Kitchen Manager

Job type: Exempt, Salaried
Reports to: General Manager of Foodservices

Union Gospel Mission is a Christian service agency that works to meet the physical, emotional, spiritual, and educational needs of the economically disadvantaged men, women and children of the Twin Cities. In that ministry, the Union Gospel Mission seeks to fulfill its role as servant to Jesus Christ.

The Union Gospel Mission’s Food Services serves hundreds of hot, wholesome, and healthy meals each day and tens of thousands more are given away during Thanksgiving.   Our food service staff plays an essential role in meeting this need.

Position Summary

The Kitchen Manager is responsible for implementing and enforcing department standards and supervises personnel while on duty according to Mission policies, procedures, and performance standards. Provides direction to kitchen personnel on shift, ensuring execution of all employee duties and providing a quality work environment.

Duties and Responsibilities

  • Supervises all facets of the kitchen; provides backup and support for all essential kitchen functions as needed.
  • Ensures that all food items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to standards.
  • Responsible for the security of all supplies in the storage rooms, freezers, and walk-in coolers. Ensures inventory level for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application.
  • Orders food and handles all food invoices.
  • Supervises and guides all foodservice employees, interns, and volunteers.
  • Assists with meal preparation, deliveries, cleaning, and other kitchen duties as necessary.
  • Responsible for achieving prescribed food budget and processing for all invoices.
  • Provides effective coaching and training for all foodservice employees and interns while maintaining a positive work environment; Responsible for performance evaluations, performance plans, and handles conflict resolution effectively with all foodservice employees.
  • Instruct foodservice employees in correct safety procedures, including food, equipment, and environment; Assures that all kitchen equipment is in safe working order; Reports safety concerns to management.
  • Perform administrative duties, scheduling of staff and events, communicate catering orders and other related topics to General Manager of Foodservices.
  • Perform other duties assigned by General Manager of Foodservices.

Minimum Job Requirements

  • 4 + years of institutional cooking/ food industry experience.
  • 1+ year supervisory experience.
  • High school diploma or GED is required. Post-secondary degree in related field is preferred.
  • Must possess a registered, licensed ServSafe Food Manager’s Certificate or obtain within 30 days of start date.

Knowledge, Skills, and Abilities Required

  • Ability to read and write.
  • Ability to work with computer based programs including spreadsheets. Knowledge in Excel, Word, and Outlook is required.
  • Skill in cooking and preparing a variety of foods. This includes creating menus with healthy food choices.
  • Understanding of employee development practices and techniques; authentic commitment to developing team members.
  • Knowledge of supplies, equipment, and/or quantity food services.
  • Ability to safely use equipment and supplies; Understands and follows food and work safety procedures.
  • Ability to maintain and operate tools and equipment.
  • Ability to develop, plan, and implement short-range goals.
  • Knowledge of food preparation and presentation methods, techniques, and quality standards; Knowledge of food service line set-up and temperature requirements.
  • Ability to communicate and apply guideline, procedures, follow routine verbal and written instructions.
  • Ability to work flexible hours, which may include early mornings, evenings, and holidays or weekend.
  • Able to support UGM’s statement of Christian faith and share that faith and knowledge with staff and clients.

Working Conditions and Physical Effort

  • Work is normally performed in a kitchen environment. Will be exposed to temperature extremes.
  • Must be able to lift up to 20 pounds consistently, occasionally lift over 30 pounds.
  • Work is in cafeteria environments with exposure to temperature fluctuation, kitchen hazards, and varying conditions.
  • Work requires standing for long periods of time and repetitive movements.
  • Work requires pushing, pulling, reaching, crouching, depth perception, stooping, walking, twisting, carrying, and other physical activities.
  • Moderate exposure to physical risk, which require following basic safety precautions.

Union Gospel Mission Twin Cities is a 501(c)(3) nonprofit, evangelical Christian Ministry; as such, employees must share the Mission’s Statement of Faith and Code of Conduct, and adhere to the Mission’s employee policy manual and guidelines set forth by the organization. This position requires satisfactory completion of criminal background and credit check.

The preceding statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

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