Culinary Quality Assurance Manager

POSITION SUMMARY:

Under the guidance of the Senior Director of Culinary Operations, the Culinary Quality Assurance Manager plays a crucial role within the Culinary Services leadership team. To deliver exceptional nutrition and engagement to our community, we depend on our culinary leaders to foster a dynamic, energized, and efficient work atmosphere that aligns with the organization's standards and strategic objectives.

This role is well-suited for a highly organized, detail-oriented, and positive kitchen supervisor eager to cultivate and enhance a transformative kitchen environment alongside like-minded colleagues.

REQUIRED QUALIFICATIONS:

• A minimum of 3 years of direct management experience overseeing at least 4 individuals in a high-paced kitchen setting.
• Ability to understand and demonstrate HACCP flow chart and critical control points procedures.
• ServSafe Certification with proven knowledge of safe food handling practices, sanitation, and hygiene.
• 3-5 years of experience in Food Operations and/or General Management: Experience managing daily kitchen operations, including production planning, yield optimization, and resource allocation.
• Proficient in Computer Skills and Database Management.
• Experience with software for inventory tracking, scheduling, and data analysis.
• Capability to manage databases related to production logs and safety records.
• Understanding of food processing techniques, preservation methods, and quality control, with a commitment to maintaining consistent product quality.
• Experience in inventory management, including ordering and receiving.
• Strong commitment to maintaining a safe and hygienic kitchen environment, with knowledge of cleaning protocols, equipment maintenance, and staff training.
• Adaptability and Problem-Solving skills: Ability to adjust to changing demands, troubleshoot issues, and implement corrective actions.
• Effective communication and collaboration with a culturally diverse kitchen team of staff and volunteers.
• Proficiency in English to facilitate communication in the kitchen.
• Flexible schedule with the capacity to work occasional nights, weekends, and holidays as needed.
• Physical ability to bend, stoop, and lift items up to 50 pounds unassisted regularly.
• Capability to stand for extended periods and move throughout the kitchen.

PREFERRED QUALIFICATIONS:

• HACCP certification.
• Experience in industrial or high-volume catering.
• Bilingual (Spanish/Tagalog) skills.
• Experience in Food Manufacturing and/or Restaurant Management: Previous roles in food production, manufacturing, or restaurant management provide valuable insights into operational challenges and best practices.

KEY FUNCTIONS AND RESPONSIBILITIES:

• Collaborate with agency partners to ensure food quality and safety are upheld across all organizational sectors.
• Participate in the establishment and updating of departmental policies and procedures related to the organization's HACCP plan.
• Develop and implement a food safety education program across the organization.
• Ensure compliance with departmental policies and procedures through regular inspections of food flow. Oversee the department's quality assurance documentation, including temperature logs, cleaning checklists, waste, and any other required regulatory logs. Responsible for creating corrective action plans for non-compliance.
• Manage personnel functions, including hiring, onboarding, continuous training, competency verification, coaching, scheduling, performance reviews, and disciplinary actions.
• Conduct equipment inspections and request maintenance as necessary. Track preventative maintenance as required.
• Lead departmental performance improvement initiatives, including PI huddles and data collection related to departmental Key Performance Indicators.
• Represent Nutrition and Culinary Services on interdepartmental committees and workgroups as needed.

COMPETENCIES:

• Team player: Demonstrates a cooperative spirit, respects professional boundaries, and successfully shares responsibilities with others.
• Self-directed: Completes responsibilities within assigned timelines and seeks clarification when needed.
• Sensitive to the circumstances and needs of the critically ill and seniors, as well as individuals with mental health and substance abuse issues.
• Customer-oriented: Works effectively with all customers (internal staff and external contacts), promotes a positive image of the agency, and diligently resolves customer issues.
• Composed: Maintains a calm, positive, and constructive attitude during interactions with diverse populations, even in challenging situations.
• Ethical: Honest, accountable, and maintains confidentiality.
• Decisive: Thoughtful when considering options, seeks input from others, and makes difficult decisions when necessary.
• Knowledgeable: Understands job facets and keeps job knowledge current.
• Well-organized: Maintains organized and accessible information, an efficient workspace, and effective time management.
• Strong communicator: Excellent verbal and written communication skills.
• Technologically adept: Skilled with computers, proficient with relevant technology, learns quickly, and uses technology to enhance job performance.
• Leadership I: Completes all assigned tasks promptly and identifies future projects or work needed. Anticipates needs before they are assigned and represents the department effectively.
• Agile: Effectively transitions between big-picture thinking and hands-on logistics.
• Takes Initiative: Proactively seeks new opportunities and strives to see projects through to completion.
• Problem solver: Strong analytical skills with the ability to creatively address and resolve issues.
• Leadership II: Keeps abreast of current projects and actively plans for the future. Leads and achieves results through others by example, communication, delegation, and accountability.
• Motivated: Seeks opportunities to increase knowledge, takes on more responsibility, and strives to achieve personal goals.
• Creative: Capable of conceptualizing fresh, compelling ideas for the department and agency.
• Innovative: Offers new ideas, takes risks, and is open to change.
• Staff management: Effectively delegates, defines and enforces responsibilities, and motivates staff to progress and succeed.

PHYSICAL DEMANDS AND WORK ENVIRONMENT: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical demands: While performing job duties, the incumbent may be required to stand for long periods, walk, sit, use hands to manipulate objects, tools, or controls; reach with hands and arms; talk and hear. The employee must bend, stoop, and lift and/or move up to 50 pounds unassisted regularly. The employee may be asked to move fully loaded carts between floors for storage. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work environment: The noise level in the work environment will consistently vary from moderate to loud. The work environment will be dynamic, with volunteers and staff members sharing limited space and collaborating in the kitchen. The environment will consistently have wet floors, temperature extremes, moving objects, and loud noises.

Project Open Hand offers a comprehensive employee benefit and wellness package. Eligibility for various programs is determined by the role and employment status but may include:

• Medical, Dental, and Vision coverage, and Flexible Spending Account

• Long Term Disability, Life/AD&D, and Supplemental Life Insurance

• Retirement Savings Plan 403(b), Commuter Check Subsidy

• Employee Assistance Program (EAP), Financial Counseling, Cell Phone Discounts, and additional discounts

• Holidays (13 per year), generous vacation and sick leave, and complimentary lunch.