Kitchen Production Manager

Manages and supervises daily operations of the kitchen and food production, preparation and presentation activities for all clients and patients to ensure adherence with all standards, requirements and regulations

ESSENTIAL FUNCTIONS (include, but not limited to the following)

• Manages and supervises daily operations of the kitchen and cafeteria areas by monitoring quality, quantity and effectiveness of workflow to ensure compliance with established licensing, regulatory and governmental standards
• Develops and maintains staff schedules; utilizes established and/or estimated volume and workflow indicators to adjust staffing accordingly
• Established inventory stocking and par levels of equipment, supplies and food items to ensure availability to meet needs of patients, clients and hospital staff
• Assists Director with Dietary evaluation and selecting food supplies, equipment and supplies to provide for cost effective operations while maintaining required quality standards
• Develops rotational menu cycle for both patients and cafeteria offerings; reviews and revises based on stated preferences and/or seasonal constraints
• Procures required food items for daily menu preparation
• Prepares and distributes monthly status and statistical reports of activities
• Develops and supervises staff through provision of timely feedback and use of appropriate Human Resource policies and tools to ensure maintenance of desired performance and quality standards
• Performs quality assurance checks of all assembled patient trays during designated meal service to ensure accuracy, timeliness and appearance standards are met
• Places orders for supplies, food and stock items, receives, verifies quantity and quality of items and stocks items in accordance with established par levels
• Participates in departmental orientation, on the job training and quality assurance programs/initiatives
• Participates in a variety of department and hospital educational programs to maintain current skill and competency levels; identifies and discusses performance or training needs with Supervisor
• Participates in departmental orientation, on the job training and quality assurance programs/initiatives
• Performs other duties as assigned
• Associate's degree in culinary arts, food management or closely related field OR equivalent combination of education and experience; bachelor's degree preferred
• At least 5 years previous experience in a large volume food operation with 3 years of Kitchen Management; health care setting with responsibility for preparation of patient meals preferred
• Current and Valid Driver's License, required
• Current Food Handler's card, or ability to obtain within 30 days of hire
• Current Food Protection Manager Certification, preferred

Indian Preference and Equal Employment Opportunity

SCAHC gives preference in hiring to San Carlos Apache Tribal members and other Native Americans in accordance with the San Carlos Apache Tribe's Tribal Preference Policy, as set forth in Section 402 of the Tribe's Human Resources Department Policies and Procedures Manual. Otherwise SCAHC does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect him/her because of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, citizenship, veteran status, military or uniformed services, in accordance with all applicable governmental laws and regulations. In addition, SCAHC complies with all applicable federal, and Tribal laws governing nondiscrimination in employment.