Mobile Meals Managing Chef

The Mobile Meals Managing Chef position offers leadership to the kitchen’s staff in production of healthful and safe meals daily for vulnerable seniors and children. The position is responsible for setting an example and a standard of execution for the staff. Preparation of menus, good purchasing practices with culinary creativity to maximize resources and the supervision of the food’s preparation through all stages are central to the role’s success. Applicants for the position must be organized, efficient and eager to lead a team in accomplishing a sizable and rewarding job each day. This position is Monday through Friday with paid time off, sick time, holidays and a generous benefits package.

Qualifications: Base Qualifications include Bachelor’s degree from accredited institution or equivalent combination of education and experience in lieu of the educational component. Considerable experience in food service administration, menu planning, and nutritional analysis. Must have extensive food production experience. Must have excellent communication skills. Must have experience with computers. Must pass ServSafe certification. Must be available to work on Thanksgiving and/or Christmas, and in inclement weather. Preferred Qualifications include Bachelor’s degree in Nutrition and considerable experience in food service management, or equivalent combination of education and experience in nutrition, food or hotel administration, or related field. Formal Culinary training is preferred. Experience in working with elderly and volunteers.

Salary: $52,000+ depending on experience. Excellent benefits including employer paid health insurance, life insurance, contributions to pension plan, co-pay dental insurance, vacation days, sick leave days, and generous holidays.

Email your resume and CAC job application to cachr@knoxcac.org or apply using our online form. Note: Emailed resumes sent as attachments must be provided in Microsoft Word or PDF format.

See complete job description below.

An Equal Opportunity Employer

KNOXVILLE-KNOX COUNTY COMMUNITY ACTION COMMITTEE
NUTRITION SERVICES, MOBILE MEALS KITCHEN JOB DESCRIPTION

Job Title: Mobile Meals Managing Chef

Summary: The Mobile Meals Managing Chef position receives supervision from Nutrition Services Director and offers leadership to the kitchen’s staff in production of healthful and safe meals daily for vulnerable seniors and children. The position is responsible for setting an example and a standard of execution for the staff. Preparations of menus, good purchasing practices to maximize resources and the supervision of the food’s preparation through all stages of planning, receiving, stocking, cooking, packaging and transporting with consideration to safety and quality are central to the role’s success. Applicants for the position must be organized, efficient and eager to lead a team in accomplishing a sizable and rewarding job each day.

Essential Duties and Responsibilities:

• Responsible for the development and implementation procedures for kitchen operations, including preparation of high-quality food, while staying within budget limitations.
• Responsible for the preparation of the monthly menus for the all contracts ensuring quality while meeting requirement of funding sources.
• Responsible for the preparation of nutritional data and analysis for all contracts.
• Responsible for creating and maintaining a cleaning plan to ensure the cleanliness of all aspects of the building.
• Responsible for the ordering of food product, paper products, and other supplies for the kitchen.
• Responsible for incorporating new recipes and items into the daily menus.
• Responsible for responding to emergency situations, food complaints, and food safety and service issues.
• Responsible for maintaining careful, detailed records and reports as required using computer technology.
• Responsible for completing a daily walk-through of the kitchen.
• Responsible for the preparation of procedure manuals for all of the kitchen equipment.
• Responsible for the preparation of a Mobile Meals Kitchen procedure manual.
• Responsible for the organization and ensuring adequate supplies of the shelf-stable meals.
• Utilize donated foods as appropriate to enhance the menu and reduce food costs.
• Utilize volunteer assistance as appropriate to reduce staff costs.
• Monitor the daily operations and participate in food preparation through all stages of receiving, cooking, packaging and transporting to ensure safety and quality.
• Monitor the daily cleaning of the community room, including bathrooms.
• Monitor the daily preparation and packing of multiple contracts.
• Monitor food service and menu for safety and acceptability.
• Monitor and assist in the kitchen sanitizing procedures to ensure highest possible level of cleanliness and safety.
• Participate in the selection of staff for the kitchen, training and orienting them to policies and procedures.
• Conduct training of students in food preparation techniques, and participate in job readiness training.
• Assist in the troubleshooting of equipment and performing general building maintenance.
• Work a flexible schedule including inclement weather and holidays as required.
• Other duties as required for the success of the program.

Knowledge and Abilities:  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.

• Knowledge of principles and methods of supervision and administrative management.

• Knowledge of menu planning.

• Knowledge of food preparation techniques.

• Knowledge of food sanitation regulations.

• Knowledge of computers including database and spreadsheet software.

• Strong ability with food procurement and purchasing practices within budget constraints.

• Ability to plan and self-direct work.

• Ability to communicate effectively both orally and in writing.

• Must be able to work while standing for long periods of time.

• Must be ServSafe Certified or able to obtain certification.

• Must be able to pass a criminal background screening.

• Must be able to pass a physical, including the lifting of 50 pounds.

• Must be able to pass a post offer drug screen.

• Must be able to report to work in inclement weather conditions.

• Must be able to work Thanksgiving and/or Christmas Day.

• Must have excellent time and attendance.

• Must be willing to transport food (mileage reimbursed).

Base Qualifications: Must have Bachelor’s degree from accredited institution or equivalent combination of education and experience in lieu of the educational component. Must have considerable experience in food service administration, menu planning, and nutritional analysis. Must have extensive food production experience. Must have excellent communication skills. Must have experience with computers. Must pass ServSafe certification. Must be available to work on Thanksgiving and/or Christmas, and in inclement weather.

Preferred Qualification: Bachelor’s degree from accredited institution in Nutrition and considerable experience in food service management, or equivalent combination of education and experience in nutrition, food or hotel administration, or related field. Formal Culinary training is preferred. Experience in working with elderly and volunteers.

Salary:  ​Skill Level 10