Kitchen Manager

Description

CANDIDATE MUST BE CURRENTLY EMPLOYED WITH CASOMS WORKING IN THE KITCHEN

Position Overview

The Kitchen Manager plans and prepares nutritious meals for the Head Start centers, including, but not limited to preschool age and infant children. He/She oversees all daily operations of the kitchen, including food and supply inventory. The Kitchen Manager communicates to the USDA Specialist when supplies are low and maintains weekly inventory for the center kitchen.

The Lead Cook ensures the requirements of the Federal Head Start Performance Standards and any local, state and/or agency policies and procedures are successfully achieved.

Physical Demands

Work involves frequent requirements to move about the kitchen area and the facility. Work involves using repetitive motions of the wrists, hands and/or fingers while operating standard kitchen equipment. Work requires a high level of daily repetitive motions with hands and arms in food preparation and delivery activities. Must be able to crouch and squat to retrieve items from lower shelves; must be able to reach in order to retrieve utensils and food items from storage shelves and from van beds.

Must be able to perceive the nature of sound at normal speaking levels with or without correction; the ability to make fine discriminations in sound. Work requires close visual acuity and the ability to adjust the eye to bring an object into sharp focus.

Must be able to be active for extended periods of time without experiencing undue fatigue. Must be able to stand and walk continuously for most of a six (6) hour shift. Work requires frequent bending and lifting of bulk foods, food bins and hot food caddies; must be able to lift from the floor up to 70 pounds. Must be able to drive agency vans for food delivery as assigned. Must be able to help with loading food and other items on and off the van.

Mental Demands

Must demonstrate good communication and speaking skills to receive and give information in person and by telephone. Must demonstrate written and verbal communication skills. Must have the ability to work under pressure and meet deadlines.

Attention to detail and the ability to multi-task in complex situations is required. Must be able to manager staff shortages, equipment malfunctions, etc., while maintaining strict meal schedules.

Must have emotional maturity and a willingness to cooperate with the goals of the program. Must have respect and patience with children and adults. Must have good personal hygiene.

Special Demands

Must possess superior customer service skills. Must possess proficient knowledge and ability to use a computer (must be keyboard proficient).

Requirements

Education

High school diploma or equivalent required. Associate’s Degree preferred.

Experience

A minimum of two (2) years’ experience in large-scale food production, including sanitation and safety procedures, USDA and other food service documentation, required.

License / Certification(s)

ServSafe Certification required.

Must have a valid driver’s license with a satisfactory driving record; must maintain a satisfactory driving record.