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, if applicable.
• Coordinate daily safety and production meetings with kitchen staff.
• Demonstrate and promote Opaa’s Core Values and report concerns to the DNS immediately.
• Supervise kitchen staff in all areas of production, delegate workflow, and inform the DNS of any personnel issues.
• Train, cross-train, and certify all kitchen job stations.
• Ensure overall cleanliness and organization of the kitchen and storage areas.

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 the 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.
• Take commercial/commodity physical inventory count and input into Boss.
• Ensure 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 a weekly update meeting.
• Conduct “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.
• All other duties as assigned by Opaa! Food Management.

Physical/Visual Activities or Demands

• While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.
• The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
• Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.

Working Conditions

• Inside and outside working conditions.
• Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.
• Occasionally exposed to toxic or caustic chemicals and extreme cold.
• The noise level is usually loud.

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.