School Kitchen Prepack Manager - Queen Anne Elementary

Under the general direction of the Culinary Services Director or designee, responsible for heating and serving high-quality, nutritious meals under sanitary conditions in a Prepack Satellite kitchen.

Responsibilities

• Heat prepacked meals from the central kitchen to appropriate temperature to maintain quality and keep cold packs at the appropriate temperature until served.
• Ensure that all student helpers and staff comply with proper food handling techniques and follow established safety and sanitation procedures.
• Develop, prepare, and post work schedules and diagram of serving area for program continuity and to ensure tasks are completed within the allocated time.
• Maintain accurate records and complete necessary reports including meal count, cash count, tickets, menu planners, orders, delivery, payroll, inventory, and other reports as required by District procedures, either manually or by computer.
• Maintain and schedule cleaning of kitchen and storeroom as well as kitchen equipment including tables and chairs; report equipment malfunctions to ensure safe working conditions.
• Order appropriate number of meals from the central kitchen and adjust meal count as needed to utilize all food ordered.
• Maintain appropriate stock of food and supplies; rotate and reorder as needed.
• Establish and maintain cooperative working relations with others.
• Assist school staff in promoting proper nutrition.
• Respond to suggestions, complaints, and requests from building staff, students, and parents.
• Report all accidents promptly to the Culinary Services office.
• Supervise and train staff, including conducting performance evaluations.
• Train, monitor, and evaluate student workers, substitutes, and assigned staff.
• Promote Culinary Services programs to increase meal participation.
• Check and secure kitchen and dining area at the end of the shift.
• Perform related duties as assigned.

Working Conditions

• Stand and walk for prolonged periods.
• Ability to lift up to 25 lbs; carry, push, stoop, reach, and perform fingering functions.
• Shift tasks and priorities; experience frequent interruptions; requires flexibility and adaptability.
• Perform repetitive tasks; requires individual initiative and teamwork.
• Communicate with students and adults in some difficult situations.
• Effective decision-making and problem-solving; communicate with difficult individuals.
• Excellent listening skills; adapt to change and remain flexible.
• Normal far vision, depth perception, and color vision.
• May be exposed to general cleaning chemicals.

Requirements

• Food preparation techniques and procedures.
• Food Safety and Sanitation.
• Basic math and modern methods of food preparation, including recipe adjustment.
• Acceptable product standards, including quality and sanitation aspects.
• Basic computer operation.
• Use English communication orally and in writing.
• Teamwork.
• Simple mathematical calculations.
• Follow instructions and use fundamentals of food preparation techniques following approved safety and sanitation requirements.
• Learn Federal, State, and Local requirements for the National School Lunch Programs.
• Operate all types of commercial kitchen equipment, including mechanical aptitude for operating/adjusting complex equipment.
• Establish and maintain good working relationships with a variety of employees.
• Work under supervision.

Qualifications

• Must possess a valid WA Food Handler's Permit.
• Knowledge of menu planning and the nutritional requirements of the United States Department of Agriculture school meal patterns.
• Ability to accurately complete necessary records required by the United States Department of Agriculture, State, and the District.
• Ability to take initiative, analyze information/situations, and resolve issues or recommend effective solutions to the Culinary Services office.
• Audit and reconcile inventory and financial records.
• Provide direction to assigned staff.
• Knowledgeable of basic food handling and preparation techniques, safe practices, and ability to use kitchen tools and equipment.

Benefits

• Eligibility for benefits is determined by the number of hours employees are anticipated to work during the school year (September 1 through August 31). Any employee scheduled to work 630 hours or more in a year is eligible for benefits.
• Hourly staff accrue sick leave at the rate of 1:40 per the Washington Paid Sick Leave law.
• Eligible for health benefits after 630 hours under conditions of the School Employees Benefits Board through the state of Washington.