RESIDENTIAL KITCHEN MANAGER

Nueces County

10d•$16•Onsite

About The Position

This position participates and has oversight of food preparation staff required to prepare a variety of foods according to established guidelines and recipes. Ensures all dishes are completed timely and ready to serve according to recipe guidelines and serving schedule. The Kitchen Manager demonstrates knowledge of preparing food in large volumes and plans for proper utilization of overproduced foods. The manager is required to maintain inventory and assist with ordering, receiving and food preparation supplies, completing a variety of routine records and reports such as food stores, meal counts, work schedules, production records and temperature logs. The manager will direct staff and is able to set up and work at workstation with all needed ingredients and equipment along with being able to measure, weigh, mix, chop, trim and peel food safely. Engages in health, sanitation, nutritional and safety practices involved in food preparation. Safely utilizes a variety of utensils including knives and equipment to include grills, fryers, broilers, etc. along with training staff to do so. Safely and properly operates kitchen equipment to include ovens, stoves, slicers, mixers etc. to include inspections along with training and monitoring staff. The manager shows demonstrated ability to bake, roast broil, steam using a variety of cooking methods on meats, vegetables and other foods. Utilizing and teaching the ability to properly portion, arrange and garnish food. Properly stores food by adhering to food safety policies and procedures. This position directs the cleaning and sanitizing of work areas, equipment and utensils. Leads and assist in the serving of meals in accordance with the established feeding schedule including bag lunches and hold meals: avoiding food waste. Receives and Monitors kitchen deliveries. Ensures proper storage of food and supplies in large volumes. Stores and rotates perishable and nonperishable food and monitors inventory of food supplies. This position completes as required the duties of accounting for and receiving all inventories, supplies and equipment. Directs and coordinates the issuance of and retrieval of all food service items. The Kitchen Manager directs staff in preparing and maintaining food along with serving all food at the required temperature. This position maintains responsibility for all food appearance, taste and quality. This position maintains excellent customer service along with treating staff and co-workers with respect. Reports to supervisor with documented information required related to inspections of the kitchen, storeroom, pantry service and dining areas. Additionally, meal counts will be submitted to management. Attends training as required. Evaluates meals daily and monitors chow hall and food distribution. In emergencies, in absence of medical staff, administers first aid and CPR consistent with our level of training they have received. Write detailed incident reports when necessary. Ensures cleaning and order in the kitchen and dining areas. May be delegated additional duties as necessary by immediate supervisor.

Requirements

High School Diploma or Graduate Equivalency Diploma (GED)
If the employee uses a personal, CSCD, or county vehicle in the performance of CSCD related Business, the employee shall possess a valid Texas Driver's License and appropriate liability insurance.
Required to obtain and maintain a food handler's permit.
Required to obtain and maintain a Food Service Manager certification.
Required to obtain Red Cross First Aid Certification.
Restaurant Management Graduate with two (2) years prior food service experience. Applicants must have valid Corpus Christi/ Nueces County Health Department Food Managers Permit at time of interview.
The position requires a minimum of five (5) years prior full-time experience in food preparation, purchasing and planning, cost and inventory control. Applicants must have valid Corpus Christi/ Nueces County Health Department Food Managers Permit at time of interview.
Knowledge of food handling and sanitation requirements in Food Service operations.
Maintains a neat and clean personal appearance and washes hands frequently during food preparation and cleanup.
Proficiently demonstrates professional knowledge of mature communication skills.
Must possess the necessary skills needed to: Handle and prepare all types of food items in proper manner.
Communicate both orally and in writing clearly, effectively and professionally.
Must be able to cook and serve adequate nutritious meals as specified by menus and standardized recipes.
Effectively operate under policies and procedures, operational plans and activities; Establish and maintain effective and cooperative working relationships with other suppliers, vendors, residents and CSCD staff.
Understand and operate general/basic kitchen equipment while properly maintaining equipment and avoiding food waste.
Establish and maintain effective problem-solving techniques.
Meets all meal schedules and inventories daily usage of items from dry and cold storage areas.
Prepares food that is in accordance with the Food Service Manual, maintaining high sanitation practices and standards.
Maintain composure in a stressful environment and serves as a positive role model for all residents.
The employee is regularly required to sit and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to talk or hear. The employee is regularly required to reach with hands and arms. The employee frequently is required to stand and walk for food service and other purposes for 7-8 hours. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.

Nice To Haves

Some college education in culinary arts, food service, and hospitality is preferred, but not required.

Responsibilities

Participates and has oversight of food preparation staff required to prepare a variety of foods according to established guidelines and recipes.
Ensures all dishes are completed timely and ready to serve according to recipe guidelines and serving schedule.
Demonstrates knowledge of preparing food in large volumes and plans for proper utilization of overproduced foods.
Maintains inventory and assist with ordering, receiving and food preparation supplies, completing a variety of routine records and reports such as food stores, meal counts, work schedules, production records and temperature logs.
Directs staff and is able to set up and work at workstation with all needed ingredients and equipment along with being able to measure, weigh, mix, chop, trim and peel food safely.
Engages in health, sanitation, nutritional and safety practices involved in food preparation.
Safely utilizes a variety of utensils including knives and equipment to include grills, fryers, broilers, etc. along with training staff to do so.
Safely and properly operates kitchen equipment to include ovens, stoves, slicers, mixers etc. to include inspections along with training and monitoring staff.
Demonstrates ability to bake, roast broil, steam using a variety of cooking methods on meats, vegetables and other foods.
Utilizing and teaching the ability to properly portion, arrange and garnish food.
Properly stores food by adhering to food safety policies and procedures.
Directs the cleaning and sanitizing of work areas, equipment and utensils.
Leads and assist in the serving of meals in accordance with the established feeding schedule including bag lunches and hold meals: avoiding food waste.
Receives and Monitors kitchen deliveries.
Ensures proper storage of food and supplies in large volumes.
Stores and rotates perishable and nonperishable food and monitors inventory of food supplies.
Completes as required the duties of accounting for and receiving all inventories, supplies and equipment.
Directs and coordinates the issuance of and retrieval of all food service items.
Directs staff in preparing and maintaining food along with serving all food at the required temperature.
Maintains responsibility for all food appearance, taste and quality.
Maintains excellent customer service along with treating staff and co-workers with respect.
Reports to supervisor with documented information required related to inspections of the kitchen, storeroom, pantry service and dining areas.
Meal counts will be submitted to management.
Attends training as required.
Evaluates meals daily and monitors chow hall and food distribution.
In emergencies, in absence of medical staff, administers first aid and CPR consistent with our level of training they have received.
Write detailed incident reports when necessary.
Ensures cleaning and order in the kitchen and dining areas.
May be delegated additional duties as necessary by immediate supervisor.