Kitchen Manager of Aging and Nutrition Services

Volunteers of America Colorado•Commerce City, CO

3d•Onsite

About The Position

The Kitchen Manager of Aging and Nutrition Services (ANS) Food Services oversees food service operations in the Adult Nutrition Services Kitchen, supporting the Senior Nutrition Program, Contract Meal Site Program, Innovation Catering Program, and residential programs. The role ensures operations follow federal, state, local, agency, stakeholder, and funding-source guidelines. It oversees recruitment, training, supervision, and evaluation of kitchen personnel; food and supply purchasing; food production and packaging for delivery; internal controls and compliance; food safety; inventory; and related administrative duties. The Kitchen Manager works with the Lead Cook, Community Contract Meal Service Lead, Dietician, Associate Director of Nutrition Services, other program managers, and community partners to coordinate menus, production, inventory, delivery, costs, staffing, and participant outcomes. The position monitors required food safety, temperature, waste, meal-output, and inventory logs; ensures equipment cleanliness and efficient operation; and addresses facility or equipment repair needs. It also attends required meetings, trainings, program reviews, and strategic reviews, and supports or attends seasonal events. The position is based at 4915 E 52nd Avenue, Commerce City, Colorado. The regular schedule is Monday through Friday, 5:30 a.m. to 2:00 p.m., with hours subject to variation based on staffing needs and required meetings. Seasonal events may also be part of the work. Travel to event locations, partner agencies, and meal locations may be required. The role supervises kitchen leads, pantry assembly workers, a hot meal delivery assembler, dishwashers, floaters, and program volunteers. Salary is $65,000–$69,000 annually.

Requirements

Bachelor’s degree in food service management or equivalent experience.
At least three years of supervisory experience in a large-volume institutional food service operation, or an equivalent combination of education and food service management experience.
Demonstrated knowledge of federal and state food-handling and sanitation regulations and procedures.
Own transportation, a valid Colorado driver’s license, and proof of insurance.
Food Manager Safety Certification; must be completed within 90 days if not already certified.
Excellent computer skills, including demonstrated proficiency in Excel, Publisher, Microsoft Word, and database programs.
Excellent verbal and written communication skills.
Strong attention to detail and excellent organizational and record-keeping skills.
Ability to model Volunteers of America–Colorado Branch culture attributes of Accountability, Integrity, Respect, and Service, and pursue its critical virtues of Hungry, Humble, and People Smart.
Ability to perform essential job functions with or without reasonable accommodation and without posing a direct threat to the safety or health of self or others.
Ability to lift up to 35 pounds repeatedly during a daily shift; sit and/or stand for extended periods; and frequently walk, drive, bend, stoop, kneel, reach, lift, twist, push, pull, and use hands and arms repetitively throughout the workday.

Nice To Haves

Experience supervising, recruiting, and evaluating employees.
Comfort with public speaking and working with a diverse employee base.
Three years of direct experience in program implementation, monitoring, and reporting.
Budgeting experience.
Food Manager Safety Certification already completed.

Responsibilities

Recruit, supervise, train, monitor, and evaluate food service personnel; administer personnel policies and procedures, including monitoring and approving assigned staff payroll.
Communicate clearly, concisely, effectively, and respectfully with staff.
Develop, prepare, and monitor quarterly production schedules, cleaning schedules, and food safety and sanitation training schedules.
Work with the Lead Cook to ensure menus and recipes are followed and appropriate food quantities are prepared and portioned for delivery to Congregate Dining and Meals on Wheels participants in accordance with stakeholder guidelines.
Oversee and assist the Community Contract Meal Service Lead with inventory, ordering, production, and delivery for Innovation Catering and residential programs.
Maintain positive and effective relationships with kitchen staff, volunteers, clients, vendors, service technicians, and the community.
Ensure food costs, supplies, and staffing remain at approved levels, and inform the Associate Director of fluctuating trends.
Oversee and assist the Lead Cook with purchasing food and supplies, maintaining appropriate and cost-effective inventory, monitoring use of overproduced food, communicating overproduction to the Dietician, and assisting with monthly meal-output inventories.
With guidance and approval from the ANS Associate Director of Nutrition Services, adjust purchasing and inventory systems as needed to improve efficiency and accuracy, including computerization consistent with available technology.
Ensure compliance with health, sanitation, and safety regulations of regulatory agencies and funding sources; maintain proficiency in safe food handling, temperature logs, and HACCP principles and procedures.
Monitor equipment daily for efficient operation and cleanliness, and notify Building Services of needed equipment or facility repairs.
Work with the Dietician to update and create menu items for Congregate Dining and Meals on Wheels participants to improve variety.
Attend required meetings, trainings, and program reviews; attend monthly strategic reviews; and process and reconcile complaints.
Oversee and track required ANS kitchen temperature, waste, meal-output, and inventory logs.
Work with other program managers to support positive participant outcomes.
Support and/or attend Volunteers of America Colorado seasonal events to build relationships with staff and partners.
Travel to event locations, partner agencies, and meal locations as required.