Kitchen Manager

Indiana Public Schools•Kouts, IN

65d

About The Position

This position prepares management reports and maintains production records. Assists the Director of Food Service with regular evaluations for kitchen staff and supervises the kitchen staff. The Kitchen Manager will maintain product levels through purchasing, receiving and inventory control. Duties may include but not be limited to: Follows federal, state, and local regulations; Maintains a fiscally sound child nutrition program in keeping with federal guidelines, and food service department policy; Directs cash collection and daily deposits; Able to lead, train, support, supervise, and evaluate employees; Follows procedures to maintain safe and sanitary conditions in the storage, preparation, service and dining rooms; Supervises the routine cleaning and sanitation of dishes, work areas, utensils, equipment and facility; Facilitates employee's accident prevention practices; Works in a cooperative manner with principals, teachers, custodial and maintenance staff, parents, and children; Operates service lines with prompt, courteous, and efficient service; Maintains equipment in a responsible manner and orders parts when need be, after consulting with the head of maintenance; Supervises in the preparation of meal service in a safe and attractive manner. Maintain production log for all food sold. Maintains an inventory of all food and supplies. Maintains high quality standards of food preparation and service with emphasis on appetizing appeal, maximum nutritive value, and flavor; Uses standardized recipes for prepared foods; Shows a commitment to health and wellness of children by being part of the school wellness committee; Checks menus for appearance and student acceptance; Evaluates plate waste for food acceptance and quality of food production and service; Knowledge of computer operation, Windows, MS Word, monthly billing, time e-mail, inventory program and commodities; Understands meal pattern requirements of the National Breakfast and Lunch Programs; Experienced in food service operations; Ability to work in collaborative, respectful, team-like manner with employees, principal, teachers, custodians, maintenance employees, and administrators; Demonstrates ability to listen and to understand; Ability to lead a team of employees; Able to work independently with little or no supervision; Demonstrates high ethical standards in dealing with vendors, fellow employees, and supervisors; Attend monthly food service director and manager meetings; Order and oversees special events like honor breakfast, holiday luncheon, spaghetti dinner, ham and turkey dinner etc. Other duties as assigned by the supervisor.

Requirements

High School Diploma or GED
Able to obtain necessary food service certifications
Knowledge of computer operation, Windows, MS Word, monthly billing, time e-mail, inventory program and commodities
Experienced in food service operations
Ability to work in collaborative, respectful, team-like manner with employees, principal, teachers, custodians, maintenance employees, and administrators
Demonstrates ability to listen and to understand
Ability to lead a team of employees
Able to work independently with little or no supervision
Demonstrates high ethical standards in dealing with vendors, fellow employees, and supervisors
Regularly required to sit, stand, walk, talk, hear, operate a computer, hand-held devices and other office equipment, reach with hands and arms, and must occasionally lift and/or move up to 50 pounds

Responsibilities

Prepares management reports and maintains production records.
Assists the Director of Food Service with regular evaluations for kitchen staff and supervises the kitchen staff.
Maintains product levels through purchasing, receiving and inventory control.
Follows federal, state, and local regulations
Maintains a fiscally sound child nutrition program in keeping with federal guidelines, and food service department policy
Directs cash collection and daily deposits
Able to lead, train, support, supervise, and evaluate employees
Follows procedures to maintain safe and sanitary conditions in the storage, preparation, service and dining rooms
Supervises the routine cleaning and sanitation of dishes, work areas, utensils, equipment and facility
Facilitates employee's accident prevention practices
Works in a cooperative manner with principals, teachers, custodial and maintenance staff, parents, and children
Operates service lines with prompt, courteous, and efficient service
Maintains equipment in a responsible manner and orders parts when need be, after consulting with the head of maintenance
Supervises in the preparation of meal service in a safe and attractive manner.
Maintain production log for all food sold.
Maintains an inventory of all food and supplies.
Maintains high quality standards of food preparation and service with emphasis on appetizing appeal, maximum nutritive value, and flavor
Uses standardized recipes for prepared foods
Shows a commitment to health and wellness of children by being part of the school wellness committee
Checks menus for appearance and student acceptance
Evaluates plate waste for food acceptance and quality of food production and service
Understands meal pattern requirements of the National Breakfast and Lunch Programs
Attend monthly food service director and manager meetings
Order and oversees special events like honor breakfast, holiday luncheon, spaghetti dinner, ham and turkey dinner etc.
Other duties as assigned by the supervisor.