Kitchen Manager

Opaa!•Pryor, CO

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 applicable safety and health regulations. The role oversees food preparation, service quality, kitchen staff, compliance, ordering, inventory, records, and communication with school personnel. Pay rates vary depending on state and position; a Hiring Manager will discuss pay details with applicants.

Requirements

High school diploma, GED, or relevant experience.
Ability to read and comprehend simple instructions, short correspondence, and memos, and write simple correspondence.
Ability to present information effectively in one-on-one and small-group settings.
Ability to perform basic arithmetic using whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; and interpret bar graphs.
Ability to apply commonsense understanding to detailed but straightforward written or oral instructions and solve problems involving a few concrete variables in standardized situations.
ServSafe certification; additional certifications may vary by state.

Responsibilities

Monitor food and food preparation to maintain standards for preparation, presentation, quality, and sanitation.
Investigate and resolve food quality and service complaints.
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 stated Core Values and report concerns to the DNS immediately.
Supervise kitchen staff across production, delegate workflow, and promptly inform the DNS of personnel issues.
Train, cross-train, and certify staff in kitchen job stations, and perform kitchen functions as required.
Maintain cleanliness and organization of kitchen and storage areas.
Follow Opaa! recipes and menu plans, obtaining DNS approval for menu changes at least 24 hours in advance.
Follow the timekeeping policy, report discrepancies to the DNS, and submit hours worked through ADP or an edit sheet for missing time.
Maintain compliance with HACCP processes, HHFKA and CACFP meal patterns, Opaa! safety procedures, and applicable worker-safety and health regulations.
Report unsafe working conditions and safety incidents in a timely manner.
Coordinate and submit food and supply orders to Boss.
Ensure production records are complete and accurate daily by student grade group.
Conduct and enter commercial and commodity physical inventory counts in Boss and maintain FIFO storage standards.
Verify received products, note vendor-invoice discrepancies on receiving documents, and approve invoices on the day received.
Enter participation counts into Boss daily and complete required logs accurately and on time.
Perform daily tray counts, reconcile them with district reports, and ensure meals are reimbursable.
Maintain communication with the building principal and conduct a weekly update meeting.
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.