Kitchen Manager

Our House is a non-profit that provides the opportunity for at risk adolescents to develop positive self-esteem, discipline, viable trade, and independent living skills to help them become productive members of society. The Kitchen Manager is responsible for planning, procurement, storage, and preparing food; kitchen/dining hall maintenance, sanitation and licensing, as well as supervision of kitchen staff and teaching of youth.

Benefits:

• 401(k)
• Free food & snacks

Description
Our House is a non-profit that provides the opportunity for at risk adolescents to develop positive self-esteem, discipline, viable trade, and independent living skills to help them become productive members of society. Our House accomplishes this by means of a residential vocational/educational training program.

Job Overview
The Kitchen Manager is responsible for planning, procurement, storage, and preparing food; kitchen/dining hall maintenance, sanitation and licensing, as well as supervision of kitchen staff and teaching of youth.

Knowledge/Skills/Abilities

• Demonstrate a successful working knowledge of budgeting, inventory and menu planning.
• Demonstrate the ability to manage a kitchen and food service operation and maintain a kitchen according to county and State health licensing requirements.
• Work as a team member by demonstrating flexibility and a spirit of cooperation to work with the other directors and assist other staff in their duties to ensure the provision of proper care and a quality program for our trainees. 

Duties and Responsibilities

• Supervision of the kitchen and dining hall operation to include all menu planning to meet the Maryland State Department of Education's nutritional requirements.
• Procure and oversee inventory and proper storage of all food.
• Serve as a backup, if needed, to serve daily meals.
• Orient staff and youth on use of kitchen equipment.
• Supervision and maintenance of all health and sanitation procedures for all food handling areas according to health department regulations and licensing requirements.
• Maintain all kitchen equipment and appliances in good running order.
• Maintain a daily inventory of all food and collaborate with the administrator for food ordering.

Qualifications and Requirements

• Minimum of 2–3 years of experience in a professional kitchen or food-service environment.
• Culinary degree, culinary training, or equivalent professional experience.
• Certified Food Services Manager 
• ServSafe Food Protection Manager certification or equivalent food-safety certification.
• Previous supervisory or kitchen management experience preferred.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Knowledge of food safety, sanitation, and proper food-handling procedures.
• Ability to lead, train, motivate, and hold kitchen employees accountable.
• Strong organizational and time-management skills.
• Ability to communicate clearly and professionally with employees, management, vendors, and youth.
• Ability to monitor food quality, presentation, freshness, and consistency.
• Ability to operate and safely use commercial kitchen equipment and report repair or maintenance needs promptly.
• Must be dependable, punctual, and willing to work a flexible schedule, including evenings, weekends, and holidays as required.