Facility Manager responsible for critical infrastructure management in data centers. Collaborating with suppliers and ensuring compliance with SLA and KPIs in Spain.
About the role
- Kitchen Manager at Union Settlement overseeing meal planning, food purchasing, and kitchen staff supervision. Ensures adherence to nutrition operating procedures for aging populations.
Responsibilities
- Under the supervision of the Director and Deputy Director, responsible for menu planning, food purchasing, food preparation, as well as supervision of kitchen staff and adherence to DFTA standard nutrition operating procedures.
- Overseeing the packaging of all Meals on Wheels and satellite site meals, and congregate lunch service.
- Responsible for the purchasing, receiving, dating, storing and inventory of all food and supplies for MOW and congregate lunch and other programs.
- Supervising portioning, packing and plating food for both MOW and congregate lunch at satellite sites.
- Plan quarterly menus using DFTA’s Simple Serve database with the Deputy Director and input from the Seniors/Advisory Council.
- Print duplicate daily recipes.
- Prepare weekly food purchase orders in advance and place weekly food orders for menu planning.
- Plan and supervise daily work schedule including cooking, plating, serving and cleaning.
- Supervise preparation of daily food use records and monthly food inventory.
- Utilize batch-cooking techniques for daily food production.
- Supervise food temperatures and equipment (refrigerator & freezer) temperature recordings daily at Jefferson Senior Center.
- Monitor and supervise all temperature records at satellite sites.
- Use DFTA kitchen manual to train food service employees/volunteers before assigning food service tasks.
- Monitor compliance for DFTA, DOH, FDNY, Pest Control, Hood Range, etc.
- Supervise and support Jefferson Senior Center by monitoring cleanliness of kitchen and dining room, providing staff and volunteer management and supervision, and supervision of breakfast and lunch service.
- Attend trainings as specified by the New York City Department for the Aging and Department of Health.
- Provide nutrition trainings for kitchen staff, MOW, and volunteers.
- Work collaboratively with MOW Director regarding emergency planning during agency closures or weather emergencies.
- Serve as the main point of contact between food vendors and caterers.
- Attend appropriate training programs as requested by supervisor.
- Compile statistics, prepare reports, and maintain staff and volunteer attendance, and other required records.
- Responsible for the safe handling of food, especially storing food according to temperature and safety guidelines at all times.
- Receive, unpack, inventory, and store all food and kitchen supplies according to policy and guidelines immediately upon delivery. This includes dating perishable and canned goods.
- Responsible for daily cleaning of the main kitchen and all kitchen equipment, including large equipment such as slicing machine, range, ovens, steam table, and coffee urns.
- Also responsible for regular periodic cleaning of refrigerators, freezers, range hood, etc.
- Additional duties as assigned by supervisor.
Requirements
- High School Diploma or High School Equivalency.
- Significant experience as a cook in an institutional setting and/or formal culinary training.
- Valid New York City Food Handler’s License.
- Excellent computer skills.
- Ability to stand and cook for long hours.
- Ability to lift up to 40 pounds.
- Good organizational ability, time management, and interpersonal skills.
- Good written and oral communications skills.
- Desire or interest in working with aging populations.
- Bilingual (English/Spanish) a plus.
Benefits
- 25.48 per hour
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