Boys & Girls Club of Lawrence, Kansas
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Food Service Manager/Chef
role at
Boys & Girls Club of Lawrence, Kansas
Title: Food Service Kitchen Manager
Overview The Food Service Kitchen Manager is responsible for the management and implementation of the Club’s food service program that is consistent with the organization’s formula for impact priority outcome Healthy Lifestyles benchmark. The Food Service Kitchen Manager manages planning, food preparation, ordering, record keeping management, program reporting, and maintaining a safe and sanitary facility.
Reports to Director of Operations
Classification Part‑time (up to 30 hours per week), Non‑Exempt. Generally 20 afternoon/evening hours per week during the school year, and up to 30 hours per week during summer program (June and July).
Commitment to Equity BGCLK is committed to serving an inclusive population of youth in our communities by employing a diverse staff, maintaining ongoing training and education, and exploring various points of view. BGCLK’s commitment to celebrating diversity, promoting equity, and increasing cultural aptitude is an active process that requires continuous education and awareness in all aspects of our organization. We are dedicated to this process in order to enhance the program experience for our members, parents, families, and staff, as well as the community at large.
Values
Positive Role Models
Respect
Integrity
Diversity
Empathy
A BGCLK employee shall exemplify all values specifically by demonstrating behaviors and attitudes that positively inspire others, taking the time to build relationships and developing an appreciation for others, taking pride in every action (even when no one is watching), including and celebrating differences, and identifying with another person’s challenges and offering support.
Essential Functions
Develop menus for snack, lunch and dinner to meet dietary requirements and provide safe, nutritious, and appealing meals
Prepare snack and meals
Produce lists per CACFP guidelines
Maintain and demonstrate working knowledge of kitchen equipment
Serve as the Club liaison between Club and vendors
Inspect food items and/or supplies to verify quantity, quality and specifications or orders and capitalize on mandated health standards
Prepare food and beverage items to meet mandated nutritional and projected meal requirements
Inventory food, condiments, and supplies to ensure availability of items required for meeting projected menu requirements
Maintain awareness of any necessary special diet or food preparation regimens for the health and safety of Club members and staff
Maintain equipment, storage, food preparation and serving areas in a sanitary condition for compliance with current health standards ensuring kitchen equipment is functional and meets operating standards
Monitor kitchen and dining room areas to ensure a safe and sanitary working environment
Attend meetings, in‑service training, workshops, etc. to gather information required to perform job functions
Act as an active and contributing member of the BGCLK program team to plan and implement effective services for Club Members
Work within budgetary guidelines for ordering of food items, supplies and equipment
Serve as the liaison with CACFP, the Department of Agriculture & KDHE, ensuring all food program standards, licensing requirements and expectations are complied with
Post menus in advance and in accordance with any and all licensing/grant requirements
Additional Responsibilities
Perform other related duties as requested by supervisor
May be required to drive the Club van
May be required to answer phones and perform other light administrative duties
Other duties as assigned
Internal and External Relationships
Maintain close contact with Club staff and supervisor to receive/provide information, discuss issues, explain or interpret guidelines/instructions; instruct; and advise/counsel. Recruit and cultivate volunteers through meetings and community events.
Initiate and maintain positive communication with school principals and classroom teachers as needed.
Work cooperatively to help achieve goals and grant objectives associated with special programs
Supervision
Oversee proper record keeping and reporting, including activities and events conducted, breakdowns of participation figures, and any other relevant elements.
Ensure productive and effective performance and direct work of program staff, AmeriCorps Members, and volunteers associated with your grant program areas of oversight.
Skills / Knowledge Required
CPR/First Aid Certification, preferred.
Food Handlers Permit required.
Experience working with children.
Knowledge of youth development.
Experience ordering, managing, and organizing food service elements in compliance with grant and/or health department regulations.
Experience planning and implementing quality food service programs for youth.
Ability to organize and supervise kitchen and food service environments.
Ability to work with the general public (both verbal and written).
Valid State Driver's License (for van drivers only).
Physical Requirements
Lifting, carrying, pushing and/or pulling
Stooping, kneeling, sitting, crouching, and/or crawling
Significant finger dexterity
Generally, the job requires 40% sitting and 60% walking and standing
Position performed under minimal temperature variations, in a generally hazard‑free environment, and in varying atmospheric conditions
Equal Employment Opportunity BGCLK shall seek to ensure and provide equal opportunity for all persons seeking employment without regard to race, age, color, religion, gender, marital status, sexual orientation, military status, national origin, disability, or any other characteristic as established by law.
Disclaimer The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this position.
Certificates, Licenses & Clearances
Successfully meet Club background check requirements
CPR/First Aid
SERV‑SAFE
Skills
Meet the nutritional guidelines & expectations set forth by the USDA
Safety practices & procedures and quantity food preparation & handling & sanitation practices
Perform multiple tasks using existing skills
Operate commercial grade kitchen equipment
Quantity cooking & handling
Analytical and problem solving skills
Decision making skills
Effective verbal and listening communication skills
Stress management skills
Time management skills
Record keeping
Personal Attributes
Honest & trustworthy
Respectful
Possess cultural awareness & sensitivity
Flexible
Demonstrate sound work ethics in accordance with standards identified
Working Conditions Physical demands: moderately strenuous job. Significant lifting, carrying, pushing, and/or pulling, some climbing and balancing; frequent stooping, kneeling, crouching; significant finger dexterity. Generally the job requires 15% sitting, 85% walking/standing.
Environmental conditions: performed under temperature extremes and conditions with some exposure to risk of injury and/or illness.
Sensory demands: requires concentration and focus in loud environments.
Mental demands: must maintain order and discipline in high stress situations.
Time demands: schedule varies based on USD 497 school calendar. Summer, spring break and school days our program hours are from 7:30 am to 6 pm. School year hours are from 3 pm to 7 pm. Work hours will vary week to week, but this manager will need to be present during meal times.
Seniority level Mid‑Senior level
Employment type Full‑time (this appears inconsistent with earlier part but keep as info)
Job function Management and Manufacturing
Industry: Non‑profit Organizations
#J-18808-Ljbffr
Food Service Manager/Chef
role at
Boys & Girls Club of Lawrence, Kansas
Title: Food Service Kitchen Manager
Overview The Food Service Kitchen Manager is responsible for the management and implementation of the Club’s food service program that is consistent with the organization’s formula for impact priority outcome Healthy Lifestyles benchmark. The Food Service Kitchen Manager manages planning, food preparation, ordering, record keeping management, program reporting, and maintaining a safe and sanitary facility.
Reports to Director of Operations
Classification Part‑time (up to 30 hours per week), Non‑Exempt. Generally 20 afternoon/evening hours per week during the school year, and up to 30 hours per week during summer program (June and July).
Commitment to Equity BGCLK is committed to serving an inclusive population of youth in our communities by employing a diverse staff, maintaining ongoing training and education, and exploring various points of view. BGCLK’s commitment to celebrating diversity, promoting equity, and increasing cultural aptitude is an active process that requires continuous education and awareness in all aspects of our organization. We are dedicated to this process in order to enhance the program experience for our members, parents, families, and staff, as well as the community at large.
Values
Positive Role Models
Respect
Integrity
Diversity
Empathy
A BGCLK employee shall exemplify all values specifically by demonstrating behaviors and attitudes that positively inspire others, taking the time to build relationships and developing an appreciation for others, taking pride in every action (even when no one is watching), including and celebrating differences, and identifying with another person’s challenges and offering support.
Essential Functions
Develop menus for snack, lunch and dinner to meet dietary requirements and provide safe, nutritious, and appealing meals
Prepare snack and meals
Produce lists per CACFP guidelines
Maintain and demonstrate working knowledge of kitchen equipment
Serve as the Club liaison between Club and vendors
Inspect food items and/or supplies to verify quantity, quality and specifications or orders and capitalize on mandated health standards
Prepare food and beverage items to meet mandated nutritional and projected meal requirements
Inventory food, condiments, and supplies to ensure availability of items required for meeting projected menu requirements
Maintain awareness of any necessary special diet or food preparation regimens for the health and safety of Club members and staff
Maintain equipment, storage, food preparation and serving areas in a sanitary condition for compliance with current health standards ensuring kitchen equipment is functional and meets operating standards
Monitor kitchen and dining room areas to ensure a safe and sanitary working environment
Attend meetings, in‑service training, workshops, etc. to gather information required to perform job functions
Act as an active and contributing member of the BGCLK program team to plan and implement effective services for Club Members
Work within budgetary guidelines for ordering of food items, supplies and equipment
Serve as the liaison with CACFP, the Department of Agriculture & KDHE, ensuring all food program standards, licensing requirements and expectations are complied with
Post menus in advance and in accordance with any and all licensing/grant requirements
Additional Responsibilities
Perform other related duties as requested by supervisor
May be required to drive the Club van
May be required to answer phones and perform other light administrative duties
Other duties as assigned
Internal and External Relationships
Maintain close contact with Club staff and supervisor to receive/provide information, discuss issues, explain or interpret guidelines/instructions; instruct; and advise/counsel. Recruit and cultivate volunteers through meetings and community events.
Initiate and maintain positive communication with school principals and classroom teachers as needed.
Work cooperatively to help achieve goals and grant objectives associated with special programs
Supervision
Oversee proper record keeping and reporting, including activities and events conducted, breakdowns of participation figures, and any other relevant elements.
Ensure productive and effective performance and direct work of program staff, AmeriCorps Members, and volunteers associated with your grant program areas of oversight.
Skills / Knowledge Required
CPR/First Aid Certification, preferred.
Food Handlers Permit required.
Experience working with children.
Knowledge of youth development.
Experience ordering, managing, and organizing food service elements in compliance with grant and/or health department regulations.
Experience planning and implementing quality food service programs for youth.
Ability to organize and supervise kitchen and food service environments.
Ability to work with the general public (both verbal and written).
Valid State Driver's License (for van drivers only).
Physical Requirements
Lifting, carrying, pushing and/or pulling
Stooping, kneeling, sitting, crouching, and/or crawling
Significant finger dexterity
Generally, the job requires 40% sitting and 60% walking and standing
Position performed under minimal temperature variations, in a generally hazard‑free environment, and in varying atmospheric conditions
Equal Employment Opportunity BGCLK shall seek to ensure and provide equal opportunity for all persons seeking employment without regard to race, age, color, religion, gender, marital status, sexual orientation, military status, national origin, disability, or any other characteristic as established by law.
Disclaimer The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this position.
Certificates, Licenses & Clearances
Successfully meet Club background check requirements
CPR/First Aid
SERV‑SAFE
Skills
Meet the nutritional guidelines & expectations set forth by the USDA
Safety practices & procedures and quantity food preparation & handling & sanitation practices
Perform multiple tasks using existing skills
Operate commercial grade kitchen equipment
Quantity cooking & handling
Analytical and problem solving skills
Decision making skills
Effective verbal and listening communication skills
Stress management skills
Time management skills
Record keeping
Personal Attributes
Honest & trustworthy
Respectful
Possess cultural awareness & sensitivity
Flexible
Demonstrate sound work ethics in accordance with standards identified
Working Conditions Physical demands: moderately strenuous job. Significant lifting, carrying, pushing, and/or pulling, some climbing and balancing; frequent stooping, kneeling, crouching; significant finger dexterity. Generally the job requires 15% sitting, 85% walking/standing.
Environmental conditions: performed under temperature extremes and conditions with some exposure to risk of injury and/or illness.
Sensory demands: requires concentration and focus in loud environments.
Mental demands: must maintain order and discipline in high stress situations.
Time demands: schedule varies based on USD 497 school calendar. Summer, spring break and school days our program hours are from 7:30 am to 6 pm. School year hours are from 3 pm to 7 pm. Work hours will vary week to week, but this manager will need to be present during meal times.
Seniority level Mid‑Senior level
Employment type Full‑time (this appears inconsistent with earlier part but keep as info)
Job function Management and Manufacturing
Industry: Non‑profit Organizations
#J-18808-Ljbffr