What are the responsibilities and job description for the Kitchen Production Mgr position at Front Porch Communities & Services?
Summary: Reporting to the Executive Chef, the Kitchen Production Manager is an active working supervisor who oversees all kitchen employees and works with them as a team to ensure the production of dining room and nutritional services meals according to recipe, regulatory, and HAACP standards. Ensures that all menu items are produced as indicated by the recipes, production sheets and catering orders while maintaining a clean, orderly and sanitary kitchen in accordance with prescribed standards. It is required that this position be in full compliance with HIPAA.
Responsibilities
Follows Senior Living Standards as directed by management from Policy & Procedure Manual, Safety Manual, and Core Culinary Standards.
Communicates respectfully with all staff, management and customers.
Demonstrates personal flexibility to cover shifts, sometimes with little or no notice.
Produces food items for daily meals and nutritional services using standard recipes and directions from the Executive Chef.
Prepares tray line and dining room buffet.
Implements and documents HAACP program.
Records data (temperature logs, waste logs, leftovers, portion audits, quality checks, etc.).
Personally covers open station shifts as necessary when staffing is needed.
Supervises and directs all kitchen staff to ensure productivity and adherence to proper safety and food sanitation procedures at all times.
Trains and coaches kitchen staff to maintain high standards of food quality, regulatory compliance production; consistency in preparation and presentation; and service.
Supports Executive Chef with ordering and maintaining storage.
Responsible for proper upkeep and maintenance of all kitchen equipment. Immediately reports problems to the Executive Chef.
Attends, participates in and conducts the daily departmental meetings. Works with Dining Room Supervisors to create and maintain harmonious communication and teamwork between the front of the house and back of the house.
Maintains a clean, organized and sanitary kitchen, including all refrigerated and dry storage areas.
Responsible for supervising kitchen staff to ensure all Attends training sessions as assigned.
Performs other duties or responsibilities as assigned by the Executive Chef or the Director of Dining Services.
Uses excellent communication and interpersonal skills to motivate staff, and keep management informed.
Support department management in event, menu, and recipe planning and development. Knowledge, Skills, and Abilities:
Must be organized, flexible, and work well under pressure, meeting multiple and sometimes competing deadlines.
Must at all times demonstrate cooperative behavior with staff, colleagues, and supervisors; and to interact effectively with visiting company representatives
Must be able to demonstrate good communication skills, both written and verbally. Understanding of and complete compliance with HIPAA regulation.
Knowledge, Skills, And Abilities
Must be organized, flexible, and work well under pressure, meeting multiple and sometimes competing deadlines.
Must at all times demonstrate cooperative behavior with staff, colleagues, and supervisors; and to interact effectively with visiting company representatives
Must be able to demonstrate good communication skills, both written and verbally. Understanding of and complete compliance with HIPAA regulation.
Knowledge of the safe use of knives, all commercial kitchen equipment, commercial dish machine, cleaning/sanitizing equipment, rolling carts, computer/printer, fax, telephone, copier, and elevators.
Education And Qualifications
Formal culinary training or extensive food service background in upscale restaurants, private clubs, and/or hotels required.
Leadership skills and supervisory experience in a team setting required.
Able to establish and maintain effective working relationships with others throughout the facility, promote a positive teamwork attitude between departments. Must possess a “Can-Do” attitude.
California ServSafe Sanitation Certification and extensive knowledge of kitchen sanitation procedures required.
Nutritional Education And/or Experience Desired, But Not Required.
Computer/software literacy and experience is required. Must complete and pass a physical examination with tuberculosis (TB) screen prior to employment.
Employment contingent upon fingerprint clearance from the Department of Justice.
Responsibilities
Follows Senior Living Standards as directed by management from Policy & Procedure Manual, Safety Manual, and Core Culinary Standards.
Communicates respectfully with all staff, management and customers.
Demonstrates personal flexibility to cover shifts, sometimes with little or no notice.
Produces food items for daily meals and nutritional services using standard recipes and directions from the Executive Chef.
Prepares tray line and dining room buffet.
Implements and documents HAACP program.
Records data (temperature logs, waste logs, leftovers, portion audits, quality checks, etc.).
Personally covers open station shifts as necessary when staffing is needed.
Supervises and directs all kitchen staff to ensure productivity and adherence to proper safety and food sanitation procedures at all times.
Trains and coaches kitchen staff to maintain high standards of food quality, regulatory compliance production; consistency in preparation and presentation; and service.
Supports Executive Chef with ordering and maintaining storage.
Responsible for proper upkeep and maintenance of all kitchen equipment. Immediately reports problems to the Executive Chef.
Attends, participates in and conducts the daily departmental meetings. Works with Dining Room Supervisors to create and maintain harmonious communication and teamwork between the front of the house and back of the house.
Maintains a clean, organized and sanitary kitchen, including all refrigerated and dry storage areas.
Responsible for supervising kitchen staff to ensure all Attends training sessions as assigned.
Performs other duties or responsibilities as assigned by the Executive Chef or the Director of Dining Services.
Uses excellent communication and interpersonal skills to motivate staff, and keep management informed.
Support department management in event, menu, and recipe planning and development. Knowledge, Skills, and Abilities:
Must be organized, flexible, and work well under pressure, meeting multiple and sometimes competing deadlines.
Must at all times demonstrate cooperative behavior with staff, colleagues, and supervisors; and to interact effectively with visiting company representatives
Must be able to demonstrate good communication skills, both written and verbally. Understanding of and complete compliance with HIPAA regulation.
Knowledge, Skills, And Abilities
Must be organized, flexible, and work well under pressure, meeting multiple and sometimes competing deadlines.
Must at all times demonstrate cooperative behavior with staff, colleagues, and supervisors; and to interact effectively with visiting company representatives
Must be able to demonstrate good communication skills, both written and verbally. Understanding of and complete compliance with HIPAA regulation.
Knowledge of the safe use of knives, all commercial kitchen equipment, commercial dish machine, cleaning/sanitizing equipment, rolling carts, computer/printer, fax, telephone, copier, and elevators.
Education And Qualifications
Formal culinary training or extensive food service background in upscale restaurants, private clubs, and/or hotels required.
Leadership skills and supervisory experience in a team setting required.
Able to establish and maintain effective working relationships with others throughout the facility, promote a positive teamwork attitude between departments. Must possess a “Can-Do” attitude.
California ServSafe Sanitation Certification and extensive knowledge of kitchen sanitation procedures required.
Nutritional Education And/or Experience Desired, But Not Required.
Computer/software literacy and experience is required. Must complete and pass a physical examination with tuberculosis (TB) screen prior to employment.
Employment contingent upon fingerprint clearance from the Department of Justice.
Salary : $30 - $35
