Job Opportunity Details
Opening Date:
09/09/2011
Closing Date:
10/09/2011
Title:
Assistant Central Kitchen Manager
Schedule:
6 AM - 2 PM
(Monday - Friday)
Location:
515 South Haven Street Baltimore, MD 21224
Starting Salary:
Mid 20's
(Full Benefits Available)
Function and Scope:
Functions as a member of the Foodservices management team and assists the Central Kitchen Manager in the daily management of the central kitchen. Oversees the production of both hot and cold meals. Maintains storage of all food supplies. Oversees the receiving and issuing of food and supplies. Maintains inventory and purchasing records and databases. Maintains high levels of kitchen sanitation and food safety.
Required Knowledge, Skills and Abilities:
ADMINISTRATION
Assists the Central Kitchen Manager in the effective planning, scheduling and supervision of the daily food service operation.
PERSONNEL
1. Ensures all food production and food service department personnel adhere to HACCP guidelines.
2. Directly supervises all the Food Service floor supervisors.
3. Directly supervises the hiring and training of the Stock Clerks.
4. Prepares performance evaluations for all the employees in consultation with floor supervisors and Central Kitchen Manager.
5. Processes appropriate paperwork for all goods purchased and received by the Central Kitchen.
6. Continually evaluates work environment and techniques to ensure established work environment, and food, safety practices.
PROGRAM SERVICES
1. Assists the Central Kitchen Manager in allocating labor and supplies.
2. Directs and maintains on-going purchasing, receiving, storage, inventory control, issuing of supplies and record keeping systems.
3. Assists the Central Kitchen Manager in maintaining the quality assurance of meals by measuring temperature, taste, appearance and portions during the receiving and production process.
4. Maintains the highest levels of food safety and sanitation in the kitchen to ensure compliance with local, state and federal health regulations and Agency standards.
5. Ensures that all goods are received in good condition and in proper quantities and are properly stored, requisitioned, and issued.
Qualifications:
REQUIRED KNOWLEDGE, SKILLS, & ABILITIES
1. Ability to train, lead, and delegate.
2. Self motivated, with an ability to set priorities, perform under pressure, and execute all tasks, whether working independently or as a team member, with specific attention to detail and deadlines.
3. Effective written and verbal communication skills.
4. Knowledge of food safety, sanitation and HACCP principles and regulations.
EDUCATION/EXPERIENCE
1. High school diploma or equivalent degree.
2. Three or more years of food service experience in a large food production facility.
3. One year or more in a supervisory roll.
4. Must possess a valid Maryland driver’s license, and own a reliable vehicle.
5. At least 6 months of Customer Service experience.
Job description available for review in the office of Human Resources.