Kitchen Manager

Responsibilities & Duties

The Kitchen Manager is responsible for managing a 5,000 sq. foot commercial kitchen with the capacity to prepare 3,000 meals per day. The kitchen operates 5 AM – 7 PM, seven days a week. The Kitchen Manager is also responsible for leading a team of four full-time employees, ensuring continuity of services at the highest level of food service.

• Warmly greet all guests, including, but not limited to, visitors, volunteers, vendors, employees, guests, donors; community groups, church groups, and public officials
• Establish and build healthy Christ-honoring relationships with employees, guests, and volunteers while maintaining professional boundaries, including guest confidentiality
• In collaboration with the Director of Operations, actively participate and maintain the Standards of Excellence
• In collaboration with the Director of Operations in making recommendations to develop and monitor the budget
• Orient, manage and support the Kitchen guests, employees, and volunteers with the processes and standard
• Maintain an environment of love, grace, dignity and respect

Food Oversight

• Overseeing the excellent preparation and cooking of delicious and nutritious meals (breakfast, lunch, and dinner) promptly for 450-plus men, women, and children daily
• Oversee outing lunch bag program, late meals, and food needs for special events and activities, including Recovery’s Sober Friday.
• Oversee cooking for the banquets (up to 2,500 meals per event)
• Oversee any special food or snack needs for outings, meetings, catering, events, etc.
• Work together with the Food Service Manager to oversee the inventory of donated food and purchased food to develop the weekly/daily menu and ensure proper storage
• Work together with the Food Service Manager to oversee logging and reporting of food donations
• Work together with the Food Service Manager to plan and direct food preparation and culinary activities
• Work together with the Food Service Manager to modify menus or create new ones that meet quality and standards
• Work together with the Food Service Manager to estimate food requirements and food/labor costs
• Work with the Food Service Manager on inventory control, including rotating, ordering, and shopping for food and kitchen products (food, supplies, cleaning materials, etc.)
• Manage Line-Cooks and Volunteers in the preparation, cooking, and plating of high-quality food
• Manage and ensure high-quality control of all food, kitchen supplies, and kitchen equipment
• Comply with sanitation regulations and safety standards
• Up-to-date with culinary trends and optimized kitchen processes
• Complete reports as needed, including daily meal counts
• Report any safety hazards to the maintenance department

In collaboration with the Food Service Manager

• Order and purchase food and supplies through vendors and Community Partners
• Communicate and coordinate donated food distribution for utilization between all of GRM, as well as joint ordering when appropriate for savings
• Oversee cleaning and maintenance of kitchen and dining areas as per health department codes/best practices
• Monitor sanitation practices to ensure that guests, employees, and volunteers follow standards and regulations
• Assure health department standards are being followed
• Interact with the health department during inspections
• Arrange for equipment purchases and repairs
• Oversee equipment, materials, supplies, utensils, etc., for proper functioning, inventory, use, cleanliness, placing out for use, etc.

Leadership Team Expectations

• With all employees: be consistent with meaningful communication. Give recognition and praise. Provide feedback, mentorship, and training. Find ways to foster a sense of community at work. Create a safe space for failing forward. Provide strong leadership and a clear vision. Hold yourself and others accountable. Demonstrate good problem-solving skills and abilities. Avoid micromanaging – provide empowerment. Be an effective decision-maker and solution provider. Put people first. Be honest. Be dedicated. Uphold healthy work/life balance.
• Provide full leadership and managing support to the safety and security team, operations teams, and other GRM teams as needed/necessary
• In collaboration with the Director of Operations and Director of Human Resources, manage, address, and coach team situations and responsibilities
• Uphold policy, applying sound ethical judgment regarding behavior, conduct, and GRM practices; and escalate, manage, and report issues with transparency and accountability
• In collaboration with the Director of Human Resources, Food Service Manager, and Director of Operations, participate in interviewing, hiring, training, evaluating, coaching, recognition, disciplining, and termination of direct reports as necessary
• Assist the Director of Operations and/or Senior Leadership Team as required to resolve all complaints of guests, volunteers, and partner/outside agencies or entities
• Attend professional training and networking opportunities as directed
• Manage employees’ web-based time and attendance records
• Support and attend GRM team meetings
• Provide weekly reports as directed
• Perform other duties as assigned

Employment Status: Full-time exempt; eligible for benefits; eligible for paid time off

Reports to: Director of Operations

Vacation Level: 2