Floating Kitchen Manager: Uplift Education

Mission Statement

Uplift's mission is to create and sustain public schools of excellence that empower each student to reach their highest potential in college and the global marketplace and that inspire in students a life-long love of learning, achievement, and service in order to positively change their world.

Primary Purpose:

The Floating Kitchen Manager is responsible for ensuring continuity of operations at assigned campuses: leading the CNP team at the campus level. The kitchen manager ensures that appropriate quantities of food are prepared and served. The Kitchen Manager maintains compliance with local, state, and federal regulations including public health and safety. The Floating Kitchen Manager acts as interim where there is a vacancy or when a Kitchen Manager/Kitchen Supervisor is out on extended leave. This role also assists the FOM team with administrative and training functions within the CNP department and with onboarding new leaders within the department.

Duties/Responsibilities:

Oversee day-to-day operations within the kitchen, adhering to Child Nutrition program (CNP)guidelines which includes:

o Supervise, manages, and cross train kitchen staffs

o Produces work schedules and manages employee absences

o Use the staff development cycle to provide formal, timely and appropriate feedback on individual work performance and growth opportunities

o Ensures storage of all food and supplies in the kitchen

o Ensures adherence to State Safety and Sanitation guidelines

o Monitors working condition of appropriate kitchen equipment

o Report work-related injuries to Risk Management in a timely manner

o Document required monthly safety training with the kitchen staffs

o Ensures that staff adhere to all standardized recipes on a continual basis

o Ensures high standard of food quality through continual monitoring of staff during production and service

o Ensure all methods of counting and claiming are complaint and accurate

o Create a welcoming and friendly environment in cafeteria, kitchen and at each point of service

o Follow best practices for presenting menus and promoting participation

o Manages production, order, and inventory

o Responsible for data entry of planned production and the actual amount served in Titan Menu Daily

o Report recipe/menu errors to Director of Menus

o Planning Food Production in System (based on completed production records)

o Monitor portion control to ensure compliance with USDA/TDA meal patterns

o Monitor level of inventory needed for production for central and vended kitchen, adhering to inventory management process

o Monitor weekly and physical inventory and maintaining perpetual inventory

o Monitor inventory records in Titan Perpetual Inventory System

o Accountable for placing accurate order for production

o Responsible for gas credit card reconciliations documentation submit in a timely matter to appropriate CMO personnel

o Monitors food production and waste

o Perform End of Day reconciliation with each cashier which includes:

o Daily Cash drawer reconciliation

o Daily A la Carte sales and inventory reconciliation

o Adheres to standard accounting operating processes for cash handling

o Oversees student/staff lunch account balances

o Works with Operations Directors to coordinate meals for field trips and testing

o Attend required trainings

o Assists with other kitchen tasks as needed including delivering and or transporting to secondary serving location, cooking, cleaning, servings etc.

o Establishes and maintains a positive relationship and a continual open line of communication with all Uplift staffs and parents

o Other duties as assigned by FOM/Director/Sr Director.

Qualifications:

Education, Experience, and/or Certification(s)

o Education Requirements: High School diploma or general education diploma (GED)

o Experience Requirements: 2 + years' experience in school food service or any food service including cooking, production, inventory, with 1+ in supervisory role.

o Special Skills/Certifications: Must Possess current SERV safe Kitchen Manager's Certification before employment (or the ability to obtain within the first 30 days of hire), Ability to understand food preparation and safety instructions. Knowledge of kitchen equipment and food production procedures. Capable of operating small and large kitchen equipment and tools.

o Self-motivated

o Organizational skills

o Detail Oriented

o Commitment to Excellence

o A valid driver's license

Required Skills/Abilities:

o Communication Skil