Kitchen Manager

Position Description

Position Title: Kitchen Manager

FLSA Classification: Exempt

Full or part-time status: Full-time

Department: Basic Needs - Salt Lake

Reports to: Basic Needs Operation Manager

Hiring Range: $22.00 - $29.00/hr DOE

Date written or last revised: December 2023

Primary Function of Position

As the manager of the St. Vincent's Kitchen Academy, Meal Services, and Dining Room, your primary responsibility is to oversee and efficiently manage the day-to-day operations of these integral components. This includes coordinating and supervising the Kitchen Academy, ensuring seamless meal services, and maintaining the functionality of the dining room.

Major Position Responsibilities

1. Oversee Operations: Manage the planning and preparation of nutritious daily meals for all three resource centers and the St. Vincent de Paul Dining Hall.
2. Training Collaboration: Collaborate with the Chef Trainer to ensure culinary students receive valuable training experiences.
3. Menu Development: Work with cooks to develop a weekly menu.
4. Partnership Communication: Check in with all three resource centers to ensure everything goes well.
5. Driver Supervision: Manage and supervise meal delivery drivers, ensuring proper use of temperature logs.
6. Staff Supervision: Supervise kitchen and dining hall staff, handling scheduling, performance management, and timesheet approval.
7. Volunteer and Donor Coordination: Channel volunteer and donor inquiries to the Volunteer Coordinator and collaborate with the Volunteer Coordinator to identify opportunities for engagement from these groups.
8. Employee Direction: Direct and train employees, including volunteers and community service workers.
9. Warehouse Management: Oversee the management of the warehouse, control costs, and maintain accurate food inventory.
10. Stock Rotation: Rotate food stock regularly, manage commodities supplies.
11. Compliance Assurance: Ensure compliance with health codes and safety procedures, and maintain required Health Department certificates.
12. Meeting Leadership: Chair weekly kitchen staff meetings and submit maintenance requests, when needed.
13. Flexible Support: Perform other duties as assigned.

Work Environment

1. Adaptable Conditions: Navigate between outdoor and indoor settings, tackling tasks amid fluctuating cold and hot conditions.
2. Safety in Winter: Exercise caution in winter, particularly when working in icy and slippery conditions, prioritizing safety.
3. Equipment Operation: Use ear protection and other essential personal protection equipment when operating machinery.
4. Kitchen Safety: Maintain vigilance in the kitchen, exercising caution around hot equipment and sharp objects to uphold a secure working environment.

Physical Demands

1. Versatile Movement: Requires the ability to stand for extended periods, sit, and bend as necessary.
2. Strength and Mobility: Can safely lift and move objects weighing up to 100 lbs.
3. Safety Gear Use: Utilize personal protective equipment (PPE) for task-specific safety.
4. Continuous Activity: Ability to consistently stand, sit, or walk throughout the work duration.

Skills, Knowledge, and Abilities

1. Volume Cooking Proficiency: Experienced in the preparation of substantial quantities of food.
2. Nutritional Planning: Proficient in creating nutritionally balanced meal plans.
3. Creative Food Aptitude: Demonstrates creativity and adaptability in food preparation.
4. Effective Delegation: Ability to delegate tasks efficiently to others.
5. Interpersonal Skills: Possesses strong interpersonal skills, particularly in working with volunteers.
6. Problem Solving: Approach problem situations with tact and sensitivity.

Education, Training, and Experience

1. Institutional Food Prep: Experience in or knowledge of food preparation for large institutions.
2. Supervisory Proficiency: Supervisory experience managing kitchen and support staff.
3. Nutrition and Culinary Credentials: A college degree in nutrition, culinary certificates, or equivalent experience.

Background Screening Requirement

1. Must pass a national BCI/FBI background check.

Licenses, certifications, and credentials

1. Forklift Proficiency: Forklift certification preferred.