Kitchen Manager

Job Type

Part Time

Salary

Minimum: $10,000
Maximum: $12,000

Published

10/09/2018

Start Date

12/07/2018

Application Deadline

10/24/2018

Address

351 Boylston Street
Boston
MA
MA
United States

Description

KITCHEN MANAGER POSITION DETAILS

The Friday Night Supper Program's mission is to provide a warm meal to Boston’s Hungry in a safe and dignified environment every Friday night.  Since 1984, the Friday Night Supper Program has been serving nutritious home-cooked meals to its community’s homeless, low-income, disabled and disadvantaged.

The Friday Night Supper Program is a 501 (C) 3 organization co-founded by the Arlington Street Church (a Unitarian Universalist congregation) and Dignity Boston (a congregation of gay, lesbian, bisexual and transgender Catholics).  To learn more about the Program, please visit www.fridaynightsupper.org.

 

The Kitchen Manager is responsible for the overall planning and preparation of the weekly meal, in accordance with the policies and guidelines set forth by the FNSP Board of Directors. The kitchen manager must be familiar with Servsafe practices and is responsible for making sure that kitchen safety and cleanliness practices are met in order to provide a safe meal to our guests. This is a part-time position (approx. 10 hours a week) with a three-month probationary period and the potential to renew on an annual basis. The Kitchen Manager is expected to work with the Executive Director of FNSP to successfully coordinate the weekly meal.

 

Job Description

●     Be present every Friday to coordinate preparation and cooking of the meal, as well as cleaning of kitchen at the end of each evening.

●     Provide leadership to volunteers who are present to help assist in preparation of the meal, or who are helping in the kitchen. Host and lead meal sponsor groups in preparing the evening meal

●     Plan weekly meals that are nutritionally balanced

●     Order food from vendors (The Greater Boston Food Bank and Perkins) while adhering to the annual grocery budget

●     Maintain adequate stock of food and kitchen supplies.

●     Communicate kitchen needs, concerns or ideas to the Executive Director

●     Place the monthly GBFB order using their online system and be present to accept monthly delivery (every 4thFriday)

●     Interact with guests to ensure their dietary needs are being met.

●     Maintain professional disposition 

●       Maintain appropriate food and kitchen inventory to include ordering and tracking supplies. 

●      Coordinate the schedule for volunteer kitchen labor (2-4 volunteers each week).  



Schedule

●     Approximately 10 hours per week 

●     Friday – full day availability (approximately 12 noon to 7pm) mandatory; twoFridays off per year. 

 

Qualifications

●     Strong desire to assist those in need and give back to community

●     Ability to lead volunteers in preparing our weekly meal

●     Strong communication skills 

●     Past program management experience

●     Culinary/cooking experience; ServSafe Certification a plus

●     Ability to work with minimal supervision and delegate responsibility

●     Ability to work in a fast paced environment, to be flexible and to “think on your feet”

●     Familiarity with hunger-related issues and/or past soup kitchen experience a plus

●     Ability to lift up to 25 pounds


To Apply

Submit a resume and cover letter to info@fridaynightsupper.org 

We will confirm receipt of your application via email.  Application review will begin immediately.

The Friday Night Supper Program is an Equal Opportunity Employer


Compensation

This is a part-time position (~10 hours per week) with salary commensurate with experience (range $10,000 – $12,500). The Kitchen Manager is entitled to two Fridays off each year.


Benefits

This position does not include benefits

Professional Level

Managerial

Minimum Education Required

No requirement

How To Apply

info@fridaynightsupper.org
http://www.fridaynightsupper.org

Please submit cover letter and resume to Rachel at info@fridaynightsupper.org.


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