School Kitchen Manager - Magnolia Elementary

Seattle Public Schools•Magnolia Elementary, WA

10d•Onsite

About The Position

Under the general direction of the Culinary Services Director or designee, this position is responsible for the heating and serving of high-quality, nutritious meals under sanitary conditions in a Satellite kitchen. The role involves preparing and serving attractive, cost-effective meals, ensuring compliance with food handling and safety procedures, developing work schedules, maintaining accurate records, and managing kitchen operations. The manager will also train and supervise staff, promote Culinary Services programs, and ensure the kitchen and dining areas are secure at the end of each shift.

Requirements

High school diploma or equivalent.
Valid Food Handler's Permit.
Knowledge of menu planning and the nutritional requirements of the United States Department of Agriculture school meal patterns.
Ability to accurately complete necessary records required by the United States Department of Agriculture, the State and the District.
Ability to take initiative, analyze information/situation and resolve situation or recommend effective solution to Culinary Services office.
Must possess a valid WA Food Handler's Permit.
Audit and reconcile inventory and financial records.
Provide direction to assigned staff.
Knowledgeable of basic food handling and preparation techniques and safe practices and ability to use kitchen tools and equipment.
Food preparation techniques and procedures
Food Safety and Sanitation
Basic Math
Modern methods of food preparation, including recipe adjustment; acceptable product standards, including quality and sanitation aspects; basic math; basic computer operation.
Use English communication orally and in writing
Team work
Do simple mathematical calculations.
Follow instructions and use fundamentals of food preparation techniques and procedures following approved safety and sanitation requirements.
Learn Federal, State and Local requirements for the National School Lunch Programs
Operate all types of commercial kitchen equipment, including a mechanical aptitude for operating/adjusting complex equipment.
Establish and maintain good working relationships with a variety of employees.
Work under supervision

Nice To Haves

Ability to communicate with students and adults in some difficult situations.
Requires effective decision making and problem solving; required to communicate with difficult individuals; excellent listening skills; adapt to change and remain flexible.
Have normal far vision, depth perception and color vision.

Responsibilities

Prepare and serve attractive, high quality, nutritious, cost effective meals following menu planners meeting District requirements.
Ensure that all student helpers and staff comply with proper food handling techniques and follow safety and sanitation procedures.
Develop, prepare and post work schedules and diagram of serving area for program continuity and to assure that tasks are complete within the time allocated.
Maintain accurate records and complete necessary reports including meal count, cash count, tickets, menu planners, orders, delivery, payroll, inventory and other reports needed according to District procedures either manually or by computer.
Maintain and schedule cleaning of kitchen and storeroom as well as kitchen equipment including tables and chairs.
Report equipment malfunctions to ensure safe working conditions.
Order appropriate number of meals from central kitchen and adjust meal count as needed to utilize all food ordered.
Maintain appropriate stock of food and supplies; rotate and reorder as needed.
Establish and maintain cooperative working relations with others.
Assist school staff in promoting proper nutrition.
Respond to suggestions, complaints and requests of building staff and students.
Report all accidents promptly to Culinary Services office.
Train and supervise staff including conducting performance evaluations.
Train, monitor and evaluate student workers, substitutes and assigned staff.
Promote Culinary Services programs to increase meal participation.
Check and secure kitchen and dining area at the end of the shift.
Perform related duties as assigned.