Food Service Kitchen Manager

JOB TITLE:  Kitchen Manager               

REPORTS TO: Director of Food Services                    

SUPERVISES: Non-Applicable

EMPLOYMENT AND FLSA STATUS: Classified/Non-Exempt/Hourly

JOB GOAL:
Manages an individual school food service operation in an organized and efficient manner by directing the activities of staff, while also meeting the mandated USDA guidelines for the National School Breakfast and Lunch Programs. 

ESSENTIAL FUNCTIONS:

• Supervise and instruct kitchen personnel in a safe, proper, and efficient manner. Use all equipment correctly. Report any kitchen personnel problems to the Food Service Director.
• Maintain the highest standard of safety and cleanliness following all sanitation guidelines. Work with the health inspectors in a professional manner.
• Determine the quantities of food to prepare. Place orders for produce and food for storeroom and freezers. Order milk and bread through the contracted vendor as needed.
• Receive shipments by checking packing slips. Responsible for sending invoices to the food service office for payment.
• Keep production records daily for lunch and breakfast. Production records will be filled out in detail. Follow set recipes and menus so that the nutritional data matches the meals served. Work with the food service director, Registered Dietitian, school nurse and parents regarding special diets for students with notes from a physician.
• Test foods in the proper way to assure taste and texture before meals are served. Reports of less than high quality items will be sent to the food service office.
• Keep adequate inventory records. Temperature records will be kept on all refrigerated units. Perform daily or monthly scheduled maintenance on all equipment. Check equipment regularly to assure that it is safe to use and properly working. Call or email work orders to the food service office.
• Assure that the kitchen, storerooms, refrigerators, and freezers are locked each day; report any loss or damage to the Food Service Director.
• Arrange to check refrigerated equipment over long breaks. Assure food is properly stored in cases of snow days.
• Report immediately to the Building Principal and the Food Service Director all accidents in the kitchen or cafeteria.
• Oversee cooking, serving, and clean up of breakfast and lunch, including trash removal, tables, and floors.
• Set, supervise, and work with rotation cleaning and station schedules for the kitchen.
• Attend managers' meetings and any training meetings set by the District.
• Safely clean, use, and maintain the following equipment: steam tables, convection oven, steamer, warmer, range, hood, dishwasher/disposal, mixer, and slicer.
• Maintain payroll information for kitchen personnel.
• Use good time management to assure the serving schedule is met. Ensure students are fed the correct foods in a timely manner. Communicate with the Building Principal and the Food Service Director.
• Assure the "Kids First" rule is met.
• Work with the Food Service Director to solve problems that arise concerning the kitchen.
• Interact in a polite and courteous manner with students, faculty, staff, and parents.
• Promote healthy eating in the school food department. Work with building administrators on special meetings and events.
• The employee shall remain free of any alcohol or nonprescribed controlled substance abuse in the workplace throughout his/her employment in the Corporation.
• Performs other duties as assigned by the Food Services Director or the Principal.
  
   

KNOWLEDGE, SKILLS & ABILITIES

• Must possess the ability to manage resources (people, equipment, food, finances, etc.) to best meet the nutritional needs of the students and the expectations of the school district.
• Ability to accurately complete and submit food service reports according to state and division requirements.
• Communicate effectively with all members of the school district and community.
• React to change productively and handle other tasks as assigned.
• Prepare food as per directions and guidelines.
• Ensure that all food preparation is done in a timely manner as to meet schedules.
• Must have working k