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Section I: Position Details
Job Opening Date: February 21, 2025
Job Status: This position is full time. HRDC also has a "Wellness Hours Policy" which encourages full-time staff to use up to 4 paid hours weekly to work on their wellness.
Salary: $56,448/year
Section II - Description of Duties Performed
General Summary of Purpose of this Position:
Serves as the production manager for the Fork & Spoon (F&S) and HRDC food programs. Responsible for day-to-day operations of the restaurant. Oversees production of meals for Fork & Spoon and related programs utilizing community volunteers. Supervises kitchen staff and volunteers. Focuses on the profitability of the F&S through improved delivery of dinner service, menu development and coordination of prep tasks across programs. Responsible for operating within a budget. Maintains the kitchen in a safe and sanitary condition, modeling best practices for kitchen management and food preparation. Monitors upkeep of the facility. Supports social media and marketing efforts. Additional duties as assigned.
Primary Duties and Responsibilities:
1. Production Manager (40%)
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Oversees preparation of Fork & Spoon and other Food outreach programs in compliance with established food safety standards and regulations
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Crafts menus, develops recipes, and creates meals for F&S with a dynamic food source
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Coordinates Summer Lunch
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Responsible for menu planning and sourcing of product
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Maintains necessary production and inventory records
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Monitors inventory, working to improve efficiency and cost effectiveness
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Works with staff and Front of House Coordinator to establish and monitor budget for menu/food purchase and other equipment and material needs. Reviews budget monthly and reports on information as needed
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Trains staff and volunteers in appropriate food prep and kitchen operations for delivery of dinner service.
2. Selects, trains and guides, kitchen staff and volunteers (35%)
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Participates in the hiring of necessary staff for kitchen operations.
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Plans, direct and controls operational assignments for department staff
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Provides training specific to individual responsibilities.
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Maintains spirit of cooperation and understanding among programs and work group members.
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Supervises community volunteers in appropriate food production and kitchen operations including necessary training in cleanliness and food safety practices and in all aspects of proper kitchen equipment use and safety.
3. Kitchen Management (25%)
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Maintains commercial kitchen practices and operations compliant to applicable Health and Safety Codes at all times.
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Establish and improve kitchen systems for effective use of space, time, and budgets in collaboration with the Front of House Coordinator and Department Director
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Engages and orients potential kitchen renters as a revenue stream.
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Ensures the safe operation, function, and use of all kitchen equipment and the safety of all kitchen workspace areas at all times.
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Performs necessary scheduled maintenance of kitchen equipment including ventilation hoods and/or schedules the appropriate service professionals in consultation with supervisor.
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Immediately addresses all equipment and safety concerns.
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Keeps accurate production and inventory records for all meal programs per established standards and in compliance with contract meal programs. Implements and manages inventory to ensure cost effective procedures.
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Works with the FOH Coordinator to create external collaborative partners including the Culinary Arts programs to enhance the programmatic offerings of the F&S and HRDC
Knowledge Skills and Abilities:
Language Skills:
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Read and comprehend basic instructions and present information to others
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Read, interpret, and write routine reports and correspondence
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Interpret and write general business documents or technical procedures
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Bilingual Spanish speaking skills desired
Mathematical/ Money Handling Skills:
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Basic counting skills
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Add, subtract, multiply and divide simple numbers
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Handle small amounts of cash
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Calculate figures and amounts applying concepts of basic algebra and/or geometry
Reasoning Ability:
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Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
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Ability to deal with problems involving several concrete variables in standardized situations
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Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
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Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
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Ability to define problems, collect data, establish facts, and draw valid conclusions
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Ability to deal with a variety of abstract and concrete variables
Computer Skills:
Specialized Office Equipment:
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Scan to send or receive documents
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Operate 10-key calculator to add, subtract, divide or multiple numbers
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Operate Multi-line telephone system to place, receive or transfer calls or to retrieve voice mail messages
Computer Software and Operating Systems:
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Utilize computer spreadsheet (Excel) to input, format, and edit data and save, print, or transmit data
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Utilize computer word processing (Word) to input, format, and edit documents and save, print, or transmit documents
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Utilize computer Internet/ E-Mail to access, send, retrieve, save, print, or transmit documents, or data files
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Operate personal computer to start programs, input, format, and edit data files and print or transmit data
HRDC, professional or Governmental Policies and Regulations:
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State or Federal Regulations or Laws (List by Name): USDA-EAFP, CSFP
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Agency Policies or Procedures (List by Name): HRDC Policies and Procedures
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Specialized Professional or Industry Guidelines/Standards: Food Safety and Storage Procedures
Drivers Licenses Required for Performing this Position:
Professional Licenses or Certifications Required by Law, Rule or Regulation for Performing this Position:
Other Required Knowledge, Skills or Abilities:
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Ability to effectively work and communicate with a wide range of individuals from all socio-economic groups
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Ability to read, interpret and implement documents such as governmental regulations, rules, and procedure manuals
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Ability work with minimal supervision and effectively manage work flow
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Ability to respond effectively to the most sensitive inquiries or complaints from customers or claimants
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Strong interpersonal and communication skills
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Must be able to drive standard and automatic transmission vehicles.
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The incumbent must be able to perform multiple tasks simultaneously, must be able to work under time and/or deadline pressures.
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Ability to present self and organization in a positive professional manner
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Demonstrates an ability to establish and maintain effective working relations
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Speaks precisely and clearly in public
Essential Physical, Mental and Emotional Requirements of this position:
The following physical, mental and emotional abilities are considered essential to perform the duties listed above:
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While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk and hear
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Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus
Education and Experience
Education: The following course(s) of study or class work usually provides the required knowledge skills and abilities to perform the duties of this position:
Experience: The following kinds of experience usually provide the required knowledge skills and abilities to perform the duties of this position:
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Demonstrated experience in cooking, nutrition and food safety
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Experience in managing/operating a restaurant or similar food service establishment required
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Experience in supervision of staff
Section III - Supervision
Supervision Received:
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This position operates under general supervision. The incumbent’s work is primarily assigned by daily workflow and operations. The incumbent is authorized to make decisions as to the timing and sequence of work and the work is performed according to established policies and procedures and/or within applicable laws, rules and regulations governing the tasks being performed.
This position supervises the following position(s):
This position has the following supervisory responsibilities:
Section IV - Decisions
Impact of Decisions and Errors Made by Position:
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Decisions, final recommendations, and/or errors primarily affect continuation of existing programs
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Decisions, final recommendations and/or errors affect clients of one program
Judgment Required to make decisions:
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Requires considerable judgment to work out programs and approaches to major problems and, in general, perform duties wherein recognized general principles may be inadequate to determine the best procedures to follow or the optimum decision in all cases.
Exception Authority:
Section V - Financial Responsibility
Handles cash or checks:
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Handles cash or checks from individual donors
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Handles cash or checks for miscellaneous errands using petty cash or purchase order
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Approves claim forms, petty cash, purchase orders, and other expenditures for routine, budgeted expenses as needed up to $2,000, ensuring proper coding of payment requests according to current funding available and associated contract eligibility requirements.
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Monitors expenditures and revenue
Section VI - Personal Contacts
The incumbent is responsible for the following personal contacts (either in oral or written form) when performing the duties and responsibilities of the position:
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Interacts daily with the public or consumers
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Interacts with Program Director weekly or more often
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Interacts with representatives of other service providers several times a year.
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Represents Fork & Spoon to members of the press or media
Confidentiality:
Section VII - Working Conditions
The incumbent is exposed to the following unusual, potentially hazardous or unpleasant working conditions:
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Works in temperature controlled restaurant
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Weekly or more frequent exposure to angry or violent clients or volunteers.
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Weekly or more frequent exposure to unpleasant substances, odors or noises.
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Weekly or more frequent requirement to work outdoors under all weather conditions
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Weekly or more frequent exposure to risk of cuts, burns, shock or other minor injuries (not requiring hospitalization)
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Monthly or less frequent operation of a motor vehicle under all weather conditions
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Monthly or less frequent exposure to risk of injuries that may result in a permanent disability or death (possibility of having a car accident)
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