Shelter Kitchen Manager

Shelter Kitchen Manager Director of Kitchen Programs

40 hours per week, varies M-F, weekends as necessary

Full comprehensive benefits package included!

The Shelter Kitchen Manager functions as the onsite working manager, overseeing all kitchen operations for the Men's Shelter. This position supervises and works alongside a team of employees with differing abilities; teaches employees cooking skills, plans menus, and orders food and supplies within guidelines set by the Director of Kitchen Programs; reports to the Director of Kitchen Programs about any employee or product issues.

The Shelter Kitchen Manager is expected to be the expert in the kitchen, maintain good working relationships with shelter staff and continuously seek donations and volunteers from the community in order to ease the fiscal burden of the program. The ideal candidate manages using the "Inspect What You Expect" mantra and leads with patience and a teaching/mentoring perspective.

• Plans and prepares menu items and delegates food preparation duties.
• Maintains appropriate inventory of food and supplies.
• Leads staff in daily meal production, preparation and service.
• Properly handles and stores food, including training staff on procedures.
• Ensures proper kitchen sanitation and personal hygiene, including training staff on procedures.
• Assists in training kitchen staff (which includes individuals with disabilities) by describing and demonstrating techniques.
• Ensures proper food safety practices are followed during food preparation and storage.
• Coordinates and oversees staff related to kitchen operations.
• Schedules shelter kitchen workers according to need; covers open shifts as necessary, either themselves or by coordinating with other staff.
• Works with community partners and external agencies to source food, supplies and volunteers to bolster what we can provide our guests.
• Alerts management to problems.
• Routine lifts up to 50 pounds of varied products.
• Performs other duties as assigned by supervisor.
• Works in collaboration with program and all other agency staff to facilitate a team environment.
• Demonstrates and models effective communication skills in building relationships with all clients and employees.
• Creates good working relationships with other service providers.

• Minimum of 3-years successful work experience in food service, demonstrating commitment to teamwork, good judgment, low absenteeism, time management skills, and a positive outlook.
• Minimum 3-years managerial or supervisory experience of 3+ employees.
• Minimum 1-year professional experience preparing food for 250-300 people.
• Strong understanding of basic food preparation techniques.
• Current Serv Safe Certification [note: an otherwise qualified candidate can meet this requirement by completing the training independently within the first 90 days of employment].
• Basic understanding of the role of food and labor costs in commercial food operations.
• Genuine desire to work with a socially disadvantaged and multi-ethnic population, including the homeless and those with low incomes.
• Sincere respect for disadvantaged individuals.
• Ability to motivate and obtain willing cooperation from others.
• Proficiency in Microsoft Word, Excel, and Outlook.
• Ability to adapt to new technology quickly.
• Valid Driver's License and access to a vehicle.
• Ability to routinely lift up to 50 pounds.
• Ability to communicate and work effectively with staff and residents from various backgrounds.
• Team orientation with respect for others.
• High ethical standards.
• Ability to follow verbal and written instructions.
• Written communication to name and organize files, complete timesheets, and communicate with supervisor.