Overview
We are looking for an assistant Kitchen Manager to help with the daily soup kitchen program and its operations. The assistant Kitchen Manager's responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory, and complying with safety and cleanliness standards as well as all Salvation Army Policies and procedures. The Assistant Kitchen Manager should be able to manage our kitchen staff volunteers and guide them to prep quality food to be served, ensuring all plates are properly cooked and served to our clients.
Responsibilities
* Work schedule hours, report to open kitchen on time.
* Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
* Assume 100% responsibility for the quality of products.
* Know and comply consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules.
* Follow all Salvation Army policies and procedures.
* Stock and maintain adequate levels of food products in the food pantry for further use. Maintain an accurate food pantry inventory to prevent reorders and guarantee the shelf life of products.
Qualifications
* Minimum of 2 years of experience in food preparation, line cooking, and fry cooking.
* Must be able to communicate clearly with co-workers, corps officers, kitchen volunteers, dining room personnel, and guests.
* Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
* Ability to work in a standing position for long periods (up to 3 hours).
* Knowledge of a wide range of recipes.
* Familiarity with kitchen sanitation and safety regulations.
* Excellent organizational skills.
* Conflict management skills.
* Ability to manage a team in a fast-paced work environment.
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