Kitchen Manager

Opaa!•Robinson, IL

21d•$15 - $18

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 position oversees food production and service, kitchen staff, compliance, ordering, inventory, records, meal counts, and communication with the school building principal and Director of Nutrition Services (DNS). The stated pay range is $15–$18 per hour, with rates varying by school district; a Hiring Manager will discuss pay in more detail.

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 settings.
Ability to perform basic arithmetic with whole numbers, fractions, and decimals; compute rates, ratios, and percentages; and draw and interpret bar graphs.
Ability to apply commonsense understanding to detailed but uninvolved written or oral instructions and handle problems involving a few concrete variables in standardized situations.
Ability to meet the listed physical demands, including occasionally exerting over 60 pounds of force and frequently moving objects weighing 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 stated Core Values and promptly report concerns to the DNS.
Supervise kitchen staff in production, delegate workflow, and immediately inform the DNS of personnel issues.
Train, cross-train, and certify staff in kitchen job stations; be prepared to perform any kitchen function as required.
Maintain the cleanliness and organization of kitchen and storage areas.
Follow Opaa! recipes and menu plans; obtain DNS approval for menu changes at least 24 hours in advance.
Follow Opaa!’s 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, HHFKA and CACFP meal patterns, and Opaa!, worker, health, state, and local safety requirements; report unsafe conditions and safety incidents in a timely manner.
Coordinate and submit food and supply orders using Boss.
Ensure daily production records are complete and accurate 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 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 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.