Chef/Kitchen Manager

Job Description

POSITION OVERVIEW: Oversee, lead, administer and manage all aspects of the food service, kitchen, supervise kitchen staff, oversee menus, all related purchasing, preparation, cooking, etc.   RESPONSIBILITIES: Abide by Department of Health (DOH), and the Department for the Aging (DFTA) regulations regarding proper kitchen hygiene and maintenance.  Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of kitchen staff.  Lead and manage the kitchen team or other workers in the preparation, cooking, garnishing, or presentation of food. Supervise full-time and part-time kitchen staff and kitchen/meal service volunteers. Manage and oversee the schedules and work of kitchen staff and volunteers. Recruit, train, supervise and manage dining room volunteers. Oversee proper functioning and cleaning of kitchen, equipment and dining areas, and maintain and monitor all sanitation, food preparation and temperature standards. Plan menus for review by Center Director. Submit menus to Simple Servings. Coordinate with DFTA Nutritionist regarding changes in menus and adherence to nutritional requirements. Develop specifications for the purchase of food, equipment and supplies. Purchase and safeguard food, supplies and equipment; supervise receiving, weighing and storage of food. Maintain food cost control through careful purchasing, recordkeeping and inventory control. Keep up to date daily and monthly food cost records. Supervise safe handling and proper temperature control of prepared foods, keep appropriate records. Provide on the job training for kitchen personnel and volunteers. Maintain temperature logs. Coordinate all outside vendors and distributors.   POSITION TYPE / EXPECTED HOURS OF WORK: