Kitchen Manager, Children's Acute Care

**BONUS OPPORTUNITY ELIGIBLE**

At Jefferson Center, it is our policy and our mission to be inclusive and mindful of the diversity of everyone who comes through our doors. We are passionate about building a community where mental health matters and equitable care is accessible to all races, ethnicities, abilities, socioeconomic statuses, ages, sexual orientations, gender expressions, religions, cultures, and languages.

The Dietary Manager will be a full-time staff member with at least four years’ experience in food service and personnel supervision. The Dietary Manager is responsible for the daily operation of the food service at JCMH. Knowledge of using a computer is required to make orders, maintain records, and communicate with other managers. The manager will help with staff coverage of all shifts, including covering vacant shifts. The manager will be responsible for attending meetings and in-service training that will enhance experience and facilitate supervision of a food service operation.

Essential Duties:

• Will review daily kitchen activities or concerns. Weekly meetings with staff to discuss staff scheduling, food safety, and staff training.
• Order food, receive deliveries and maintain inventory records.
• Knowledge of the USDA regulations and requirements. Following all procedures including all meetings and training.
• Coordinate and implement menu planning. Ensuring that the menus and recipes comply with the USDA regulations and requirements.
• Prepare all applications, reports, and forms for CDE.
• Do monthly Direct Certification for CDE.
• Maintain production sheets for each menu. These are kept on file for inspection and for audit purposes.
• Maintain snack sheets for afternoon snacks. These are kept on file for inspection and for audit purposes.
• Ensuring documentation by staff of equipment temperatures, food temperatures, sharps count, monthly meetings, weekly cleaning lists, monthly cleaning lists, food cooling temperatures and special diets.
• Maintain the proper portion sizes per different grade groups/adults.
• Daily check for kitchen red flags, sanitation problems and anything considered a deficiency with kitchen rules, regulations, and code violations.
• Check for equipment malfunctions and work with maintenance personnel to order repairs.
• Assists with questions during County and regulatory agency audits.
• Prepare food adequately and safely to ensure the health and safety of all clients.
• Create weekly menus using USDA recipes for breakfast and lunch. Implementing all meal requirements
• Prepare, serve, and clean up after breakfast, lunch and/or dinner to ensure meals are ready at the set times.
• Knowledge of special diets (Vegan, Gluten Free and vegetarian)
• Prepare daily meals for Withdrawal management.
• Prepare weekly menus for ordering from US Foods
• Place orders for pick-up from the Rocky Mountain Food Bank
• Place orders for delivery from CDHS – Food Distribution Program
• Place weekly milk order for kitchen and Withdrawal Management
• Maintain kitchen in a neat, orderly, and safe fashion. Coordinate the cleaning and sanitation of the kitchen to stay in compliance for licensing purposes.
• Knowledge of and adherence to all company policies and procedures.
• Knowledge of and adherence to all safety rules and regulations.
• This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with this job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.
• Maintains a culturally and socioeconomically sensitive environment for all clients.
• Successfully completes all required training in a timely manner.
• Follows and enforces all JCMH Policies and Procedures, including but not limited to confidentiality, sexual harassment/harassment, dual relationships, physical and sexual abuse reporting, Corporate Compliance and Code of Ethics.

Education, Knowledge, Skills & Experience Required:

• High school diploma or GED required.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Knowledge of USDA Child Nutrition program requirements
• Physical Requirements - Must be physically able to lift 30 pounds.
• Motor Vehicle Insurance Coverage requires applicant must be 25 years or older. Must have an acceptable Motor Vehicle Driving record as determine by our insurance carrier. An MVR will be pulled along with a background check. 

Salary Grade 14 – $59,900-$76,200* 

Additional Salary Information*:

• All salaries at Jefferson Center are calculated based on years of total relevant experience.*
• The salary range above is based on 1.0 FTE (full time equivalent) or 40 hours per week. Less than 40 hours/week will be prorated and adjusted to the appropriate FTE.*
• Additional pay provided for evening, overnight, and weekend shifts.*

*This position qualifies for a limited time grant funded bonus of $1000 paid on the one month anniversary!* 

Additional Bonus Information*: 

• Based on full time (40 hours/week). Prorate if less than 40 hours/week*
• Must work a minimum of 20 hours/week to be eligible for bonus*
• Current Jefferson Center employees not eligible for sign on bonus*