Description

POSITION OBJECTIVE

Working under general supervision, the Kitchen Coordinator will oversee daily operations for the for the department of Nutrition’s new Teaching Kitchen, which is the core for food-based community health research, educational programming, events, and food-based classes at Case Western Reserve University including Case Cooks and Wellness Pathway. As the primary point person for the teaching kitchen, the coordinator will ensure high standards of quality in food production, sanitation and kitchen safety practices. The kitchen coordinator has overall responsibility for the smooth functioning of the teaching kitchen, this includes management of the food supplies, inventory, equipment, safety and sanitation protocols and compliance, and scheduling.  

ESSENTIAL FUNCTIONS

1. Oversee and all testing kitchen operations. Manage inventory; order food and related supplies for all food-based community health research, educational programming, and general food-inclusive events organized by the department of nutrition. Organize and follow a budget based on food costs and current usage, track areas of food waste and food loss, and adjust food orders accordingly. Calculate recipe quantities to determine adequate quantities of food and supplies required to meet the needs for scheduled research, classes and events without creating excess waste. (31%)
2. Maintain compliance and regulations. Ensure the food inventory, storage, purchase and handling of foods are compliant with all Ohio Health Department (ODH) regulations. Maintain equipment resources for manufacturer suggested cleaning schedule/materials, and ensure guidelines are followed appropriately to keep all equipment functional. Plan a schedule for inspections of food service equipment to maintain safe operating conditions. Perform random inspections of cleanliness, and quantities and labeling of food items and supplies, to maintain safety and quality standards. Perform regular routine general inspections for pest control, hood and vent cleaning, grease trap cleaning, refrigeration, freezers, dishwashers, and furniture and carpet maintenance; identify maintenance issues to address and resolve. (16%)
3. Maintain contracts and ensure that all aspects of contractual agreements with suppliers/vendors are cost effective, and being met. Negotiate and manage a food service equipment maintenance, repair, and replacement plan with suppliers/vendors. Negotiate and source suppliers/vendors pricing and delivery terms for food items and kitchen wares. Negotiate and oversee suppliers/vendors for sanitation of the teaching kitchen. (6%)
4. Utilize extensive knowledge of safety, sanitation and food handling procedures for ‘Mise En Place’ to properly setup and arrange kitchen equipment and ingredients required for classes, research and events scheduled in the teaching kitchen. Work independently and/or with students to prepare food workstations on a daily basis.  (16%)
5. Determine and oversee the cleaning schedule to ensure sanitation and food safety of the teaching kitchen is maintained and compliant with ODH regulations. Ensure that routine sanitation is completed after each class, cross-check that workspaces, kitchen areas, and garbage collection sites are clean, and equipment has been properly returned to original storage sites. (15%)
6. Assist teaching kitchen faculty with creation of the weekly student employee work schedule to ensure the kitchen is adequately staffed for classes, research and events. (11%)

NONESSENTIAL FUNCTIONS

Perform other duties as assigned. (5%)

CONTACTS

Department: Daily contact with department faculty and staff to exchange information.

University: Weekly contact with Facilities, Travel and Expense, Procurement, faculty and staff in other departments throughout the School of Medicine and Case Western Reserve University to exchange information.

External: Regular contact with vendors, visiting faculty and their staff, and anyone who reserves/books the teaching kitchen to exchange information.

Students: Daily contact with students in the Nutrition program (Undergraduate and Graduate) to exchange information.

SUPERVISORY RESPONSIBILITY

No direct supervisory responsibility.

QUALIFICATIONS

Education/Experience: Bachelor’s degree in Nutrition with food service and food safety classes and 1 year of experience; or Restaurant Management 2-year degree and 3 years of kitchen management or food service management experience; or Certified Dietary Manager and 3 years of experience required.

REQUIRED SKILLS

1. Working knowledge of local and state health and safety regulations for food safety and sanitation.
2. Excellent oral and written communication skills and interpersonal skills; must demonstrate the ability to effectively and professionally communicate and work with various individuals from a broad spectrum of disciplines, technical and educational backgrounds within the department, school and university, and with individuals outside the university.
3. Good/strong organization skills; ability to multi-task, prioritize and meet deadlines. Must demonstrate attention to detail and accuracy, time management skills, and follow-through.
4. Ability to work effectively independently and collaboratively within a team. (Must be highly motivated, responsible, dependable and a self-starter).
5. Effective problem-solving skills; must demonstrate, sound judgment and good decision-making.
6. Must demonstrate flexibility and ability to work under pressure; must be able and willing to (work in a fast-paced, changing environment) conform to shifting priorities, demands and timeline.
7. Proficiency in Microsoft Office and database management.
8. Must demonstrate willingness to learn new techniques, procedures, processes, and computer programs as needed.
9. Ability to meet consistent attendance.
10. Ability to interact with colleagues, supervisors and customers face to face.

WORKING CONDITIONS

Standard kitchen working environment. Employee will perform significant fine finger dexterity, lifting, bending, stooping, carrying, pushing, pulling and/or extended walking and standing. Ability to lift 10+ pounds and stand for long periods of time. Flexibility in work hours, may involve some evening work and occasional weekends. Reliable transportation for occasional food pickup.