Overview
The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations.
Responsibilities
* Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.
* Promote customer service by investigating and resolving food quality and service complaints.
* Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.
Supervisory
* Conduct daily safety and production meetings with kitchen staff.
* Demonstrate and promote Opaa\ 's Core Values, and report concerns to the DNS immediately.
* Supervise kitchen staff in all areas of production. Delegate workflow and inform the DNS immediately of any personnel issues.
* Train, cross-train and certify all kitchen job stations. Be prepared to perform any kitchen function, as required.
* Ensure overall cleanliness and organization of the kitchen and storage areas.
Compliance
* Maintain compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the DNS at least 24 hours in advance.
* Maintain strict compliance with the Opaa! Timekeeping Policy. Report discrepancies to DNS immediately.
* Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.
* Maintain compliance with all HACCP processes and procedures.
* Maintain compliance with HHFKA and CACFP Meal Patterns.
* Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements. Report unsafe working conditions and safety incidents in a timely manner.
Administrative
* Coordinate and submit food and supply orders.
* Ensure production records are complete and accurate daily, per student grade groups.
* Oversee, take commercial / commodity physical inventory count, and input into the system. Ensure First In First Out (FIFO) standards in storage.
* Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document. The invoice to be approved the day it is received.
* Enter participation counts into the system daily.
* Ensure accurate and timely completion of all required logs.
* Perform daily tray counts and reconcile them with the district report. Ensure all meals are reimbursable.
* Maintain open lines of communication with the building principal. Conduct a weekly update meeting.
* Conduct Daily Dish meetings and use the production board to plan and monitor the flow of service.
* Attend and actively participate in weekly Kitchen Manager meetings.
* All other duties as assigned by Opaa! Food Management.
Physical / Visual Demands
* Frequent standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, talking, hearing, and reaching with hands and arms.
* Occasional exertion of over 60 pounds;
ability to lift, carry,push, or pull objects up to 25 pounds.
* Specific vision abilities include concentrated attention, depth perception, and color vision.
Working Conditions
* Inside and outside working conditions;
often around moving mechanical parts;
exposure to wet / humidconditions and extreme heat.
* Occasionally exposed to toxic or caustic chemicals and extreme cold.
* Noise level is usually loud.
Qualifications
* Language Skills :
High School Diploma, GED, or Relevant Experience Required. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to present information effectively in one-on-one and small group settings.
* Mathematical Skills :
Ability to add, subtract, multiply, and divide in all units of measure;
compute rate, ratio, and percent;
interpret bar graphs.
* Reasoning Ability :
Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions;
deal with problems involving a few concrete variables in standardized situations.
* Machines, Tools, Equipment and Work Aids :
Dishwasher, Steamer / Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.
* License(s) / Certification(s) Required :
Serve Safe Certification;
Additional certifications may vary by state.
Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.
Job details
* Seniority level :
Mid-Senior level
* Employment type :
Part-time
* Job function :
Management and Manufacturing
* Industries :
Food & Beverages
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