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Kitchen Manager is responsible for managing the day-to-day operation of Stephen
Center’s kitchen, ensuring compliance with all national, state, and local laws
and requirements, and maintaining a safe and healthy kitchen and food storage
area, as well as meeting all nutritional guidelines.
- Planning of a nutritious and
- Assurance of a safe and
healthy food handling.
- Day-to-day maintenance kitchen
equipment and the assurance of appropriate food storage and handling.
for the supervision of all kitchen employees and shall ensure quality and
safety standards are met.
- Turn in Quarterly Food
Service Inventories, Vending Inventories, and P&L spreadsheets
- Make sure HERO coffee area,
ice bins, and coffee brewing area are clean and stocked with needed
supplies and food.
- Maintain HERO and Shelter
vending machines including filling machines, ordering and picking up
products, maintenance and quarterly inventories.
- Conducts self in a manner of
professionalism that is conducive to recovery from mental illness,
co-occurring disorders and overall wellness, including a minimum of one
year of continuous sobriety if in recovery, from the substance for which
you are in recovery.
- Abides by all specific program and
Agency procedures, policies, and requirements.
- An authentic and honest employee plays a key role
in the client’s recovery. Often, an employee will inadvertently become a
role model for the client. That means the employee should conduct their
personal and professional lives with honesty and integrity.
5+ years’ culinary experience
2+ years’ restaurant management
2+ years’ Accounting/budget
5. Ability to work well under
pressure and in a fast-paced environment
6. Excellent written and oral
7. Ability to two way verbally
8. Standing - the whole shift
9. Walking - Periodically
K Kneeling –
1 Pushing/Pulling– Periodically
1 Frequent Lifting – Up to 25 pounds