Kitchen Manager

Opaa!•Richland, MO

13d

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, kitchen staff, compliance, ordering, inventory, meal counts, records, and communication with the school building principal and 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. Opaa! Food Management, Inc. operates across 10 states. Pay rates vary depending on state and position, and a Hiring Manager will discuss pay in more detail. The job involves working inside and outside, often around moving mechanical parts and in wet or humid conditions and extreme heat. Occasional exposure to toxic or caustic chemicals and extreme cold is noted, and the noise level is usually loud. Physical duties include frequent standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, talking, hearing, and reaching. The employee must occasionally exert over 60 pounds of force and frequently move objects up to 25 pounds.

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, and to write simple correspondence.
Ability to effectively present information in one-on-one and small-group situations to customers, clients, and other employees.
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; and draw and interpret bar graphs.
Ability to apply common-sense understanding to carry out detailed but uninvolved written or oral instructions and deal with problems involving a few concrete variables in standardized situations.
Ability to perform the listed physical activities and meet the stated force and lifting demands.
Ability to use the listed kitchen equipment, tools, and work aids.

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 the 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 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 in kitchen job stations, and be prepared to perform any kitchen function 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 the timekeeping policy, report discrepancies to the DNS, and submit all hours worked by clocking in and out in ADP or submitting an edit sheet for missing time.
Maintain compliance with HACCP processes and procedures, HHFKA and CACFP Meal Patterns, Opaa! safety processes, worker and health safety regulations, and state and local health department requirements; report unsafe conditions and safety incidents promptly.
Coordinate and submit food and supply orders to Boss.
Complete accurate daily production records by student grade groups.
Oversee and take physical inventory of commercial and commodity products, enter inventory in Boss, and maintain FIFO storage standards.
Ensure products are properly received and counted, document vendor invoice discrepancies on receiving documents, and approve invoices on the day they are 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 all 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.