What are the responsibilities and job description for the Kitchen Manager position at Tulane University Staff?
The Kitchen Manager, Operations for The Goldring Center for Culinary Medicine (GCCM) will provide organizational and kitchen support for the Center. Will work closely with the Director of Operations and Assistant Program Director to ensure the mission and goals of the Center are achieved. Will be responsible for orientating, training, overseeing, and delegating to rotating interns, volunteers, medical residents, and medical students. The Kitchen Manager. Operations will support the culinary medicine instructors in culinary medicine classes for medical students, community members, and continuing education for healthcare providers as well as special events. Will manage and contribute to kitchen production, operational tasks, and maintenance of sanitation standards. This position will be responsible for the food and kitchen supply purchasing, inventory, and safe storage for the Center.
- Associate Degree and one (1) year of culinary or professional kitchen experience.
- High School Diploma / equivalent and two (2) year of related work experience.
- Capable of meeting physical demands such as lifting up to 50 lbs., reaching, bending
- Able to spend most of the day on feet, standing, and being active
- Proficient in Microsoft Word and Excel
- Excellent organizational and interpersonal skills
- Strong work ethic and attention to detail
- Strong multitasker and ability to navigate changing environments
- Knowledge of food product purchasing, inventory, and proper storage procedures
- Experience in controlling costs and food vendor relations
- Bachelor's Degree
- ServSafe Food Protection Manager certification
- Knowledge of HACCP and Louisiana Department of Health Food Codes
- A vested interest in nutrition, cooking and improving the lives of the New Orleans community
