Kitchen Manager

Opaa!•Anthony, KS

18d

About The Position

The Kitchen Manager directs the day-to-day operation of the kitchen, ensuring Opaa! standards are met and maintained and that the kitchen complies with safety and health regulations. The role oversees food preparation and quality, customer service, kitchen staff, meal production and transportation where applicable, compliance, inventory, ordering, records, and communication with school personnel and the Director of Nutrition Services (DNS). The position requires a high school diploma, GED, or relevant experience, and Serve Safe certification. Additional certifications may vary by state.

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, and to write simple correspondence.
Ability to effectively present information in one-on-one and small-group situations to customers, clients, and other employees.
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 solve problems involving a few concrete variables in standardized situations.
Ability to perform the physical activities and meet the physical demands described, including occasionally exerting over 60 pounds of force and frequently moving objects up to 25 pounds.

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 promptly report concerns to the DNS.
Supervise kitchen staff across production areas, delegate workflow, and promptly inform the DNS of personnel issues.
Train, cross-train, and certify staff in all kitchen job stations; be prepared to perform any kitchen function as needed.
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.
Follow the Opaa! Timekeeping Policy, report discrepancies to the DNS, and submit hours worked by clocking in and out in ADP or submitting an edit sheet for missing time.
Maintain compliance with HACCP processes and procedures, HHFKA and CACFP Meal Patterns, and Opaa! safety procedures and applicable worker safety, health, and State and Local Health Department requirements.
Report unsafe working conditions and safety incidents in a timely manner.
Coordinate and submit food and supply orders to Boss.
Complete accurate daily production records by student grade group.
Oversee and conduct physical inventory counts of commercial and commodity products, enter counts into Boss, and maintain FIFO storage standards.
Ensure products are received and counted correctly, note discrepancies from vendor invoices on receiving documents, and approve invoices on the day received.
Enter participation counts into Boss daily and 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 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.