This position is responsible for overseeing day to day operations of the kitchen including supervision of kitchen staff, creating the work schedule, menu planning, ordering food, etc.

Lynda Wonders
lyndaw@htop.org
970.243.3333

ESSENTIAL DUTIES AND RESPONSIBILITIES

Employee must have regular attendance/punctuality, be able to cooperate with others, and be completely honest. Other assigned duties include:
1. Responsible for inventory management, including ordering, rotating and appropriately using food stock.
2. Creating and managing the staff work schedule.
3. Planning food menus and daily specials and ensuring proper preparation and delivery to residents.
4. Supervising kitchen staff, including conducting performance evaluations; hiring; providing appropriate discipline, appropriately documenting and discharging employees and other staff management duties.
5. Preparing meals, baking and cooking.
6. Completing administrative tasks as necessary (i.e. attending meetings, filing invoices, completing paperwork, etc).
7. Managing and reviewing staff timekeeping and payroll records, ensuring accurate and timely entries in E-time for staff hours worked.
8. Other duties as assigned.

SUPERVISORY RESPONSIBILITIES
This position is responsible for supervising kitchen staff, including scheduling work, hiring, terminating, evaluating performance, performing disciplinary action, etc.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and /or ability required.

EDUCATION and/or EXPERIENCE
Two years of college or technical school and two years related experience and/or training; or equivalent combination of education and experience.

ADDITIONAL SKILLS PREFERRED:
Education: Degree in Culinary Arts from an accredited college or university.
Experience: Two or more years experience in Kitchen/Food Service Management.
Special Skills: Proficient in Microsoft Excel, Word, Outlook, Publisher, etc.

LANGUAGE SKILLS
Must be able to read and interpret documents such as safety rules, operating and maintenance instructions, as well as Hilltop and program specific policies and procedures. Must be able to write routine documentation as required. Must be able to verbally communicate effectively with clients and co-workers.

MATHEMATICAL SKILLS
Must be able to add and subtract two digit numbers, and to multiply and divide by 10’s and 100’s. Must be able to perform these operations using units of American money, weight measurements, volume measurement, and distance. Must be able to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY
Must be able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Must be able to interpret instructions that are furnished in a variety of formats including written, oral, diagram, and/or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS
• Food Handler’s Card

CLEARANCES
The following background checks are conducted by Hilltop Community Resources:
• Criminal background
• TB Test

PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Mobility:
• Must be able to stand 40% of the time; sit 10% of the time; walk 50% of the time.
• Must be able to climb (ascend or descend ladders, stairs, scaffolding, ramps, etc., using feet and legs and/or hands and arms).
• Must be able to balance (maintain body equilibrium to prevent falling when walking, standing, crouching, or running on narrow, slippery, or erratically moving surfaces).
• Must be able to stoop (bend body downward and forward by bending spine at the waist).
• Must be able to kneel (bend legs at knees to come to rest on knee or knees).
• Must be able to crouch (bend body downward and forward by bending legs and spine).
• Must be able to reach (extend hand(s) and arm(s) in any direction).

Dexterity:
• Must be able to handle (seize, hold, grasp, turn or otherwise work with hand or hands).
• Must be able to finger (grasp, pinch, or otherwise work primarily with fingers).
• Must be able to feel (perceive the attributes of an object, such as size, shape, temperature, or texture, by touching with skin, particularly that of the fingertips).

Lifting:
• Must be able to exert up to 50 pounds of force to lift, carry, push, pull, or otherwise move objects.

Communication:
• Must be able to express or exchange ideas by means of the spoken word. Must be able to clearly communicate with others by way of the English language.

Hearing:
• Must be able to perceive the nature of sounds at normal speaking levels with or without correction. Must be able to receive detailed information through oral communication, and to make the discriminations in sound.

Taste/Smell:
• Must be able to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors, or recognize particular flavors and/or odors, using the tongue and/or nose.

Vision: Must have the following vision abilities:
• Close vision (clear at 20 inches or less).
• Far vision (clear at 20 feet or more).
• Depth perception (Three-dimensional vision. The ability to judge distances and spatial relationships so as to see objects where and as they actually are.)
• Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus).
• Color vision (ability to identify and distinguish colors).
• Field of vision (observing an area that can be seen up and down or right or left while eyes are fixed in a given point).

Physical effort:
• Medium work (moderate physical activity required by handling objects up to 50 pounds occasionally and/or up to 20 pounds frequently).

WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Physical surroundings:
• Under normal circumstances 100% of time is spent indoors.
• The noise level is usually moderate.