Assist in managing and supervising the operations of all agency’s kitchen facilities and staff.
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Assist in addressing human resource objectives by training, assigning, scheduling, coaching, communicating job expectations, and addressing performance problems with the Kitchen Staff through corrective action.
Participates in any disciplinary action regarding Kitchen Staff at the level of written reprimands and above with the assistance of the Assistant Director of Programs and Human Resources.
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Acts as Kitchen Manager in absence of the Kitchen Manager.
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Participate in the developing, revising and implementing the agency’s kitchen policies and procedures to comply with program and food compliance regulations and standards.
Provide leadership by engendering excitement, enthusiasm, a positive mental attitude and commitment toward agency objectives.
Participate in the hiring process of kitchen staff; assist in the training, scheduling, and development of kitchen staff.
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Responsible for the timely, accurate, and quality preparation, and delivery of meals for all nutrition programs.
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Assists in conducting weekly food inventories.
Creates, updates and manages child allergy special order files.
Pulls reports from Child Plus and monitors monthly.
Sends monthly food allergy report to Family Service Advocates.
Responsible for cooking, prepping and labeling all food for children with allergies on a weekly basis.
Ensure that meals served meet the required nutritional guidelines set forth by USDA,Head Start Program Performance Standards, State of Michigan Licensing Requirements, CACFP, and Community Action.
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Ensure compliance with all health and safety standards in accordance with the Health Department, USDA,Head Start Program Performance Standards, State of Michigan Licensing Requirements, CACFP, and Community Action.
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Participate and provide training for ECS staff in food safety and service.
Assist in entering and/or monitoring data related to ECS program food safety and ensures data is submitted to the kitchen manager.
Works in conjunction with ECS staff to ensure effective department functioning especially in the areas of meals and attendance.
(CACFP).
Assist in the coordination, monitoring and report production of specific parts of the CACFP as assigned.
Ensure meals are complete in requirements as set forth in the CACFP relating to portion sizes, nutritional components, and temperature.
Schedule, coordinate, and participate in required CACFP Site Observations/Reviews assuring regulations are met or exceed and follow up procedures are implemented, when needed.
Maintain sanitary kitchen facilities, supplies, equipment and ongoing preventative maintenance of the kitchen.
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Participates in creating clear production goals and schedules for staff and ensure they are met.
Provide assistance and back-up for ordering food and non-food supplies.
Participates in creating standardized recipes, which are approved by the Dietician.
Assist in entering vendor invoices through agency purchasing system and monitor the Kitchen Department’s purchasing and approval processing as needed.
Assist kitchen manager to create food menus for dietician review and finalization.
Responsible to meet with dietician for clients regarding special dietary needs.
Maintain professional confidentiality of client and staff information.
Participate in trainings as required.
All other duties as assigned.
Complies with Agency’s Mission and Culture Statements.
Regularly required to sit, to use hands to finger, handle, or feel, and talk or hear.
Frequently required to reach with hands and arms.
Occasionally required to stand, bend, and walk.
Must be able to occasionally lift and/or move up to 60 pounds.
Ability to push/pull 100 lbs.
Specific vision abilities required by this job include close, distance, and peripheral vision, depth perception and ability to adjust focus.
Must have the ability to travel in motor vehicle and/or other forms of transportation for hours at a time and have physical mobility to move in and out of motor vehicles.
Education: Job requires knowledge normally acquired through a general high school education or equivalent.
Experience: Between two and three years of progressively more responsible or expansive experience is required.
Experience with high volume food preparation i.
e.
commercial and/or restaurant settings are preferred.
A minimum of one year of supervisory experience is required.
SPECIAL CONSIDERATION CERTIFICATION AND LICENSURE
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