JOB SUMMARY: The Kitchen Manager coordinates, supervises and performs daily meal preparation, distribution and related activities of the central kitchen in compliance with established policies and guidelines. Maintains established inventory levels of meal products and other supplies. Monitors the working condition of all kitchen equipment and arranges for service as appropriate. Serves as Nutrition Services liaison to MEOC field operations, dispatching supplies and other information as needed. Maintains program records and submits reports or documentation as required. Performs other MEOC duties as assigned. Exhibits Agency values in the work place and in the community.

JOB RESPONSIBILITIES:

• Coordinates, supervises and performs the daily heating, packing scheduling and distribution of Congregate and Hot Home Delivered Meals.
• Maintains cleanliness and safety of MEOC Kitchen in compliance with Virginia Department for Aging and Rehabilitative Services and Virginia Department of Health standards.
• Coordinates work with part-time kitchen assistance or other temporary workers assigned to the MEOC Kitchen to pack meal products and other supplies, places orders, receives shipments and oversees unloading and storage. Submits bills, delivery records, etc. to the Nutrition Services Director.
• Supervises the packing and distribution of Bulk Frozen and Liquid Nutrition Home Delivered Meals, collects delivery verification forms and submits the monthly meal report for all areas.
• Keeps all central office kitchen equipment in good working order, scheduling service as needed. Assists field staff with equipment maintenance as appropriate.
• Assembles and dispatches supplies, meal items, reporting forms and other items to MEOC field operations locations as requested.
• Makes local miscellaneous purchases for Nutrition and other MEOC programs as requested by the Nutrition Director or the Executive Director.
• Attends MEOC meetings, training events and performs other agency duties as assigned by the Nutrition Director or the Executive Director.

ESSENTIAL FUNCTIONS:

The Kitchen Manager position requires good interpersonal skills with a demonstrated ability to interact positively with co-workers, elderly clients and their families and community service providers. Coordinator must be able to provide own transportation to and from work and must meet MEOC requirements for use of Agency vehicles.

SUPERVISORY RESPONSIBILITIES: Central Kitchen Assistant

QUALIFICATIONS:

The Kitchen Manager must possess a High School Diploma or equivalent and must be able to read, write and interpret policies and procedures and follow/dispense oral or written directions. Strong communication skills and the ability to deal with a variety of people face-to-face or by phone are required. The position requires a self-starter who can perform job duties with a minimum of supervision. Excellent record keeping and reporting skills are essential. Successful completion of “Serve Safe” (or equivalent) certification course is required.

WORK SCHEDULE:

PHYSICAL DEMANDS: Lifting, bending, stooping and arranging or carrying items up to 30 pounds over short distances are required on occasion. Frequent exposure to marked changes in temperature is a condition of the job.