Commerical Kitchen Manager

Position Summary

The Lincoln University Cooperative Extension and Research Commercial Kitchen is a fully equipped kitchen that is used to conduct food-related educational and research activities. When available, the commercial kitchen may be rented and used by community groups. The Commercial Kitchen Manager is responsible for the daily operation of the commercial kitchen, ensuring its operation and maintenance in a clean and sanitary manner and providing professional direction to all personnel and users. This position will ensure compliance with all required procedures and documentation, including regulations from federal, state and local health departments, etc. This person will work closely with the Human Nutrition and Health program staff.

Essential Functions, Duties and Responsibilities

• Schedule the use of the commercial kitchen and orient users to the policies, procedures and expectations for the use of the commercial kitchen.
• Help to develop and train a group of "Persons-in-Charge" to assist with kitchen functions.
• Serve as a person-in-charge assisting students, staff and event organizers during commercial kitchen usage.
• Plan and implement educational activities.
• Engage in education activities and kitchen tours.
• Ensure the kitchen is operated and maintained in a clean and sanitary manner in compliance with federal, state, and local ordinances.
• Participate in program planning and implementation to ensure all food products produced in the commercial kitchen meet federal, state and local regulations and guidelines related to food safety.
• Accurately complete, review, report and file documentation to support safe food handling procedures in the commercial kitchen.
• Submit reports to the National Institute on Food and Agriculture (NIFA) when required.
• Participate in data collection.
• Engage in professional development activities independently and as directed by the supervisor.
• Other responsibilities as assigned by Cooperative Extension Administrators.

Knowledge, Skills, and Abilities

Required:

• Thorough knowledge of the operation and maintenance of food service equipment, small wares, and appliances, appropriate use of chemicals for cleaning, sanitizing, and disinfecting commercial food service facilities, the maintenance of safety data sheets, and chemical use procedures
• Experience implementing food safety controls.
• Familiarity with sanitation and safety and health regulations
• Ability to work independently.
• Enjoys interacting and working with people.
• Good oral and written communication skills
• Good grammar and word choice skills
• Good data entry skills
• Proficiency in use of Microsoft Word, Excel, Outlook and Adobe AcrobatPreferred:
• Experience supervising kitchen staff
• Knowledge and sensitivity to diverse cultural needs and learning styles Desirable:
• Education and training in nutrition and health
• Proficient with posting and monitoring social media sites
• Experience working with Process Authorities and commercial food production.

Education and Experience

Required:

• Must be 18 years of age or older.
• Certification as a Food Safety Manager
• Minimum of 2 years' experience with foodservice operations working in a commercial kitchen.

Desirable:

• Certification as a dietary manager
• Hazard Analysis and Critical Control Points (HACCP) and Serv-safe Certifications
• Produce Safety Alliance (PSA) Grower Training
• Experience working with Occupational Safety and Health Administration (OSHA) regulations and inspection procedures.

Physical Requirements·

1. Ability to sit at a workstation for extended periods.
2. Occasional ability to lift, carry, and put away parcels weighing up to 60 pounds.
3. Normal physical mobility, which includes movement from place to place on the job.
4. Normal physical agility, which includes the ability to maneuver body while in place.
5. Normal physical strength to handle routine office materials and tools.
6. Normal dexterity of hands and fingers.
7. Normal coordination, including eye-hand, hand-foot.
8. Normal endurance
9. Must not be afraid to demonstrate skills for participants using a hands-on approach.

This job description is not designed to cover or contain a comprehensive listing of activities, duties, functions, or responsibilities that are required of the employee. Duties, responsibilities, functions, and activities may be modified, changed or new ones may be assigned at any time with or without notice, subject to all applicable local, state, and federal laws.

Current Openings for Commerical Kitchen Manager Jobs at Lincoln University of Missouri