Support processes and systems to efficiently manage small equipment inventory.
Order, distributes, cleans, returns, and maintains kitchen equipment and materials.
Facilitate equipment inventory needs for all kitchens and bakeshops including but not limited to cost control, proper storage, and care.
Communicate to maintenance/facilities department ensuring proper use, care, and preventative maintenance schedules for all new equipment in educational kitchens, bakeshops, dining rooms, and classrooms on an as needed basis.
Facilitate distribution of equipment and wares to internal customers. Guides proper coordination of installation and startup of equipment.
Responsible for the efficient internal flow of small wares materials used in Education.
Act as liaison between facilities department and education to problem solve recurrent or on- going equipment issues.
Participate in the planning and budgeting of small wares, repair and replacement and capital expenditures for education.
Act as Department of Health liaison for all inspections, food incident reports, and all other related matters in the absence of the Kitchen Facilities and Dining Services Manager and Kitchen Coordinator – Student Dining Services.
Ensure regular inspections/audits for the purpose of maintaining facilities appearance quality.
Any and all other duties as assigned.
High School/GED equivalency.
Two (2) years previous experience using kitchen equipment in the Food Service/Hospitality Industry with a minimum of one (1) year of kitchen or equipment experience.
Licenses / Certifications:
ServSafe Certified or California Food Handler’s Certificate, or ability to obtain within 30 days of hire
Culinary Institute of America graduate preferred.
Previous experience with large and small kitchen equipment preferred.
Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously .
Strong analytical and problem-solving skills.
Demonstrated ability to show a high level of service responsiveness to internal and external customers and effective partnership with facilities.
Ability to determine when situations require escalation or may be handled independently.
Detail oriented and thorough.
Able to lift up to fifty (50) pounds as needed.
Able to get on hands and knees to look under equipment.
Able to stand on a ladder or step stool.
Able to lift items over your head up to 30 pounds.
Must be available to work a flexible schedule, including evenings and weekends as required due to business needs.