Kitchen Manager

Opaa!•Blue Eye, MO, MO

10d

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 preparation and service quality, supervises and trains kitchen staff, manages compliance and operational records, coordinates supplies and inventory, and communicates with school administrators and the Director of Nutrition Services (DNS). The position requires a high school diploma, GED, or relevant experience, as well as 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; write simple correspondence; and present information effectively in one-on-one and small-group situations.
Ability to perform basic 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 handle problems involving a few concrete variables in standardized situations.
Ability to perform the physical activities described, including frequently standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, talking, hearing, and reaching.
Ability to exert over 60 pounds of force occasionally and frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
Specific vision abilities include concentrated attention, depth perception, ability to bring 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! 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 employees at kitchen job stations; be prepared to perform any kitchen function as required.
Maintain cleanliness and organization of the kitchen and storage areas.
Follow Opaa! recipes and menu plans, obtaining DNS approval for menu changes at least 24 hours in advance.
Follow Opaa! timekeeping policy, report discrepancies to the DNS, and submit hours worked through ADP or an edit sheet for missing time.
Comply with HACCP processes and procedures, HHFKA and CACFP Meal Patterns, Opaa! safety procedures, worker and health safety regulations, and state and local health department requirements; report unsafe conditions and safety incidents in a timely manner.
Coordinate and submit food and supply orders through Boss.
Complete accurate daily production records by student grade group.
Oversee and conduct commercial and commodity physical inventory counts, enter them in Boss, and maintain FIFO storage standards.
Verify that products are properly received and counted, note vendor 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 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.