Kitchen Lead - Low Barrier Shelter

Kitchen Lead-Low Barrier Shelter

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Job Summary

Odyssey House Louisiana, Inc. is seeking a full-time Kitchen Lead. The Kitchen Lead is responsible for all culinary activities for the facility. The Kitchen Lead works directly with Kitchen assistants, supervising all daily activities as they relate to the kitchen, ordering, food preparation, and food service. The Kitchen Lead works with the Executive Chef and nutritionist to develop menus, monitor, and direct all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Responsibilities and Duties

It is the duty and responsibility of the Kitchen Lead to:

·        cook and demonstrate an ability to manage staff and be a hands-on Kitchen Lead;

·        supervise and oversee all kitchen activities;

·        supervise and oversee all clients assigned to work in the kitchen;

·        ensure that all staff are compliant with all safety practices related to the kitchen and kitchen equipment;

·        receive and pass verbal and written feedback to all staff as required about client activity and behavior;

·        direct preparation and cooking of food;

·        direct cleaning of kitchen area and food storage area;

·        ensure that the kitchen and food storage areas are clean, properly maintained, and kept thoroughly cleaned on a daily basis;

·        ensure that all food and supply ordering for agency programs is according to agency/culinary budget and practices;

·        conduct and document weekly inventory using Agency inventory controls, documents, and procedures as well as ensure that all food and supply items are properly labeled and organized by date for timely use (inventory is conducted a minimum of once a week);

·        add additional inventory as requested by the program managers and directors

·        control and manage all invoices related to the purchasing of food, supplies, and equipment for the agency;

·        enter all invoices related to the purchasing of food, supplies, and equipment for the agency into the Food Services Database;

·        ensure all food and supply items are within the guidelines of approved program menus; all deviations must be documented and approved in advance of ordering by the Chief Operations Officer;

·        report any and all kitchen maintenance issues to the appropriate directors and managers immediately;

·        be present for all deliveries: if the staffing is unable to be present for a delivery, he/she must coordinate with the directors and managers to develop a plan to cover the delivery; all deliveries must be accepted and signed by an Agency staff member;

·        complete all incident reports prior to the end of scheduled shift as required by Incident Policy and Procedure;

·        assist with other program functions as requested by Program Manager or Program Director;

·        execute culinary programming and have the ability to teach clients job related culinary skills; and

·        perform other duties as assigned. 

Qualifications and Skills

Required

·        Degree or Certificate in Culinary Service

·        At least two years of high volume full-service culinary management experience

·        Knowledge of food ordering and inventory practices

·        Proficient in MS Office

·        Valid Driver’s License

·        Excellent communication skills

Compensation and Benefits

Competitive compensation and benefits package includes insurance (health, dental, vision, life, long-term and short-term disability), leave benefits and 401k match.