Job Description Job Description
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.
