

The Kitchen Manager serves as a Customer Service Representative who is responsible for maintaining the highest standards of cleanliness, organization, and food quality at all times. This person will also be responsible for the speed and accuracy of the team. The Kitchen Manager must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others. This position serves as the lead kitchen staff responsible for the preparation and packing of meals for congregate and home-delivered meals programs. The Kitchen Manager ensures that all meals served comply with the requirements of the Atlanta Regional Commission (ARC), the Georgia Department of Human Services (DHS), and the Georgia Department of Public Health. Work is performed under the immediate supervision of Senior Services Program Manager and the employee has considerable independence to manage and complete program assignments.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Duties include but are not limited to:

• Quarterly menu planning, daily meal preparation, ordering and maintenance of food products/supplies
• Managing daily work assignments of part-time staff and volunteers, and maintaining accurate records pertaining to meal preparation
• Oversee the day-to-day operation of the kitchen; including preparation and serving of all meals
• Ensure that all safety and sanitation procedures are followed according to ServSafe and Health Department regulations
• Work cooperatively with Senior Center Program Manager and Registered Dietician to plan menus on a quarterly basis
• Ensure that all products are ordered according to product specifications and correct unit count on a weekly basis
• Control food cost by following proper inventory, usage and waste control procedures; including cost comparison shopping
• Provide orientation and training of policies and procedures to new kitchen employees
• Provide quarterly training of kitchen procedures according to ARC monitoring guidelines, Health Department regulations, and other training as needed or designated. For example, cleanliness, sanitation, hygiene, portion control, safe food handling procedures, etc.
• Oversee the training of kitchen staff in safe operation of all kitchen equipment and utensils
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner, including monitoring requirements
• Complete weekly shopping off-site for products and supplies
• Work with Senior Center Program Manager for kitchen staff evaluations as needed
• Maintain appropriate cleaning schedules for kitchen floors, walls, appliances, hoods, and other equipment and food storage areas
• Performing other duties as assigned

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. MINIMUM EDUCATION and/or

EXPERIENCE

• High school diploma or General Educational Development Certificate (GED)
• Two years professional work experience in a commercial kitchen or cafeteria
• Associates Degree or two years of college preferred
• An equivalent combination of education and experience may be considered

ELIGIBILITY REQUIREMENTS

Must be 18 years of age or older

CERTIFICATES, LICENSES, REGISTRATIONS

• Possess and maintain a valid Driver's License (Class C) and satisfactory motor vehicle record (MVR)
• Possess and maintain ServSafe certification within 3 months of employment

KNOWLEDGE, SKILLS, AND ABILITIES

Knowledge of or ability to learn county and department operations, ordinances, policies, procedures, terminology, codes, and/or materials as they relate to assignment Knowledge of or ability to learn applicable federal and state, laws, rules, and regulations as they relate to assignment Knowledge of business English, spelling, and grammar Knowledge of mathematical computations: addition, subtraction, multiplication, and division using whole numbers, common fractions and decimals Knowledge of local Board of Health regulations and requirements as they relate to assignment, facility, equipment, and vehicles Knowledge of occupational hazards and safety precautions necessary for the safe operation and maintenance of all department equipment, tools, machinery, and vehicles as required by assignment Knowledge of modern office practices, methods, and equipment Knowledge of OSHA and other health and safety regulations, requirements and practices as they relate to assignment Skill in coordinating and resolving daily operational and administrative problems and issues effectively with subordinate employees Skill in effective inter-personal and public relations and customer service; excellent oral and written communication skills to satisfactorily resolve conflicts and issues, and to explain established policies and procedures Skill in handling and operating all assigned equipment, tools, and/or vehicles in a safe and proficient manner Skill in performing tasks which require attention to detail, and completing assigned jobs efficiently and correctly Skill in planning, prioritizing, and organizing work; ability to handle multiple work assignments and deadlines efficiently, accurately, and professionally; skill in planning, prioritizing, organizing, reviewing, and evaluating the work of others Skill in the use of personal computers, MS Office Suite, databases, spreadsheets, and word processing; typing and entering data into a computer system accurately and efficiently Skill in maintaining and keeping accurate records of inventory Skill in recruitment, selection, training, and supervision of staff; leadership and motivation Ability to apply common sense to understand, follow, and complete verbal and written instructions Ability to communicate and interact clearly and effectively with all those contacted in the course of work in a professional and courteous manner, both orally and in writing; establishing and maintaining effective, professional, and cordial working relationships Ability to coordinate and administer department policies and programs in an effective manner Ability to demonstrate compassion and respect in client interactions, with disabled individuals and others needing special assistance; ability to deal effectively with individuals from diverse backgrounds Ability to develop and recommend program and special event budgets to meet the requirements of the department Ability to effectively brief supervisors Ability to follow established safety rules and departmental policies and procedures Ability to handle confidential information professionally and to exercise discretion in performing assigned job duties; inability to maintain confidentiality will be grounds for dismissal Ability to learn and perform simple repetitive tasks quickly Ability to make sound, independent decisions within policy guidelines by exercising good judgment and intelligent situation-assessment Ability to provide instruction and direction; effective leadership skills; ability to train, supervise, and motivate staff, community service workers and/or volunteers Ability to read and comprehend a variety of documents, memos, instructions, correspondence, policies, et cetera Ability to remain composed, professional, and pleasant in a stressful, fast-paced, high-volume environment Ability to compile information to create clear and concise reports, records, correspondence, operating procedures, policies, and other written material Ability to resolve routine and non-routine problems and complaints by applying or adapting established policies and procedures Ability to utilize and adhere to a project plan Ability to and willingness to work with and assist other laborers to complete assigned project Ability to work in a team setting Ability to work independently in the absence of specific instructions or direct supervision

TOOLS AND EQUIPMENT USED

Assorted modern office equipment including, but not limited to: Personal computers Photocopiers Fax machines Calculators Telephones Scanners Assorted commercial kitchen equipment including, but not limited to: Gas Ranges Convection Ovens Steamers Warming Tables Slicers Mixers Meal packaging equipment

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl
• The employee must occasionally lift and/or move more than 40 pounds
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
• Some tasks require the ability to perceive and discriminate colors or shades of colors, sounds, taste, odor, depth, texture, and visual cues or signals

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work includes indoor and outdoor responsibilities with exposure to weather conditions
• The noise level in the work environment is usually moderate to loud The details listed above are intended only as illustrations of the various elements of this position and the work that may be performed.

The omission of specific statements does not exclude them if their nature is similar, related, or a logical extension of the position.