What are the responsibilities and job description for the Kitchen Coordinator - Kairos position at Project Home?
Job Summary:
The Kitchen Coordinator is responsible for the daily management of the kitchen including ensuring adequate nutritional and dietary standards for all residents, meal preparation, and making sure the kitchen is clean, orderly and well stocked. Also included in the responsibilities is coordinating with food providers and peers to assist residents in acquiring basic cooking and menu planning skills.
Schedule: To be determined along with some flexibility for special events.
Essential Duties and Responsibilities:
Plan and serve balanced and complete meals for all residents, which includes 21 meals a week (breakfast, lunch and dinner) and snacks.
Meet with individual residents as appropriate to develop menu items to meet their dietary needs (vegetarian, diabetic, low sodium, renal disease, food allergies) as well as working to provide good nutrition standards to people who may have health issues per their homeless history.
Distributing monthly menus for breakfast, lunch and dinner in advance. Prepare weekly instruction memo for evening/weekend staff regarding specific directions for heating and serving the prepared meals.
Ensure compliance with License and Inspection, ServSafe regulatory requirements and adhere to city and state requirements for distribution/cooking of food. For sites with additional resident and staff kitchens, ensure same compliance. Manage follow-up or corrective actions from inspections.
Maintain health and safety standards, including proper temperature of cooked food, record temperature of room, freezers, and refrigerators record compliance on daily log.
Order food (fresh, frozen, and dry food products) and kitchen supplies and maintain a concise inventory and food/supply list. Track order and investigate problems as they arise.
Maintain food storage areas including dry, freezer and refrigerator storage areas.
Monitor and adhere to the annual food and supply budget available to the site.
Secure and order janitorial cleaning products for the facility.
Receive, verify, and restock delivery of supplies. Determine shelf life, label, and date products. Submit required documentation (invoices and packing slips) per agency guidelines and procurement policies.
Maintain good records to reflect all purchases, invoices, and supplies.
Communicate with and maintain professional relationships with identified vendors to ensure quality and frugal pricing. Research and negotiate cost saving across different vendors.
Inspect kitchen regularly for any needed repairs or required maintenance. Maintain all kitchen tools and equipment in working order (including hood maintenance/cleaning, stoves, fire suppressant system inspection). Submit work order and/or contact vendors as needed for equipment maintenance and repair.
Pick up any required weekly shopping or donation from Food Bank, SHARE, Farmer's Market, or other donor agencies as appropriate.
Work with the team to plan and prepare meals for special events (Bar-B-Ques, special meals, birthdays, holidays, and other celebrations).
Report to Program Manager any concerns, which may impact the operation of the kitchen. Per close daily contact with residents, report any concerns about the well-being of residents to the Program Manager for follow-up.
Attend all staff meetings and complete trainings required by Project Home as well as trainings specific to kitchen management.
For Sacred Heart Recovery Residence & St. Elizabeth's Recovery Residence
Work with Employment Services staff to assist residents to gain advanced skills for future employment opportunities.
Supervise residents with hands on skill building in the kitchen
Project HOME offers a competitive compensation package which includes health, prescription, dental, and vision coverage at minimum cost to the employee, company funded life and disability Insurances, paid parental leave, spending accounts, and 401K retirement plan with a 50% matching contribution. Additionally, we offer generous PTO accruals which includes paid sabbatical leave.
Minimum Qualifications:
High School Diploma/GED or Equivalency
ServSafe Managerial Certification
3-5 years of experience cooking for large groups and/or in an institutional setting
Knowledge of balanced menu planning
Computer proficiency, good written and verbal communication skills
Excellent organizational skills
Ability to work with diverse group of individuals in a positive and uplifting manner
Physical ability to climb stairs, bend, stoop, kneel, reach, pull and lift heavy objects
Preferred Qualifications:
Certificate in culinary arts
Experience managing a budget
Physical Requirements:
Ability to stand, walk, and some lifting
Project HOME provides equal employment opportunities to all employees and applicants for employment, without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, genetic information, or any other characteristic protected by federal, state, or local laws. Project HOME prohibits discrimination and harassment of any type.The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job. Management may, at its sole discretion, assign or reassign duties and responsibilities to this job at any time.
