What are the responsibilities and job description for the Assistant Kitchen Manager position at Tawonga Jewish Community Corp?
Job Responsibilities
Teamwork & Leadership
Covers all duties on Director of Kitchen & At-Camp Operations time and days off. Uses own judgment to decide which decisions should be made immediately and which should wait until the Director of Kitchen & At-Camp Operations returns.
Supports and works with other Kitchen Supervisors and Prep Cooks, collaborating, communicating, and helping with the smooth running kitchen and food service.
Is part of the Camp Management Team and a general liaison between the kitchen, the rest of camp, and the directors.
Is scheduled to lead shifts in either Main Kitchen, Alternative Foods Kitchen or Bakery & Pantry (Bantry) two to three times per week. Leading a shift with 3-5 people including tone setting, time management, assigning tasks to prep cooks, providing supervision and coaching to prep cooks, and working alongside them to execute meal preparation, service and clean-up.
Supports Kitchen Supervisors through regular observation, communication, and formal and informal check-ins.
Having a good attitude, it spreads to others.
Initiative & Responsibility
Being on time and prepared: being on time means ready to go with a prep list written, if needed, and organized before the scheduled shift.
Responsible for inventorying all kitchen items 2-3 times per week, as needed.
Coordinates, organizes, and ensures smooth service of special meal programs (e.g. International Dinner, Deck-O Beef) with help from the Kitchen Manager.
Gives input for the weekly menu.
Collaborate with the Kitchen Management Team to write weekly kitchen schedule.
Directly supervises other Kitchen Supervisors.
Paying careful attention to allergens and communicating this information to the dining hall lead before meals begin.
Always doing your best, taking pride in a job well done, asking for clarification if you don’t understand what is expected or how to do it safely/correctly.
Physical Work
You will be on your feet for 8 or more hours in a hot kitchen.
You must be able to lift up to 50 lbs. at a time.
You are removed from the campers. Find ways of making your work fit into the mission in a supporting role.
Member of Kitchen Supervisor Team
Act as a role model for staff at all times, upholding the values of Camp and the Tawonga Kitchen.
Have regular check-ins with the Director of Kitchen & At-Camp Operations to ensure the smooth running of the kitchen; give input for weekly menu.
Attend weekly all-staff meetings at 10:15p every Wednesday. Attend and co-run weekly Kitchen Supervisor meetings at 8:00p every Sunday. Attend and co-run weekly kitchen staff meetings at 1:45p every Tuesday.
Train and support Prep Cooks and Kitchen Supervisors.
Write evaluations of Kitchen Supervisors two times over the summer.
Day in the Life
The Assistant Kitchen Manager will be scheduled 2-3 times per week on one of six Lead shifts:
AM Shift (in Main Kitchen or Alternative Foods Kitchen): begins between 5:00a and 6:00a (sometimes earlier, depending on menu). Responsible for preparing, serving, and clearing Breakfast and Lunch
PM Shift (in Main Kitchen or Alternative Foods Kitchen): begins at 1:45p (sometimes earlier). Responsible for preparing, serving, and clearing Dinner
Late Shift: begins at 3:45p (sometimes earlier). Responsible for preparing, serving, and clearing Late Night Snack and Breakfast prep for the next day
Bakery & Pantry Shift (Bantry): begins at 6:00a or 9:00a. Responsible for all baked good for the day, keeping Kitchen “back of house” organized and clean, both Kitchen and Camper laundry, assisting with putting away deliveries and other tasks as assigned.
Facilitate all meal preparation, cooking, serving, clearing, and cleaning by executing some tasks and delegating others to Prep Cooks throughout the entire shift. Additionally, if there is extra time, prepare items for the following meal.
For AM Shift: Oversee that all surfaces are cleared and bleached, floors swept, trash emptied, trash cans relined, entire Dish Room cleaned, Dining Hall service counter wiped down, and Coffee Bar cleared, organized, and restocked.
For PM Shift: Same as AM plus floors mopped and plates, bowls, cups, and dish racks put back in their place in the kitchen.
For Late Shift: Oversee that all surfaces are cleared and bleached, floors spot swept, entire Dish Room cleaned, Dining Hall service counter wiped down, and Coffee Bar cleared, organized, restocked, and shut down for the night.
On days when not leading a shift, the Assistant Kitchen Manager will share the responsibilities of managing kitchen operations with the Director of Kitchen & At-Camp Operations.
Taking inventory on days when a food order needs to be placed.
Receiving and putting away deliveries, as they come in.
Support and collaborate with Kitchen Supervisors leading a shift to ensure their shifts are running smoothly and that meals will be prepared and served on time, following all food quality and food service systems within the kitchen.
Act as liaison between the kitchen, the rest of camp, and the directors.
The Assistant Kitchen Manager is listed on the Manager Schedule 6 days/week, including 1 to 2 days/week covering other Kitchen Supervisors on their days off. You must be ready to work at the listed start time of each shift. It is your responsibility to know your schedule and show up for work on time, well rested, fed, and ready to work.
Salary : $9,000