Kitchen Manager

Boys & Girls Club of Cheyenne•South Greeley, WY

4d•Onsite

About The Position

The Kitchen Manager ensures that food served will meet or exceed the Boys & Girls Club of Cheyenne standards of excellence and governmental regulations at all times. The Kitchen Manager must take responsibility for setting the expectation for all team members in the kitchen. The Kitchen Manager must meet or exceed the example of our standards at all times, to include safety, cleanliness, organization, and food quality. The Kitchen Manager is responsible for all food served including member meals, member snacks, and special events.

Requirements

Current ServSafe Food Protection Manager Certification or ability to obtain within 30 days of employment.
Mandatory CPR and First Aid Certifications.
Valid state driver’s license.
Be a “team” player in order to reach our organizational goals.

Nice To Haves

Three (3) years of work experience in a Boys & Girls Club or similar organization with similar duties.
Demonstrate the ability to prepare budgets and reports.
Ability to comply with government and private guidelines and regulations relating to food service and grants.
Good communications skills, both verbal and written.
Strong organization and analytical skills.
Knowledge of youth development and nutrition.
Demonstrate the ability to work with children and the general public.
Ability to maintain a safe environment.

Responsibilities

Lead the long and short term planning and day-to-day operations of the kitchen.
Manage food quality and safety by monitoring the food temperature according to standards; and monitoring food recalls. Inspecting food preparation, storage, and serving areas to ensure observance of safe, sanitary practices including cooling, covering, labeling and dating food products in accordance with regulations; managing inventory rotation and product storage; organization of the kitchen; overall cleanliness and condition of kitchen, pantry and serving areas and the equipment; competence in and execution of all labor laws and food safety laws.
Manage the day to day food service operation including budgeting within procurement policy, ordering, and preparing diversified menus and healthy meals as specified by written recipes and in accordance with CACFP & SFSP funded by WDE and USDA, as well as other regulatory guidelines. Coordinate with Director of Finance on budget and operating costs as well as reimbursement requests. Assure the proper receipt and storage of all food and food preparation equipment. Assure consistent and accurate records are kept for temperature logs, meal logs, etc.
Properly maintain a point of service tracking of all meals served to members.
Food preparation including: turn or stir foods to ensure even cooking; season and cook food according to recipes or personal judgement and experience; weigh, measure, and mix ingredients according to recipes or personal judgement, using various kitchen utensils and equipment; regulate temperature of ovens, broilers, grills and roasters; bake, roast, broil, and steam meats, vegetables and other foods; wash, peel, cut, and seed fruits and vegetables to prepare them for consumption; carve and trim meats such as beef, veal, ham, pork, and poultry for hot or cold service or for sandwiches; butcher and dress animals, fowl, or shellfish or cut and bone meat prior to cooking; observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, piercing with utensils, and/or thermometer; bake breads, rolls, cakes and pastries; and being prepared and able to modify a recipe to accommodate possible food allergies.
Communicate with Unit Director, Facility and Safety Coordinator, and Chief Operations Officer the need for facility updates or equipment repairs.
Seek training for self and other staff team members on the skills needed to safely run a nutrition program according to guidelines.
Address difficult or sensitive issues when they may occur in the kitchen area, correcting negative actions as needed.
Collect data and assist in providing information needed for grants, Federal reimbursements, and other funding sources.
Encourage program participation of members and project a positive and pleasant image at all times. Greet all members and guests with a smile and keep the area (kitchen, pantry, food service areas, and dumpster area) clean, orderly, and updated.
Assure the membership data is accurate and up to date by tracking membership and specific program involvement through the membership database, recording members as they enter and exit the program area.
Maintain confidentiality of appropriate information, maintain electronic and hard copy filing systems, responsible for all reports’ accuracy and completed in a timely manner, facilitate easy retrieval of all information.
Coordinate and implement the Healthy Habits program.
Responsible for the Chili Challenge food.
Participate in weekly staff meetings.
May be required to participate in special programs and/or events.
May be required to work some nights and weekends.
Maintain a timesheet to properly reflect hours worked on various tasks as they pertain to funding source requirements.