Kitchen Manager

Demonstrates Palmetto Goodwill’s Amazing Customer Experience (ACE) Culture, I-CARE Values, Mission
and Vision in all actions.
• Strictly adhere to and prepare meals according to the Armed Forces Recipe Service and the food
preparation worksheet (NAVSUP 1090). Prepare all recipe conversions based on NAVSUP 1090.
• Ensure meals are served according to prescribed meal hours.
• Assist in developing food cost and control, monitor that food budget remains within defined
guidelines.
• Using a full range of quantity cooking procedures from common, frequently used, new or difficult
recipes, prepare a variety of meats, poultry, seafood, vegetables, sauces, gravies, pies, cakes, bread,
rolls, biscuits, sweet rolls, donuts, icings, glazes, puddings, and gelatin products and all foods
constituting a meal
• On a day-to-day basis, prepare four or more menu items for one meal which involves planning and
coordinating a variety of steps to ensure that all items are ready for serving at the same time.
• Prepare menu items using special or difficult recipes involving many steps, ingredients, or long
preparation time.
• Furnish written or oral instructions or delegates responsibility regarding recipe adjustments for the
number of servings and size of equipment to use within framework of accepted methods or recipes
for the food being prepared, decide when items are done, and recommend changes to recipes for
improved taste or appearance.
• During mealtimes, checks to see that the food prepared is attractive, in quantities needed, and on
time, and that emergency changes have been made according to instructions.
• Maintain all work areas, equipment, and cooking utensils in a clean and sanitary condition.
• Maintain proper levels of safety precautions in all activities. Ensure all employees and client trainees
meet all safety requirements. Report any failures to equipment and personnel that fail to meet
posted safety precautions to supervisors.
• Ensure all Goodwill Industries and Naval policies and procedures are followed.
• Assure that all supplies and food products are handled as prescribed by agency policies and good
security practices are followed.
• Plan, assign, and supervise the work of lead cooks, cooks, vegetable preparation and butcher shop.

Order food to meet requirements of menu, plan work assignments and inspect workplace to ensure
safety and sanitary standards.
• Other duties may be assigned.

Ability to plan, coordinate, and time sequence steps needed to prepare food on time without
overcooking or waste. Ability to adjust recipes for servings required and to recognize characteristics of
food in deciding that raw materials are fresh; and judge prepared food by color, consistency,
temperature, odor, and taste. Ability to understand and instill the performance work statement of the
contract employees. The employee must be able to obtain and maintain security clearance at the level
required in the contract and upon receiving clearance eligibility must begin work within 30 days. Within
90 days of employment must be able to obtain ServSafe certification.