Food Service Kitchen Manager
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About The Position
The Kitchen Manager has the overall responsibility of assisting with the production, planning and execution of the National School Lunch and Breakfast Programs as well as, CACFP at risk supper program and Snack program. The role requires the ability to understand and complete recipes, production sheets, and inventories. The Kitchen Manager implements a standardized menu by preparing and/or cooking components in the proper portion size and overall quantity in accordance with USDA NSLP guidelines within the school serving hours. This position ensures that all sanitation and safety practices comply with State, County, and District requirements and codes, which includes, but is not limited to the receiving, storing, handling, preparing and serving of food products, and the general cleaning and sanitizing of the kitchen, food service equipment supplies and utensils. The Kitchen Manager also plans production schedules and pull lists, assigns staff, provides performance feedback, assists in discipline and accident investigation paperwork, and maintains accurate daily production records.
