SUMMARY OF POSITION: Responsible for all food production used for Mission, Outreach, Catering, Contract Meal Services and other outlets. Develops menus, food purchase specifications and recipes. Supervises staff and volunteers along with overseeing culinary training. Develops and monitors food and labor budget for the department. Maintains highest professional food quality and sanitation standards. Open Door Mission is a faith based 501(c)(3) charitable organization that exists to transform lives in a spiritual environment that is both compassionate and disciplined
DUTIES AND RESPONSIBILITIES:
Oversees and is accountable for all menu development for all food outlets.
Schedules and coordinates the work of chefs, cooks, volunteers and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste, as well as proper management of both purchased and donated foods and products.
Safeguards all food preparation employees and volunteers by implementing training to increase their knowledge about safety, sanitation and accident prevention.
Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served.
Develop health conscious nutritional plans and implement culturally appropriate nutrition strategies. Plans for meals must include diabetic, heart healthy, gluten free, vegetarian and low sodium.
Provide nutrition education and counseling to employees, volunteers, residents and guests.
Works with Director to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Conducts meetings to keep culinary staff informed and educated.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Interacts with mission leadership to assure that food production consistently exceeds the expectations of clients and guests.
Evaluates products to assure that quality, price and related goods are consistently met.
Develops procedures to enhance and measure quality; continually updates written procedures to reflect state-of-the-art techniques, equipment and terminology.
Works with Food Service Manger to maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training, curriculum and professional development opportunities for culinary program, clients, kitchen staff and volunteers.
Teaches and supervises food philosophy and technique classes in a classroom setting for the employees and volunteers.
Support safe work habits and a safe working environment at all times.
Perform other duties as directed.
Provide, develop, train, and maintain a professional culinary staff.
Ensure all services to clients, both internal and external, are conducted in a highly professional and efficient manner.
Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
Ministry mindset, mature Christian, able to model servant leadership
Has a genuine personal relationship with Jesus Christ that bears evidence of an active, maturing faith and is a good Christian role model.
Agrees with and supports ODM’s purpose, philosophy of ministry, statement of faith, policies and procedures.
WORKING CONDITIONS/PHYSICAL FACTORS: (INCLUDE PHYSICAL REQUIREMENTS SUCH AS BENDING, LIFTING, CLIMBING STAIRS, MANUAL DEXTERITY/COORDINATION, FINGERING, STANDING FOR EXTENDED PERIODS OF TIME, ETC. NOTE IF WORK IS OUTDOORS)
Work may involve interactions with a diverse client/guest population and involves working with people who struggle with homelessness, mental illness, addiction, may be under the influence of alcohol, and/or have poor personal hygiene.
Walking, kneeling, standing and reaching
Lift and move up to 50lbs
Degree in Culinary Arts or Nutrition greatly preferred
Minimum three years of experience in managing, planning and operating a food service establishment
Minimum five years of previous food preparation experience
Previous experience working with homeless, addicted, mentally ill desirable
Serve Safe licensed or able and willing to get within 90 days of hire
The Open Door is a privately funded 501(c)3 Christian ministry outreach of Servants of the Word, Inc. It is the policy of The Open Door to grant equal opportunities for employment to all qualified persons without regard to age, race, color, national origin, military, gender, genetic characteristic, marital status, unemployment, domestic violence, or any other applicablegrounds prohibited by law. Our designated purpose is religious. We consider every position essential in the fulfillment of our ministry and Mission Statement. As such, each employee must have a relationship with Jesus Christ as their personal Savior and Lord. All employees must:
Be able and willing to share the Gospel and participate in the ministry activities of Open Door;
Subscribe to The Open Door Statement of Faith and Qualifications for Employment upon hire and continuously while employed;