Kitchen Manager

Opaa!•Senath, MO

18d

About The Position

The Kitchen Manager directs the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained and that the kitchen complies with safety and health regulations. The role oversees food production and quality, supervises and trains kitchen staff, maintains compliance with recipes, meal patterns, timekeeping policies, and safety procedures, and handles kitchen ordering, inventory, records, and meal counts. The Kitchen Manager also communicates with the building principal and participates in meetings with the DNS. Opaa! Food Management operates across 10 states; pay rates vary by state and position, with details to be discussed by a Hiring Manager.

Requirements

High school diploma, GED, or relevant experience.
Serve Safe certification; additional certifications may vary by state.
Ability to read and comprehend simple instructions, short correspondence, and memos; write simple correspondence; and present information effectively in one-on-one and small-group situations.
Ability to perform arithmetic with whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; and draw and interpret bar graphs.
Ability to apply common-sense understanding to detailed but uninvolved written or oral instructions and address problems involving a few concrete variables in standardized situations.
Ability to meet the stated physical demands, including occasionally exerting over 60 pounds of force and frequently moving objects weighing up to 25 pounds.
Required vision abilities include concentrated attention, depth perception, bringing objects into sharp focus, and color vision.

Responsibilities

Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.
Investigate and resolve food quality and service complaints to promote customer service.
Coordinate preparation and daily transportation of meals to satellite buildings, where applicable.
Conduct daily safety and production meetings with kitchen staff.
Demonstrate and promote Opaa!’s Core Values and report concerns to the DNS immediately.
Supervise kitchen staff in all production areas, delegate workflow, and inform the DNS immediately of personnel issues.
Train, cross-train, and certify staff in all kitchen job stations; be prepared to perform any kitchen function as required.
Ensure the cleanliness and organization of kitchen and storage areas.
Maintain compliance with Opaa! recipes and menu plans; obtain DNS approval for menu changes at least 24 hours in advance.
Maintain compliance with the timekeeping policy, report discrepancies to the DNS, and submit hours worked through ADP or an edit sheet for missing time.
Follow HACCP processes and procedures, HHFKA and CACFP meal patterns, and Opaa!, worker, health, and local and state safety requirements; report unsafe conditions and safety incidents promptly.
Coordinate and submit food and supply orders using Boss.
Ensure daily production records are complete and accurate by student grade group.
Oversee and conduct commercial and commodity physical inventory counts, enter them in Boss, and maintain FIFO storage standards.
Ensure products are properly received and counted, note invoice discrepancies on receiving documents, and approve invoices on the day received.
Enter participation counts into Boss daily.
Complete all required logs accurately and on time.
Perform daily tray counts, reconcile them with the district report, and ensure all meals are reimbursable.
Maintain open communication with the building principal and conduct weekly update meetings.
Conduct Daily Dish meetings and use the production board to plan and monitor service flow.
Attend and actively participate in weekly Kitchen Manager meetings with the DNS.
Perform other duties as assigned by Opaa! Food Management.