Kitchen Manager

The Spring Of Tampa Bay Inc • Tampa, FL

9d

About The Position

Responsible for the daily operation of the kitchen and provides professional leadership and direction to all subordinate staff. Ensures all food preparation, presentation, and service meet The Spring’s commitment to excellence and quality. Specifically establishes and maintains systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development. The ability to maintain positive community relations with community partners, develop relationships with new partners, and an entrepreneurial spirit is essential for success in this role. Above all, a friendly demeanor and commitment to serving individuals and children with warmth and a smile are essential.

Requirements

• High School Diploma, or graduation from an accredited culinary program, or Bachelor’s degree plus two (2) years relevant experience.
• ServSafe certification required.
• Must have ability to identify defects in preparation and service of food, and implement improved quality control procedures.
• Must have the ability to respond effectively to changing demands.
• Previous experience with control food and labor costs, menu development/pricing, and development of kitchen staff. Working knowledge of Microsoft Office Products; experience with state databases helpful.
• Professional communication skills both oral and written. Problem solver.
• ServSafe certification.
• Requires completion of 30 hours of CORE training, CPR and first aid.
• Computer literate with menu design skills.
• ServSafe certification.
• 10 hrs of training required each year regarding food safety and preparation.
• FCADV Competency-Based Core training plus an additional 6 hours of individualized training (30 hours total) to qualify for privilege status; must successfully pass written test
• Valid Florida Driver’s License with at least two years driving experience, active automobile insurance and an acceptable Motor Vehicle Report.
• Must be able to pass and maintain a Level II background check
• Must successfully pass FBI background screening.
• Must be eligible to be sworn as a Deputy Clerk of the Circuit Court.
• Must have ability to lead with confidence and minimal supervision.
• Requires good communication skills.
• Must have an understanding of domestic violence issues.
• Must be able to work with a culturally diverse community with sensitivity and professionalism.
• High ethical and professional standards, sound judgment and ability to function independently are required.
• Must be able to work harmoniously with staff, volunteers, and community partners.
• May require an immediate response to a phone or email message. Position may require day, night and weekend hours.
• Will be on-call in an emergency.
• Must be able to physically stand and move for 8 hour shifts and be able to properly potentially hazardous equipment.
• Requires the lifting of boxes and warehouse items (up to 50 lbs.)
• The position requires cleaning a kitchen and kitchenware, as well as the dining hall to maintain a clean environment.
• The position requires standing, walking, and using hands constantly.
• Talking, hearing, and stooping/kneeling/crouching are required frequently.
• Visual requirements include ability to identify and distinguish color, depth perception, peripheral vision and ability to focus.

Responsibilities

• Administers, plans and manages all activities related to culinary operations.
• Responsible for menu planning and development, maintaining nutritional records, USDA inventory, food rotation.
• Develops strategic operations plans aligned with the Agency’s mission, vision, and objectives to include sustainable practices while balancing the fiscal constraints of the operation.
• Works closely with the Director of Shelter Services to develop kitchen services; reviews services to evaluate their effectiveness.
• Oversees purchasing, receiving and managing food preparation. Accountable for cost effective purchasing.
• Maintains the kitchen is a safe, orderly and sanitized manner, and teaches by example proper food handling techniques.
• Maintains records to comply with government, health and safety programs.
• Ensures requirements for appropriate sanitation and safety levels are met.
• Manages kitchen staff, volunteers and helpers and their serving/cleaning responsibilities.
• Builds motivation, competence and cooperation among staff. Coaches kitchen staff, enhancing their skills.
• Visits Feeding American or other food banks for additional food and works with seasonal food items donated to the Agency.
• Maintains organized records of inventory, cleaning schedules, and deliveries.
• Menu compilation and printing daily
• Menu printing for weekend staff.
• Recipe creation and daily preparation for breakfast, snacks, desserts, and drinks.
• Maintains count of guests and meals served.
• Maintains inventory of special needs diets (religious, moral, etc.)
• Performs other related duties as assigned by the Director of Shelter Services
• Ensures Emergency Food Stock is available for inclement weather, power outages, emergencies.
• Trains new staff members.
• Coaches staff and volunteers when assisting in the kitchen.
• Works with management team and collaborates with other groups/agencies to develop relationships and food sources.
• Monitors responsiveness of residents to food items available.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 11-50 employees