Kitchen Manager
Plan, direct and coordinate the activities within the kitchen. Prepare all menu items according to production reports and daily menus. Ensure quality food is being served and implemented on a daily basis. Utilize (HAACP) Hazard Analysis Critical Control Point procedures.
Reports To: Cafeteria Manager
Qualifications:
- High School diploma or Equivalent
- E-verify eligible
Special Knowledge / Skills:
- Ability to understand food preparation and safety instructions.
- Working knowledge of kitchen equipment and food production procedures.
- Ability to operate large and small kitchen equipment and tools.
- Ability to perform basic arithmetic operations.
- Ability to pass the Basic Skills Test
Experience:
Major Responsibilities and Duties:
- Complies with established policies and procedures when preparing food.
- Reviews all recipes with manager daily.
- Follows all HACCP procedures.
- Takes food temperatures and records on logs.
- Completes production reports on a timely manner and gives to manager for review.
- Properly dates and stores all food as trained.
- Takes direction and works with the manager at all times.
- Works with all employees and builds teamwork.
- Assists in helping others in the kitchen or on the line as needed.
- Prepares food according to recipe.
- Keeps work area and equipment clean at all times.
- Makes sure that all food looks presentable to eat and appealing to eat.
- Performs any other job duties as assigned by the immediate supervisor or any other management or supervisory staff.
Equipment Used: Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart. Working Conditions: Mental Conditions/Physical Demands/Environmental Factors: Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures. Days Employed: 10 month position