Kitchen Manager

RESPONSIBILITIES

• Oversee kitchen staff: Employees, including interns, lead positions and Production and Catering Facilitator and Job Coaches
• Coach and lead employees and utilize established guidelines and procedures to achieve their professional goals
• Responsible for supporting Catering Facilitator with receiving special event catering orders from Lily Pad Directors, Customers, and Restaurant Manager/Executive Director and ensuring the order is executed including ingredient inventory and payment
• Manage all aspects of standard catering orders with existing and potential customers 
• Work with Restaurant Manager/Executive Director to receive and respond to all inbound communications regarding catering orders
• Ensure all kitchen equipment is clean and in excellent working service by inspecting personally and scheduling routine maintenance
• Stay abreast of food costs and provide cost-saving suggestions 
• Understand budgets and cost control methods to minimize expenses
• Monitor weekly and monthly food waste
• Maintain recipe standards and guidelines with regular batch sampling
• Efficiently opening and closing of kitchen
• Maintain food inventory and place orders with vendors
• Oversee and participate in coaching employees and job coaches to ensure that all menu items are consistent to the recipes, portions, and serving standards
• Provide ongoing BOH employee cross-training
• Support cross-training of all employees in collaboration with Restaurant Manager/Executive Director
• Annual performance and skill mastery reviews of staff members in collaboration with Restaurant Manager/Executive Director and Catering Facilitator, if applicable
• Encourage growth of all mission based employees
• Work with Production Facilitator, if applicable, to meet kitchen needs

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND EXPERIENCE

• 1-4 years of food service experience or equivalent education
• High School Diploma or equivalent
• Strong Communication and Leadership Skills
• Ability to lift/carry up to 50 lbs.
• Ability to work flexible shifts/hours.
• Ability to achieve Managers’ Food Service Certification
• Working knowledge of Microsoft Office Applications such as Word and Excel
• Passion for helping others

LANGUAGE SKILLS

• Ability to read and interpret information from partnering organizations 
• Ability to write reports and correspondence  
• Ability to communicate effectively with interns and families/ guardians and other staff members 

REASONING ABILITY

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists  
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
• Ability to use critical thinking skills to assess the needs of students and take appropriate action when necessary
• Ability to use critical thinking skills to assess the program needs and take appropriate action when necessary

SUPERVISOR RESPONSIBILITIES

• Appraising performance, rewarding and disciplining employees
• Addressing and resolving problems

OTHER KNOWLEDGE, SKILLS OR ABILITIES

• Demonstrate care, compassion, and patience when working with students
• Ability to be calm under pressure
• Ability to stay organized and prioritize
• Have experience working with adults who have intellectual or developmental disabilities.
• Possess and demonstrate the personal qualities of integrity, credibility, and a commitment to and passion for the mission of The Lily Pad Foundation
• Have a clear background check with no related offenses that may jeopardize the integrity of our program
• Currently CPR certified or willing to obtain upon hire

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The employee must frequently lift and/or move up to 50 pounds.  While performing the duties of this job, the employee is regularly required to sit; reach with hands and arms and talk or hear. The employee is frequently required to stand and walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.