Kitchen Chef/Inventory Control

(Bidwell Training Center)

The Kitchen Chef/Inventory Control function is to be the primary lead in the Cafeteria kitchen with the assistance of the Chef Instructors. This function assist in the classroom as directed. Additionally, the Kitchen Chef/Inventory Control function is responsible for inventory control, sourcing and purchasing food, equipment and instructional materials. The Kitchen Chef/Inventory Control function oversees all cleaning aspects of the kitchen in compliance with federal and county regulations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Essential duties and responsibilities include, and are not strictly limited to, the following:

Kitchen Functions:

  • Works with the Director of the Culinary Arts Training Program to develop menus and recipes that align with the Hot and Cold Foods course curriculum which will utilize students, enforcing and enhancing skills acquired in other classes. 

  • Supervises the daily production of lunch, which includes oversight of students.

  • Maintains a professional and educational environment within the kitchen setting.

  • Observes students and enforces Allegheny County Health Department guidelines and ServSafe practices.

  • Observes students and enforces Bidwell Training Center health and safety program guidelines.

  • Ensures all food is adequately prepared for donations or disposed of properly.

  • Locks the kitchen and food storage areas daily.

  • Oversees all cleaning aspects of all kitchen areas including equipment, coolers, and storerooms.

  • Assigns and oversees students’ daily cleaning tasks.

Purchasing/Receiving and Inventory Control:

  • Develops relationships with suppliers to ensure adequate levels of service, and a diverse pricing and supply base.

  • Finds most economical price while meeting Chef Instructors’ product specifications.

  • Informs Director of price increases and ongoing vendor issues.

  • Compiles department purchase orders on a timely basis, tracks orders to ensure complete delivery of products.

  • Resolves supplier issues and expedites orders when necessary.

  • Properly codes all purchase requisitions and obtains signed authorization.

  • Processes all invoices in a timely manner through the Purchasing & Accounts Coordinator or the Accounts Payable Specialist, to ensure payment is made, meeting each vendor’s individual payment terms.

  • Receives shipments, dates products and tags defective items which are to be returned.

  • Reconciles shipping documents, vendor statements and purchase requisitions.

  • Prepares all paperwork related to orders as required by the Purchasing & Accounts Coordinator prior to ordering.

  • Keeps storerooms, clean, organized and always locked.

  • Oversees the timely rotation of all food products (first in/first out).

  • Vacuum seals open or excess food for storage.

  • Works with the Culinary Arts Program Coordinator to acquire equipment and instructional materials. Sizes and issues uniforms and shoes to students.

  • Maintains manuals, handbooks and instructions for all large and small equipment.

  • Maintains a monthly freezer inventory and updates weekly.

  • Assists students with understanding the basics of receiving and storeroom rotation.

  • Coordinates with Chefs to ensure extra product is utilized.

  • Informs Director of monthly spending on specific accounts.

  • Drives a corporate vehicle to state operated liquor store and other vendors to pick-up products as needed.

 

Compliance Related Functions:

  • Oversees all cleaning aspects of all kitchen areas including equipment, coolers, and storerooms. 

  • Informs Director of issues related to compliance.

  • Maintains and updates the SDS station.

 

Other Functions:

  • Complies with all BTC documentation standards as required by the BTC Policies and Procedures Manual.

  • Exhibits understanding and internalization of company values:  influence, respect, listen, shape and embrace;

  • Other duties may be assigned.

 

SUPERVISORY RESPONSIBILITIES:

There are no supervisory responsibilities associated with this position.

EDUCATION and/or EXPERIENCE:

Minimum 5 years experience in a professional culinary capacity, AS in Culinary Arts preferred, with 2-3 years purchasing/receiving experience required. Must have successfully completed the ServSafe or ACHD Food Protection Certification Program and possess a working knowledge of Microsoft Office applications. Additionally, must have a valid U.S. driver’s license, insurable driving record and be capable of driving up to a 12-passenger van.

 

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 frequently required to stand, talk, walk, hear, taste or smell, use hands to handle, or feel, and reach with hands and arms.  The employee is occasionally required to sit, stoop, kneel, crouch, or crawl.  The employee must regularly move up to 10 pounds, and 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.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.  The employee is often exposed to cold, hot or humid conditions and occasionally fumes or airborne particles.  The noise level in the work environment is usually moderate too loud.

Interested Persons are required to submit their resume, cover letter, and salary requirements to resumes@manchesterbidwell.org.

 

EOE