Kitchen

Wildwood Hills Ranch; Lowestoft; On-site; GBP 40,000 - 60,000; Full time

Job summary

An established industry player is seeking a Kitchen Director to lead their foodservice program. This role involves overseeing kitchen operations, managing staff, and ensuring compliance with health and safety standards. The ideal candidate will be passionate about food, possess strong leadership skills, and have experience in menu planning. Join a dedicated team that values fresh ingredients and sustainability, incorporating food from the garden into daily meals. This is a unique opportunity to make a positive impact on the dining experience of students, staff, and volunteers in a vibrant environment.

Qualifications

• Experience in food service management and culinary skills are essential.
• Knowledge of sanitation and health safety standards is crucial.

Responsibilities

• Oversee all kitchen operations and staff management.
• Ensure compliance with food safety standards and meal guidelines.
• Maintain cleanliness and organization of kitchen and dining areas.

Skills

Food Safety Standards

Menu Planning

Staff Management

Organization Skills

Culinary Skills

Education

Culinary Degree

Food Safety Certification

Tools

Kitchen Equipment

Dishwashing Equipment

Job description

KITCHEN DIRECTOR

The Kitchen Director is responsible to oversee all aspects of the foodservice program, meals, and staff.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Oversee the kitchen area
• Implement menu and make sure any adjustments fall within our SFSP guidelines
• Maintain overall organization and cleanliness
• Incorporate food from the garden
• Positively manage the kitchen staff
• Incorporate daily themes into dining hall activities
• Prepare the weekly food order
• Create and maintain a kitchen staff schedule
• Maintain all sanitation, health and safety standards
• Ensure SFSP meal pattern requirements are being met and keep record of overall meals served at every mealtime, including seconds.

COOK

The Cook is responsible to implement all aspects of the foodservice program for meals involving students, staff, volunteers, etc.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Serve as a member of the kitchen for two scheduled meals daily
• Prepare meals for all participants and staff each week
• Assist in serving each meal according to SFSP guidelines
• Oversee the cleanup of the preparation and serving areas after each meal
• Maintain overall organization and cleanliness
• Incorporate food from the garden
• Maintain all sanitation, health and safety standards

KITCHEN ASSISTANT

The Kitchen Assistant is responsible for assisting the Kitchen Director with all necessary functions within the kitchen and dining space, such as cleaning, preparing serving areas, and washing dishes.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Serve as a member of the kitchen for two scheduled meals daily
• Prepare the salad bar for all participants and staff each day
• Assist in serving each meal
• Oversee the cleanup of the preparation and serving areas after each meal
• Maintain overall organization and cleanliness
• Incorporate food from the garden
• Maintain all sanitation, health and safety standards
• Clean all dishes, silverware, and preparation equipment after each meal
• Organize all dishes, silverware, bowls, pots, etc. after each meal
• Maintain overall organization and cleanliness of dishroom and dining areas
• Oversee the proper use of all dish washing and cleaning equipment
• Maintain all sanitation, health and safety standards