Summer Kitchen Manager

Ascend Nonprofit Solutions; Davidson (NC); On-site; USD 24,796 - 27,552; Full time

Job summary

Ascend Nonprofit Solutions in Davidson, North Carolina is looking for a Summer Kitchen Manager to oversee food preparation and maintain high standards of hygiene in our kitchen. The position involves managing food for contracted events, ordering supplies, and ensuring compliance with food safety regulations.

The ideal candidate should have a strong background in food preparation, organizational skills, and a genuine passion for community service, ensuring that the mission of Ada Jenkins Center is met.

Qualifications

• Experience producing meals and managing kitchen staff.
• Serv-Safe certification required.
• Ability to work in a fast-paced environment.

Responsibilities

• Oversee food production for contracted orders.
• Manage preparation for catered events.
• Order food from suppliers and maintain inventories.

Skills

Food preparation experience

Organizational skills

Interpersonal skills

Written and verbal communication

Microsoft Word, Outlook, Excel

Passion for community work

Education

Minimally one year certificate from college or technical school

2-4 years related experience

Job description

Position Title: Summer Kitchen Manager

Reports to: Director, Healthy Initiatives

Classification: Non-Exempt

Category: 40 hours per week, June-August

Hours: Mon - Fri 6:30am - 2:30pm, May vary slightly

Salary Range: $18.00-$20.00 / hour

Job Summary

Under the general direction of the Director, Healthy Initiatives and in accordance with the mission of the Ada Jenkins Center, the Summer Kitchen Manager will oversee food production for contracted orders. The coordinator organizes and monitors food acquisition and food preparation along with an additional kitchen worker, assistance from AJC volunteers, and assistance of the Director as needed.

Job Qualifications

• Experience producing meals and procuring or placing food orders, managing staff/volunteers, and maintaining sanitation/HACCP plan.
• Minimally one year certificate from college or technical school; or 2-4 years related experience and/or training; or equivalent combination of education and experience.
• Serv-Safe certification.

Skills, Abilities, And Attributes

• Prior experience in leading commercial/professional food preparation.
• Strong organizational skills and the ability to set priorities.
• Excellent interpersonal skills.
• Strong written and verbal communication skills.
• Computer proficient in Microsoft Word, Outlook, and Excel is required.
• Able to work in a fast-paced environment.
• Must have a passion for the work of the Ada Jenkins Center, with a genuine commitment to the fulfillment of the agency's mission.

Job Responsibilities

• Manages the preparation of food for contracted/catered events.
• Shops for and/or orders food from distributors.
• Leads meal preparation with assistance from the Director when needed.
• Maintains appropriate inventories and avoids food waste.
• Ensures food safety, proper storage, and cleanliness.
• Works with Director on menu planning for contracted/catered events.
• Provides orientation and oversight to groups or individuals renting the kitchen space.
• Schedules and trains volunteers.

Maintains Food Safety and Sanitation.

Completes all forms and documentation, writes concise, accurate, and organized reports and correspondence according to established protocols.

• Enters all client-related data into appropriate computer system. Extracts appropriate reports as needed or required.
• Follows policies and procedures to make accurate eligibility decisions, operating within budgetary guidelines.
• Monitors and maintains supplies.
• Maintains accurate personal records such as leave, work time, etc.

Physical And Mental Requirements

• Ability to work without intensive supervision.
• Vision sufficient to read standard text and read a computer monitor.
• Ability to speak and hear sufficiently to communicate clearly in person and over the telephone.
• Ability to stand, sit, walk, stoop, and bend routinely and manage the physical demands of food preparation.
• Manual dexterity to use hands, arms, shoulders for food preparation, chopping, cutting, etc.
• Ability to transfer pots, pans, and dishes from hot stove/oven as needed.
• Body strength sufficient to lift and transfer at least 25 lbs and occasionally up to 40 lbs.
• Ability to interact professionally with persons from a variety of backgrounds in a high stress environment.