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.
• Serve as a supervisor, delegating workflow and addressing 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 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.
• Maintain FIFO standards in storage.
• Note discrepancies from the vendor invoice on the receiving document.
• Enter participation counts into Boss daily.
• Perform daily tray counts and reconcile them with the district report.
• Ensure all meals are reimbursable.
• 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

• Frequent standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, talking, hearing, and reaching with hands and arms.
• Occasional lifting, carrying, pushing, pulling, or otherwise moving objects up to 25 pounds.
• Concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.

Education

• High School Diploma, GED, or Relevant Experience 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.

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.