Kitchen Manager

Our-House-Inc; Mount Zion (MD); Presencial; USD 42 000 - 62 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

401(k)

Free food & snacks

Resumo da oferta

Our House is a Maryland-based non-profit that provides opportunities for at-risk adolescents to develop self-esteem, discipline, viable trades, and independent living skills through a residential vocational/educational training program.

The Kitchen Manager will plan, procure, store, and prepare food; oversee dining hall maintenance, sanitation, and licensing, and supervise kitchen staff while mentoring youth.

Qualificações

• Minimum 2-3 years in a professional kitchen or food-service.
• Culinary degree or equivalent experience.
• Certified Food Services Manager.
• ServSafe or equivalent food-safety certification.
• Supervisory or kitchen management experience preferred.
• Strong knowledge of cooking techniques and kitchen operations.
• Knowledge of food safety, sanitation, and proper handling procedures.
• Ability to lead, train, and motivate kitchen staff.
• Strong organizational and time-management skills.
• Effective communication with staff, management, vendors, and youth.
• Flexibility to work evenings, weekends, and holidays as required.

Responsabilidades

• Supervision of kitchen and dining hall operations to meet nutritional requirements.
• Procure and oversee inventory and proper storage of all food.
• Serve as a backup to serve daily meals.
• Orient staff and youth on use of kitchen equipment.
• Maintain health and sanitation procedures according to regulations.
• Maintain kitchen equipment in good running order.
• Maintain daily inventory and coordinate food ordering.

Descrição da oferta de emprego

Benefits:

• 401(k)


• Free food & snacks

Description

Our House is a non-profit that provides the opportunity for at risk adolescents to develop positive self-esteem, discipline, viable trade, and independent living skills to help them become productive members of society. Our House accomplishes this by means of a residential vocational/educational training program.

Job Overview

The Kitchen Manager is responsible for planning, procurement, storage, and preparing food; kitchen/dining hall maintenance, sanitation and licensing, as well as supervision of kitchen staff and teaching of youth.

Knowledge/Skills/Abilities

• Demonstrate a successful working knowledge of budgeting, inventory and menu planning.


• Demonstrate the ability to manage a kitchen and food service operation and maintain a kitchen according to county and State health licensing requirements.


• Work as a team member by demonstrating flexibility and a spirit of cooperation to work with the other directors and assist other staff in their duties to ensure the provision of proper care and a quality program for our trainees.

Duties and Responsibilities

• Supervision of the kitchen and dining hall operation to include all menu planning to meet the Maryland State Department of Education's nutritional requirements.


• Procure and oversee inventory and proper storage of all food.


• Serve as a backup, if needed, to serve daily meals.


• Orient staff and youth on use of kitchen equipment.


• Supervision and maintenance of all health and sanitation procedures for all food handling areas according to health department regulations and licensing requirements.


• Maintain all kitchen equipment and appliances in good running order.


• Maintain a daily inventory of all food and collaborate with the administrator for food ordering.

Qualifications and Requirements

• Minimum of 2-3 years of experience in a professional kitchen or food-service environment.


• Culinary degree, culinary training, or equivalent professional experience.


• Certified Food Services Manager


• ServSafe Food Protection Manager certification or equivalent food-safety certification.


• Previous supervisory or kitchen management experience preferred.


• Strong knowledge of food preparation, cooking techniques, and kitchen operations.


• Knowledge of food safety, sanitation, and proper food-handling procedures.


• Ability to lead, train, motivate, and hold kitchen employees accountable.


• Strong organizational and time-management skills.


• Ability to communicate clearly and professionally with employees, management, vendors, and youth.


• Ability to monitor food quality, presentation, freshness, and consistency.


• Ability to operate and safely use commercial kitchen equipment and report repair or maintenance needs promptly.


• Must be dependable, punctual, and willing to work a flexible schedule, including evenings, weekends, and holidays as required.