Kitchen Coordinator

Description

FUNCTION:
Responsible for overseeing the management of food service operations, promoting quality, sanitation, safety, and delivery service to ensure superior service in a correctional environment. Orders, stores, maintains, and inventories food, cleaning supplies, and related equipment and supplies. Prepares meals, maintains kitchen equipment and ensures kitchen environment clean and sanitary in accordance with established procedures and health standards. Instructs and trains KPEP residents to assist in the preparation and serving of meals, as well as related work and cleaning.

Plan, direct, and coordinate the activities associated with a variety of routine and non-routine tasks in the daily operations of the KPEP kitchen.

• Follows and maintains well-balanced revolving menus (both standard and diet) and has menu changes screened and approved by management. Annotates and maintains any changes for record.
• Supervises the handling, preparation, and storage of food.
• Maintains equipment, records and sanitation.
• Inventories foods and supplies upon receipt and coordinates invoices and purchase requisitions for payment.
• Stores and maintains food and supplies in a healthful and sanitary manner, retaining a running inventory, and rotating stock usage to use the oldest stock first (FIFO).
• Maintains kitchen sanitation and hygiene requirements as established by KPEP Procedures, and local and state health regulations.
• Maintains meal and head count records, cost expenditure records, and cost per meal statistics for management.
• Monitors and maintains quality assurance and controls in the food production areas.
• Manages the work of food service workers and residents by inspecting the work performed. Supervision includes selection, evaluating job performance, employee training/development, and any disciplinary action.
• Coordinates and facilitates food deliveries and schedules.
• Maintains security procedures and controls established for KPEP safety and security.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.

While performing the duties of this job, the employee is regularly required to express oneself and exchange information both verbally and in writing. The employee is constantly required to move about the building, and the employee must be able to freely move, bend, and twist. The employee is required to manage inventory, and including the ability to lift up to 20 lbs.

This employee is also required to operate a computer and other office machinery. Although infrequent, the employee must have the ability to transport meals from one location to another.

Reports to:

Food Service Director

Accountable to:
Chief Operations Officer, President/CEO and KPEP Board of Directors

• High School Diploma
• Culinary background; demonstrated ability to stay current with new culinary trends
• Previous experience working in a high volume facility.