JOB SUMMARY

JOB SUMMARY
Position Title: Kitchen Manager
Reports to: Director of Food Services: 8010
Job Position:
REQUIREMENT: SERVE-SAFE manager certificate (will be given 60 days become certified)
Kitchen manager: Kitchen manager will be proficient in all of the following. Will order all food and or supplies for facility. Oversee daily operations of kitchen and dining hall operations. Maintain employee scheduling. Assigns and coordinates work of employees to promote efficiency of operations. Supervises serving of meal. Inspects kitchen and ding areas, kitchen utensils and equipment to ensure sanitary standards are met. Keeps records of shift assigned logs (temperatures). Assists in watching of hours of employees under their supervision on their assigned shifts. Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met. Evaluates work performance of employees. May direct preparation of food and beverages Maintain knowledge of our products and provide customers with correct information when necessary.
Job Duties: Report to work at the assigned job station in uniform; ensuring proper hair covering is worn. Wash hands; check entire area for cleanliness, correcting any issues that may exist. Check entire area for cleanliness, correcting any issues that exist. Set up correct sanitation equipment as required. Ensure all ticket printer equipment is turned on and loaded with paper. Make sure all items necessary for breakfast service on the starter station and cold side of the line are available. Inventory items remaining from the prior day in backup refrigerator and ensure their use FIFO. Check with AM room service cook and Expeditor to ensure they are ready for service. Assist if necessary. Be prepared to start the Breakfast Room service, performing in the starter position. Breakfast Room Service line production begins early tray delivery etc. Assemble room service trays per menu selection performing the Starter position of placing the tray, ticket, condiments, air curtain items, etc. on the tray at the beginning of the room service line. Open air curtain refrigerator doors noting temperatures on charts as required. Cover both positions on room service line as the Expeditor takes 15 minute break. Continue to assemble room service trays. Close air curtain doors as appropriate to maintain temperatures. Restock both air curtain refrigerator/freezer to par levels in preparation for lunch/dinner service. Help clean dish machine area by bringing stock to the room service line, catch and put away clean dishes as you become available. Be prepared to start the Lunch Room Service, performing in the started position. Begin setup for lunch meal service/tray line and room service: prepare trays, silverware, coffee station, and set up beverage area, juices, condiments, fruit and other cold items, increasing stock to par. Continue supporting patient tray production in the Starter/ Expeditor roles. Bring deserts from cold food production area to Room Service area. Assemble room service trays per menu selection. Give assembled Room Service trays to supervisor to be checked and delivered to patient. Restock the line and perform dish room work per supervisor’s direction, while supporting the continuing patient requests as they arrive at the Starter station. Help with delivery of carts to nursing units as needed. Continue to assist in dish machine area- catch and put away clean dishes.
Responsibilities may also include: Prepare food items such as fruits, vegetables, and meats by cutting, dicing, and slicing them. Assist in preparing dishes for patients following ordering provided instructions for each patient. Put together meals for patients keeping in mind the allowed nutritional values. Follow instructions for meal preparations for patients with food allergies and make sure to omit any ingredient that may cause gastronomical trouble. Prepare food trays with items such as plates, flatware, napkins, and condiments. Apportion food items correctly and following accompanying diet lists. Place trays in pushcarts and physically push them through the hospital corridors to assigned floors. Serve trays to patients by placing them on the tables while also checking the arm bracelet for correct patient name. Collect food trays and dirty dishes and cart them back to the kitchen for washing. Assist in washing and drying dishware, glassware, and flatware. Handle kitchen garbage disposal activities by placing trash in the appropriate receptacle. Assemble and serve food items to hospital staff members and guest in the dining hall. Prepares, delivers food trays to hospital patients, performing any combination of following duties on tray line. Examines filled tray for correct items and places on pushcart. May record amount types of special food items served to patients. May be required to stock supplies in kitchen, dining, or storage areas. Will be required to clean and organize work areas, equipment, utensils, and service station along with kitchen, dining, or storage areas. Responsible for weighing and measuring ingredients. Wrapping, date labeling. Storing food items. Following established recipes to prepare menu items. Following guidelines to ensure correct serving temperatures. Serving customers in a fast efficient, and friendly manner. Providing customers with information regarding food ingredients, availability, and pricing. Escalating customer concerns and complaints to management. Complying with relevant safety, hygiene and service standards and procedures. Excellent communication skills, both verbal and written. Available to work shift assigned. Perform other Tasks as deemed necessary.
Minimum Qualifications: Must be 18 years old. Must be proficient in the English language. Must be able to read and write. Must be neat in appearance.