Kitchen Manager

About the Role

The Kitchen Manager directs the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen complies with all safety and health regulations. Opaa! Food Management, Inc. operates in 8 states in the Midwest.

Responsibilities

Production

• 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.
• Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.

Supervisory

• Conduct daily safety and production meetings with kitchen staff.
• Demonstrate and promote Opaa’s Core Values: “Act in the Best Interest of the Students, Schools, and Communities We Serve,” “Be Honest,” “Have a Passion to Serve Others,” and “Commit to Continuous Improvement.”
• Report concerns to the District Nutrition Supervisor (DNS) immediately.
• Supervise kitchen staff in all areas of production; delegate workflow and inform DNS immediately of any personnel issues.
• Train, cross-train, and certify all kitchen job stations. Be prepared to perform any kitchen function as required.
• 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.
• 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; approve the invoice the day it is received.
• Enter participation counts into Boss daily.
• Ensure accurate and timely completion of all required logs.
• Perform 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; 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 and Visual Demands

• 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.
• Must exert over 60 pounds of force occasionally and/or frequently lift, carry, push, pull, or move objects up to 25 pounds.
• Specific vision abilities include concentrated attention, depth perception, ability to bring objects into sharp focus, and color vision.

Working Conditions

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

Qualifications

Education and Language Skills

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

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

Tools and Equipment

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

Certifications

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