Kitchen Manager

Job Overview: The Kitchen Manager is responsible for planning, procurement, storage, and preparing food; kitchen/dining hall maintenance, sanitation and licensing, as well as supervision of kitchen staff and teaching of youth. Knowledge/Skills/Abilities Demonstrate a successful working knowledge of budgeting, inventory and menu planning. Demonstrate the ability to manage a kitchen and food service operation and maintain a kitchen according to county and State health licensing requirements. Work as a team member by demonstrating flexibility and a spirit of cooperation to work with the other directors and assist other staff in their duties to ensure the provision of proper care and a quality program for our trainees.

Duties and Responsibilities: Supervision of the kitchen and dining hall operation to include all menu planning to meet the Maryland State Department of Education's nutritional requirements. Procure and oversee inventory and proper storage of all food. Serve as a backup, if needed, to serve daily meals. Orient staff and youth on use of kitchen equipment. Supervision and maintenance of all health and sanitation procedures for all food handling areas according to health department regulations and licensing requirements. Maintain all kitchen equipment and appliances in good running order. Maintain a daily inventory of all food and collaborate with the administrator for food ordering.

Qualifications and Requirements: Minimum of 2-3 years of experience in a professional kitchen or food-service environment. Culinary degree, culinary training, or equivalent professional experience. Certified Food Services Manager Serv Safe Food Protection Manager certification or equivalent food-safety certification. Previous supervisory or kitchen management experience preferred. Strong knowledge of food preparation, cooking techniques, and kitchen operations. Knowledge of food safety, sanitation, and proper food-handling procedures. Ability to lead, train, motivate, and hold kitchen employees accountable. Strong organizational and time-management skills. Ability to communicate clearly and professionally with employees, management, vendors, and youth. Ability to monitor food quality, presentation, freshness, and consistency. Ability to operate and safely use commercial kitchen equipment and report repair or maintenance needs promptly. Must be dependable, punctual, and willing to work a flexible schedule, including evenings, weekends, and holidays as required.