Pallottine Renewal Center

EMPLOYEE NAME: REPORTS TO: Food Service Director

JOB TITLE Kitchen Manager: HIRE DATE:

DEPARTMENT: Kitchen REVIEW DATE:

Pallottine Renewal Center (PRC) provides facilities and programming for retreats and conferences that serve large and small groups, or individuals. PRC is Catholic in identity and ecumenical and interfaith in our outreach. We serve a diverse community, promoting inclusion and providing exemplary hospitality.
Our facilities in North Saint Louis County provide large, small and intimate meeting spaces in our building as well as on our extensive grounds; a large chapel; and comfortable overnight accommodations. The professionalism of our staff and their commitment to hospitality create the perfect atmosphere for reflection and renewal with the comforts of home

Position Overview:

The PRC Kitchen Manager serves a key role in establishing their trust in our welcoming environment of hospitality.
Nature & scope
To work alongside co-workers managing daily kitchen activities, including overseeing staff, aiding with menu creation and preparation, ensuring food quality and freshness and monitoring inventory, ordering, and stocking. To provide meal quality and consistency by following designated recipes.

Minimum eligibility requirements

• High school diploma or equivalent preferred.
• At least three (3) years prior experience in a food service department.
• Experience in leadership & management with strong verbal and written communication skills
• Retain Food Handlers Permit – Serve Safe (as required by State regulations).
• Must have extensive Food and Beverage Knowledge
• Must have strong organizational skills with attention to detail
• Must have compassion for and desire to work for the variety of guests while maintaining a positive attitude and environment
• Must demonstrate the ability to work responsibly as a leader while also being self- motivated.
• Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others.
• Practice and promote Pallottine Renewal Center, Mission Statement, and Core Values
• Must be able to communicate effectively with guests, inter-departmental communication and with co-workers within department.
• Must meet all health requirements.

Pallottine Renewal Center

• Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation.

Essential functions
Kitchen

• Lead Kitchen team in absence of the Director.
• Minimizes waste while working with the existing system to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and Pallottine standards
• Strong working knowledge of safe use of industrial kitchen appliances and equipment
• Provide guidance to junior kitchen staff members, including but not limited to cooking, food preparation, and storage
• Oversees and organizes kitchen stocks and ingredients
• Trains new kitchen employees to Pallottine kitchen standards
• Monitor the temperature for the freezer and refrigerator.
• Maintains kitchen organization and efficiency
• Ability to determine staff ability and training opportunities
• Doing advance preparation – finish daily prep lists
• Receives deliveries in accordance with purchase orders.
• Ability to accomplish all essential functions of a cook as well

Customer service

• Responsible for ensuring that all employees are providing excellent customer service to internal and external customers - meet and greet visitors in a friendly, helpful manner.

Must function independently and have flexibility, personal integrity, and the ability to work effectively with guests and co-workers.

Training

• Attend training sessions as directed Director of Food Service

Other

• Follows & communicates company policies and procedures
• The job description provides a framework for the job; other duties may be assigned as necessary.

Pallottine Renewal Center

Working conditions (hours, environment)

• Scheduled hours; possible overtime. May work in other positions temporarily when necessary.
• Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-

Disaster).

• Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants.
• May be subject to the handling of and exposure to hazardous chemicals.

Physical/sensory requirement

• Medium work: ability to exert 20-50 pounds of force occasionally, and/or 10-25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
• Must be able to stand, bend, pull and push for entire work shift, which is 8 hours at a time.
• Be able to work in various positions, including but not limited stooping, standing, bending over, and squatting for extended periods of time.

OSHA category classification
II: Potential for exposure to blood borne pathogen.

Note: All duties and responsibilities listed are considered to be essential job functions and requirements, and are subject to possible modification to reasonably accommodate individuals with disabilities.
Marginal functions of the position (those that are incidental to the performance of fundamental job duties) have not been included. However, the omission of specific statements of duties does not exclude them from the position if the work is similar, related or logical assignment to the position.

This job description does not constitute an employment agreement between the employer and the employee and is subject to change by the employer as the needs of the business and requirement of the job change.

Signature
I have read and understand the above job description. By signing below I certify that I meet the minimum requirements and physical demands of the job.

Employee Signature Date

Food Service Director Signature Date

Job Type: Full-time

Pay: $38,000.00 - $42,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekend availability

Ability to commute/relocate:

• Florissant, MO 63034: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Cooking: 3 years (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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