CLASSIFIED_Kitchen_Manager_Nutrition Services_Secondary

Job Title: Kitchen Manager (10 month Full time w/Benefits)

Department: Nutrition Services
 
Education Level and Certification: High school degree or GED preferred.  Possess any required Food Handler’s permit, in addition to any required or assigned certification or training. Previous food service experience, customer service experience, and cash handling experience preferred.
 
Reports To: Director of Nutrition Services and Building Principal
 
Performance Responsibilities and Job Tasks:

1. Check the quality of raw and cooked food products to ensure that standards are met.
2. Monitor sanitation practices to ensure that employees follow standards and regulations.
3. Check the quantity and quality of received products.
4. Order or requisition food and other supplies needed to ensure efficient operation.
5. Supervise and coordinate activities of cooks and workers engaged in food preparation.
6. Inspect supplies, equipment, and work areas to ensure conformance to established standards.
7. Determine how food should be presented.
8. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
9. Estimate amounts and costs of required supplies, such as food and ingredients.
10. Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients, the likely number of food service customers and requirements of federal and state programs and local wellness plans.
11. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs or to keep costs within established prices.
12. Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
13. Determine production schedules and staff requirements necessary to ensure timely delivery of services.
14. Recruit and make recommendations for hiring staff, including cooks and other kitchen workers.
15. Record production and operational data on specified forms.
16. Adhere to all federal and State USDA regulations and State and local Food Codes.
17. Serve as a role model to all students.
18. Serve as a positive member of the community in a way that does not negatively affect the District’s reputation or image in the community.
19. Refrain from engaging in conduct that interferes with the operations of the District, including the education of students.
20. Develop and maintain a positive and professional working relationship with other staff and administration.
21. Adhere to all District policies, rules, regulations, and supervisory directives.
22. Maintain confidentiality of information concerning staff, students, and parents in accordance with law and District rules.
23. Adhere to the code of ethics of the District and the Nebraska Department of Education (NDE Rule 27).

FLSA Exempt Status: Non Exempt

 
At-Will Position. This position is an “at-will” position and may be terminated, with or without cause, at any time in the sole discretion of the Superintendent or Superintendent’s designee.

Essential Functions: The essential functions of the Head Cook position include: (1) regular, dependable in-person attendance on the job; (2) the ability to perform the identified tasks and performance responsibilities which require effective teaching and communication skills; and (3) the ability to perform the following identified physical requirements.