Kitchen Manager

Opaa!•Jay, OK

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 production and service quality, supervises and trains kitchen staff, maintains food-safety and meal-program compliance, and manages ordering, inventory, production records, meal counts, and other administrative processes. The position also involves communicating with the building principal and attending weekly meetings with the DNS.

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 arithmetic with whole numbers, common fractions, and decimals; calculate rates, ratios, and percentages; and draw and interpret bar graphs.
Ability to follow detailed but straightforward written or oral instructions and solve problems involving a few concrete variables in standardized situations.
SERVE SAFE certification.

Responsibilities

Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.
Investigate and resolve food-quality and service complaints.
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 Core Values and report concerns to the DNS immediately.
Supervise kitchen staff in all areas of production, delegate workflow, and promptly inform the DNS of personnel issues.
Train, cross-train, and certify staff for all kitchen job stations, and perform any kitchen function as required.
Ensure the kitchen and storage areas are clean and organized.
Maintain compliance with Opaa! recipes and menu plans; obtain DNS approval for menu changes at least 24 hours in advance.
Follow the Opaa! timekeeping policy, report discrepancies to the DNS, and submit hours worked through ADP or an edit sheet for missing time.
Maintain compliance with HACCP processes and procedures, HHFKA and CACFP Meal Patterns, and applicable Opaa!, 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 practices.
Verify received products, note vendor-invoice discrepancies on receiving documents, and approve invoices on the day they are 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 open 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.