Kitchen Manager and Chef

Jewish Community Center of Greater Kansas City•Overland Park, KS

About The Position

This position is responsible for the daily food preparation of the lunch program. Primary responsibilities include planning menus, food preparation, purchasing, staff supervision and overall kitchen management. Additional responsibilities include occasional coordination and preparation of food for special events and programs. The kitchen is a kosher operation with additional oversight by the Vaad HaKashruth of Kansas City. Schedule: Hours are primarily M-F 8:30am-5pm with occasional evenings and/or weekend. Full-Time Benefits Medical, dental, vision, life, long term disability insurance Paid time off Holiday pay Retirement plan with employer contribution and match Free family membership to the Fitness Center

Requirements

2-3 years experience managing a food site with batch cooking experience or catering as the primary business.
Additional certifications in ServeSafe preferred and required within the first 30 days.
Excellent food preparation skills with the ability to work well under pressure with an uncompromising pursuit of excellence and food safety
General computer skills including knowledge of Microsoft Office suite, particularly Outlook, Excel and Word. Ability to learn quickly new software
Able to learn and apply kosher food rules and requirements
Excellent customer service skills with particular attention to the special needs of an older adult population
1-2 years of supervisory experience that includes working along side supervisees to accomplish the tasks of the day
Creative ability to utilize leftover ingredients to supplement the menu and reduce food waste
Strong ability to multi-task, while still being flexible
Must be a team player with attributes of friendliness, reliable, flexible, organized, honesty and attention to detail
Entrepreneurial mindset with the appetite to grow food service at The J
Mobility and stamina : Must be able to stand, walk, and move around the kitchen and service areas for extended periods of time (up to 8–10 hours per shift).
Lifting and carrying : Ability to lift, carry, and move objects up to 40–50 pounds (such as boxes of supplies, equipment, or food items).
Manual dexterity : Frequent use of hands and arms for chopping, stirring, plating, and operating kitchen tools and equipment.
Reaching and bending : Regularly required to reach, bend, stoop, and twist while working at counters, ovens, and storage areas.
Hearing and communication : Must be able to hear and communicate effectively in a loud, fast-paced kitchen environment.
Vision : Requires close and distance vision, color perception, and depth perception for food presentation and safety.
Temperature tolerance : Must be able to work in hot, humid conditions near ovens, stoves, and dishwashing areas, as well as in cold storage areas.
Stress tolerance : Ability to maintain focus, accuracy, and composure during busy service times or high-pressure situations.

Nice To Haves

Experience working with older adults, preferred
Formal culinary training, preferred

Responsibilities

Plan, prepare and serve creative and delicious menus while maintaining excellent quality that aligns with the customer’s expectations
Oversee all aspects of kitchen operations including inventory, food sourcing, and ensuring consistent delivery of dishes
Hire, train and supervise kitchen staff fostering a positive work environment and ensuring efficiency while leading by example
Prepare budgets and manage food cost, by reviewing regular financial statements, monitoring inventory, collaborating with management to meet department and organizational goals
Uphold high standards of food quality while ensuring strict compliance with food safety and sanitation regulations.
Build and maintain strong working relationship with the Vaad HaKashruth of Kansas City
Manage ordering of kosher ingredients with approved Hechshers and general supplies from vendors to ensure adequate stock levels.