Kitchen Operations Manager

• Work with Food Service Manager to Hire, Train, and Supervise: Cooks, Helpers, and other food service personnel.
• Create and execute well balanced, nutritious menus for all meal service operations and ensure safe and sanitary meal preparation and delivery.
• Create and execute well balanced, nutritious dietary needs menus for all registered clientele.
  • Ensure Food Safety and eliminate cross-contamination.
  • Keep up to date on all dietary need types and restrictions to ensure safe service.
• Manage and instruct the Preparation, Service, and Cleanup of Meals.
• Maintain Daily Logs, Checklists, and Completion Sheets to ensure All equipment is properly Cleaned, Sanitized, Functioning, and in good repair.
• Work with Food Service Manager to ensure Kitchen Safety and Cleanliness by:
  • Completing Daily Temp. Logs; Renew when necessary.
  • Ensuring full completion of Cleaning Lists Before, During, and After each User Group.
  • Scheduling routine Cleaning Days and Tracking Appliance/Area and Clean Level.
  • Keeping Safety at the forefront of EVERYTHING we do!!
  • Staying up to date on Food and Equipment Safety and Trends.
• With Food Service Manager, evaluate Food Service Operations:
  • Maintain Food Service Inventories, Food Production Sheets, Food Waste Sheets, and other records including USDA records and reports, Milk reports, Summer Feeding Program records and reports, and Food Bank records.
  • Make necessary changes to ensure Satisfactory Food Service Delivery to Clientele.
• Work directly with Cooks to evaluate and maintain quality Food Service:
  • Instruct Cooks on prep and meal plans.
  • Maintain prep guide to decrease the chance of over-making items.
  • Evaluate Helper efficiency and adjust as needed.
• Assist with any other duties as instructed by Food Service Manager.

Qualifications

• Experience in preparing well balanced, nutritious meals for institutional cooking
• Experience in recruiting, supervising, and training food service staff.
• Experience in ordering and inventory control of food and supplies.
• Experience experience in food service management  preferred.
• Serve Safe Manager Certification preferred. 

Salary

$38,000 annual salary paid every other week

Benefits

• Annual leave accumulated at a rate of 8 hours per month
• Sick leave accumulated at a rate of 10 hours per month. Sick leave may be used for personal sickness, injury, or family member emergencies according to the 4-H Center policy. Sick leave has no monetary value, but can be cashed in upon departure at a rate of $10.00 per day for up to 10 days.
• All state holidays are given to employees
• Optional employee participation in retirement plan
• Optional employee participation in group health insurance for individual or family. The 4-H Center will pay $300.00 per month of the total billing for individual or family. The employee is responsible for the remaining amount. Or $300 health stipend monthly paid directly to employee. 
• Optional employee participation in Dental Care Plan
• Travel reimbursement
• Professional development opportunities

Hours

Kitchen Operations Manager will work at least 40 hours a week. Schedule will depend upon needs of user groups. This is a professional management position, and it is expected that the Food Service Manager will often work outside of the regularly scheduled office hours in order to provide supervision for the food service operation.  The Food Service Manager will also be required to work some weekends and the work week will vary according to weekend needs. Compensatory leave is offered for weekends worked. 

Supervision

The Kitchen Operations Manager will work under the direct supervision of the Food Service Manager. The Food Service Manager will conduct an initial three month performance evaluation and annual evaluations after that.

Closing Date

 Open until filled. 

Submit completed application, or mail to:
Holiday Lake 4-H Educational Center
1267 4-H Camp Road
Appomattox, VA 24522