Kitchen Manager

JOB DESCRIPTION - KITCHEN MANAGER

JOB TITLE Kitchen Manager

REPORTS TO Project Manager

DIVISION Contracts

FLSA Exempt

Summary

Works under the supervision of the Project Manager. Responsible for preparing meals in an appetizing manner according to the Armed Forces Recipe System. Trains employee/client trainees when assigned.

Responsible for operation of galley, vegetable preparation, butcher shop, serving lines, and post & pans room.

Essential Duties and Responsibilities

• Demonstrates Palmetto Goodwill's Amazing Customer Experience (ACE) Culture, I-CARE Values, Mission and Vision in all actions.
• Strictly adhere to and prepare meals according to the Armed Forces Recipe Service and the food preparation worksheet (NAVSUP 1090). Prepare all recipe conversions based on NAVSUP 1090.
• Ensure meals are served according to prescribed meal hours.
• Assist in developing food cost and control, monitor that food budget remains within defined guidelines.
• Using a full range of quantity cooking procedures from common, frequently used, new or difficult recipes, prepare a variety of meats, poultry, seafood, vegetables, sauces, gravies, pies, cakes, bread, rolls, biscuits, sweet rolls, donuts, icings, glazes, puddings, and gelatin products and all foods constituting a meal.
• On a day-to-day basis, prepare four or more menu items for one meal which involves planning and coordinating a variety of steps to ensure that all items are ready for serving at the same time.
• Prepare menu items using special or difficult recipes involving many steps, ingredients, or long preparation time.
• Furnish written or oral instructions or delegates responsibility regarding recipe adjustments for the number of servings and size of equipment to use within framework of accepted methods or recipes

for the food being prepared, decide when items are done, and recommend changes to recipes for improved taste or appearance.

• During mealtimes, checks to see that the food prepared is attractive, in quantities needed, and on time, and that emergency changes have been made according to instructions.
• Maintain all work areas, equipment, and cooking utensils in a clean and sanitary condition.
• Maintain proper levels of safety precautions in all activities. Ensure all employees and client trainees meet all safety requirements. Report any failures to equipment and personnel that fail to meet posted safety precautions to supervisors.
• Ensure all Goodwill Industries and Naval policies and procedures are followed.
• Assure that all supplies and food products are handled as prescribed by agency policies and good security practices are followed.
• Plan, assign, and supervise the work of lead cooks, cooks, vegetable preparation and butcher shop.

Prepared: 06/16/06 Revised: 09/07/23 Reviewed: 09/07/23 Approved by: Contracts, HR

• Order food to meet requirements of menu, plan work assignments and inspect workplace to ensure safety and sanitary standards.
• Other duties may be assigned.

Supervisory Responsibilities

Lead Cooks, Cooks, Vegetable Preparation and Butcher Shop.

Qualifications Ability to plan, coordinate, and time sequence steps needed to prepare food on time without overcooking or waste. Ability to adjust recipes for servings required and to recognize characteristics of food in deciding that raw materials are fresh; and judge prepared food by color, consistency, temperature, odor, and taste. Ability to understand and instill the performance work statement of the contract employees. The employee must be able to obtain and maintain security clearance at the level required in the contract and upon receiving clearance eligibility must begin work within 30 days. Within 90 days of employment must be able to obtain ServSafe certification.

Education and Experience

Minimum of ten years' experience. Within the past ten years, three years' experience in volume preparation and food services. Experience must include menu preparation of soups, salads, gravies, sauces, vegetables, meat, fish, poultry, and all foods constituting a complete meal.

The most recent year of the last five years must have been in a supervisory position that included planning, scheduling, and directing subordinate personnel in food preparation and service. In addition, must meet training requirements as specified by the contract.

Physical Demands

While performing the essential functions of this job, the employee is required to stand, walk; ambulate independently, bend, stoop, and balance; lift and/or move up to 25 pounds; hear and speak clearly.