Assistant Kitchen Manager - Teaching Assistant

City
Fort Pierce
State
Florida
Title
Assistant Kitchen Manager - Teaching Assistant
Description

In collaboration with the Director of Nutrition Services, the Assistant Kitchen Manager-Teaching Assistant will oversee the daily operations in the production kitchen/job training center. Primary responsibilities include program development, maintenance of kitchen and facility, food safety compliance, and providing operational supervision to full and part-time staff in the department. Instructional responsibilities require a strong culinary and hospitality services skill set and the ability to assist students effectively in an instructional environment and work with competitive student teams.

This position demands creativity within its daily operations, excellent communication skills, and the ability to maintain the highest culinary expectations according to industry standards. Ability to work well under pressure, demonstrate organization skills, exhibit self-motivation, and be flexible and adaptable with scheduling according to business demands. The key element to success is to blend the production team with the Culinary Arts training program.

End date
Opportunity type
Job
Category
Other
Job responsibilities

Principal Duties and Responsibilities:

-Manage, support, and train all-new production employees to develop a professional team.
-Expert knowledge of food and catering trends, focusing on quality (fresh, local, and in-season), production, portion control, and sanitation to produce recipes for use in meal service programs.
-Work with the Procurement team on the Sealed Bid Process across all subsidized programs.
-According to USDA meal pattern requirements for all children and senior meal programs, assist in creating inspiring plans and appetizing menus for all nutrition programs.
-Ensures compliance with regulatory standards and works toward improving systems and processes.
-Responsible for daily, weekly, and monthly planning of business goals in conjunction with the team.
-Establish cost controls to minimize waste of food and supplies. Maintain proper inventory control for all food necessary for efficient operation of various programs.
-Maintains appropriate safety and sanitation certifications and provides proper training to staff regularly.
-Implements and revises the Hazard Analysis and Critical Control Point (HACCP) and Sanitation Plan in conjunction with the Director of Nutrition Services.
-Ensures all facilities are compliant with all regulatory agencies and maintain current licenses to operate.
-Weekly inventory of all foods and non-foods used daily, entering all purchase orders into our inventory system.
-Work with team or students for established receiving protocols and documentation.
-Work with our Finance department on month-end at the close of every month.
-Maintain appropriate safety and sanitation certifications and provide proper training to staff regularly.
-Ensures the facility is compliant with all regulatory agencies and maintains current licenses to operate.
-Maintain complete and accurate record keeping to ensure compliance with all certification requirements of federal/state food and nutrition reimbursement programs.
-Participate in meetings and committees as appropriate.
-Maintain a professional, positive, and courteous demeanor.
-Perform other duties as assigned to meet company needs.

Application qualifications

-Excellent problem-solving skills and behavior management skills
-Ability to motivate and manage staff, a supporter of diversity
-Critical thinking skills to review, assess, and implement programs
-Exceptional organizational skills and attention to detail teamed with a flexible and adaptable style, an entrepreneurial spirit, and innovative thinking
-Excellent personal and relationship-building skills and a work style combining respectful collaboration and working effectively with all levels within the organization
-Strong time management and multi-tasking skills. Ability to align priorities with the company’s strategic goals
-Commitment to the mission
-Ability to work in a fast-paced, expanding environment
-Ability to work in a diverse environment with people of various ages, educational, ethnic, and socioeconomic backgrounds
-Complete understanding of all Microsoft suite systems
-Must have reliable transportation and current automobile insurance
-Ability to maintain the confidentiality of Food Bank data

Benefits

Treasure Coast Food Bank offers a full benefits package including:

-Health Insurance
-Dental
-Vision
-403b
-Life Insurance
-STD & LTD
-PTO
-Tuition Reimbursement
-Employee Assistance Program

Deadline
How to apply

You can apply online on our careers page at: https://stophunger.org/careers/

About the organization

Treasure Coast Food Bank is the largest hunger relief agency on the Treasure Coast, providing millions of pounds of food to over 300 charitable organizations in Martin, St. Lucie, Indian River, and Okeechobee Counties serving those in need. In addition to food distribution, we provide numerous programs that not only solve the immediate problems of hunger, but help individuals and families gain long-term food security.

Share
Tweet