Kitchen Manager

Friends of Switchpoint Inc•Salt Lake City, UT

1d•Onsite

About The Position

Friends of Switchpoint is a non-profit organization that has been serving individuals, families, and veterans experiencing poverty and homelessness since 2014. Our mission is to empower families and individuals in need by addressing the underlying causes of their poverty and providing each client with a personalized, comprehensive plan that supports them on their journey to self-sufficiency and the opportunity to contribute to the community. We believe each individual has worth and value. Change occurs when people are treated with respect and dignity, empowered with skills and resources to better their circumstance. The Kitchen Manager’s job functions include administering, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional needs of residents and clients. They must be able to spend the majority of time walking/standing, able to occasionally lift/carry 50+ lb. containers, ascend/descend stairs, and work with senses: hear/smell/feel/taste/touch.

Requirements

ServSafe Restaurant Management certification is required.
Experience in a similar role.
Understanding of residential treatment center processes and population.
In-depth knowledge of kitchen health and safety regulations.
Ability to work well in a stressful and fast-paced environment.
Excellent problem-solving and conflict management abilities.
Outstanding communication and organizational skills.

Responsibilities

Order materials, supplies, and ingredients from established sources based on demand and availability.
Supervise kitchen operations during shift and train other staff for kitchen supervision.
Plan menu based on nutrition guidelines, treatment center needs, and availability of supplies.
Ensure residents’ food allergies are known and safely supported.
Oversee the food preparation and cooking process.
Monitor inventory levels and perform weekly inventory assessments.
Ensure the organization and sanitation of the kitchen, serving area, and dining room.
Receive and store all food products in compliance with health and safety regulations.
Ensure food security and proper security of potentially harmful equipment and chemicals.
Maintain cleanliness, organization, and inventory of freezers/refrigerators and pantry storage.
Maintain a monthly menu.
Collaborate with treatment center staff to ensure meals are delivered in a way that supports programming needs.
Ensure foodservice-related equipment is kept in good working order and is regularly maintained.
Report critical incident(s) immediately to Regional Director.
Collects data necessary to meet funding requirements and statistical reports.