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Temporary Kitchen Manager #30093

Temporary Kitchen Manager

Salary: DOE

5 years of food service experience in institutional cooking, kitchen, and/or food service operations required

A Boston nonprofit is hiring a Temporary Kitchen Manager to directly support the iCater/Food Services project initiatives, managing weekly and day-to-day kitchen projects that directly support the operations. In this role, you will work closely with the department leadership team to achieve client and guest satisfaction, and ensure food preparation and production meets operational standards while ensuring safety.  

Responsibilities

  • Kitchen Manager will meet weekly with the Food Services/iCater leadership team to review all production and production-related issues
  • Meet weekly with the iCater Director to collaborate on operational initiatives
  • Independently and proactively identify operational inefficiencies and develop solutions in line with strategic plans and priorities
  • Give attention to the following critical food service responsibilities: all meals and special diets for external customers, guest sandwich programs, guest lunch programs, donated foods, and production inventory
  • Along with the Executive Chef, work with the food service management team to plan, prepare, implement and monitor all quality assurance and quality control systems for the department
  • Pay particular attention to the preparation, portioning, packaging, and shipping of meals to iCater’s customers and PSI programs
  • Maintain standards of efficiency and order throughout the kitchen and food service areas
  • Monitor all standards of sanitation procedures and ensure that they are consistently upheld
  • Personnel (Employees and Trainees) and human resources management: Employee training and development, supervision, and retention
  • Offer one-on-one training to staff and trainees when necessary
  • Create a sense of teamwork among all personnel and fosters this behavior throughout the department
  • Motivate and empower employees with attention to a safe work environment and foster positive morale in employees
  • Treat all employees, program participants, and guests with respect and dignity, as outlined in the nonprofit’s policies, and in keeping with the practices of the department
  • Assist Director with regular audits to ensure that all systems including but not limited to allergen meal prep, quality control, portion control, sanitizing, safety, and inventory are being followed according to policy and procedures

Requirements

  • High School Diploma or GED
  • ServSafe Manager Certification or equivalent
  • 5 years of food service experience in institutional cooking, kitchen, and/or food service operations
  • 3+ years of food service management experience
  • Knowledge and experience in menu and food production planning, nutrition, and special diets
  • Strong planning and organizational skills; superior interpersonal, verbal, and written skills
  • Proficiency in Microsoft Office (Word, Excel, Outlook, PowerPoint) and ability to learn new software
  • Experience in and ability to maintain confidential records and information
  • Can prioritize tasks and meet deadlines in a fast-paced, high-stress environment
  • Experience working in a team-oriented environment
  • Excellent problem solving and conflict management abilities

Categories: Temp or Contract| Miscellaneous Jobs, Region| Metro Boston - Massachusetts

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