Job Description
Job Description
POSITION SUMMARY:
The Kitchen Manager - Education Meals Program is responsible for the efficient and safe operation of the kitchen and the provision of nutritious, high-quality meals and snacks for the YMCA of Greater Springfield's Education Departments, including Early Childhood Education and School Age Child Care programs. This role oversees all aspects of food preparation, ordering, inventory management, kitchen sanitation, and adherence to nutritional guidelines and regulations. The Kitchen Manager ensures a positive and healthy mealtime experience for all children in our care.
ESSENTIAL FUNCTIONS:
- Plan and prepare daily meals and snacks according to established menus and schedules, ensuring timely delivery to program sites.
- Utilize standardized recipes and portion control measures to ensure consistency and cost-effectiveness.
- Prepare and deliver food in a safe and sanitary manner, following all food handling and preparation guidelines.
- Manage kitchen staff (if applicable), including scheduling, training, and providing guidance and supervision.
- Maintain a clean, organized, and safe kitchen environment, adhering to all health and safety regulations.
- Ensure proper functioning of all kitchen equipment, arranging for repairs and maintenance as needed.
- Implement and maintain a system for proper storage, labeling, and rotation of food supplies.
- Manage food and supply inventory, ensuring adequate stock levels while minimizing waste. Establish and maintain relationships with approved vendors.
- Monitor food costs and identify opportunities for cost savings without compromising quality.
- Ensure compliance with all local, state, and federal regulations related to food safety, sanitation, and nutrition (e.g., USDA Child and Adult Care Food Program - CACFP).
- Participate in health and safety inspections and implement any necessary corrective actions.
- Communicate effectively with Education Department staff regarding menus, dietary needs, and any relevant kitchen information.
- Collaborate with program staff to address any food-related concerns or requests from parents or children.
QUALIFICATIONS:
- High school diploma or equivalent required; Associate's degree in Culinary Arts, Food Service Management, or a related field preferred.
- Minimum of 2 years of experience in food service, preferably in a kitchen management role, ideally within a childcare or educational setting.
- Knowledge of food safety and sanitation practices, including Serv Safe certification (or ability to obtain within a specified timeframe).
- Understanding of basic nutrition principles and USDA guidelines (CACFP knowledge a plus).
- Experience with menu planning, food preparation, and inventory management.
- Strong organizational and time-management skills.
- Ability to work independently and as part of a team.
- Excellent communication and interpersonal skills.
WORK ENVIRONMENT & PHYSICAL DEMANDS:
- The physical demands described here are representative of those thatmustbemetbyanemployeetosuccessfullyperformtheessentialfunctionsofthisjob.Reasonableaccommodationsmaybemadetoenableindividualswithdisabilitiestoperformtheessentialfunctions.
- While performing the duties of this job, the employee is required to sit, stand or reach for extended periods of times, move around the work environment independently, push, pull or lift up to 25 pounds for short periods of time. Employee is exposed to noise and fluctuating temperatures.
40 hour schedule