Kitchen Manager - Elementary

About the role

The Kitchen Manager is responsible for the overall management of the kitchen, including food preparation and service, staff supervision, and training. The role also involves developing and promoting good community relations.

Responsibilities

• Ensure regulatory compliance, correct serving size, minimal waste, and theft control.
• Monitor sales lines for customer control; record supervisor site visits.
• Ensure all staff can recognize a reimbursable meal.
• Complete USDA Mandatory Professional Standards training hours annually.
• Ensure all Kitchen Staff complete their annual Professional Standards training hours.
• Maintain meals per labor hour to a Profit and Loss ratio to meet business requirements.
• Approve and ensure accurate payroll for employees on a monthly basis.
• Approve employee time off and manage proper staffing at site.
• Work with Manager and Central office to ensure coverage of absences and turnover.
• Pursue opportunities to create positive relationships with the surrounding community, including other Nutrition Services staff, school staff, students, and parents.
• Focus on customer service, be pleasant, cooperative, and work with a wide variety of people.
• Show flexibility in learning new concepts, cooperate with others, and adapt to a variety of assignments and conditions.
• Maintain all kitchen financial records, including deposits and forms, and reports for the Colorado Department of Education (CDE).
• Ensure accurate collection, counting, and recording of all cash collected at the site.
• Monitor compliance of all school food service regulatory agencies.
• Pursue upcoming regulatory changes and provide sustainable solutions.
• Responsible for the breakfast program, if applicable.
• Maintain food costs to a Profit and Loss ratio to meet business requirements.
• Create and develop new training, revise existing material to enhance employee performance.
• Deliver safety and HACCP training to all kitchen personnel; monitor safety and HACCP practices.
• Manage and train up to 4 kitchen assistants.
• Ensure growth opportunities and cross training for all employees.
• Stays current on all District and Department communications including voicemail, email, and newsletters.
• Shares all information with Kitchen staff in a timely manner.
• Oversee the sanitation and cleaning of all kitchen facilities, equipment, and areas.
• Maintain the security of the unit.
• Follow safe/acceptable food preparation practices.
• Responsible for health inspections and site reviews of the kitchen.
• Perform other related duties as assigned or requested.
• Maintain food inventory to a Profit and Loss ratio to meet business requirements.
• Place all orders by deadlines given.
• Ensure inventory is accurate in the Inventory system at all times.
• Handles employee issues with discretion and confidentiality.
• Follows district Human Resources policies.
• Have critical conversations with staff to manage performance.
• Must have leadership skills; ability to plan, organize, direct, coordinate, and delegate responsibilities to food service staff.
• Must have critical thinking skills to problem solve issues as they arise.
• Receive and respond to parent/staff/student complaints in a timely and professional manner.
• Let Supervisor know of all issues that arise quickly.

Qualifications

Required: ServSafe Manager Certification within 6 months of hire - ServSafe Education High School or Equivalent.

Skills

• Demonstrated ability to work collaboratively with all stakeholders to support positive outcomes.
• Effective oral and written communication skills.
• Maintains a generally positive attitude.
• Observes all District policies and procedures.
• Strong organizational and time management skills.
• Verbal and written communication skills in English and a demonstrated ability to read and comprehend written/graphic and oral instructions.

Benefits

• Health, vision, dental, health savings account (HSA), flexible spending accounts (FSA), District paid and voluntary additional (supplemental) life and accidental death and dismemberment insurance, short and long-term disability, critical illness and accident voluntary insurance, employee assistance program (EAP), voluntary 401(k), 403(b) and 457 retirement plan options.