Kitchen Manager

About the Role

This position manages food service operations and ensures compliance with Wyoming Department of Health standards in a residential treatment facility.

Responsibilities

• Prepare menus within dietary expectations
• Prepare and serve resident meals
• Maintain inventory of kitchen stock supplies and order food/kitchen supplies adhering to budgetary guidelines
• Receive and store all food deliveries
• Monitor kitchen stock supplies and maintain adequate inventory
• Ensure kitchen and dining room are clean and meet health standard requirements
• Perform weekly and monthly deep cleaning
• Wash dishes
• Deliver meals to other facilities, as needed
• Other duties as assigned

Competencies

• Effective communicator; assertive when necessary
• Respectful and professional with all residents
• Ability to deal with confrontation in a calm and positive manner
• Ability to work well under pressure and in a fast-paced environment to meet tight deadlines
• Cost-conscious
• Confidential with patient information
• Continuous demonstration of behaviors aligned with a posture of servant leadership and our cultural values

Work Environment

This job operates in a residential treatment facility kitchen, routinely using standard kitchen equipment such as stoves, scales, mixers, dishwashers, and knives.

Physical Demands

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel objects, tools, or controls; reach with hands and arms; talk; hear; and taste or smell. The employee is occasionally required to climb, balance, stoop, kneel, and crouch. The employee must frequently lift and move up to 50 pounds with assistance and occasionally lift and move up to 100 pounds with support. Sufficient close vision is needed to perform duties such as checking the appearance of food, using a food processor and meat slicer, measuring ingredients, reading, writing, and taking food temperatures.

Travel

Some travel is expected.

Qualifications

• High School diploma or equivalent
• At least two years’ experience as a Cook in a commercial setting
• ServSafe Certified or the ability to obtain certification
• Experience with cost-effective food/kitchen supply purchasing and inventory control
• Valid Driver's License

Preferred Qualifications

• Leadership or Supervisory experience
• Institutional cooking experience