Kitchen Manager, Elementary

Vancouver Public Schools • Vancouver, WA

8h • Onsite

About The Position

The Nutrition Services Kitchen Manager, under the direction of the Nutrition Services Director, is responsible for planning, implementing, overseeing, managing and reviewing operational aspects of their kitchen. The Kitchen Manager is responsible for monitoring Nutrition Services staff and operations at their school site and satellite kitchens if applicable. The Kitchen Manager ensures compliance with federal, state and district rules and regulations with assignments being broad in scope allowing for a high degree of discretion in their execution. The Kitchen Manager is ultimately responsible for the success of the kitchen and must demonstrate compassionate leadership and support of all assigned staff. Kitchen Managers must demonstrate expert knowledge of Hazardous Analysis Critical Control Point (HACCP) standard operating procedures and be able to effectively communicate these to their staff and ensure they are executed in a compliant manner. The Nutrition Services Kitchen Manager must serve as a positive role model for students and their staff, they must work in a flexible and cooperative manner. We appreciate your interest in employment with Vancouver Public Schools (VPS). All applications are considered and reviewed. The most qualified and competitive applicant(s) that possess directly related experience and expertise, training, and education may be invited to participate in the interview/selection process. As part of the selection process, the District conducts confidential reference checks to include former and present employers and also requires a criminal background investigation. Unfortunately, due to the number of applications received, not all applicants will receive an interview. Résumés should include education, relevant experience (including current position), and skills which highlight the qualifications of the position to which a person is applying. All district employees are encouraged to review their personnel file periodically to ensure that their file includes current and relevant documentation that supports their education, experience, training, etc., as it relates to qualifications described on job postings.

Requirements

• Possess a current Washington State Food Workers Card.
• High school diploma or equivalent
• Ability to operate a computer.
• Detailed information regarding experience with various computer applications like gmail, google drive, health-e-pro, skyward or other office technology.
• One eligibility requirement from each of the following categories must be met to qualify for the manager position.
• Detailed information regarding how the months of cooking and managing experience has been met.
• Managing Experience Requirement: 6 months total step-up or temporary managing in VPS kitchens
• 3 months of consistent step-up or temporary managing in VPS kitchens within the last 5 years
• Cooking Experience Requirement: At least 9 months total cooking in VPS kitchens within the last 5 years
• At least 13 months of consistent, documented quantity cooking experience in any other foodservice establishment within the last 2 years
• Excellent customer service skills.
• Ability to work effectively as a team leader and team member.
• Ability to meet tight time lines with frequent interruptions.
• Ability to sustain poise and confidence in managing emotional and difficult situations.
• Self-motivated, with good organizational skills.
• Must be able to read, write, perform cooking related math computation.
• Ability to demonstrate attention to detail and accuracy.
• Excellent communication skills and ability to inspire morale amongst team members.
• Ability to plan, direct, and evaluate the work of nutrition services employees.
• Ability to analyze situations, identify problems, recommend solutions and evaluate outcomes.
• Regular attendance to carry out the duties and responsibilities of the position to achieve program goals and outcomes.
• Ability to communicate effectively orally and in writing with district wide staff, students, colleagues, parents, and community resource individuals
• Ability to safely lift and move packages of food and cooking equipment weighing up to 1/3 of your body weight up to 50 pounds, using assistance or mechanical aid when appropriate.
• Ability to perform the physical aspects of the job, such as bending and moving as necessary for food preparation, cleaning, and storage.
• Ability to move around in crowded kitchen areas and perform duties at standard kitchen counter height.
• Ability to safely operate kitchen equipment, inspect cleanliness of work area, and read paperwork.
• Follow Annual Training plan to meet USDA Professional Standards requirements for School Nutrition Employees.

Nice To Haves

• Experience credit towards salary placement may be given for verified prior years of service in a similar occupational status from other Washington School Districts or Education School Districts.

Responsibilities

• Planning, implementing, overseeing, managing and reviewing operational aspects of their kitchen.
• Monitoring Nutrition Services staff and operations at their school site and satellite kitchens if applicable.
• Ensuring compliance with federal, state and district rules and regulations.
• Demonstrating compassionate leadership and support of all assigned staff.
• Communicating HACCP standard operating procedures to staff and ensuring compliance.
• Serving as a positive role model for students and staff.
• Working in a flexible and cooperative manner.
• Treating co-workers, supervisors, students, parents and others with dignity and respect at all times.
• Serving as a positive role model for students, and practicing the behaviors that are expected of our students.
• Working in a flexible and cooperative manner.
• Assisting in the performance and discipline process as needed and as directed by the Nutrition Services Director and/or the Building Principal and the Executive Director of Human Resources.
• Serving as a manager for multiple sites.
• Manager duties and responsibilities specified in the job description also pertain to off-site satellite kitchen locations.
• Providing direction, feedback, and guidance that will enable nutrition services employees, including substitute cafeteria assistants, to perform their job requirements as directed by both the building administrators and the Nutrition Services Director.
• Ensuring cook and cafeteria assistants are properly trained and held to standards established in the essential functions of their position.
• Instructing, training, establishing goals, and re-visiting expectations as-needed to ensure staff are confident in their ability to create an excellent food experience for customers.
• Assisting in scheduling work of cook and cafeteria assistants.
• Inspecting their work, suggesting food service best practices, and participating in performance evaluations.
• Ensuring that employees are maintaining sanitation standards and correct work procedures.
• Verifying time sheets and reports, keeping records as required.
• Using standardized recipes, coordinating the production and serving of food.
• Inspecting food for portion size, temperature, and appearance; taking corrective action following established Hazardous Analysis Critical Control Point (HACCP) standard operating procedures for the child nutrition program.
• Monitoring use of food and supplies, and supervising labor distribution.
• Determining quantities of food needed for menus within budget in collaboration with the cook.
• Ordering food and kitchen supplies from vendors according to established specifications and bids as determined by menu, volume, and student needs while maintaining required records.
• Estimating, evaluating, and maintaining child nutrition menu production records as required by the U.S. Department of Agriculture.
• Ensuring daily deposits, child nutrition program and production records, and student meal counts are maintained, and established program policies and procedures are adhered to.
• Responsible for point of sale computerized program and related record keeping.
• Ensuring that money received is reconciled daily and bank deposits prepared.
• May be responsible for specific food preparation tasks.
• Enforcing “team approach” within assigned kitchen to work toward a common goal.
• Ensuring all position responsibilities are fulfilled in the event of vacancy.
• Assisting in planning food for special school functions.
• Checking email daily and ensuring prompt response and communication with Nutrition Services Director.
• Performing other tasks and assuming other responsibilities as assigned by Nutrition Services Director.
• Quantity Cooking Experience includes: Planning, preparing, and cooking (including baking) food items to ensure the highest quality experience for customers. Includes producing a minimum of 20 meals per labor hour. Ensures proper food handling, sanitation and following food storage procedures. Involves reviewing upcoming menu, scaling recipes, projecting ingredient quantities necessary to order to prepare the food item, cooking and properly cooling/re-heating if necessary. Does not include experience working only with heat/serve menu items (i.e. frozen corn dogs).

Benefits

• health, dental, vision, flexible spending accounts, life, and disability insurance benefits.
• retirement benefits through the Washington State Department of Retirement Systems (DRS).
• paid holidays
• paid time off, including but not limited to, sick, vacation, personal, and bereavement leave.
• Additional negotiated leave options can be found in the Collective Bargaining Agreement (CBA) for this position SEIU CBA .

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED
• Number of Employees: 501-1,000 employees