Kitchen Manager - Masco Corporation
Aberdeen, SD
About the Job
Primary Position Summary
The Kitchen Manager will plan menus, prepare meals, supervise volunteers and coordinate kitchen operations.
Essential Functions:
1. Plan menus, prepare meals, and maintain recipes.
2. Order food and supplies.
3. Ability to work within budget and flexibility to incorporate food donations and leftovers.
4. Recruit and supervise volunteers and events as needed.
5. Foster a positive experience and environment for all.
6. Build relationships and be in conversation with the community of people who are present to share in meals and fellowship.
7. Partner with the Director of Welcoming and Serving to plan special occasion meals and events.
8. Partner with Table Talks Coordinator for meal planning, orders and preparation.
9. Serve Safe certification or equivalent preferred.
10. Responsible to receive and provide training of kitchen staff and volunteers in kitchen and food safety, proper use of equipment and routine practices.
11. Responsible for completing end of event checklist.
12. Notify the Director of Welcoming and Serving and/or Director of Facilities Management of any necessary repair or maintenance of the kitchen.
13. Report end of event data to Business Office using form provided.
14. Participate in staff and team meetings as needed.
15. Attend and participate in a monthly kitchen meeting, at which times menus will be planned, practices reviewed and joys or concerns of the meal ministries shared.
Core Competencies:
1. Ability to create a menu, prepare and serve meals for approximately 200 to 500 people and equip paid staff and volunteers to effectively assist with food preparation and service.
2. Demonstrate good organization skills.
3. Maintain a positive attitude and disposition, have the ability to work well with diverse personalities and under pressure.
4. Present the congregation, its ministries, staff and guests in a positive light.
5. Build and develop positive relationships with food vendors in the community and be a good steward of food resources that may be offered.
6. Willingness to pray with volunteers, staff and guests.
7. Demonstrate clear, direct and professional communication; respond appropriately to constructive criticism.
8. Support the Mission Statement of the congregation and the Mission Statement for the meal ministries.
The Kitchen Manager will plan menus, prepare meals, supervise volunteers and coordinate kitchen operations.
Essential Functions:
1. Plan menus, prepare meals, and maintain recipes.
2. Order food and supplies.
3. Ability to work within budget and flexibility to incorporate food donations and leftovers.
4. Recruit and supervise volunteers and events as needed.
5. Foster a positive experience and environment for all.
6. Build relationships and be in conversation with the community of people who are present to share in meals and fellowship.
7. Partner with the Director of Welcoming and Serving to plan special occasion meals and events.
8. Partner with Table Talks Coordinator for meal planning, orders and preparation.
9. Serve Safe certification or equivalent preferred.
10. Responsible to receive and provide training of kitchen staff and volunteers in kitchen and food safety, proper use of equipment and routine practices.
11. Responsible for completing end of event checklist.
12. Notify the Director of Welcoming and Serving and/or Director of Facilities Management of any necessary repair or maintenance of the kitchen.
13. Report end of event data to Business Office using form provided.
14. Participate in staff and team meetings as needed.
15. Attend and participate in a monthly kitchen meeting, at which times menus will be planned, practices reviewed and joys or concerns of the meal ministries shared.
Core Competencies:
1. Ability to create a menu, prepare and serve meals for approximately 200 to 500 people and equip paid staff and volunteers to effectively assist with food preparation and service.
2. Demonstrate good organization skills.
3. Maintain a positive attitude and disposition, have the ability to work well with diverse personalities and under pressure.
4. Present the congregation, its ministries, staff and guests in a positive light.
5. Build and develop positive relationships with food vendors in the community and be a good steward of food resources that may be offered.
6. Willingness to pray with volunteers, staff and guests.
7. Demonstrate clear, direct and professional communication; respond appropriately to constructive criticism.
8. Support the Mission Statement of the congregation and the Mission Statement for the meal ministries.
Source : Masco Corporation
