Soup Kitchen Coordinator/Cook

Kitchen Manager Responsibilities

• Oversight of daily kitchen operations and food programs
• Supervision of food prep and cooking
• Maintaining a fully stocked kitchen inventory
• Complying with safety and cleanliness standards
• Managing kitchen staff and coordinating food orders
• Supervising food prep and cooking
• Checking food plating and temperature
• Establishing portion sizes
• Obtaining and maintaining appropriate city and state food licenses
• Maintaining kitchen appliances and ensuring safe operation
• Ordering food supplies and kitchen equipment, as needed
• Training kitchen staff on prep work and food plating techniques
• Storing food products in compliance with safety practices
• Maintaining sanitation and safety standards in the kitchen area
• Sorting all donated food, checking for and discarding outdated/damaged items

Requirements

• Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
• Hands-on experience with planning menus and ordering ingredients
• Knowledge of a wide range of recipes
• Comfortable working directly with clients and large crowds
• Professional and able to keep confidentiality
• Able to manage a team in a fast-paced work environment
• Able to understand food handler’s hygiene and practice good hygiene
• Able to learn new tasks and follow instruction
• Able to work independently as well as with a team effectively
• Able to stand for long periods of time
• Able to lift up to 50 lbs
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills and conflict management abilities

Qualifications

• Certification from a culinary school or degree in Restaurant Management is a plus

Skills

• Positive work history
• Reliable transportation
• Responsibility, respectfulness, and positive role modeling

Benefits

• Not specified

Pay

• Not specified

Schedule

• Not specified