Kitchen Manager

The Educational Alliance Inc.•New York, NY

11d•$64,000 - $66,300

About The Position

The Kitchen Manager oversees the daily operation of the kitchen under the supervision of the Chef. The role implements collaborative practices among kitchen staff to ensure that prepared foods comply with local, state, and Department of Health requirements and health and sanitation standards. The Kitchen Manager communicates professionally with kitchen colleagues, agency executives, clients, and members of the Center for Recovery and Wellness community, and provides leadership, training, support, and clear guidance on daily production practices and safe use of kitchen equipment. The position manages menus, supplies, meal preparation, food production, safety compliance, and kitchen staff. The Kitchen Manager maintains food quality and portion control, helps provide nutrition and food-preparation education, and works with counselors and staff to support appropriate food plans for clients. The manager must respond to operational disruptions so food production is not affected and serves as the lead in the Chef’s absence.

Requirements

3–5 years of experience in food service.
Bachelor’s degree in Public Health, Nutrition, or a related field.
Food Protection Certificate.
Knowledge and understanding of NYC DOH food-safety regulations, NYC DFTA nutrition regulations, and HACCP protocols.
Skills in preparing and maintaining records, adhering to safety practices, planning and managing projects, operating commercial-kitchen equipment, and using pertinent software applications.
Proficiency in Outlook, Microsoft Word, and PowerPoint.
Excellent interpersonal and communication skills, including the ability to work with a diverse staff.
Ability to understand, implement, and train staff on food-sanitation protocols.
Ability to meet the physical demands of the job, including lifting, standing, manual dexterity (knife skills), and working under pressure.
Ability to lift and carry up to 50 pounds.

Responsibilities

Create, maintain, and revise an innovative menu cycle that prioritizes nutrition.
Use a computer for email, trainings, meetings, and occasional presentations.
Order supplies, submit purchase orders in Nexonia, and review deliveries for quality and accuracy, including food, dishes and utensils, cleaning supplies, and cooking supplies.
Provide nutrition and food-preparation education as needed to encourage client wellness and preparedness.
Ensure items are stored properly; maintain freezers, refrigerators, temperature logs, storage containers, and labeling.
Oversee and implement the Career Ladders: Culinary Track and interact with vocational counselors.
Ensure consistency of food quality and portion control to meet client needs.
Prepare for specialty, staff, and external events as needed.
Supervise kitchen staff in cooking, preparation, portion control, sanitation, and correct equipment use.
Distribute duties among kitchen staff and ensure staff follow the kitchen-duty schedule.
Address unexpected circumstances, equipment breakdowns, and staff shortages to prevent disruption to food production.
Ensure the kitchen is adequately staffed and staff receive training in necessary food-preparation methods.
Ensure food is handled, prepared, and served in compliance with HACCP guidelines.
Function as the lead in the Chef’s absence.
Work harmoniously with counselors and staff to support the best food plans for clients.
Treat kitchen staff, clients, and volunteers with respect, dignity, and courtesy; follow directions, accept criticism, work cooperatively, and refrain from abusive or violent behavior.
Perform other duties as assigned by the Chef and Senior Leadership Team.