Assistant Manager of Kitchen Programs

Porchlight•Madison, WI

21d

About The Position

The Assistant Manager of Kitchen Programs acts as a direct support to the Director of Kitchen Programs in the overall management and day to day operations of the Porchlight satellite meal program sites and the Porchlight Products food processing and job training program. They will also be responsible for the inventory, stocking and delivery of Porchlight Products to local stores and retail customers, food donation pickup & delivery, some external sales and marketing of Porchlight Products and for filling in at satellite meal sites as needed during times of a staffing shortage. The Assistant Manager of Kitchen Programs acts in place of the Director of Kitchen Programs in their absence. A highly qualified candidate will be a self-motivated, highly ethical individual with a strong background in food service operations. They will have the compassion to understand the unique struggles that our clients deal with and exhibit a patient teacher-like managing style that will aid them in providing kitchen and related life skills training to our kitchen program participants in the areas of employment readiness, life skills development, greater nutritional understanding, and general food service operations.

Requirements

HS Diploma/HSED
1-3 years previous kitchen supervision/management experience
High level proficiency with typical computer software, including Microsoft Office, email and online shopping and ordering systems
Valid Wisconsin Driver's License; clean driving record.
Must have or be able to obtain ServSafe Food Protection Manager Certification within 3 months
Must have or be able to obtain Acidified Foods Better Process Certification within 12 months.
Must have dependable transportation and access to a registered and insured vehicle
Ability to stand for two hours at a time.
Manual dexterity for knife handling.
Ability to lift 50 pounds.
Ability to follow verbal and written instructions.
Ability to work cooperatively with others.
Sincere respect for disadvantaged individuals.
Team orientation with respect for others.

Nice To Haves

Culinary Arts Associate's Degree or Bachelor's Degree
Previous teaching, social work, or advocacy work preferred

Responsibilities

Oversight of all kitchen and meal service functions including menu planning, nutritional education, food safety/storage, budgeting, food preparation and service, food acquisition, and clean-up.
Provide direct supervision, coaching and counseling to kitchen workers in order to help them gain knowledge, improve their performance, learn necessary skills and to support them while they navigate through personal struggles that have been barriers to maintaining stable employment and housing.
Involvement with community agencies, organizations, consortiums and advocacy groups which further the mission of the kitchen program and it's training efforts.
Schedules outside sampling and sales events, coordinate volunteers to assist with events, and participate in organization-wide fund-raising events as directed.
Coordination and oversight of volunteer activities related to kitchen operations and training programs.
Inventory and stock our retail customer store shelves.
Act as delivery driver for both Porchlight Products and in-kind food donations as necessary.
Supervision of Kitchen Managers at Safe Haven, VTHP and provide frequent inspections and oversight of the meal programs at the Men's Shelter and the CBRF.
Perform other duties and responsibilities as required by Supervisor.
Supervise production of Porchlight Products
Assure safety and sanitation standards are understood and maintained.
Create production sheets for every product.
Control food costs through production.
Know and track deviation from ideal cost.
Control labor costs through leadership and efficiency.
Maintain traceability of the product through the system by keeping careful records.
Anticipate and prepare for problems, such as crop failure or departure of key people.
Provide educational lectures and demonstrations regarding food preparation, nutrition, etc. to residents in group and individual settings.