Kitchen Manager

Opaa!•Poteau, OK

11d

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 all safety and health regulations. The role oversees food preparation, quality, sanitation, customer service, kitchen staff, meal production and transportation where applicable, and administrative and compliance processes. The Kitchen Manager reports concerns and personnel issues to the DNS and maintains communication with the building principal. Opaa! Food Management, Inc. operates across 10 states; pay rates vary by state and position, and a Hiring Manager will discuss pay with applicants.

Requirements

High school diploma, GED, or relevant experience.
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 settings.
Ability to perform arithmetic with whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; and interpret bar graphs.
Ability to apply common-sense understanding to detailed but straightforward written or oral instructions and handle problems involving a few concrete variables in standardized situations.
Serve Safe certification; additional certifications may vary by state.
Ability to exert over 60 pounds of force occasionally and frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
Required 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 standards for quality, preparation, presentation, and sanitation.
Investigate and resolve food quality and service complaints to promote customer service.
Coordinate meal preparation and daily transportation 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 staff in 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 needed.
Maintain cleanliness and organization of the kitchen and storage areas.
Follow Opaa! recipes and menu plans; obtain DNS approval for menu changes at least 24 hours in advance.
Follow timekeeping policy, report discrepancies to the DNS, and submit hours worked through ADP or an edit sheet for missing time.
Follow HACCP processes and procedures and HHFKA and CACFP Meal Patterns.
Follow Opaa! safety procedures and applicable worker safety, health safety, and state and local health department requirements; report unsafe conditions and incidents promptly.
Coordinate and submit food and supply orders to Boss.
Complete accurate daily production records by student grade group.
Oversee and conduct physical inventories of commercial and commodity products, enter counts into Boss, and maintain FIFO storage standards.
Ensure products are properly received and counted, note invoice discrepancies 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.
Conduct 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.