Kitchen Manager

Opaa!•Corydon, IA

27d

About The Position

The Kitchen Manager directs the kitchen’s day-to-day operation to ensure Opaa! standards are met and maintained and the kitchen complies with applicable safety and health regulations. The role oversees food production and quality, customer service, kitchen staff, compliance, ordering, inventory, meal and production records, and communication with school staff. Opaa! operates across 10 states; pay rates vary by state and position, with details to be discussed by a Hiring Manager.

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 situations.
Ability to perform basic arithmetic with whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; and interpret bar graphs.
Ability to follow detailed but uncomplicated written or oral instructions and address problems involving a few concrete variables in standardized situations.
Serve Safe certification; additional certifications may vary by state.

Responsibilities

Monitor food and preparation to maintain standards for quality, presentation, and sanitation.
Investigate and resolve food-quality and service complaints.
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 promptly report concerns to the DNS.
Supervise kitchen production, delegate workflow, and immediately inform the DNS of personnel issues.
Train, cross-train, and certify staff in kitchen job stations, and be prepared to perform kitchen functions as required.
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 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, HHFKA and CACFP meal patterns, Opaa! safety procedures, and applicable worker-safety, health-safety, and state and local health requirements.
Report unsafe working 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 inventory counts, enter counts into Boss, and maintain FIFO storage standards.
Verify received products, note 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.
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.