We are hiring a 40 hour a week kitchen manager for Amherst High School. The Kitchen Manager is an essential member of the school cafeteria staff and is charged with managing and supervising all cafeteria personnel and operations. The Kitchen Manager ensures courteous and positive customer service to the students and staff, sanitary food preparation and service, cleaning and maintaining the cafeteria in a manner that provides a sanitary, clean, attractive, and safe environment. ESSENTIAL DUTIES AND RESPONSIBILITIES:Plans, supervises, and evaluates work assignments of other cafeteria employees. Develops work schedules to maximize production efficiency. Ability to operate all food service equipment and train staff accordingly. Ensures the service of attractive, appetizing and nutritious meals that are of consistent high quality and meet USDA meal pattern compliance. Easily identifies a reimbursable meal on the serving line. Supervises the preparation and cooking of meals according to menu and recipes provided. Oversees time and sequence of cooking operations to meet meal serving deadlines (e.g. breakfast, lunch, satellite.) Services daily hot lunch line and when necessary delivers food to staff, students, classrooms, and catering events. Ability to prepare/cook all food served.Coordinates ordering, receiving, and inventory of all food, beverage & paper product needed for daily service in unit. Checks and stores all incoming supplies and compiles and maintains accurate inventory and production records. Performs and delegates cleaning duties, cleaning of equipment and work areas, dish washing and pot washing. Supervises implementation of and follow-up of sanitation cleaning schedule for all kitchen areas and equipment according to HACCP procedures, state, federal, local food handling.Manages all daily cash sales; reconcile POS system, complete necessary paperwork neatly and accurately. Ensures that all meals and sales are properly accounted for. Administers proper food controls to prevent waste. Supports the goals, objectives and mission statement set forth by ARPS Food Services. Participates in and supportive of all ARPS Food Services’ sustainability initiatives. Attends all mandatory in-service programs and professional development trainings as directed.Be an active participant in the School Nutrition Farm to School ProgramPerforms all other duties assigned by Director of Food Service. ADDITIONAL KNOWLEDGE, SKILLS AND ABILITIES:Skilled and knowledgeable in the following: food preparation, menu preparation, cost controls, sanitation requirements and large scale food service operations.Ability to effectively manage personnel in a manner consistent with the Collective Bargaining Agreement. Ability to handle money, keep accurate records, and operate a POS/Cash Register system.ServSafe Certified or ability to become certified as directed.Massachusetts Allergen Awareness Certification or ability to become certified as directed. REQUIRED QUALIFICATIONS AND COMPETENCIES:High School Diploma or GED preferred.Proficient in reading, writing, and math required.Previous food service experience required.Must be able to exert up to 15 pounds of force, and enough force to constantly lift up to 35 pounds, carry, push and pull or otherwise move small and large objects. Work requires walking, standing, kneeling, and squatting to a significant degree. Also, exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. Requires ability to inspect items for proper length, width, and shape as well as coordinate hands and eyes rapidly and accurately in using equipment. Requires the ability to speak and/or communicate with individuals to convey or exchange information. Includes but not limited to giving instructions, assignments or directions to staff, students, parents, and visitors. Also, ability to read and write variety of correspondence including reports, forms, e-mails, schedules, manuals, invoices, requisitions, menus, recipes, journals, etc.Must be adaptable to performing under stress and when confronted with emergency situations. Demonstrates good judgement and decision making skills.WORKING CONDITIONS:The Kitchen Manager provides professional and friendly service with a positive attitude. They maintain clean, attractive serving lines during the meal periods to create a pleasant environment for students, staff, and customers. They encourage students to make healthy menu choices and follow the assigned menu to ensure the service of attractive, appetizing and nutritious meals. The Kitchen Manager effectively works with and communicates with other food service staff, students, and other school personnel. They demonstrate good attendance, punctuality, and come prepared to work on a daily basis. They maintain standards of personal appearance and hygiene according to district HACCP policies and procedures.The Kitchen Manager maintains confidentiality of students receiving free and reduce price meals. They must not inform students of their balance unless asked by the student, and they ensure all students receive a regular lunch each and every day regardless of overdue balance.Kitchen Manager must be available and able to transfer to any other cafeteria based on the needs of the Food Service Department.