NUTRITION SERVICE KITCHEN MANAGER

POSITION PURPOSE:

NHA’s Nutrition Services prepares 5,000 breakfasts, lunches, and snacks in large batches for preschoolers, K-12th graders, and seniors attending care centers. Under the direction of the Senior Nutrition Services Manager, the Nutrition Services Kitchen Manager is a “hands-on” leader who works side-by-side with the team and learns from veteran employees and managers.  After careful analysis of the recipe production, they make clear recommendations for process improvement.  They are responsible for the overall production, packaging, and quality assurance of meals.  The department is implementing new technology to streamline and enhance production and inventory, and this position is deeply involved in the implementation and improvement of the system. 

The Nutrition Services Kitchen Manager works closely with the Nutrition Services Operations Manager to meet daily delivery schedules as well as the Programs Manager to ensure all meals meet various USDA Child Nutrition Program: Child and Adult Care Food Program regulations. The Nutrition Services Kitchen Manager directly manages and supervises 8+ culinary team members, including supervisory and/or lead staff. 

LICENSES, CERTIFICATIONS, & SPECIAL REQUIREMENTS:

Must possess valid California Driver’s License at the time of appointment; H6 DMV printout must be attached to application for further consideration; San Diego County Food Handler’s Card required. Food Safety Manager Certification (such as ServSafe) required. Certified Dietary Manager certification desired. 

PHYSICAL AND MENTAL DEMANDS:

The physical and mental demands described here are representative of those that must be met by employees to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand for long periods; bend, walk, stoop and crouch; use hands to finger, handle, feel or operate kitchen tools and equipment, and to engage in repetitive movement; reach with hands and arms; drive a vehicle; taste and smell, and lift, move or push up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision and the ability to adjust focus.

Mental Demands:

While performing the duties of this job, employees are regularly required to use basic mathematical ability; perform work under intensive deadlines; communicate orally and in writing; and interact with those encountered in the course of work.  The kitchen environment is fast-paced and can be stressful at times.

DESIRED MINIMUM QUALIFICATIONS:

Knowledge of:

Principles and practices of management and supervision;
Human resources policies and procedures;
Standard operational food service policies and procedures;
Strong food service management of large teams’ experience required.

Ability to:

Lead a large, diverse culinary team and develop strong professional relationships with staff;
Maintain professional composure and maintain strong leadership during fast-paced work and stressful times;
Pay attention to detail;
Exercise sound independent judgment within area of responsibility;
Operate kitchen tools and equipment, proficiently use Microsoft Word and Excel; 
Write and speak professionally, effectively, and in a courteous manner with people of various educational, socio-economic, and cultural backgrounds;
Be comfortable working in environment where various languages are spoken;
Provide excellent customer service to teammates and clients; exercise tact, objectivity, sensitivity, strategy and judgment in dealing with staff and clients;
Establish and maintain effective working relationships with other NHA management, site staff and others;
Adapt to changing work schedules and environments;
Work varied schedule (i.e., a.m., p.m., and/or weekend shifts and/or 10-hour workday)

Soft Skills:

Strong interpersonal skills
Good listener
Critical thinking
Leadership
Positive and energetic attitude
Strong work ethic
Stress management

Language Skills:

Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public primarily in English; demonstrate skills in written and oral communication.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability:

Ability to define problems, collect data, establish facts, and draw valid conclusions; ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Experience and Training:

Graduation from a university or college with an associate’s or bachelor’s degree in Food Service Management, Culinary Arts, or related field desirable but not required.
Must have 4-5 years of experience managing large food service teams in a similar operation as described within, including inventory and purchasing.
Experience in planning and executing catered events.
Experience training and coaching staff, as well as performing corrective actions.

EXAMPLES OF ESSENTIAL DUTIES:

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this position.

Food Service:
Plans and ensures the execution of the day-to-day food production;
Creates and proposes menus, menu ideas, and recipes to management, and implements into production;
Inventories, forecasts and purchases food for food service operation;
Creates staffing and production schedules for special events such as caterings and working on holidays in coordination with management and staff;
Provide hands-on support to all kitchen staff for meal production as needed;
Conduct quality assurance inspections to ensure kitchen cleanliness, and integrity of food;
Responsible for daily opening and occasionally closing of facility;
Ensure program follows strict cleanliness and sanitation procedures;
Inspect and examine various documents pertaining to food safety, sanitation, and program guidelines/regulations;
 

Leadership:
Manages, leads, inspires staff, and promotes teamwork and strong communication;
Hires, fires, evaluates, and disciplines staff as needed;
Provide training on various foodservice related topics to staff regularly;
Leads daily production meetings at beginning of shift;
 

Catering:
Plans and executes small and large catered events of various types, including casual box lunches to higher-end executive management luncheons;
Expand the catering business’ internal systems, such as menu and recipe development, menu cost outs, tastings, staff training related to production and service, etc.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  This job requires local travel throughout San Diego County.  Mileage is reimbursable, but reliable transportation is required at all times.  The employee works under typical commercial kitchen environment and office conditions.  The noise level varies from quiet to loud, depending on the location. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee regularly works in a kitchen and administrative office environment and occasionally in heavy traffic; the noise level is occasionally loud.