Kitchen Manager at The Legacy Link Inc

Hiawassee, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Dec, 25

Salary

0.0

Posted On

26 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Record Management, Communication Skills, Organization, Computer Skills, Emergency Response, Cleaning, Team Coordination, Time Management, Attention to Detail, Customer Service, Problem Solving, Safety Compliance, Inventory Management, Volunteer Coordination, Basic Arithmetic

Industry

Individual and Family Services

Description

Description DEPARTMENT: Community Programs ACCOUNTABILITY: Reports to the Senior Center Director STATUS: Non- Exempt, Full-time - Onsite schedule JOB SUMMARY The Kitchen Manager is responsible for managing the activities and operations of the senior center kitchen and performs other duties as assigned. DUTIES AND RESPONSIBILITIES Essential Functions · Receive food, checks for accuracy of order, and verifies that all food meets the correct temperature · Package meals for Home Delivered Meals (HDM) participants · Pack coolers/hot bags for Home Delivered meal routes · Coordinate with volunteers and staff for HDM routes · Serve meals to Congregate participants · Maintain kitchen and all associated appliances · Assures all meal and kitchen supplies are on hand and order if needed · Clean kitchen and dining area after Congregate meals are served · Clean coolers and hot food containers daily · Record freezer and refrigerator temperatures weekly · Record food temperatures on HDM routes twice a month · Performs Laundry duties · Oversees cleaning kitchen and dining area after Congregate meals are served · Oversees cleaning cookers and hot food containers daily · Cleaning and disinfecting surfaces, focusing on high traffic areas · Other light cleaning, such as dusting, sweeping, vacuuming and cleaning bathrooms, as needed · Performs other duties as assigned by Senior Center Director Requirements EDUCATION, EXPERIENCE AND SKILL REQUIREMENTS Education: · High school diploma and two years of related experience, or any combination of education, training, and experience which provides the required knowledge, skills, and abilities to perform the essential function of the job. Knowledge and Experience: · Food preparation · Record management, including report preparation, filing methods · Proficiency in spelling, grammar, punctuation, and vocabulary · Standard business arithmetic, including percentages and decimals · All relevant programs and criteria for eligibility Skills: · Clear and effective oral and written communication skills · Ability to use tact, discretion, initiative, and independent judgement within established guidelines · Organization for work, setting priorities, meeting critical deadlines, and following up on assignments with a minimum of directions · Basic computer skills including working knowledge of MS Word and Excel · Ability to establish and maintain effective working relationships with clients, service providers, family members, and others · Ability to read and interpret documents such as safety rules, operations, procedure manuals, etc. · Ability to respond appropriately to emergency situations · Ability to interpret a variety of instructions in written, oral, diagram, or schedule form Licensure and Certification · Valid State Driver’s License · CPR and First Aid · Serv Safe Food Safety certification ( or must obtain within 2 weeks of employment) PHYSICAL AND MENTAL DEMANDS The physical and mental demands described are representative of those that must be met by an employee to successfully preform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job, on a case-by-case basis. · Regularly required to use hands to write, use computer, operate a motor vehicle, use hand-held device and telephone, and manipulate documents. · Regularly required to read documents and write neatly, legibly, and transcribe accurate information and numbers/values. · Continually engages in activities that require talking and hearing · Frequent: Standing, sitting, walking, bending, repetitive use of hands, simple grasping and fine hand manipulation, pushing, and pulling. Occasionally required to lift or reach above shoulder level, climb, twist, squat, kneel, crouch or crawl. · Must be able to lift up to 11 pounds, and occasionally up to 25 pounds. · Ability to respond appropriately to emergency situations. · Ability to read and interpret a variety of instructions in written, oral, diagram, or schedule form. · Ability to apply common sense understanding to carry out detailed written or oral instructions. · Ability to deal with problems. · Some local and regional travel required WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job, on a case-by-case basis. · This job operates in an office environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. · Temperature ranges from normal indoor climate-controlled environment in buildings or vehicles, various outdoor conditions and temperature extremes encountered during off-site travel, and unpredictable indoor environmental conditions encountered during off-site travel, and unpredictable indoor environmental conditions encountered at off-site locations. · Noise level is generally quiet to moderate. This job description in no way states or implies that these are the only duties to be performed by this employee. He or she will be required to follow any other instructions and to perform any other duties requested by his or her supervisor. The Legacy Link, Inc. is an Affirmative Action/Equal Opportunity Employer.

Responsibilities

The Kitchen Manager oversees the operations of the senior center kitchen, ensuring food safety and meal preparation for participants. This role includes managing staff and volunteers, maintaining kitchen cleanliness, and ensuring all supplies are available.