Kitchen Manager

Isaiah House Inc•Willisburg, KY

49m•Onsite

About The Position

Isaiah House Food Services play a vital role in our ability to deliver excellent client care and successfully carry out our organizational mission and vision. Our Kitchen Managers are pivotal in ensuring that all aspects of kitchen operations run smoothly, consistently, and efficiently. By fulfilling these responsibilities, Kitchen Managers ensure that our clients receive nutritious and delicious meal options for breakfast, lunch, and dinner, seven days a week. This role directly supports our mission of providing outstanding care and nourishment to our community.

Requirements

Prefer a minimum of Associates of culinary arts or 2 years previous experience managing a kitchen.
ServeSafe Certified.
At least 5 years’ experience in food services.
Experience in crisis intervention and conflict resolution skills. Can be post hire.
Ability to work in a fast paced, dynamic environment.
Valid Kentucky driver’s license.

Nice To Haves

Dietary or nutrition degree, current or in progress is beneficial.

Responsibilities

Coordinate and supervise all kitchen operations to ensure compliance with local, state, and federal guidelines.
Hire, train, and schedule Cooks to maintain a high-performing team.
Perform quality control to ensure that meals meet the highest standards of taste and nutrition.
Manage inventory and place orders to keep up with client demand.
Ensure that kitchen staff are food service/OSHA trained.
Ability to train clients/staff on how to cook and run a kitchen.
Ensure food is cooked and served to Health Department standards.
Keep all drink dispensers stocked and cleaned thoroughly.
Work with a nutritionist to plan and prepare a 4-week menu (Breakfast, lunch, and dinner).
Interface with any co-ops, farmers, and potential donors.
Pull a Feeding America order as needed.
Event meal planning, per Campus Administrator.
Perform a weekly inventory.
Set daily hours of operation, serving, and cleaning in accordance with program guidelines.
Ensure a 95% or better health department score on inspections.
Perform a semi-annual cost analysis.
Be aware of all potential allergies in the populous.
Work with the medical department to ensure clients receive medically necessary meals.