Kitchen Manager (Internal)

Description

Deadline for applications is 2 weeks from job posting.

Springs Rescue Mission (SRM) considers every position one of ministry and a vital and valued part of our team. Therefore, it is essential that all employees of the SRM have a personal relationship with Jesus Christ and subscribe to our Statement of Faith and Core Values.

SUMMARY OF POSITION:

Springs Rescue Mission considers every position one of ministry and a vital and valued part of our team. Therefore, all employees of SRM must have a personal relationship with Jesus Christ and subscribe to our Statement of Faith and Core Values. Springs Rescue Mission believes in progress. To that end, SRM creates whole-person programs with coordinated interventions encouraging growth and progress toward effective self-stewardship in Health, Work, and Housing. The Kitchen Manager is a role that offers significant opportunities for personal and professional growth and oversees and directs all aspects of the Springs Rescue Mission food service operations with a focus on vocational training of clients within Springs Rescue Mission. The position is also responsible for direct food procurement, meal preparation oversight, and staff supervision. The Kitchen Manager provides direct supervision and oversight for contract food services. The position collaborates with the Senior Manager of Vocational Training and all other program departments to increase and expand vocational training to offer optimal training opportunities for Springs Rescue Mission clients seeking vocational training in the Food Service industry.

DUTIES & RESPONSIBILITIES:

• Oversee Food Services staff, including coordinators, cooks, instructors, clients, and volunteers.
• Ensure strict adherence to kitchen safety and cleanliness procedures, recipes, and overall meal quality standards.
• Provide training, supervision, and feedback to clients of Springs Rescue Mission as part of their vocational training, emphasizing culinary arts-specific needs.
• Responsible for collaborating with Program Leadership on the annual kitchen budget and working within budget constraints related to direct food costs and all other associated Food Services expense accounts. Intentionally work to reduce cost per meal metric by seeking out the best pricing for purchased food and the aggressive use of donated food.
• Responsible for maintaining quality partner relationships with all food providers.
• Within budget constraints, create meals that are fresh, nutritionally sound, and that promote physical health restoration. Learn what foods are best/worst for the SRM client community.
• Provide health and nutrition training for SRM clients regularly.
• Track all monies spent in each area of food services.
• Track all revenue received through catering and food service contracts.
• Coordinate with the Distribution Manager to properly arrange for the usage of donated foods.
• Oversee and direct the work of all culinary instruction.
• Provide oversight for food service contracts.
• Seek to collaborate with outside work partners for possible client internships.
• Participate in the hiring of departmental staff: Train, supervise, schedule, and evaluate accordingly.
• Project departmental budget and needs and manage accordingly.
• Operate all food services in compliance with the established health and safety standards and regulations.
• Inspect kitchen, dining area and food storage areas on a regular basis for conformance to health codes, sanitation, and SRM requirements.
• Work with the Volunteer department to write and maintain volunteer service descriptions that fit and advance ministry needs in the food service/culinary arts department.
• Negotiate with vendors to arrange donations, purchase and delivery of food and supplies.
• Inspect all deliveries upon arrival for freshness and quality.
• Inspect and maintain all departmental equipment and immediately notify Vice-President of Programs of any need for repair or replacement. Train others in correct utilization and maintenance.
• Work collaboratively with other SRM management and staff to advance the ministry of SRM; attend supervisor’s meetings, staff meetings, and other meetings as requested.
• Additional duties as requested.

Requirements

EDUCATION/EXPERIENCE

• Bachelor’s degree from an accredited institution or equivalent applicable work experience
• A degree in Culinary Arts, Business, Education, or a similar field is required.
• Minimum 7 years’ experience in managing, planning, and operating of a food service establishment.
• Minimum 5 years in food servi