|Position Description: *
||The Regional Food Bank of Oklahoma is seeking a Production Kitchen Manager who will work under the direction of the Community Initiatives Director. The Production Kitchen Manager is responsible for maintaining a positive work environment in accordance with the Food Bank’s core values of innovation, vitality and stewardship. The manager will oversee all kitchen operations including hiring and supervising staff, supervising volunteers, budgeting, food ordering, inventory, and preparation, equipment maintenance, and safety and sanitation.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Oversee all operations of the production kitchen.
• Manage all HACCP responsibilities for the kitchen which include the development of a HACCP plan and related SOPs, ensuring that HACCP policies are being followed and signing off on HACCP reports.
• Ensure a high level of food safety in all phases of the supply chain.
• Ensure a high level of workplace safety for staff and volunteers in the operation of the production kitchen; maintain equipment, ensuring the availability of equipment in a safe operating condition; maintain personal health standards (e.g. hair net regulations, safe working shoes, etc.)
• Determine priorities, and supervise the preparation, serving, storage and delivery of food to ensure safety and quality standards are met.
• Oversee production of all childhood hunger program meals, including Kids Café, School’s Out, and Summer Feeding, ensuring meals are in compliance with CACFP/SFSP meal pattern requirements for reimbursement.
• Create and communicate production schedules.
• Maintain proper inventory control for all food necessary for efficient operation of various programs; maintain proper levels of meal inventories for all programs.
• Supervise ordering using both internal and external sources, and the receiving, and storage of food inventory used in the production kitchen.
• Effectively work with internal and external customers, some who may require patience, tact and diplomacy to resolve problems quickly and efficiently.
• Assist in planning of the childhood hunger program meals, and future meal programs, in collaboration with program staff.
• Hire, coach, counsel and conduct performance evaluations of staff; develop, train and mentor staff and act as a resource to them; plan work schedules.
• Coordinate with Food Bank volunteer engagement staff to ensure a consistent and reliable supply of volunteers; train and supervise volunteers, ensuring an excellent volunteer experience while maintaining proper food and personal safety procedures.
• Collaborate with internal and external personnel (e.g. program and operations staff, outside vendors, agencies, companies, health department, etc.) to benefit and enhance the operation of the production kitchen.
• Network with professional culinary and food service personnel and training programs to recruit guest chefs, interns and students to assist in menu planning and meal production.
• Coordinate kitchen participation in internal and external special events, such as all-staff meals, special requests, cooking demonstrations, etc.
• Monitor budgets, expenditures, and related financial activities.
• Prepare reports (e.g. menu production records, food requisitions, state reports, accident reports, inspection reports, time sheets, etc.)
• Research and stay current on a variety of topics related to the operation of a production kitchen (e.g. new products, safety and health requirements, laws, regulations, etc.)
• Attend and participate in all scheduled meetings and training sessions.
• Performs other duties as assigned.
||EDUCATION and/or EXPERIENCE: High school diploma or equivalent. Minimum three years’ prior experience, including supervising staff in a high volume production kitchen. Full knowledge of methods, procedures and quality standards relating to menu planning, basic kitchen procedures and terminology. Ability to obtain a Food Protection Manager and ServeSafe certification. Ability to communicate effectively with associates, management, clients and vendors if necessary. Understanding of and compassion for our mission.
MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide using a calculator required. Ability to manipulate data using a spreadsheet a strong plus. Ability to compute rate, ratio, and percent and to draw and interpret charts and graphs.
REASONING ABILITY: Must have ability to solve practical problems and deal with a variety situations where only limited standardization exists and ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
|| PERSONAL CHARACTERISTICS AND PROFESSIONAL REQUIREMENTS
• Integrity, enthusiasm, perspective, flexibility, and a strong work ethic.
• A desire to be a part of an innovative, entrepreneurial organization with the ability to prioritize, move quickly, and maintain strong follow-through in a dynamic environment.
• Superior writing and oral communication skills; ability to understand and translate information for intended audiences with clarity, crispness, and elegance.
• A deep appreciation for, and an ability to articulate, the mission of the Regional Food Bank of Oklahoma.
• The intellectual depth, maturity, wisdom, and collaborative skills to garner the trust and confidence of donors, volunteer leaders, staff, and other constituents.
• Excellent interpersonal skills with a demonstrated ability to work well with people at all levels, and a strong commitment to teamwork.
• Ability to withstand extreme temperatures in the kitchen working environment, ranging from 0 to 120 degrees.
• Ability to visually inspect, taste and smell product to ensure freshness and quality.
• Regularly required to sit, stand for long periods of time, walk, bend, work in cramped areas.
• May lift objects of up to 50 lbs.
• Repetitive movements of kitchen equipment and hand tools.
Additional Job Requirements:
• Clearance of background investigation and drug screen.
• Must be able to pass physical examination.
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.
Fighting Hunger…Feeding Hope™