The Kitchen Manager (KM) oversees all food and catering activities for Tifereth Israel Congregation (TI). The KM is expected to complete all duties expediently and efficiently, according to guidelines established for each area of responsibility. The KM serves as mashgichah (kashrut supervisor) and is responsible for maintaining kashrut in the kitchen. The KM is also responsible for maintaining a sanitary facility and keeping food service procedures in accordance with industry standards.

The KM reports to the Executive Director for ongoing supervision and to the Rabbi for matters related to kashrut and Jewish ritual. The KM works in close partnership with the Building Operations Manager and the maintenance staff. The KM interacts with TI staff, congregants, visitors, vendors, catering customers, and others. Interactions should reflect core values of customer service and teamwork. A good sense of humor and ability to work in a fast-past, changing environment is a must!

RESPONSIBILITIES

FOOD PLANNING, PREPARATION AND SERVICE

Oversee food service for weekly and special synagogue meals and activities:

Planning

• Plan nutritious, economical, kosher menus that include alternatives for various dietary preferences and needs
• Procure food and supplies; following TIs established financial practices
• Manage relationships with food & supply vendors

Preparation and Service

• Oversee food preparation and storage in keeping with ServSafe regulations
• Operate tools and equipment according to prescribed safety standards
• Maintain kashrut in keeping with standards set by the Rabbi
• Prepare and serve quantities appropriate to the occasions
• Serve and remove food in a timely manner at meals and events

KITCHEN MAINTENANCE

• Coordinate with facilities staff to maintain kitchen, refrigerator/freezer, pantry, storage areas and all other equipment and areas of kitchen in safe, sanitary manner
• Ensure that garbage, recycling and compost are disposed of in appropriate containers
• Correct unsafe conditions in work area and immediately report to the Operations Manager any conditions that are not correctable

CATERING/SPECIAL KIDDUSHIM

Follow established synagogue procedures for interactions with families, catering customers, and vendors:

• Establish and periodically update standard prices for catered food, labor, etc.
• Meet with TI families and catering customers to design menus and special setups
• Billing

HUMAN RESOURCES

• Work with Executive Director to hire kitchen staff
• Establish monthly staff schedule in partnership with TIs Operations Manager
• Supervise kitchen staff; promote respectful cooperation between kitchen and maintenance staff
• Oversee volunteer use of the kitchen
• Coordinate use of kitchen, including kashrut supervision for volunteers, youth and adult classes and kitchen renters

OTHER

• Attend regular meetings as determined by the Executive Director
• Meet regularly with the Director of Lifelong Learning in order to support school, youth, and community activities

QUALIFICATIONS

• Experience maintaining a commercial kitchen and serving meals to large groups
• Ability to work frequently on Saturdays, at least once monthly on Friday nights, and on other dates in accordance with the Jewish Holiday calendar and other special events
• Current ServSafe certification
• Demonstrated experience with budgeting
• Demonstrated supervisory experience

This is an hourly position at a rate of $30-35/hours depending on experience. Hours per week vary depending on programming, Holidays, and other activities.

REFERENCES

Please submit references from two past or present supervisors along with application materials.

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Tifereth Israel Congregation strives to build a diverse team that includes a variety of identities, backgrounds, ages, perspectives and skills. Sephardic and Mizrahi Jews, people of color, women, people with disabilities, immigrants, LGBTQIA+ people and people who come from poor or working-class backgrounds are strongly encouraged to apply. We are an equal opportunity employer.