Food Services Kitchen Manager

JOB SUMMARY: The Kitchen Manager is responsible for ensuring the efficient operation and service of the district’s school kitchens while adhering to state and local health and safety regulations. The kitchen manager will oversee food production, ordering and recordkeeping to ensure compliance with state and federal regulations while providing appealing and nutritious meals to the students and ensuring smooth and efficient operations of the cafeteria for the ultimate health, comfort and benefit of the student. ESSENTIAL DUTIES and RESPONSIBILITIES include but are not limited to: •Manage inventory including preparation of purchase orders, ordering, receiving, verifying and documenting orders in accordance with school processes. Review incoming orders to verify accuracy and quality of goods received. Contact suppliers as needed. •Work with department staff to ensure that proper portion sizes and components of the NSLP and SBP requirements are adhered to. •Work with Director of Food Services and Head Cook to manage and oversee efficiency of meals. •Properly assesses daily production records, identifying corrective actions needed and providing staff training as necessary. •Create and implement plans to produce an atmosphere and menu that attracts and pleases students, teachers, administrators, and other school staff. •Knowledge of procurement procedures •Manage and respond to food holds or recalls in an expedient, effective and efficient manner. •Assist Director of Food Services in providing leadership to ensure a secure work environment at all times but especially during an emergency or crisis. •Ability to prepare and serve meals for population of 500 students in accordance with USDA guidelines in absence of cook. •Knowledge of acceptable safety standards and recommended practices. •Maintain accurate and up to date information pertaining to inventory. •Collaborate with Head Cook regarding menu and inventory updates. •Manage scheduling of regular staff and per diem substitute staff as needed. •Oversee processing of student/adult meal payments from cashiers. •Maintain a positive, cooperative and productive working relationship with staff and students through the use of patience, courtesy and tactful measures. •Address personnel and/or equipment issues related to cafeteria operations and, when necessary, communicate unresolved issues to Director of Food Services. PREFERRED QUALIFICATIONS: •Understanding of National School Lunch Program (NSL) requirements. •School Food Nutrition experience preferred •Thorough working knowledge of food preparation methods and current practices. •Ability to multi-task, work under pressure and prioritize tasks in order to meet established deadlines. •Experience with Google Docs, Microsoft Word and Excel Spread sheets. •Motivated, highly organized self-starter with ability to remain positive under pressure. •This position is vital to the operation of the food service department and therefore punctuality and regular attendance is of high importance. PHYSICAL DEMANDS: The physical demands described below are representative of those that must be met by a general worker to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. •Employee works in a moderately loud environment and is occasionally exposed to caustic chemicals, fumes or airborne particles. While performing the duties of this job, the employee is regularly required to walk, talk or hear, taste and smell, use hands and fingers to handle, feel, grasp and reach for objects, equipment, tools and controls. The employee is required to be on his/her feet for extended periods of time. The employee must frequently squat, stoop or kneel, balance, reach above the head, reach forward, and bend or twist at the neck and trunk more. Employee frequently lifts up to 50 lbs. Employee is exposed to very cold temperatures, at possibly long periods of time. Employee must carry out verbal and/or written instructions.