Kitchen Manager

Position Title Kitchen Manager
Reports To Director of Food Services
FLSA Status Non-Exempt
Summary This individual will ensure that meals are prepared according to menu plans and instruct staff and residents in food handling, preparation, and service.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform these duties.

  • Control inventories of food and equipment and report shortages to designated personnel. Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Adhere to and train workers in food preparation, service, sanitation, and safety procedures. Observe and evaluate workers and work procedures to ensure quality standards and service and complete disciplinary write-ups, as needed.
  • Direct activities of one or more workers (cooks, volunteers, and residents that are assigned to kitchen. Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  • Supervise and participate in kitchen and dining area distribution and cleaning activities. Assist in preparing and serving meals. Wash and sanitize dishes.
  • Plan menus, taking advantage of foods in season, local availability, and GCFD Allocation. Estimate ingredients and supplies required to prepare recipes.
  • Cook food in quantities according to menu and number of persons to be served (batch cooking). Bakes breads and pastries. Cut meat, poultry, and fish

 

REQUIRED SKILLS:

To perform the job successfully, applicants should demonstrate the following skills.

  • Knowledge of general principles and approaches for providing food services.
  • Knowledge of best practices for team management and supervision.
  • Ability to:
    • Maintain professional composure in emotional and complex situations.
    • Maintain organized workspace and documentation.
    • Perform work duties with limited supervision.
    • Work in an environment with frequent periods of moderate to loud noise.
    • Stand for long periods of time (up to 8 hours).
    • Lift up to 50 pounds.
  • Basic computer skills, including Microsoft applications (Word, Excel, etc.)
  • Basic math and accounting skills (for managing inventory, making purchases, and creating recipe estimates).

 

REQUIRED QUALIFICATIONS:
Education AAS, CC certification, or equivalent experience. Education and training in food management, culinary preparation, or food service preferred.
Certificates/Licenses Food Service Sanitation Certificate required
Experience 2+ years of food service experience. 1+ year of supervisory or management experience.

 

If interested, please fill out the application form on our Careers page.

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