Senior Center Kitchen Manager

East Arkansas Area Agency On Aging Inc.; Arkansas; Hybrid; USD 35,000 - 52,000; Full time

Job summary

East Arkansas Area Agency On Aging Inc. seeks a Kitchen Manager to oversee meal preparation and ordering at the senior center. You will supervise staff, ensure meals meet quality standards, and maintain sanitary procedures within budgetary guidelines.

The role requires a Culinary Degree with 3-5 years’ experience and ServSafe Manager Certification, with day-to-day leadership of kitchen operations and adherence to standardized recipes.

Qualifications

• The formal education equivalent of a Culinary Degree with 3-5 years’ experience or an equivalent combination of education and experience.
• ServSafe Manager Certification required.

Responsibilities

• Prepare all meals daily according to approved menus.
• Order food items, inspect deliveries, reject unsuitable items, and process credits.
• Use approved menus and standardized recipes every day.
• Maintain high standards of food quality and portion control.
• Ensure safe and sanitary procedures; train and supervise staff.
• Maintain kitchen reports and other required paperwork weekly.
• Keep kitchen clean and sanitary on a daily basis.
• Schedule and assign staff; follow up on results.
• Coach, counsel and discipline staff; monitor performance.
• Contribute to team results; adapt to changes as needed.
• Other duties may be added or changed by management.

Skills

Staff supervision

Food ordering

Quality meals

Sanitation procedures

Education

Culinary degree

ServSafe Manager Certification

Tools

ServSafe Manager Certification

Job description

The Kitchen Manager works under the direct supervision of the Senior Center Program Supervisor and is responsible for the supervision and coordination of food ordering and preparation at the senior center.The Kitchen Manager provides high quality meals to congregate and home bound clients within budgetary guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• 1. Responsible for preparation of all meals. This duty is performed daily.
• 2. Responsible for ordering all food items which include bulk frozen meals, inspecting order deliveries, rejecting any unsuitable items, ensuring proper credit. This duty is performed weekly. This duty is performed daily.
• 3. Responsible for using approved menu and standardized recipes. This duty is performed daily.
• 4. Responsible for maintaining high standards or quality food production and portion control.
• 5. Responsible for maintaining safe and sanitary procedures throughout the entire program, training, supervising and providing orientation of food service staff in safe equipment and food handling practices. This duty is performed daily.
• 6. Maintain food service reports and other required paperwork. This duty is performed weekly.
• 7. Ensure kitchen is kept clean and sanitary. This duty is performed daily.
• 8. Completes kitchen operational requirements by scheduling and assigning employees; following up on work results. This duty is performed daily.
• 9. Maintain kitchen staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results. This duty is performed daily.
• 10. Contributes to team effort by accomplishing related results as needed. This duty is performed daily.
• 11. Duties may be added, deleted or changed at any time at the discretion of management, formally or informally either verbally or in writing. This duty is performed irregularly.

Basic Qualifications

EDUCATION AND EXPERIENCE

The formal education equivalent of a Culinary Degree with 3-5 years’ experience or an equivalent combination of education and experience. ServSafe Manager Certification required.