Kitchen Production Manager About the Organization Welcome to HRDC, where you'll find us working to improve our neighbors' lives by building a better community in Bozeman, Livingston and Southwest Montana. We invite you to become part of our HRDC family whether you need help or are able to provide help.We believe in building a better community through supporting our neighbors across Southwest Montana with nearly 50 different programming initiatives.We believe every life has value.HRDC exists to instill hope, develop resources, design solutions, and change lives.We envision a place where poverty has no impact because opportunity and quality of life are equally afforded to everyone. EOE Statement HRDC does not discriminate against any person including customers, employees, and applicants for employment on the basis of race, religion, national origin, sex, age, physical or mental disability, gender identity, reprisal, and where applicable, marital status, familial or parental status, sexual orientation, political ideas and beliefs, level of English skills, if all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by HRDC, in the performance of contracts and the delivery of services or funding. Not all prohibited bases will apply to all programs and/or employment activities. All are encouraged to apply. At HRDC IX , we value lived experience and nontraditional backgrounds. Studies have shown that women, nonbinary individuals, and people of color are less likely to apply for jobs unless they believe they meet every one of the qualifications described in a job description. We are most interested in finding the best candidate for the job, and that candidate may be one who comes from a less traditional background. If you are interested in applying, we encourage you to think broadly about your background and qualifications for the role. Open Date 2/21/2025 Full-Time/Part-Time Full-Time Exempt/Non-Exempt Exempt Location Fork & Spoon Homestyle Kitchen Description If you are viewing this job listing from a job posting board (indeed, LinkedIn, etc.) and wish to apply for this position you MUST do so directly throughour website. If you apply through Indeed or LinkedIn, your application WILL NOT be complete and you will therefore not be considered for the position. Section I: Position Details Job Opening Date:February 21, 2025 Job Status: This position is full time. HRDC also has a "Wellness Hours Policy" which encourages full-time staff to use up to 4 paid hours weekly to work on their wellness. Salary:$56,448/year Section II - Description of Duties Performed General Summary of Purpose of this Position: Serves as the production manager for the Fork & Spoon (F&S) and HRDC food programs. Responsible for day-to-day operations of the restaurant. Oversees production of meals for Fork & Spoon and related programs utilizing community volunteers. Supervises kitchen staff and volunteers. Focuses on the profitability of the F&S through improved delivery of dinner service, menu development and coordination of prep tasks across programs. Responsible for operating within a budget. Maintains the kitchen in a safe and sanitary condition, modeling best practices for kitchen management and food preparation. Monitors upkeep of the facility. Supports social media and marketing efforts. Additional duties as assigned. Primary Duties and Responsibilities: 1. Production Manager (40%) + Oversees preparation of Fork & Spoon and other Food outreach programs in compliance with established food safety standards and regulations + Crafts menus, develops recipes, and creates meals for F&S with a dynamic food source + Coordinates Summer Lunch + Responsible for menu planning and sourcing of product + Maintains necessary production and inventory records + Monitors inventory, working to improve efficiency and cost effectiveness + Works with staff and Front of House Coordinator to establish and monitor budget for menu/food purchase and other equipment and material needs. Reviews budget monthly and reports on information as needed + Trains staff and volunteers in appropriate food prep and kitchen operations for delivery of dinner service. 2. Selects, trains and guides, kitchen staff and volunteers (35%) + Participates in the hiring of necessary staff for kitchen operations. + Plans, direct and controls operational assignments for department staff + Provides training specific to individual responsibilities. + Maintains spirit of cooperation and understanding among programs and work group members. + Supervises community volunteers in appropriate food production and kitchen operations including necessary training in cleanliness and food safety practices and in all aspects of proper kitchen equipment use and safety. + Effectively utilizes volunteers in F&S operations to reduce operating costs. 3. Kitchen Management (25%) + Maintains commercial kitchen practices and operations compliant to applicable Health and Safety Codes at all times. + Establish and improve kitchen systems for effective use of space, time, and budgets in collaboration with the Front of House Coordinator and Department Director + Engages and orients potential kitchen renters as a revenue stream. + Ensures the safe operation, function, and use of all kitchen equipment and the safety of all kitchen workspace areas at all times. + Performs necessary scheduled maintenance of kitchen equipment including ventilation hoods and/or schedules the appropriate service professionals in consultation with supervisor. + Immediately addresses all equipment and safety concerns. + Keeps accurate production and inventory records for all meal programs per established standards and in compliance with contract meal programs. Implements and manages inventory to ensure cost effective procedures. + Works with the FOH Coordinator to create external collaborative partners including the Culinary Arts programs to enhance the programmatic offerings of the F&S and HRDC Knowledge Skills and Abilities: Language Skills: + Read and comprehend basic instructions and present information to others + Read, interpret, and write routine reports and correspondence + Interpret and write general business documents or technical procedures + Bilingual Spanish speaking skills desired Mathematical/ Money Handling Skills: + Basic counting skills + Add, subtract, multiply and divide simple numbers + Handle small amounts of cash + Calculate figures and amounts applying concepts of basic algebra and/or geometry Reasoning Ability: + Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form + Ability to deal with problems involving several concrete variables in standardized situations + Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists + Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form + Ability to define problems, collect data, establish facts, and draw valid conclusions + Ability to deal with a variety of abstract and concrete variables Computer Skills: + Words per minute computer keyboard required: Demonstrate proficiency + 10-Key strokes per minute data entry required: Demonstrate proficiency Specialized Office Equipment: + Scan to send or receive documents + Operate 10-key calculator to add, subtract, divide or multiple numbers + Operate Multi-line telephone system to place, receive or transfer calls or to retrieve voice mail messages Computer Software and Operating Systems: + Utilize computer spreadsheet (Excel) to input, format, and edit data and save, print, or transmit data + Utilize computer word processing (Word) to input, format, and edit documents and save, print, or transmit documents + Utilize computer Internet/ E-Mail to access, send, retrieve, save, print, or transmit documents, or data files + Operate personal computer to start programs, input, format, and edit data files and print or transmit data HRDC, professional or Governmental Policies and Regulations: + State or Federal Regulations or Laws (List by Name): USDA-EAFP, CSFP + Agency Policies or Procedures (List by Name): HRDC Policies and Procedures + Specialized Professional or Industry Guidelines/Standards: Food Safety and Storage Procedures Drivers Licenses Required for Performing this Position: + Montana Class D Driver License and appropriate insurance Professional Licenses or Certifications Required by Law, Rule or Regulation for Performing this Position: + Managerial Serv-Safe Certification Other Required Knowledge, Skills or Abilities: + Ability to effectively work and communicate with a wide range of individuals from all socio-economic groups + Ability to read, interpret and implement documents such as governmental regulations, rules, and procedure manuals + Ability work with minimal supervision and effectively manage work flow + Ability to respond effectively to the most sensitive inquiries or complaints from customers or claimants + Strong interpersonal and communication skills + Must be able to drive standard and automatic transmission vehicles. + The incumbent must be able to perform multiple tasks simultaneously, must be able to work under time and/or deadline pressures. + Ability to present self and organization in a positive professional manner + Demonstrates an ability to establish and maintain effective working relations + Speaks precisely and clearly in public Essential Physical, Mental and Emotional Requirements of this position: The following physical, mental and emotional abilities are considered essential to perform the duties listed above: + While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk and hear + The employee must regularly lift and/or move up to 50 pounds, frequently lift and/or move up to 100 pounds with assistance + Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus Education and Experience Education:The following course(s) of study or class work usually provides the required knowledge skills and abilities to perform the duties of this position: + Graduation from high school or GED is required. + Associate’s degree or equivalent from two-year college or technical school for cooking or food service required, graduation from culinary school preferred. Experience:The following kinds of experience usually provide the required knowledge skills and abilities to perform the duties of this position: + Demonstrated experience in cooking, nutrition and food safety + Experience in managing/operating a restaurant or similar food service establishment required + Experience in supervision of staff Section III - Supervision Supervision Received: + This position operates under general supervision. The incumbent’s work is primarily assigned by daily workflow and operations. The incumbent is authorized to make decisions as to the timing and sequence of work and the work is performed according to established policies and procedures and/or within applicable laws, rules and regulations governing the tasks being performed. This position supervises the following position(s): + Kitchen staff + Volunteers This position has the following supervisory responsibilities: + This position has responsibility for assigning and checking work Section IV - Decisions Impact of Decisions and Errors Made by Position: + Decisions, final recommendations, and/or errors primarily affect continuation of existing programs + Decisions, final recommendations and/or errors affect clients of one program Judgment Required to make decisions: + Requires considerable judgment to work out programs and approaches to major problems and, in general, perform duties wherein recognized general principles may be inadequate to determine the best procedures to follow or the optimum decision in all cases. Exception Authority: + This position cannot make exceptions to program policy and procedure. Section V - Financial Responsibility Handles cash or checks: + Handles cash or checks from individual donors + Handles cash or checks for miscellaneous errands using petty cash or purchase order + Approves claim forms, petty cash, purchase orders, and other expenditures for routine, budgeted expenses as needed up to $2,000, ensuring proper coding of payment requests according to current funding available and associated contract eligibility requirements. + Monitors expenditures and revenue Section VI - Personal Contacts The incumbent is responsible for the following personal contacts (either in oral or written form) when performing the duties and responsibilities of the position: + Interacts daily with the public or consumers + Interacts with Program Director weekly or more often + Interacts with representatives of other service providers several times a year. + Represents Fork & Spoon to members of the press or media Confidentiality: + The incumbent occasionally works with confidential data where the effect of disclosure is minimal. Section VII - Working Conditions The incumbent is exposed to the following unusual, potentially hazardous or unpleasant working conditions: + Works in temperature controlled restaurant + Weekly or more frequent exposure to angry or violent clients or volunteers. + Weekly or more frequent exposure to unpleasant substances, odors or noises. + Weekly or more frequent requirement to work outdoors under all weather conditions + Weekly or more frequent exposure to risk of cuts, burns, shock or other minor injuries (not requiring hospitalization) + Monthly or less frequent operation of a motor vehicle under all weather conditions + Monthly or less frequent exposure to risk of injuries that may result in a permanent disability or death (possibility of having a car accident) This position is currently accepting applications.