Description
OUR CORE PURPOSE:
As an expression of God’s love in Southwest Florida, we are growing to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants, we cultivate communities where people are progressively seen, accepted, challenged, and supported.
GENERAL SUMMARY
Responsible for daily operations (in coordination with Restaurant Manager) of LuLu’s Kitchen – a breakfast and lunch café. Also responsible for all food production used for LuLu’s Kitchen. Develops menus, food purchase specifications and recipes, maintains budgeted food cost, and provides accurate and timely monthly inventory to track COGs. Supervises staff and volunteers along with overseeing culinary training. Develops and monitors food and labor budget for the department. Active participation in Ministry responsibilities – such as: Holiday Meal planning and execution, St. Matthew’s House fundraising and development events, and other ministry duties as assigned. Maintains the highest professional food quality and sanitation standards. The Kitchen Manager is comfortable captaining the ship, jumping on the line during a rush, and taking direction in a large and dynamic organization. The ideal candidate is comfortable knowing that they are one department in a large ministry that all works independently at times but come together to form one ministry and a higher mission. This person will be active in the local community, network diligently, and be a positive voice for St. Matthew’s House, Delicious by Design, and LuLu’s Kitchen. Active participation in marketing, advertising campaigns, and event development is welcome.
The right candidate is a working manager, has a heart for servant leadership, and is willing to understand how the culinary department works within the framework of the organization and community.
St. Matthew’s House is a faith-based 501(c)(3) charitable organization that exists to transform lives in a spiritual environment that is both compassionate and disciplined.
ESSENTIAL TASKS
1. Umbrella goals on all areas of feeding ministry
2. Team Morale and Leadership
3. Active participation in growing the mission through events and creative ways to connect with the community
4. Profitability and Increase of Return to Mission
5. Strategic Future Planning
6. Oversees and is accountable for all menu development for all food outlets.
7. Schedules and coordinates the work of chefs, cooks, volunteers and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget
8. Approves the requisition of products and other necessary food supplies.
9. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
10. Establishes controls to minimize food and supply waste, as well as proper management of both purchased and donated foods and products.
11. Safeguards all food preparation employees and volunteers by implementing training to increase their knowledge about safety, sanitation and accident prevention.
12. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
13. Works with Director to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
14. Conducts meetings to keep culinary staff informed and educated.
15. Cooks or directly supervises the cooking of items that require skillful preparation.
16. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
17. Evaluates products to ensure that quality, price and related goods are consistently met.
18. Develops procedures to enhance and measure quality; continually updates written procedures to reflect state-of-the-art techniques, equipment and terminology.
19. Works with Culinary Program Administrator to maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
20. Always support safe work habits and a safe working environment.
21. Perform other duties as directed.
SUPERVISORY RESPONSIBILITIES
1. Provide, develop, train, and maintain professional culinary staff.
2. Ensure all services to clients, both internal and external, are conducted in a highly professional and efficient manner.
3. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
MINIMUM REQUIREMENTS:
1. B.S. Degree in Culinary Arts, Hotel-Restaurant Management, or related field, preferred
2. 3-5 years of relevant culinary management experience
3. Strong administrative capabilities
4. Ability to think on their feet, as well as create, produce, and serve on the fly.
5. Ability to interact positively with a very diverse community to promote a team effort and maintain a positive and professional approach.
6. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
7. Expert knowledge of food cost, product and quality identification, as well as menu costing
8. Excellent interpersonal, customer service, and oral/written communication skills
9. ServSafe Management Certified, at a minimum
10. Demonstrated understanding of current culinary market/trends and creative food presentation
11. Travel is required in this role. This role is required to maintain primary auto insurance minimum liability limits of $100,000/$300,000 bodily injury, $100,000 property damage or $300,000 combined single limit. Must be an approved St. Matthew’s House driver.
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