Kitchen Manager

Position Summary

The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations.

Essential Functions

• Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.
• Promote customer service by investigating and resolving food quality and service complaints.
• Cook meals and transport them to all satellite buildings, where applicable.
• Coordinate daily safety and production meetings with kitchen staff.
• Demonstrate and promote Opaa’s Core Values and report concerns to the DNS immediately.
• Serve as a supervisor, delegating workflow, addressing personnel issues, and training kitchen staff.
• Maintain cleanliness and organization of the kitchen and storage areas.
• Maintain compliance with Opaa! recipes, menu plans, and safety processes.
• Coordinate and submit food and supply orders to Boss.
• Ensure production records are complete and accurate daily.
• Take commercial/commodity physical inventory count and input into Boss.
• Enter participation counts into Boss daily.
• Conduct weekly updates and “Daily Dish” meetings.
• Organize and use the production board to plan and monitor the flow of service.
• Attend and actively participate in all weekly Kitchen Manager meetings with DNS.
• Perform any kitchen function as required.

Compliance

• Maintain compliance with Opaa! recipes and menu plans.
• Obtain approval for menu changes from the DNS at least 24 hours in advance.
• Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy.
• Report discrepancies to DNS immediately.
• Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.
• Maintain compliance with all HACCP processes and procedures.
• Maintain compliance with HHFKA and CACFP Meal Patterns.
• Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements.
• Report unsafe working conditions and safety incidents in a timely manner.

Administrative

• Coordinate and submit food and supply orders to Boss.
• Ensure production records are complete and accurate daily, per student grade groups.
• Oversee, take commercial/commodity physical inventory count, and input into Boss.
• Ensure First In First Out (FIFO) standards in storage.
• Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document.
• Enter participation counts into Boss daily.
• Ensure accurate and timely completion of all required logs.
• Conduct daily tray counts and reconcile them with the district report.
• Ensure all meals are reimbursable.
• Maintain open lines of communication with the building principal.
• Conduct a weekly update meeting.
• Conduct “Daily Dish” meetings.

Physical/Visual Activities or Demands

• Stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.
• Occasionally lift, carry, push, pull, or otherwise move objects up to 25 pounds.
• Frequent exposure to moving mechanical parts, wet and/or humid conditions, extreme heat, toxic or caustic chemicals, and extreme cold.
• Frequent exposure to loud noise.

Education

• A High School Diploma, GED, or relevant experience is required.

Language Skills

• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.

Machines, Tools, Equipment And Work Aids

• Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.

Licenses/Certifications

• Serve Safe Certification; additional certifications may vary by state.