10 Writing Jobs in russellville, ar

JOB DESCRIPTION: KITCHEN MANAGER 

DEPARTMENT: Food Service 

POSITION REPORTS TO: Food Service District Manager 

CLASSIFICATION:  Level 3 - Hourly Non-exempt 

DATE REVISED: December 28, 2018 

POSITION PURPOSE  

To oversee & administer all phases of the food service operations including but not limited to (1) assignment of work detail (2) monitoring serving line for food portion control (3) ordering food & supplies (4) food preparation (5) safety, health & sanitation standards in compliance with Company & Jail policy and federal, state and local law 

JOB DUTIES 

Inventory Control 

• Receives and inspects food & supplies for quality & accurate quantity 
• Responsible for ordering all food according to PAR sheets & accurately completing weekly inventory by designated deadline 
• Completes weekly purchase log by designated deadline 
• Accurately accounts for & maintain records for all meals & snacks served 
• Keeps Company management informed of any changes in inmate population that could affect food portions
• Notes any food substitutions & documents on file 
• Maintains all cooking utensils, knives & other sharp objects as required by Company policy & jail standards. Conducts inventory daily & immediately reports shortages to Manager 

Kitchen Operations 

• Assumes responsibilities for maintaining & overseeing the daily operations of the institutional kitchen
• Maintains sanitary & safe conditions to comply with all federal & state standards
• Prepares meals in accordance with established recipes & menus
• Reports any equipment deficiencies to appropriate personnel as needed 
• Properly operates all kitchen equipment in a safe manner 

Leadership  

• Establishes a professional work relationship with Company employees, jail administration and facility-provided labor that complies with Company values 
• Trains all new Company personnel in all areas of the kitchen operations, inventory control, reporting and health & safety 
• Assigns & oversees the work of all facility-provided labor 
• Attends & participates in meetings as required 
• Helps with menu planning as requested 
• Able to work assigned schedule & fill in as needed for the Food Service Coordinator in their absence 
• Serves as first-line of communication to Jail Administration for identifying and resolving work issues and reporting information immediately to their Food Service superiors 

Reporting 

• Provides in a timely manner any documents client has authorization to review including inspection reports, tool inventory reports or any noted deficiencies with the cooking area or equipment 
• Completes daily reports including but not limited to Daily Production, Meal Counts, Milk Counts, Hygiene Log, Dietary Changes & Tray Carts 
• Keeps Company management informed of any significant problems 

Health & Safety and Security 

• Maintains kitchen area, equipment and any other areas of responsibilities including food preparation area in a clean, well-maintained appearance that complies with all federal & state standards 
• Responsible for compliance & administration of all security procedures identified by the Company and Jail Administration 

Performs other duties as assigned or required 

QUALIFICATIONS 

EDUCATION/CERTIFICATION:    High School graduate or GED equivalent. Serv-Safe certification required 

PREFERRED KNOWLEDGE:         Knowledge of cooking in an institutional kitchen  

EXPERIENCE PREFERRED: 2 years working in a correctional facility 

SKILLS & ABILITIES:  

• Excellent cooking skills 
• Good organization skills with attention to detail and accuracy 
• Ability to work well with others with excellent oral & written communication skills 
• Dependable & able to meet time deadlines 
• Good Problem Solver 
• Good computer skills including knowledge of excel spreadsheets 

PHYSCIAL & MENTAL REQUIREMENTS: 

• Able to convey details or directions with volume and clarity  
• Must be able to hear and receive normal conversations and information 
• Must have average visual abilities necessary to prepare food, read and follow menu directions, etc and operate kitchen equipment. 
• Must have ability to stand a period of at least 3 to 4 hours at a time.   
• Must have ability to lift at least 15 to 30 pounds.  
• Must be able to perform basic math: add, subtract, multiply and divide 
• Ability to use passive vocabulary of 5,000 to 6,000 words; to read at a slow rate, able to write basic sentences and ability to communicate in standard sentences with good vocabulary.