Receiving Kitchen Manager

Receiving Kitchen Manager

Incumbents are responsible for performing activities related to running a receiving kitchen, which includes evaluating kitchen staff, inventorying and ordering food and supplies, and preparing applicable worksheets.

Qualifications: High School Diploma or a General Equivalency Diploma (G.E.D.), and two years of experience as a Kitchen Manager Trainee or a comparable level, or an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.

Performance Responsibilities:

• Supervises employees to include: prioritizing and assigning work; conducting performance evaluations; ensuring staff are trained; and making hiring, termination and disciplinary recommendations.
• Supervises the day-to-day operations of the receiving kitchen, which includes: ensuring proper sanitation procedures are utilized and adhered to; planning and directing the preparation of food; developing work schedules; and, performing other related activities.
• Plans menus and meals; calculates and orders appropriate volumes of food required for daily meals and snacks.
• Collects money and deposits into appropriate accounts for children; closes out cash register at the end of each day; verifies money, plate count, and food servings balance; prepares related revenue reports.
• Prepares and maintains a variety of records, paperwork, and worksheets, which includes: menu worksheets, food and supply inventories, and other related information.
• Processes, approves, and/or calculates lunch fees and free or reduced meal applications.
• Facilitates and/or participates in a variety of meetings.
• Performs other duties of a similar nature or level.

Knowledge and Skills:

• Supervisory principles; Operational aspects of a receiving kitchen; Inventory control techniques; Safe work practices; Principles of health, sanitation, and safety involved in the preparation of food on a large scale; Methods, equipment, and ingredients used in preparing and cooking foods; Use, care, and cleaning of kitchen equipment and utensils; Applicable Federal and state regulations regarding food safety and sanitation.
• Monitoring and evaluating employees; Prioritizing and assigning work; Operating a computer and related software applications; Performing mathematical calculations; Preparing and maintaining a variety of reports and records; Preparing and serving food; Reviewing and analyzing applications for reduced or free meals; Monitoring and maintaining inventories; Taking and monitoring food temperatures; Handling and counting money; Communication, interpersonal skills as applied to interaction with coworkers, supervisor, the general public, etc. sufficient to exchange or convey information and to receive work direction.

Physical Requirements: Positions in this class typically require: stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, talking, hearing, seeing, and repetitive motions. Incumbents may be subjected to moving mechanical parts, odors, blood and other bodily fluids, chemicals, extreme temperatures, inadequate lighting, workspace restrictions, intense noises, and travel. Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Licensing Requirements: Certified Food Service Manager Card; Arizona School Food Service's "Serve Safe Certification" or equivalent.

Terms of Employment:

• Reports To: Lead Manager
• Location: Food Services/ District Wide
• Calendar: 10 Month
• Beginning Salary: RKM
• Benefits: As approved by the Governing Board
• FLSA Status: Non-exempt
• Deadline for Application: Until Filled