• Summary of the main function/purpose of the position:

Responsible for the daily operation of the kitchen and provides professional leadership and direction to all subordinate staff. Ensures all food preparation, presentation, and service meet The Spring's commitment to excellence and quality. Specifically establishes and maintains systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development. The ability to maintain positive community relations with community partners, develop relationships with new partners, and an entrepreneurial spirit is essential for success in this role. Above all, a friendly demeanor and commitment to serving individuals and children with warmth and a smile are essential.

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  Principal duties/responsibilities:

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  Administers, plans and manages all activities related to culinary operations.
• Responsible for menu planning and development, maintaining nutritional records, USDA inventory, food rotation.
• Develops strategic operations plans aligned with the Agency's mission, vision, and objectives to include sustainable practices while balancing the fiscal constraints of the operation.
• Works closely with the Director of Shelter Services to develop kitchen services; reviews services to evaluate their effectiveness.
• Oversees purchasing, receiving and managing food preparation. Accountable for cost effective purchasing.
• Maintains the kitchen is a safe, orderly and sanitized manner, and teaches by example proper food handling techniques.
• Maintains records to comply with government, health and safety programs.
• Ensures requirements for appropriate sanitation and safety levels are met.
• Manages kitchen staff, volunteers and helpers and their serving/cleaning responsibilities.
• Builds motivation, competence and cooperation among staff. Coaches kitchen staff, enhancing their skills.
• Visits Feeding American or other food banks for additional food and works with seasonal food items donated to the Agency.
• Maintains organized records of inventory, cleaning schedules, and deliveries.
• Menu compilation and printing daily
• Menu printing for weekend staff.
• Recipe creation and daily preparation for breakfast, snacks, desserts, and drinks.
• Maintains count of guests and meals served.
• Maintains inventory of special needs diets (religious, moral, etc.)
• Performs other related duties as assigned by the Director of Shelter Services.

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  Occasional duties or projects which may be performed at irregular intervals:

• Ensures Emergency Food Stock is available for inclement weather, power outages, emergencies.
• Trains new staff members.
• Coaches staff and volunteers when assisting in the kitchen.
• Works with management team and collaborates with other groups/agencies to develop relationships and food sources.
• Monitors responsiveness of residents to food items available.
  

IV. Accountability: Areas in which the position is accountable/responsible

Budget: Accountable for controlling budgets for kitchen food and supplies.

Records: Accountable for accurate data head/meal count and reporting. Menu development.

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  Supervision Responsibility:

Direct supervisory responsibility: For all cooks hired.

• Business-Related Contacts:

Internal Contacts: All Spring staff

External Contacts: Community partners/organizations, restaurants, churches, and food banks that offer assistance or demonstrate concern for the mission of the shelter.

• Educational and/or equivalence in experience requirements:

High School Diploma, or graduation from an accredited culinary program, or Bachelor's degree plus two (2) years relevant experience. ServSafe certification required. Must have ability to identify defects in preparation and service of food, and implement improved quality control procedures. Must have the ability to respond effectively to changing demands. Previous experience with control food and labor costs, menu development/pricing, and development of kitchen staff. Working knowledge of Microsoft Office Products; experience with state databases helpful.

Professional communication skills both oral and written. Problem solver.

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• Specialized or technical educational requirements:
• ServSafe certification.

• Requires completion of 30 hours CORE training, CPR and first aid.

• Computer literate with menu design skills.

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• Certification or licensing requirements:

• ServSafe certification.
• Valid Florida driver's license required with active vehicle insurance and acceptable MVR.

• 10 hrs of training required each year regarding food safety and preparation.

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  Specialized equipment or machines used in the course of the duties of the position.
  

Commercial kitchen equipment.

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  Physical Demands:

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  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Must be able to physically stand and move for 8 hour shifts and be able to properly potentially hazardous equipment.
• Requires the lifting of boxes and warehouse items (up to 50 lbs.)
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The position requires cleaning a kitchen and kitchenware, as well as the dining hall to maintain a clean environment.
• The position requires standing, walking, and using hands constantly.
• Talking, hearing, and stooping/kneeling/crouching are required frequently.
• Visual requirements include ability to identify and distinguish color, depth perception, peripheral vision and ability to focus.
  

• Work Environment:

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  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The environment is typically that of a commercial kitchen with moderate to loud noise levels.
• There is occasional exposure to the outdoors when grilling or outdoor meals.

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  Additional Remarks:
• Must have ability to lead with confidence and minimal supervision.
• Requires good communication skills.
• Must have an understanding of domestic violence issues.
• Must be able to work with a culturally diverse community with sensitivity and professionalism.
• High ethical and professional standards, sound judgment and ability to function independently are required.
• Must be able to work harmoniously with staff, volunteers, and community partners.
• May require an immediate response to a phone or email message. Position may require day, night and weekend hours.
• Will be on-call in an emergency.