Kitchen Manager - Dining Services (Centerpointe) #721817942

## Description **Cal Poly Pomona Enterprises Employment Services** **ANNOUNCEMENT OF POSITION VACANCY** **** **SUMMARY**: Under general supervision of the Executive Chef, the Kitchen Manager is responsible for managing food production records, recipe scaling, ordering, receiving, and the safe storage of food and supplies at the assigned location. Ensures the culinary team has all products on hand for production. The general responsibilities of the position include those listed below and will vary based upon a variety of factors including business necessity and customer requests. Will be required to work evenings and weekends as needed. **** **SOME OF THE THINGS THAT YOU WILL GET TO DO (this is just a small sampling of work variety):** - Responsible for ordering, receiving, inventory, and storage of all food, smallwares, and supplies sufficient to meet forecast demand with minimal waste. - Responsible for supervising and scheduling as assigned. - Manages food production schedules, including management of vendors, product ordering in support of the assigned area’s business. - May prepare a variety of food and beverages, receive and store inventory, move and lift supplies and prepare meals for customers. - Devise ways to optimize inventory control procedures. - Accurately forecasts customer counts; adjusts food production records and scales recipes accordingly. - Distributes production records and scaled recipes to the various departments in a timely manner, ensures production records are accurately completed daily by the culinary staff. - Ensures accurate post-production data entry is completed in the food production system on a daily basis. - Ensures HACCP food safety for all prepared, packaged received, left over, “FIFO, stored, and discarded food. Establishes labeling systems for prepared and stored food. - Ensures compliance with established laws and regulations within their assigned area. - Ensures continued adherence to all Foundation standards and procedures within their assigned area. - Accountable for the development and implementation of effective training programs in area of responsibility. - Ensures the cleanliness, sanitation, and safety of production, service, and common areas. - Ensures assigned area is ready for service, and maintained at the highest quality and cleanliness at all times. - Required to operate company vehicles to transport food, staff, and guests. - Resolves equipment, maintenance, and facility issues quickly and effectively. - Interacts directly with customers and vendors to resolve issues and complaints in a timely manner. - Responsible for ensuring work schedules are communicated appropriately and time is recorded per foundations standards. - Ensures staff report to work on time, in uniform, and ready to work. - Maintains positive behaviors and actions and provides the highest quality of service to customers at all times. - Reports all accidents and injuries in a timely manner. - Responsible for submitting a variety of routine and complex reports in an accurate, timely manner. - Responsible for the accurate monthly inventory of all food and supplies at the location. - Ensures continued adherence to all Foundation standards and procedures. - Ability to work a variable schedule, including but not limited to evenings and weekends, as determined by business demands. - Performs other duties as assigned. **** **MINIMUM QUALIFICATIONS:** - Must possess a degree equivalent to graduation from a two-year college or vocational certificate in culinary arts or management and a minimum of two years of food production management; or a minimum of five years’ experience. - Experience as a or Kitchen Manager or equivalent. - Valid CA driver’s license and insurance. - Servsafe Manager’s Certification or equivalent. - Strong communication skills and interpersonal skills. - Ability to develop, interpret and apply policies and procedures to variety of situations. - Ability to be resourceful and to take initiative.…