Kitchen Team Lead (Full-Time)

Schedule per week: (Monday - Friday 11:00am-7:00pm) Alternate weekends

Pay: $19.00/hourly

Location: All Straight & Narrow Programs

• →Provide daily guidance and support to food service staff.

• →Assist in coordinating work assignments to ensure efficient meal service operations.

• →Promote a positive, professional, and team-oriented work environment.

• →Monitor staff's adherence to food safety, sanitation, and organizational policies and procedures.

• →Report operational concerns, equipment issues, and staffing needs to management.

• →Assist Food Service Director with preparation of menu

• →Monitor alternate/special needs to ensure accuracy based on client needs

• →Food Delivery to various locations including HWH, Men's, Women's Treatment, Detox

• →Assist Food Service Director with preparation, planning for special events, meetings, etc.

• Maintain accurate inventories of food, beverages, supplies, and kitchen equipment.

• Conduct routine inventory counts and monitor stock levels to prevent shortages or overstocking.

• Prepare and maintain lists of items needed for upcoming food and supply orders.

• Assist with reviewing usage patterns and forecasting inventory needs.

• Receive, inspect, and properly store deliveries according to food safety standards.

• Ensure proper stock rotation using First In, First Out (FIFO) principles.

• Establishing and maintaining vendor list to compare pricing, monitor vendor specials, sales and allowances

• Establishing inventory control through the method of minimum requirements

• Communicating with all staff menu changes

• Assist with meal preparation, service, and distribution as needed.

• Ensure meals are prepared and served according to established menus, dietary requirements, and quality standards.

• Monitor food temperatures, storage practices, and food handling procedures to ensure compliance with applicable regulations.

• Support special events, meetings, and program activities requiring food service.

• Ensure that the Main Kitchen and HWH food service areas are maintained in a clean, safe, and organized condition at all times.

• Conduct end-of-day inspections of the Main Kitchen and HWH to verify:

• All food preparation areas are cleaned and sanitized.

• Floors are swept and mopped as needed.

• Equipment is cleaned and properly stored.

• Refrigerators, freezers, and storage areas are organized.

• Trash is removed and disposed of appropriately.

• Cleaning logs and required documentation are completed.

• Monitor compliance with sanitation standards and infection control practices.

• Identify and address cleanliness, maintenance, or safety concerns promptly.

• Adhere to all food service regulations, sanitation standards, and safety protocols at all times.

• Monitor and maintain proper food temperatures in compliance with food safety requirements.

• Ensure that all food and supplies are properly rotated, wrapped, labeled, dated, and stored according to food safety guidelines.

• Clean and disinfect all food preparation tools, utensils, and equipment before and after each use.

• Proteins must never be left out overnight to defrost. All proteins must be pulled two days in advance and thawed properly in a refrigerator on the bottom shelf.

• Promptly notify Food Service Director of any unsafe conditions, spills, leaks, incidents, or suspected food contamination.

• Immediately report any malfunctioning, damaged, or unsafe equipment to the Director of Food Services.

• Operate kitchen equipment and appliances safely and efficiently, ensuring proper use, routine cleaning, and care.

• Staff are responsible for maintaining the cleanliness, care, and proper storage of all kitchen equipment, utensils, refrigerators, stoves, stockrooms, dining rooms, counters, cabinets, and food preparation areas.

• Freezers and refrigerators will be inspected daily. All items must be properly wrapped, labeled, dated, and always stored.

• Any equipment malfunctioning must be reported immediately

• Maintain clean, uncluttered, and safe kitchen, dining, and serving areas.

• Clean and organize assigned workstations immediately after use.

• Assist with preparing salads, hot entrees, vegetables, desserts, and other assigned food items as required by station assignments.

• Pick up and transport food and supplies to designated locations as assigned.

Must have High school Diploma/ General Education Diploma (GED) with a completion of culinary arts program. Good computer skills and knowledge of Microsoft computer programs. Have and maintain ServSafe certification within thirty (30) days from date of hire. Must have a driver’s license, which is valid is the State of New Jersey and points on license not to exceed 5 points. Required to drive agency vehicle to transport service recipients on a regular basis following Agency Vehicle Driver’s Agreement. Must demonstrate effective verbal and written communication skills and maintain positive attitude.