Required Knowledge, Skills, and Abilities
· The kitchen manager can prepare/cook/serve food to clients and/or staff and possess knowledge of quality cooking techniques and the skill to plan the preparation of meals to be served at specific mealtimes.
· The KM has extensive knowledge of and ability to follow the State of Nebraska Food Code regulations.
· The KM understands proper nutritional values, methods of measuring adequate quantities of food for each menu with minimal waste, and storage techniques that meet required guidelines, including labels and expiration dates/requirements.
· The KM can develop well balanced menus that follow the nutrition guidelines, within the agency’s kitchen budget. The KM will monitor expenses of food, chemicals, and supplies.
· The KM can follow recipes to create adequate meals, this may require the ability to add, subtract, multiply, and divide.
· The KM has the knowledge of proper food handling and/or cleaning practices and the ability to train others to use those sanitary methods.
· The KM monitors inventory levels and submits orders to ensure adequate food/supplies.
· The kitchen manager has the computer skills needed to prepare reports, update spreadsheets and logs, track data, conduct nutrition analysis and menu planning.
· The KM can stand for long periods of time and lift/carry boxes and supplies as needed.
· Knowledge and understanding of HIPAA and 42 CFR, Part 2 confidentiality laws regarding management of records is required, as well as knowledge of substance abuse and the recovery process.
· Must have the ability to connect, influence and relate to people through assertive communication, empathetic listening, and conflict resolution skills. The Kitchen Manager responds calmly in highly emotional situations and shows evidence of unconditional acceptance of each resident.
· Must be able to maintain boundaries with clients and possess emotional intelligence skills.