The Kitchen Manager for The Soup Kitchen of Muncie is responsible for all daily operations on Monday through Friday including preparing cooking, and storing food, cleaning and maintaining kitchen equipment, receiving and checking in delivery items from vendors and managing kitchen volunteers during food preparation and service. Required hours are typically 1-5PM, but may occasionally include morning hours between 7-11AM.
To perform this position successfully, an individual must be able to perform each essential function of the position satisfactorily. The requirements listed in this document are representative of the knowledge, skill, and/or ability required. The Soup Kitchen of Muncie provides reasonable accommodations to qualified employees and applicants with known disabilities who require accommodation to complete the application process or perform essential functions of the job.
Work with the Executive Director to discuss daily operations and directives concerning employees and volunteer management and general guest safety. Meet weekly to plan meals with the Executive Director.
Daily routine includes a walk through when arriving at The Soup Kitchen of Muncie checking hallway, dining room, bathroom, storage rooms and back entrance for anything out of the ordinary. If needed, contact appropriate people/services to address issues. Continuously observe the facility for the safety of guests, employees, and volunteers.
Check in with all employees and volunteers scheduled to work that day and ensure duties are met and any concerns and needs are addressed.
*Check all equipment to ensure that all refrigerators and freezers are at proper temps, stoves/ ovens are off, and floors are clear, clean and dry.
Interact with volunteers and staff to ensure that everyone is treated respectfully and see to any needs or questions that they may have. Encourage a safe and positive environment for all.
*Set up soap and sanitizer buckets at proper strength and use them to wipe down all kitchen surfaces before starting food production. Use and replace as needed during food prep and service.
*Ensure that the hand washing station is clean and the dishwashing station has been sanitized before use, proper set up wash, rinse, and sanitize station at appropriate temperatures, and changed as needed. Make sure dishes are cleaned and air dried according to SERVE Safe/Board of Health guidelines.
*Oversee all food and drink production by The Soup Kitchen employees and volunteers meets (and exceeds) SERVE Safe / Board of Health guidelines, including temperature during production and holding.
*Ensure all volunteers and employees wear clean gloves while handling/prepping ready to eat items and wash hands between glove changes and tasks. Enforce the proper wearing of face masks in the kitchen as needed.
*Oversee the safe holding of food at proper temperature for service and direct safe storage of food prepared for service the next day and leftover food from daily service.
Prepare food according to prescribed menus and recipes, including chopping, grating, slicing, measuring, weighing, and mixing ingredients..
*Store food and stock appropriately, including labeling and dating leftover or opened food and rotating food and stock by date.
Clean and maintain kitchen equipment and work areas, including washing and storing dishes, cleaning/disinfecting counters and stovetops, emptying trash.
Ensure all closing procedures and requirements are met including cleaning and storage of kitchen equipment, final sanitation of work surfaces, checking that temperatures of all freezers and refrigerators are correct, and that all stoves, ovens, and coffee pots are off. Check that all food items have been properly stored. Lock up the kitchen and check the facility a final time. Make sure the front entrance of the building is locked.
Performs other related duties as assigned.
*Areas are critical to meet SERVE Safe standards and board of health requirements
I. SKILLS AND KNOWLEDGE:
High school diploma or GED.
Ability to meet hiring and retention requirements, including passage of a drug test.
Working knowledge of and ability to make practical application of safety policies and procedures, including OHSA and food safety guidelines.
Working knowledge of principles of proper nutrition and sanitary food preparation, and ability to apply such knowledge to planning and preparing large quantities of food.
Working knowledge of and ability to make practical application of safety policies and procedures, and ability to properly operate a variety of industrial kitchen equipment, including, but not limited to can openers, mixers, slicers, stoves/ovens, and other equipment as needed.
Ability to properly operate a variety of tools, including thermometers, mops, brooms, and other tools as needed.
Ability to physically perform assigned duties, including standing/walking for long periods, lifting/carrying/pushing/pulling objects over 50 pounds, handling/grasping/fingering objects, crouching/kneeling/bending/ reaching, and hearing sounds/communication.
Ability to comply with all employer policies and work rules, including, but not limited to, attendance, safety, drug-free workplace, and personal conduct.
Ability to effectively communicate orally and in writing with the Executive Director, co-workers, and volunteers, including being sensitive to professional ethics, gender, cultural diversities, and disabilities.
Ability to provide public access to or maintain confidentiality of information and records according to state requirements.
Ability to understand, memorize, retain, and carry out written or oral instructions and present findings in oral or written form.
Ability to work alone with minimum supervision and with others in a team environment providing leadership and management for the team.
Ability to work on several tasks at the same time, often under time pressure.
Ability to plan and layout assigned work projects.
Ability to perform simple arithmetic tasks such as counting, adding, subtracting, and use of ratio and proportion in recipe implementation.
The Kitchen Manager Performs duties with work schedules and priorities determined by the Executive Director. Assignments are performed according to specific detailed instructions for easily learned, non-specialized or repetitive duties. Incumbent has no flexibility in job.
The Kitchen Manager reports directly to the Executive Director .
III. PHYSICAL EFFORT:
The Kitchen Manager’s duties involve standing/walking for long periods, lifting/carrying/pushing/ pulling objects over 50 pounds, handling/grasping/fingering objects, crouching/kneeling/bending/ reaching, and hearing sounds/communication. Strain is not prolonged and effort is extended for short periods of time, usually in connection with such duties as lifting hot pans or heavy stock.
IV. WORKING CONDITIONS:
Incumbent performs a majority of duties in a kitchen, including exposure to chemicals, fumes, odors, dust, dirt, and confined areas. Safety precautions must be followed at all times to avoid injury to self and others, including wearing protective clothing and equipment.
WORK SCHEDULE: Part time-As assigned
JOB CATEGORY: Good Service, Kitchen Management
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