Manager I - Revere Parkway Warehouse
About The Position
The Kitchen Manager I oversees kitchen operations to ensure students are served nutritious and attractive meals in a clean, caring atmosphere. The role is responsible for food safety and sanitation practices, compliance with program regulations, development of kitchen staff, and positive community relations among school and community clientele, as directed by the supervisor. The manager performs Kitchen Manager duties and participates in food preparation, service, cashiering, and sanitation. The position supervises and trains approximately two employees, delegates and follows up on work, coordinates sanitation practices, submits orders and required records, manages inventory and revenue procedures, protects student eligibility information, and keeps staff informed of district and department communications. The role also carries out supervisor directives and participates in required meetings, trainings, and professional development.
Requirements
- High School Equivalency (HSE) diploma.
- One year of professional work experience.
- Proficiency in English, including the ability to read, write, and speak fluently.
- Must obtain ServSafe certification within the first year of hire.
- Criminal background check and fingerprinting required.
Nice To Haves
- Experience working in the public sector, specifically public education.
- Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds.
- Racially conscious and culturally competent, with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement.
- One to two years of experience as an Assistant Kitchen Manager, Manager, or Restaurant Manager.
Responsibilities
- Perform Kitchen Manager duties and participate in customer service, food preparation, serving, cashiering, and sanitation.
- Work with the supervisor, chemical company, and staff to meet health department sanitation standards and follow HACCP mandates and USDA and health department regulations.
- Submit food and non-food orders, inventory, maintenance and repair requests, and production sheets to the central office as required by USDA program regulations.
- Supervise and train approximately two employees.
- Delegate assignments and follow up to ensure work is completed promptly and food safety regulations are followed.
- Carry out supervisor and leadership team directives and participate in required meetings, trainings, and professional development.
- Follow department revenue-handling procedures, protect student eligibility information, and manage $5,000 to $7,000 in inventory.
- Stay current with district and department communications and share information with kitchen staff in a timely manner.
- Notify the supervisor of personnel issues while maintaining confidentiality.
- Perform other assigned or requested duties.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
