Austin, Texas /
Operations – Kitchen /
The Central Texas Food Bank is working hard to close the hunger gap and we want you to join us! Our mission is “to nourish hungry people and lead the community in the fight against hunger”. We are accomplishing this not only with our amazing programing and fundraising events, but by hiring motivated, mission driven employees who have the drive to end hunger.
The Central Texas Food Bank is looking for a dynamic Kitchen Manager reporting to the Chief Operations Officer. The primary objective of this position is to manage the development, implementation and day-to-day operations of the kitchen. The Kitchen Manager trains, manages and maximizes productivity of the kitchen staff and supervises/coordinates all related culinary activities. The Kitchen Manger will plan and develop appropriate kitchen programming including, but not limited to core meal production for partner agencies; meal production for existing food bank programming, including Kids Cafe and summer meals; and a culinary training program. The Kitchen Manager will also estimate food consumption and requisitions or purchases food; selects and develops recipes; standardizes production recipes to ensure consistent quality; establishes presentation techniques and quality standards; plans and prices menus; ensures proper equipment operation/maintenance; and ensures proper safety and sanitation in kitchen. The Kitchen Manager is responsible for the overall operations of the kitchen
As a Kitchen Manager you will,
- Interview, hire, train, motivate, manage and evaluate kitchen staff.
- Order food based on food production schedules.
- Supervise regular inventory control of specific product lines (chemicals, food, etc.) placing orders and supervising check-in to assure accuracy for production and culinary programs.
- Production of daily meals for clients following all United States Department of Agriculture (USDA) and Texas Department of Agriculture (TDA) program guidelines for components, nutrition content and portion sizes.
- Organize, oversee and manage all food prep operations in daily operations.
- Lead menu-planning, working with Children’s Programs, as needed, to procure food that meets program guidelines.
- Have knowledge of all current local health department, organizational HACCP and Food Safety SOP’s, State & Federal Guidelines.
- Maintain accurate files: meal production, programming, inventory and licenses/certification and other documentation as necessary, computer and hard copy.
- Work with kitchen staff and the Facilities Department on the maintenance and repair of kitchen facilities and all kitchen equipment, with facilities scheduling repair services as needed.
- Ensure a clean, safe and organized work environment.
- Approve kitchen/program expenditures and be accountable for financials for all kitchen programs.
- Supervise and demonstrate professional culinary techniques and methods.
- As appropriate, research and implement new food bank program initiatives related to the kitchen.
- Supervise the Culinary Training Program.
- Maintain and report all outcomes as required by grants and funders.
- Establish and maintain a working environment conducive to positive morale, individual style, quality, creativity and teamwork.
- Serve as the Food Bank’s primary liaison with chefs, restaurants, catering companies, and food associations as they pertain to the operation of the kitchen programs.
- Other duties as assigned.
You are a great candidate if you have,
- Associate’s degree in Culinary Arts required
- Minimum 2+ years of experience in managing a commercial kitchen, including supervision of kitchen staff required
- Food Manager’s Certification required
- Demonstrated excellence in computer skills with proficiency in MS Office and the ability to move easily between programs.
- Ability to work well with others across departments and job levels.
- Ability to remain highly organized while working on multiple projects.
- Excellent communications skills, both written and verbal, including the ability for effective public speaking.
- Ability to manage time efficiently and to work independently with minimum supervision.
- Ability to work cooperatively with other staff, volunteers, and agency personnel.
- Orientation to detail, accuracy, and the meeting of deadlines.
- Ability to represent the Food Bank in a courteous professional manner.
Bonus points for,
- Bachelor’s degree in nutrition, public health or a related field
- Registered and Licensed Dietitian
- Catering experience
- Experience in teaching culinary arts preferred
ADDITIONAL REQUIREMENTS WITH OR WITHOUT REASONABLE ACCOMMODATION
· Ability to walk, stand, sit, kneel, push, stoop, reach above the shoulder, grasp, pull, bend repeatedly, identify colors, hear with aid, see, write, count, read, speak, analyze, alphabetize, lift and carry up to 25 lbs., perceive depth, and operate kitchen equipment.
· Conditions may include working outside in inclement weather, working closely with others, working alone, working protracted or irregular hours including weekend, and traveling by car, van, bus, and airplane.
· Equipment (machines, tools, devices) used in performing only the essential functions include computer and related equipment, calculator, copier, fax machine, telephone, commercial stove and food preparation equipment (both electric and manual).