Ada Jenkins Center - Summer Kitchen Manager

Ascend Nonprofit Solutions•Davidson, NC

84d•$18 - $20•Onsite

About The Position

Under the general direction of the Director, Healthy Initiatives and in accordance with the mission of the Ada Jenkins Center, the Summer Kitchen Manager will oversee food production for contracted orders. The coordinator organizes and monitors food acquisition and food preparation along with an additional kitchen worker, assistance from AJC volunteers, and assistance of the Director as needed.

Requirements

Experience producing meals and procuring or placing food orders, managing staff/volunteers, and maintaining sanitation/HACCP plan.
Minimally one year certificate from college or technical school; or 2-4 years related experience and/or training; or equivalent combination of education and experience.
Serv-Safe certification.
Prior experience in leading commercial/professional food preparation.
Strong organizational skills and the ability to set priorities.
Excellent interpersonal skills.
Strong written and verbal communication skills.
Computer proficient in Microsoft Word, Outlook, and Excel is required.
Able to work in a fast-paced environment.
Must have a passion for the work of the Ada Jenkins Center, with a genuine commitment to the fulfillment of the agency's mission.
Ability to work without intensive supervision.
Vision sufficient to read standard text and read a computer monitor.
Ability to speak and hear sufficiently to communicate clearly in person and over the telephone.
Ability to stand, sit, walk, stoop, and bend routinely and manage the physical demands of food preparation.
Manual dexterity to use hands, arms, shoulders for food preparation, chopping, cutting, etc.
Ability to transfer pots, pans, and dishes from hot stove/oven as needed
Body strength sufficient to lift and transfer at least 25 lbs and occasionally up to 40 lbs.
Ability to interact professionally with persons from a variety of backgrounds in a high stress environment.

Responsibilities

Manages the preparation of food for contracted/catered events.
Shops for and/or orders food from distributors.
Leads meal preparation with assistance from the Director when needed.
Maintains appropriate inventories and avoids food waste.
Ensures food safety, proper storage, and cleanliness.
Works with Director on menu planning for contracted/catered events.
Provides orientation and oversight to groups or individuals renting the kitchen space.
Schedules and trains volunteers.
Maintains Food Safety and Sanitation
Completes all forms and documentation, writes concise, accurate, and organized reports and correspondence according to established protocols.
Enters all client-related data into appropriate computer system. Extracts appropriate reports as needed or required.
Follows policies and procedures to make accurate eligibility decisions, operating within budgetary guidelines.
Completes all forms and documentation and writes concise, accurate, and organized reports and correspondence according to established protocols.
Monitors and maintains supplies.
Maintains accurate personal records such as leave, work time, etc.