POSITION SUMMARY:

Under the direction of the Sr. Director of Culinary Operations the Project Open Hand Culinary Quality Manager is an integral part of the Culinary Services management team. In order to provide the absolute best nutrition and engagement to our community we rely on our culinary leaders to ensure a smooth, energized, and productive work environment in alignment with the agency’s standards and strategic goals.

This position is ideal for a highly organized, conscientious, level-headed, and positive professional kitchen supervisor looking to help develop and nurture a transformative kitchen environment with like-minded peers.

QUALIFICATIONS REQUIRED:

At least 3 years of direct management of at least 4 people in a fast-paced kitchen environment.Understand and be able to demonstrate HACCP flow chart/critical control points proceduresServSafe Certification with demonstrated knowledge of safe food handling practices, sanitation, and hygiene.Food Operations and/or General Management Experience 3-5yrs: Experience overseeing day-to-day kitchen operations. Knowledge of production planning, yield optimization, and resource allocation. Proficient Computer Skills and Database Management:Experience using software for inventory tracking, scheduling, and data analysis.Ability to manage databases related to production logs and safety records.Food Processing and Quality Management: Understanding of food processing techniques, preservation methods, and quality control. Commitment to maintaining consistent product quality.Experience in inventory management: ordering, receiving, etc.Safety and Sanitation: Strong commitment to maintaining a safe and hygienic kitchen environment. Knowledge of cleaning protocols, equipment maintenance, and staff training.Adaptability and Problem-Solving: Ability to adapt to changing demands, troubleshoot issues, and implement corrective actionsAbility to communicate and work effectively with a culturally diverse kitchen team of staff and volunteersMust be able to speak, read and write in English to facilitate communications in the kitchenFlexible schedule with the ability to work occasional nights, weekends, and holidays to meet demandsMust be able to bend, stoop, and lift items up to 50 pounds, unassisted, on a regular basis.Must be able to stand for long periods of time, and move from place to place in the kitchen.

QUALIFICATIONS DESIRED:

HACCP certificationIndustrial or high volume catering experienceBilingual (Spanish/Tagalog)Experience in Food Manufacturing and/or Restaurant Management: Previous roles in food production, manufacturing, or restaurant management provide valuable insights into operational challenges and best practices.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

Through collaboration with agency partners, ensure the quality and safety of food is maintained across all sectors of the organizationParticipates in establishing and updating departmental policies and procedures associated with the organizations HACCPP planDevelop and execute food safety education plan across the organizationEnsures compliance with departmental policies and procedures through regular inspections of the flow of food. Oversight of department’s quality assurance documentation; to include temperature logs, cleaning checklist, waste and any other regulatory log required. Responsible for creating corrective action plans for non-complianceOversight of personnel management to include hiring, onboarding, continuous training and competency verification, coaching, scheduling, performance reviews and disciplinary actionsPerform equipment inspection and request maintenance as required. Track preventative maintenance as requiredParticipate and lead departmental performance improvement initiatives to include PI huddles and data collection related to departmental Key Performance IndicatorsRepresent Nutrition and Culinary Services on interdepartmental committees and workgroups as needed

POH COMPETENCIES:

Team player: Demonstrates cooperative spirit, respects professional boundaries and is successful at sharing responsibilities with othersSelf-led: Knows and completes responsibilities in assigned timelines, asks for clarifications when neededSensitive to the circumstances and needs of the critically ill and seniors, as well as people with mental health and substance abuse issuesCustomer oriented: Works well with all customers (internal staff and external contacts), promotes a positive image of the agency and works diligently to resolve customer issuesPoised: able to maintain a calm, positive and constructive attitude during interactions with diverse populations, sometimes in challenging situationsEthical: Honest, accountable, maintains confidentialityDecisive: Thoughtful when considering options, seeks input from others, makes difficult decisions when necessaryKnowledgeable: Understands facets of job, keeps job knowledge currentWell organized: Information organized and accessible, maintains efficient work space, manages time wellStrong communicator: excellent verbal and written communication skillsTechnical savvy: Skilled with computers, proficient with function appropriate technology, learns quickly, uses technology to enhance job performance with the interest and ability to learn new technologyLeadership I: Completes all assigned tasks in a timely manner and is able to identify projects or work needed for future completion. Anticipates needs before they are assigned. Recognizes themselves as a departmental or function representativeAgile:  Able to move effectively between big-picture thinking and hands-on logisticsTakes Initiative: Takes action, seeks new opportunities, strives to see projects to completionProblem solver: Strong analytical skills and able to creatively address and solve problemsLeadership II: Is abreast of current projects and actively planning for the future. Leads and gains results through others through example, communication, delegation, and accountability. Is a representative of POH internally and externally Motivated: Looks for opportunities to increase knowledge, works to increase responsibility, strives to achieve personal goalsCreative: Ability to conceptualize fresh, compelling ideas for the department and agencyInnovative: Creative, offers new ideas, risk taker, amenable to changeStaff management: Delegates well, defines and enforces responsibilities and motivates staff to progress and succeed

PHYSICAL DEMANDS AND WORK ENVIRONMENT: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Physical demands: While performing duties of job, incumbent is occasionally required to stand for long periods of time and move; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk and hear. Employee will must bend, stoop and lift and/or move up to 50 pounds unassisted on a regular basis. Employee will be asked to move fully loaded carts from floor to floor for storage on a regular basis. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

Work environment: The noise level in the work environment will consistently vary from moderate to loud. The work environment will be ever changing with volunteers and staff members all sharing limited space and working together in the Kitchen. The work environment will consistently have wet floors, temperature extremes, moving objects and loud noises

Project Open Hand offers a generous employee benefit and wellness package. Eligibility for different programs is determined by the role and employment statuses but may include:
  
  • Medical, Dental, and Vision coverage, and Flexible Spending Account
  • Long Term Disability, Life/AD&D, and Supplemental Life Insurance
  • Retirement Savings Plan 403(b), Commuter Check Subsidy
  • Employee Assistance Program (EAP), Financial Counseling, Cell Phone Discounts, and additional discounts
  • Holidays (13 per year), generous vacation and sick leave, and complimentary lunch