Job Description

Job Location: Bakersfield, CA 93304,

Position Type: Full Time, Education Level: Not Specified,

Salary Range: $34.50 - $34.50 Hourly,

Job Shift: Day,

Job Category: Shelter Services, Status: Full-Time, Non-Exempt

Pay: $34.50/hour

Schedule: Monday - Wednesday 7:00 a.m. - 3:30 p.m., Thursday - Friday 10:00 a.m. - 6:30 p.m.

Job Summary: The Kitchen Manager is responsible for overseeing the daily operations of the kitchen at Brundage Lane Navigation Center. The kitchen will produce three nutritious meals per day for up to 150 guests staying at the center. This position will oversee food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels. The Kitchen Manager will also oversee Brundage Lane Navigation Center’s Culinary Training Program, teaching valuable job training skills to guests of the Navigation Center.

Essential Duties and Responsibilities

Kitchen Management

• Prepare all menus on a monthly basis for breakfast, lunch, and dinner, seven days per week
• Oversee daily production of meals for the Brundage Lane Navigation Center
• Order food on a weekly basis to maintain inventory of food and supplies for the kitchen
• Work in collaboration with Development Staff to build relationships with food and supply donors
• Coordinate and receive donated food and kitchen supplies
• Store all food products in compliance with health and safety regulations
• Implement and document process around receiving and storing food safely for use in the kitchen
• Set protocols for all guests to have access to meals, snacks, and drink items within guidelines of the USFDA (U.S. Food and Drug Administration)
• Coordinate with staff to identify and meet special dietary needs of guests
• Implement and document maintenance and cleaning schedule of all kitchen equipment, and keep documentation for all Health Department Inspections
• Ensure kitchen is clean and organized

Staff Management

• Oversee kitchen staff including lead cook, cooks, and cleanup staff
• Train staff and volunteers to ensure compliance with Health Department Regulations
• Document and maintain records of food safety training for staff and volunteers
• Perform regular and random inspections to ensure ongoing compliance with regulations
• Create and manage schedule for kitchen staff and volunteers
• Approve timesheets, PTO requests, and other leave for kitchen team members

Qualifications: Requirements:

Education and Experience

• At least 3 years of experience in the kitchen
• At least 2 years of management experience
• Safe Serve Manager Certification
• Extensive and proven knowledge of kitchen health, safety regulations, and culinary management

General

• Ability to work in stressful, fast-paced environments
• Problem-solving and conflict management skills
• Clear organization, communication, and leadership skills

Physical Requirements

• Ability to lift, push, and pull up to 50 pounds and 5 feet
• Ability to read fine print labels including ingredients and expiration dates
• Ability to stand for extended periods of time