Website Interior Alaska Center for Non-Violent Living
The Kitchen Manager will be responsible for operating and managing the kitchen, dining area and meal services. This position requires the ability to work independently and provide hospitality services to residents and staff. Job responsibilities will include managing food preparation, managing the TEFAP program, preparing menus, overseeing the ordering food, food inventory, sanitizing kitchen and equipment and operating kitchen facilities and dining areas.
Responsibilities
- Interact with clients and staff members in a manner that is respectful and empowering
- Consistent and dependable attendance
- Attend all mandatory staff meetings, program meetings, and trainings
- Present a professional demeanor to the community through appearance, communication, and presentation
- Commitment to agency mission and goals
Essential Functions
Main and Small Kitchen
- Ensure that both kitchens are in compliance with health and sanitation code
- Ensure that all food service preparation is done in compliance with health and sanitation code and meets the requirements of the Emergency Food Assistance Program and other grant requirements.
- Manage the TEFAP program and complete necessary reporting and requirements
- Ensure there are breakfast items in the client’s kitchen daily or as needed to include a variety of other food available for resident use outside of meal times.
- Prepare Lunch, and Dinner, and Snacks for residents daily
- Prepare Meals ahead of time for weekends and holidays
- Oversee the Serving of food to residents and staff during meal times
- Clean and maintain the large kitchen and communicate any maintenance needs to the Operations Coordinator
- Oversee the food inventory of the food supply rooms, storage area, walk-in cooler & freezer
- Conduct a two weeks meal plan menu and submit it for approval to the supervisor monthly
- Prepare groceries list for shopping timely
- Oversee meal headcount daily in accordance with TEFAP requirements
- Ensure TEFAP food is order monthly
- Oversee TEFAP food deliveries and the inventory of TEFAP food.
- Attend “agency shopping” at the Foodbank for needed items and track the items for in-kind purposes weekly
- Prepare food for groups as requested and if feasible with time and budgetary constraints
- Maintain Certified Food Manager Card and Safe Serve Card
- Conduct inventory for kitchen cleaning supplies to include ecolab stations and communicate needs to the Operations Coordinator
- Label all food appropriately and during meal time for dietary restrictions.
- Other duties as assigned by the supervisor
Minimum Qualifications
- Associates Degree of Applied Science in Culinary Arts
- Certified Food Program Manager Card
- Ability to work with people of diverse backgrounds, cultures, and lifestyles
- Ability to bend and lift 30 lbs.
- Proficient with computers and ability to do data entry inventories
- Ability to pass background check
- Excellent interpersonal, group, and written communication skills
Preferred Qualifications
- Bachelor’s Degree focused on Culinary/ Kitchen Management
- Minimum (4) years as Head Chef in Commercial Kitchen
- Minimum (4) years experience with the TEFAP/ CACFP programs
Supervision: Directly responsible to the Operations Coordinator
Hours: Full-Time – approximately 37.5hrs