Kitchen Manager Jobs

About The Position

Requirements

• High school diploma, GED, or relevant experience.
• 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 settings.
• Ability to perform basic arithmetic using whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; and interpret bar graphs.
• Ability to apply commonsense understanding to detailed but straightforward written or oral instructions and solve problems involving a few concrete variables in standardized situations.
• ServSafe certification; additional certifications may vary by state.

Responsibilities

• Monitor food and food preparation to maintain standards for preparation, presentation, quality, 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 stated Core Values and report concerns to the DNS immediately.
• Supervise kitchen staff across production, delegate workflow, and promptly inform the DNS of personnel issues.
• Train, cross-train, and certify staff in kitchen job stations, and perform kitchen functions as required.
• Maintain cleanliness and organization of kitchen and storage areas.
• Follow Opaa! recipes and menu plans, obtaining DNS approval for menu changes at least 24 hours in advance.
• Follow the 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, HHFKA and CACFP meal patterns, Opaa! safety procedures, and applicable worker-safety and health regulations.
• Report unsafe working conditions and safety incidents in a timely manner.
• Coordinate and submit food and supply orders to Boss.
• Ensure production records are complete and accurate daily by student grade group.
• Conduct and enter commercial and commodity physical inventory counts in Boss and maintain FIFO storage standards.
• Verify received products, note vendor-invoice discrepancies on receiving documents, and approve invoices on the day received.
• Enter participation counts into Boss daily and complete required logs accurately and on time.
• Perform daily tray counts, reconcile them with district reports, and ensure meals are reimbursable.
• Maintain 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.