Kitchen Manager

Opaa!•Effingham, KS

About The Position

The Kitchen Manager directs the kitchen’s day-to-day operation to ensure Opaa! standards are met and maintained and that the kitchen complies with safety and health regulations. The role oversees food production and service, kitchen staff, compliance, administrative processes, inventory, and communication with school personnel. Pay varies by state and position; a Hiring Manager will discuss pay with applicants.

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 using whole numbers, common fractions, and decimals, compute rates, ratios, and percentages, 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.

Responsibilities

Monitor food and food preparation to maintain quality, presentation, and sanitation standards.
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 Opaa!’s Core Values and report concerns to the DNS immediately.
Supervise kitchen production staff, delegate workflow, and promptly report personnel issues to the DNS.
Train, cross-train, and certify staff in kitchen job stations; perform kitchen functions as needed.
Maintain kitchen and storage-area cleanliness and organization.
Follow Opaa! recipes and menu plans; obtain DNS approval for menu changes at least 24 hours in advance.
Follow the timekeeping policy, report discrepancies, and submit hours worked through ADP or an edit sheet for missing time.
Follow HACCP processes and procedures, HHFKA and CACFP Meal Patterns, and applicable Opaa!, worker, health, state, and local safety requirements; report unsafe conditions and 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 inventory counts, enter counts into Boss, and maintain FIFO storage standards.
Ensure products are properly received and counted, note vendor invoice discrepancies on receiving documents, and approve invoices on the day they are received.
Enter daily participation counts into Boss and complete 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 organize 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.