Kitchen Manager

Opaa!•Seneca, KS

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 quality, kitchen staff, compliance, administrative processes, inventory, meal counts, and communication with school personnel. Opaa! operates across 10 states, and pay rates vary by state and position; a Hiring Manager will discuss pay with applicants.

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 write simple correspondence.
Ability to present information effectively in one-on-one and small-group situations to customers, clients, and employees.
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 to detailed but straightforward written or oral instructions and address problems involving a few concrete variables in standardized situations.
Ability to perform the physical activities described, including frequently standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, talking, hearing, and reaching.
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, bringing objects into sharp focus, and color vision.

Responsibilities

Monitor food and food preparation to maintain standards for quality, 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.
Model and promote Opaa! 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 at kitchen job stations, and perform any kitchen function as required.
Maintain 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! 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, Opaa! safety procedures, 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 through 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 received and counted correctly, document vendor invoice discrepancies, and approve invoices on the day they are received.
Enter daily participation counts into Boss and complete required logs accurately and on time.
Perform daily tray counts, reconcile them with district reports, 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.