Overview
The Kitchen Manager is primarily responsible for staff management, compliance, and overall kitchen operations.
Key Responsibilities
Staff Management
1. Create and manage employee schedules
2. Handle staffing issues including sick days, emergencies, and vacations
3. Onboard and train new employees
4. Address HR issues and report according to MEO & HANO standards
5. Cover kitchen duties in the event of a no-call, no-show
6. Required 2 day a week hot meal delivery from 3-6 pm Thursday/ Friday of each week
Compliance and Reporting
1. Ensure compliance with the Department of Health (D.O.H.) standards at all times
2. Attend MEFT meetings and maintain/update all data reports
3. Report data to Maui Food Bank and Headquarters at the end of each month
Operational Oversight
1. Oversee college meal distribution (currently once a week on Mondays)
2. Maintain good relationships with all partner accounts
3. Keep a data log of incoming community feedback and movement provided by drivers
Volunteer Coordination
Help with coordination of volunteers in the kitchen as well as follow-up
Renew i volunteer postings monthly
Qualifications
- Previous experience in kitchen management
- Strong leadership and team management skills
- Knowledge of food safety regulations and best practices
- Excellent communication and interpersonal abilities
- Proficiency in data management and reporting
This position requires individuals who can adapt to changing situations, work flexible hours including weekends when necessary, and are committed to supporting the community through efficient kitchen operations. This role will work closely with others to ensure smooth overall kitchen management.
