Kitchen Manager

Full-Time, Exempt Position at Fireside Cafeteria

Experience in providing altered diet textures (i.e.- IDDSI or National Dysphagia Diet) is preferred.

Currently John Knox Village features 7 individual dining outlets spread out over the 300+ acres of residential property each with a unique menu and style of service. Fireside is a cafeteria, Lakeside Grille is a quick service restaurant, Courtyard Café, Places Restaurant, and the newest, Stories Public House and Metropolitan are full service restaurants, and then there's the Coffee Shoppe. Each outlet is at least a mix scratch restaurant. Courtyard Café, Places, Stories Pub, and Metropolitan are 70 to 99% scratch made-to-order kitchens. Lakeside has some cook-to-order and some batch cooking for the meal period. Fireside is mostly batch cooking. All kitchens utilize prep and line cooks under the tutelage and leadership of a chef. Check averages range from $6.50 at Fireside to $20.00 at Metropolitan. All outlets feature flexible hours, full- and part-time positions. All full-time positions are benefit-eligible to include up to 5 weeks of PTO for the year. Each outlet has different hours of operations, the earliest starts service at 7am and the latest closing time is 8pm, so say goodbye to getting off work at 2am from a typical restaurant. Servers working the full-service restaurant earn a higher wage than a typical server in the retail world plus earn gratuities as well.

JOB SUMMARY

Responsible for the coordination and supervision of food production. Handles menu development, planning, forecasting, purchasing, receiving and storage, inventory control, food preparation and serving. Responsible for maintaining the quality of food served and the prescribed standards of food production. Responsible for following instructions and carrying out assignments properly. Supportive of the Village's mission, values, and service/hospitality (PRIDE) expectations. Completes training as required by policy.

ESSENTIAL JOB FUNCTIONS

• Plans and directs the function of the food production department.
• Ensures quality of food meets John Knox Village and State regulations.
• Responsible for scheduling staff and supervising the work of others.
• Handles staff development.
• Adheres to all safety regulations and requirements.
• Handles stress well and gets along with others within the workplace and with customers outside the department.
• Maintains acceptable standards of workplace conduct.

The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities.

ESSENTIAL QUALIFICATIONS

Education:

• Associates degree (AA) or equivalent from two-year College or technical school in Culinary Arts or related field. Will consider equivalent experience in lieu of degree.

Licenses/Certifications:

• Must obtain current Food Handler Permit within 15 days of start date.
• Missouri Class F Driver's License or equivalent required.
• A Missouri Class E Driver's License within 30 days of hire required. (Fireside Restaurant only)

Knowledge and Skills (required unless otherwise noted):

• Ability to work with a large group of residents/customers.
• Intermediate level knowledge of cash handling and cash register operation.
• Awareness of cost control responsibilities of the position within the Department.
• Basic knowledge of Microsoft Word, Excel and Outlook
• Ability to work irregular hours.
• Ability to speak in simple sentences.

• Ability to read and interpret documents such as safety rules, operating instructions, handbooks and procedure manuals.
• Ability to write reports, business correspondence, and procedure manuals.

• Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's.
• Ability to perform tasting and/or smelling.
• Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions.

SPECIAL WORKING CONDITIONS

• Primarily works in a kitchen and restaurant environment.
• The employee is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
• The employee is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts and exposure to high heat.

• The associate is exposed to infectious diseases.

• The employee is required to function around individuals with challenged mental capacities.
• All associates may be called upon to assist other departments in a declared emergency situation.
• The Food Service Associates and Restaurant/Village Care Center Management Staff and Catering Staff and Supervisors are exposed to both extreme heat and cold with working around ovens/grills/cooktops and in freezers/coolers. These positions are also exposed to steam when handling food. They also handle sharp blades such as knives.

PHYSICAL AND MENTAL DEMANDS

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maximum occasional lift of 55lbs from 4-64 inches; maximum frequent lift of 35 lbs from 0-75 inches
• Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft
• Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2 person of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 36-72 inches
• Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs
• Occasional climb of 18 inches
• Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches
• Constant bend/crouch; frequent crouch/kneel; frequent neck flexion; occasional neck extension; frequent neck rotation
• Frequent trunk rotation; frequent fine motor coordination; frequent hand coordination; constant foot coordination; constant balance; constant walking; occasional sitting.
• PDC Level: HEAVY

SUPERVISION RECEIVED

Reports to Manager of Restaurant.

SUPERVISION GIVEN

Provides supervision to kitchen and restaurant associates.

EOE/D/V

Nicotine-Free Workplace

Post-offer background check and drug screen required

Questions can be directed to

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)