Kitchen Manager Jobs

About The Position

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 present information effectively in one-on-one and small-group situations.
• Ability to perform basic arithmetic using 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 solve problems involving a few concrete variables in standardized situations.

Responsibilities

• Monitor food and food 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 and promote Opaa! Core Values and report concerns to the DNS immediately.
• Supervise kitchen staff, delegate workflow, and promptly inform the DNS of personnel issues.
• Train, cross-train, and certify staff at kitchen job stations, and perform kitchen functions as needed.
• Ensure the kitchen and storage areas are clean and organized.
• 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.
• Comply with HACCP processes and procedures, HHFKA and CACFP meal patterns, and applicable Opaa!, worker, health, state, and local safety requirements; report unsafe conditions and incidents promptly.
• Coordinate and submit food and supply orders to Boss.
• Ensure daily production records are complete and accurate by student grade group.
• Oversee and conduct commercial and commodity physical inventory counts, enter inventory into Boss, and maintain FIFO storage standards.
• Verify received products, note discrepancies against vendor invoices on receiving documents, and approve invoices on the day 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 all meals are reimbursable.
• Maintain communication with the building principal and conduct weekly update meetings.
• 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.