JOB SUMMARY:

The Kitchen Manager plays a key role in upholding the mission, vision, and values of Meals on Wheels of Sarasota through their daily responsibilities. They are responsible for driving progress toward organizational goals, fostering long-term success, and supporting the growth and development of both staff and volunteers.

DUTIES & RESPONSIBILITIES:

• Provide management coverage of operating hours and direct supervision of operations in the kitchen
• Meet or exceed established sales, revenue, and profitability goals,
• Ensure the financial integrity of all P&L statements by adhering to systems that properly track expenses and revenues that are categorized, coded, and posted through control processes
• Assist in the management of the monthly and annual meal objectives for the business
• Execute to their fullest extent agreed to meal plans and recipes that are a result of any and all collaborative work with executive staff and nutritionist/dietician or as administered directly from executive staff and nutritionist/dietician.
• Identify and resolve sales and cost problems at the organization
• Ensure the integrity and operational functionality of all computers and equipment
• Ensure that the kitchen equipment is kept in satisfactory working order; maintaining the highest degree of usability and cleanliness
• Ensure company standards in product and organization specifications
• Ensure safe working conditions as required by OSHA and federal, state, and local governing bodies
• Report and arrange for any necessary maintenance and repair work
• Manage all internal/external communications in a timely and effective manner
• Verify and complete all required paperwork on a timely basis
• Supervise, guide and train team members to meet established objectives
• Communicate with managers, employees, and volunteers, and provide positive feedback and promote a positive image of the organization and good employee morale
• Ability to perform the duties and responsibilities of all positions in the kitchen and proficient in performing such duties, to role model and teach appropriate skills and behaviors in the kitchen, and through instruction and supervision, train and develop staff and volunteers
• Train staff in all proper EOD procedures, including check out procedures, cleaning and reporting
• Regularly counsel and coach other employees
• Entrusted with decision-making authority to discipline, suspend or discharge employees as appropriate
• Trains and develops kitchen employees to meet or exceed all kitchen, safety, and food standards
• Evaluate support staff, along with the Executive Director, with formal evaluations, and regularly evaluate support staff informally
• Lead and run a shift effectively and develop/train kitchen employees to do the same
• Participate in regular managerial staff meetings and team member meetings
• Set goals and assignments for support team members, including recognizing good performance and coaching poor performers
• Execute effectively and train other managers to do the same – use of the Daily Shift Card and Manager Log
• Ensure maintenance of a safe and harassment free workplace
• Entrusted to take quick and responsible action in solving problems and to use reason when dealing with employee disciplinary issues and handling customer complaints
• Initiate and follow-up of phone call and email communications in a timely manner and as appropriate

Additional Responsibilities:

• Forecast and determine scheduling needs for the kitchen
• Accurately and effectively order food and supplies, maintain appropriate inventory levels, and accurately and efficiently execute necessary inventory counting
• Prepare and post weekly work schedules, and ensure the schedule is implemented properly
• Address issues resulting from critical violations on health or third-party inspections in a timely and professional manner
• Safeguard all company assets, including funds, equipment, and the facility and take appropriate action as and when necessary
• Effectively promote the organization outside the business
• Obtain and maintain safe food handler certifications
• Through communication with the Executive Director, handle staff and volunteer incidents, accidents, injuries, and complaints in a timely and efficient manner
• Interview applicants for employment, make hiring decisions for the kitchen, and regularly coach and include other managers in the process, as necessary
• Regularly channel communication up through the Executive Director
• Ensure and maintain appropriate staffing and volunteer levels
• Perform ongoing inspections in all areas of the kitchen and take all appropriate action

Authority:

• The Kitchen Manager acts within the organization’s policy and applicable federal, state, and local legislation to do whatever is necessary to carry out the mission; however, without the approval of the Executive Director may not:
  • Commit the organization to any unbudgeted expenditure in excess of $350 nor sign any lease, contracts or legal agreement
  • Dispose of any capital asset
  • Revise the organizational structure of any department/area
  • Enter into a relationship with any employee, which may have or appear to have an adverse effect upon his/her, ability to carry out his/her responsibilities

Requirements:

• A High School Diploma
• Bachelor of Arts – concentration in food and beverage, business, or management is preferred
• Minimum three years of experience in a service-oriented, hospitality industry such as hotel, resort, restaurant, retail, entertainment venue preferred
• Effective oral and written communication skills
• Regularly work 50 hours per week
• Must hold a valid driver’s license and drive for company business as required
• Ability to manage, lead, coach, teach and train others, including with respect to management responsibilities, culinary duties, and host and service duties
• Knowledge of accounting and financial management principals with focus on budgeting and forecasting revenue goals and objectives
• Human Resource management skills in employee relations, recruiting and retention and employee recognition
• Ability to supervise and oversee employees in roles from entry level to mid-level management
• Ability to work with no supervision and prioritize all operations of the kitchen
• Ability to make difficult and quick decisions
• Advanced analytical and problem-solving skills
• Excellent computer skills with emphasis on MS operating systems
• Exceptional organizational skills and attention to detail
• Strong communication, presentation and writing skills
• Ability to communicate effectively with all levels of management
• Ability to work well under pressure in a fast paced, dynamic environment
• Ability to multitask and prioritize effectively
• Ability to effectively manage teams as well as work effectively as part of a team
• Passion for providing excellent service and quality

SUPERVISION RESPONSIBILTY: Assistant Cook(s)

SCHEDULE: Monday – Friday

ANNUAL PERFORMANCE REVIEW:  By Executive Director

SALARY: Based on experience, up to $70,000

PHYSICAL DEMANDS/WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations shall be made to enable individuals with disabilities to perform the essential functions, in accordance with applicable law. In addition to usual office environment with frequent sitting, walking, and standing, incumbent must be able to lift and carry objects up to 40 pounds. Frequent use of eye, hand, and finger coordination enabling the use of office machinery. Must be able to tolerate temporary exposure to extreme temperatures and temperature changes. Oral and auditory capacity enabling interpersonal communication as well as communication through automated devices such as the telephone.

INTERESTED?

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