Kitchen Director

Job Description

Franciscan Sisters Third Order Regular of Penance of the Sorrowful Mother
Job Description

Job Title: Kitchen Director
Department: Kitchen
Reports To: Kitchen Supervisor
Empl Category: Full-time (min 35 hours)
FLSA Status: Non-Exempt
Prepared Date: 1/24/2025
Approved Date: 1/31/2025

Summary: The Kitchen Director is responsible for managing the daily operations of the kitchen including cooking foods to ensure satisfactory food service by performing the following duties personally or with the assistance of Sisters, volunteers and other employees. This person must be willing to work until the scheduled dinner hour and some weekend hours as requested.

Essential Duties and Responsibilities may include the following. Other duties may be assigned.

Plans menus incorporating the use of food donations, and garden produce
Prepares shopping list for food and kitchen supplies in accordance with community policies and budgetary guidelines
Shops and puts away food, keeping pantry, refrigerators, and freezers and other storage areas stocked and organized
Prepares dinner and lunch meals, including preparing food ahead of time for weekend meals
Prepares meals for occasional events (2-4X year), which may require weekend hours
Bakes desserts, fast day bread, etc.
Keeps work areas clean and washes food preparation dishes
Assists with gardening in outdoor raised beds, which may include planting, watering, harvesting and processing produce.
Assists and supervises the work of Sisters, volunteers and other employees who work in the kitchen

Supervisory Responsibilities
May supervise volunteers and kitchen help.

Competencies
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. An individual should demonstrate the following competencies:
Job Knowledge: Displays competency in cooking and baking; ability to apply knowledge in nutrition, special diets and food allergies, portion sizes, food safety temperatures, and ingredient substitutions; exhibits ability to learn and apply new skills; requires minimal supervision; uses resources effectively to avoid waste, seeks feedback to improve performance.
Communication: Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed; selects and uses appropriate communication methods. Creates an environment in the kitchen that is inviting, expresses care for sisters' special diet needs, ability to adapt cooking style to the way of life of the sisters, ability to share the kitchen space with others
Cooperation: Establishes and maintains effective relations; exhibits tact and consideration; offers assistance and support to co-workers; works cooperatively in group situations; works actively to resolve conflicts.
Delegation: Delegates work assignments; matches the responsibility to the person; gives authority to work independently; sets expectations and monitors delegated activities.
Cost Consciousness: Works within approved budget; develops and implements cost saving measures; conserves organizational resources.
Ethics: Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and principles; follows policies and procedures; completes tasks correctly and on time; upholds organizational values.
Adaptability: Adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays, or unexpected events.
Personal Appearance: : Follows dress code and what is appropriate for a food handler; keeps self well groomed.
Planning/Organizing: Prioritizes and plans work activities; uses time efficiently; sets goals and objectives; develops realistic action plans.
Quality: Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
Safety: Best practices for food safety; uses equipment and materials properly; reports malfunctioning equipment, gadgets, and materials to supervisor; exhibits sound and accurate judgment.
Attendance/Punctuality: Is consistently at work and on time; ensures work responsibilities are covered when absent; uses time efficiently.

Education and/or Experience
Associate's degree; Training in Food preparation and nutrition, and at least two-three years experience working in catering or food service or the equivalent combination of education and experience.

Language Skills
Ability to read and comprehend recipes, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to sisters, volunteers, and other employees of the organization.

Mathematical Skills
Ability to add and subtract two-digit numbers and to multiply and divide including fractions and conversions related to recipe adjustment. Ability to perform these operations using units of American weight, volume, and temperatures.

Reasoning Ability
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Computer Skills
Ability to use a computer including use of email and basic knowledge of word processing and spreadsheet software.

Certificates, Licenses, Registrations
Current, valid driver's license and auto insurance
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk, hear, taste and smell. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly exposed to water, soap and other cleaning products, moving mechanical parts, sharp blades, and extreme heat. The employee is frequently exposed to the freezer, outside weather conditions, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

Overall Conduct
All employees of the Franciscan Sisters TOR are expected to conduct themselves at all times according to gospel standards of behavior as described in our Employee Handbook.

About the Employer

Founded at Franciscan University in 1988, we, the Franciscan Sisters T.O.R. of Penance of the Sorrowful Mother, are a contemplative/active religious community. Through our way of life and our ministries, we seek to glorify God and make known to all the merciful love flowing from the heart of Christ. We do this through a variety of ministries including accompaniment with college-age young people and the poor in whatever way they present themselves.