Reports TO:Unit Director - West Jefferson
FLSA:(X ) Part-Time 25-29 hours/wk ( ) Full-Time ( ) Exempt (X) Non-Exempt
The Kitchen Manager insures that food served will meet or exceed the Boys & Girls Club of Cheyenne standards of excellence and governmental regulations at all items. The Kitchen Manager must take responsibility for setting the expectation for all kitchen team members. The Kitchen Manager must meet or exceed the example of our standards at all times, whether it may be safety, cleanliness, organization, or food quality. The Kitchen Manager is responsible for all
food served including Healthy Habits programming, board meals, meals, snacks, and special event items.
DUTIES AND RESPONSIBLITIES:
This is a position responsible for the development and operation to support a critical factor in our
Club, food quality and safety.
• Lead the long and short term planning and day-to-day operations of the kitchen.
• Manage food quality and safety by monitoring the food temperature according to
standards; monitoring food recalls; and inspecting food preparation, storage, and serving
areas to ensure observance of safe, sanitary practices including cooling, covering,
labeling and dating food products in accordance with regulations; managing inventory
rotation and product storage; organization of the kitchen; overall cleanliness and
condition of kitchen, pantry and serving areas and the equipment; competence in and
execution of all labor laws and food safety laws.
• Manage the day to day food service operation including budgeting, ordering, and
preparing diversified menus and healthy meals as specified by written recipes and in
accordance with USDA and other regulatory guidelines. Assure the proper receipt and
storage of all food and food preparation equipment. Assure consistent and accurate
records are kept for temperature logs, meal logs, etc.
• Food preparation including: turn or stir foods to ensure even cooking; season and cook
food according to recipes or personal judgement and experience; weigh, measure, and
mix ingredients according to recipes or personal judgement, using various kitchen
utensils and equipment; regulate temperature of ovens, broilers, grills and roasters; bake,
roast, broil, and steam meats, vegetables and other foods; wash, peel, cut, and seed
fruits and vegetables to prepare them for consumption; carve and trim meats such as
beef, veal, ham, pork, and poultry for hot or cold service or for sandwiches; butcher and
dress animals, fowl, or shellfish or cut and bone meat prior to cooking; observe and test
foods to determine if they have been cooked sufficiently, using methods such as tasting,
smelling, piercing with utensils, and /or thermometer; bake breads, rolls, cakes and
pastries; and being prepared and able to modify a recipe to accommodate possible food
• Communicate with Unit Director, Facility and Safety Coordinator, and Assistant Director
the need for facility updates or equipment repairs.
• Seek training for self and other staff team members on the skills needed to safely run a
nutrition program according to guidelines
• Address difficult or sensitive issues when they may occur in the kitchen area, correcting
negative actions as needed.
• Collect data and assist in providing information needed for grants, Federal
reimbursements, and other funding sources.
Kitchen Manager July 2020 Page 2
• Encourage program participation of members and projects a positive and pleasant image
at all times. Greet all members and guests with a smile and keeps the area (kitchen,
pantry, food service areas, and dumpster area) clean, orderly, and updated.
• Assure the membership data is accurate and up to date by tracking membership and
specific program involvement through the membership database, recording members as
they enter and exit the program area.
• Maintain confidentiality of appropriate information, maintain electronic and hard copy
filing systems, responsible for all reports' accuracy and completed in a timely manner,
facilitate easy retrieval of all information.
• Coordinate and implement the Healthy Habits program.
• Responsible for the Chili Challenge food.
• Participate in weekly staff meetings.
• May be required to participate in special programs and/or events.
• May be required to work some nights and weekends.
Work involves exerting 20-50 pounds of force occasionally, or 10 to 15 pounds of force frequently to move objects, and walking/standing approximately 80% of schedule shifts. This job operates in a kitchen environment. This role routinely uses kitchen tools, to include sharp knives and stove. Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals. There is exposure to various temperatures both inside and outside.
Internal: Maintain close, daily contact with Club staff (professional and volunteer), members, and supervisor to receive/provide information, discuss issues, explain guidelines/instructions; instruct; and advise/counsel.
External: Works closely with vendors. May be required to contact community groups, schools, members' parents and others to assist in the overall operation of the Club.