Kitchen Manager - Fireside

JKV Careers•Lee's Summit, MO

About The Position

The Kitchen Manager at Fireside Cafeteria coordinates and supervises food production, including menu development, planning, forecasting, purchasing, receiving and storage, inventory control, food preparation, and service. The role maintains food quality and prescribed production standards, follows instructions and completes assignments properly, and supports John Knox Village’s mission, values, and PRIDE service and hospitality expectations. Required training must be completed in accordance with policy. Fireside is primarily a batch-cooking cafeteria within a food-service operation that includes seven dining outlets. The Kitchen Manager plans and directs food production, ensures food quality complies with John Knox Village and State regulations, schedules staff, supervises and develops employees, and follows safety requirements. The position reports to the Manager of Restaurant and supervises kitchen and restaurant associates. Other responsibilities may be assigned as business needs warrant. The role primarily works in a kitchen and restaurant environment. Work involves exposure to temperature changes, moving mechanical parts, high heat, steam, sharp knives, infectious diseases, and people with challenged mental capacities. Associates may be asked to assist other departments during a declared emergency. The position has substantial physical demands, including lifting, carrying, pushing and pulling, reaching, climbing, bending, crouching, kneeling, walking, and maintaining balance and coordination.

Requirements

Associate degree (AA) or equivalent from a two-year college or technical school in Culinary Arts or a related field; equivalent experience may be considered in lieu of a degree.
Obtain a current Food Handler Permit within 15 days of the start date.
Missouri Class F Driver’s License or equivalent required.
Missouri Class E Driver’s License required within 30 days of hire (Fireside Restaurant only).
Ability to work with a large group of residents or customers.
Intermediate knowledge of cash handling and cash register operation.
Awareness of the position’s cost-control responsibilities.
Basic knowledge of Microsoft Word, Excel, and Outlook.
Ability to work irregular hours.
Ability to speak in simple sentences, read and interpret documents, and write reports, business correspondence, and procedure manuals.
Ability to perform basic arithmetic, including adding and subtracting two-digit numbers and multiplying and dividing with 10s and 100s.
Ability to perform tasting and/or smelling.
Ability to apply common-sense understanding to carry out detailed but straightforward written or oral instructions.
Ability to handle stress and get along with coworkers and customers.
Ability to meet the stated physical demands, including lifting and carrying items, pushing and pulling, reaching, climbing, bending, crouching, kneeling, walking, and maintaining balance and coordination.

Nice To Haves

Experience providing altered diet textures, such as IDDSI or National Dysphagia Diet, is preferred.

Responsibilities

Coordinate and supervise food production.
Develop menus and handle planning, forecasting, purchasing, receiving and storage, inventory control, food preparation, and serving.
Maintain food quality and prescribed food-production standards.
Plan and direct the food-production department.
Ensure food quality meets John Knox Village and State regulations.
Schedule staff and supervise the work of others.
Develop staff.
Adhere to safety regulations and requirements.
Follow instructions, complete assignments properly, and complete required training.
Support the Village’s mission, values, and PRIDE service and hospitality expectations.
Perform other assigned responsibilities as warranted by business needs.