Food Service Manager/Chef

TITLE:

Food Service Kitchen Manager

OVERVIEW:

The Food Service Kitchen Manager is responsible for the management and implementation of the Club's food service program that is consistent with the organization's formula for impact priority outcome Healthy Lifestyles benchmark. The Food Service Kitchen Manager manages the planning, food preparation,

ordering, record keeping management, program reporting, and maintaining a safe and sanitary facility.

REPORTS TO:

Director of Operations

CLASSIFICATION:

Part-time (up to 30 hours per week), Non-Exempt  Generally 20 afternoon/evening hours per week during the school year, and up to 30 hours per week during summer program (June and July).

COMMITMENT TO EQUITY:

BGCLK is committed to serving an inclusive population of youth in our communities by employing a diverse staff, maintaining ongoing training and education, and exploring various points of view.  BGCLK's commitment to celebrating diversity, promoting equity, and increasing cultural aptitude is an active process that requires continuous education and awareness in all aspects of our organization.  We are dedicated to this process in order to enhance the program experience for our members, parents, families, and staff, as well as the community at large. 

VALUES:

The core values of BGCLK (i.e.,
PRIDE

) are:

• P

ositive Role Models;
- R

espect;
- I

ntegrity;
- D

iversity; and
- E

mpathy.

A BGCLK employee shall exemplify all values specifically by demonstrating behaviors and attitudes that positively inspire others, taking the time to build relationships and developing an appreciation for others, taking pride in every action (even when no one is watching), including and celebrating differences, and identifying with another person's challenges and offering support.

ESSENTIAL FUNCTIONS:

• Develop menus for snack, lunch and dinner for the purpose of meeting dietary requirements and providing safe, nutritious, and appealing meals
• Prepare snack and meals
• Production lists per CACFP guidelines
• Maintain and demonstrate working knowledge of kitchen equipment
• Serve as the Club liaison between Club and vendors
• Inspect food items and/or supplies for the purpose of verifying quantity, quality and specifications or orders and/or complying with mandated health standards
• Prepare food and beverage items for the purpose of meeting mandated nutritional and projected meal requirements
• Inventory food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements
• Maintain awareness of any necessary special diet or food preparation regimens for the purpose of ensuring the health and safety of Club members and staff.
• Maintain equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards assuring kitchen equipment is functional and meets operating standards
• Monitor kitchen and dining room areas for the purpose of ensuring a safe and sanitary working environment
• Attend meetings, in service training, workshops, etc. for the purpose of gathering information required to perform job functions
• Is an active and contributing member of the BGCLK program team to plan and implement effective services for Club Members
• Work within budgetary guidelines for ordering of food items, supplies and equipment orders
• Serve as the liaison with CACFP, theDepartment of Agriculture & KDHE, ensuring all food program standards, licensing requirements and expectations are complied with
• Post menus in advance and in accordance with any and all licensing/grant requirements

Additional Responsibilities:

• Perform other related duties as requested by supervisor

Internal and External Relationships:

• Maintain close contact with Club staff and supervisor to receive/provide information, discuss issues, explain or interpret guidelines/instructions; instruct; and advise/counsel. Recruits and cultivates volunteers through involvement in meetings and community events.
• Initiate and maintain positive communication with school principals and classroom teachers as needed.
• Work cooperatively to help achieve goals and grant objectives associated with the special programs.

Supervision:

• Oversee proper record keeping and reporting, including activities and events conducted, breakdowns of participation figures, and any other elements relevant to the position.
• Ensure productive and effective performance and direct work of program staff, AmeriCorps Members, and volunteers associated with your grant program areas of oversight.

ADDITIONAL RESPONSIBILITIES:

• May be required to drive the Club van.
• May be required to answer phones and perform other light administrative duties.
• Other duties as assigned.

SKILLS/KNOWLEDGE REQUIRED:

• CPR/First Aid Certification, preferred.
• Food Handlers Permit required.
• Experience working with children.
• Knowledge of youth development.
• Experience ordering, managing, and organizing food service elements in compliance with grant and/or health department regulations.
• Experience planning and implementing quality food service programs for youth.
• Ability to organize and supervise kitchen and food service environments.
• Ability to work with the general public (both verbal and written).
• Have a valid State Driver's License (van drivers only).

PHYSICAL REQUIREMENTS:

The physical requirements described below are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, carrying, pushing and/or pulling;
• Stooping, kneeling, sitting, crouching, and/or crawling;
• Significant finger dexterity.
• Generally, the job requires 40% sitting and 60% walking and standing.
• This position is performed under minimal temperature variations, in a generally hazard-free environment, and in varying atmospheric conditions.

EQUAL EMPLOYMENT OPPORTUNITY:

BGCLK shall seek to ensure and provide equal opportunity for all persons seeking employment without regard to race, age, color, religion, gender, marital status, sexual orientation, military status, national origin, disability, or any other characteristic as established by law.

DISCLAIMER:

The information presented indicates the general nature and level of work expected of employees in this classification.  It is not designed to contain, nor to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this position.