Kitchen Manager Part Time Weekends/No Evenings

Description

Part-time Kitchen Manager:  22.5 hours per week, Friday, Saturday and Sunday and additional coverage for vacations. Benefits include paid lunch and PTO. 

POSITION SUMMARY: 

This position will aid and to work closely with the Food Service Manager to ensure the smooth operation of the kitchen and dining room. They will be responsible for directing the operation of the food services department in accordance with current federal, state, and local regulations as well as the Betsy Ross policies and procedures to assure that quality services are provided, and that the food service department is maintained in a clean, safe, and sanitary manner.

ESSENTIAL JOB FUNCTIONS:

1. Assist with development and implementation of menus.
2. Maintain required standings of housekeeping and sanitation in kitchen and dining room.
3. Assist with orientation, supervision, and training of dining room staff.
4. Prepare food in accordance with required regulations, check and evaluate temperature, portioning, appearance, and quality. 
5. Maintain all records required by state and federal regulations. 
6. Assure proper storing, receiving, and issuing of food and supplies.
7. Basic computer skills including Microsoft Outlook and Internet required.
8. Perform duties according to existing policies and report unsafe conditions to the food service manager. 
9. Other duties as assigned.

Requirements

EDUCATION, EXPERIENCE AND KNOWLEDGE QUALIFICATIONS:

1. Associate's degree in food and nutrition or related field preferred. Two years' work experience in food service setting required.
2. Possess knowledge of and compliance with all local, state, and federal regulations and sanitation laws. 
3. Serve Safe Certification obtained within 1 month of employment. 

SKILLS AND ABILITIES QUALIFICATIONS AND OTHER REQUIREMENTS:

1. Experience in elderly food service setting preferred.
2. 2-3 years supervisory experience.
3. Understanding of professional cooking and knife handling. 
4. Ability to use and maintain major kitchen equipment including stoves, refrigeration, slicer, and dish washer. 
5. Excellent communication skills.
6. Ability to create and implement menus.
7. Possess organizational and problem-solving skills and remain professional in stressful situations.

WORKING CONDITIONS/PHYSICAL DEMANDS:

1. Ability to lift 30 pounds and push up to 50 pounds. 
2. Standing for long periods of time.
3. Repetitive movements and ability to use hands to control, or feel objects, and tools.
4. Stooping, bending, and twisting the body.
5. Exposed to very hot or cold temperatures.
6. Work performed indoors in a kitchen environment.