School Kitchen Manager - Loyal Heights Elementary

Summary of Assignment
Under the general direction of Culinary Services Director or designee, responsible for heating and serving of high quality, nutritious meals under sanitary conditions in a Satellite kitchen.

Prepare and serve attractive, high quality, nutritious, cost effective meals following menu planners meeting District requirements.

Ensure that all student helpers and staff comply with proper food handling techniques and follow safety and sanitation procedures.

Develop, prepare and post work schedules and diagram of serving area for program continuity and to assure that tasks are complete within the time allocated.

Maintain accurate records and complete necessary reports including meal count, cash count, tickets, menu planners, orders, delivery, payroll, inventory and other reports needed according to District procedures either manually or by computer.

Maintain and schedule cleaning of kitchen and storeroom as well as kitchen equipment including tables and chairs. Report equipment malfunctions to ensure safe working conditions.

Order appropriate number of meals from central kitchen and adjust meal count as needed to utilize all food ordered.

Maintain appropriate stock of food and supplies; rotate and reorder as needed.

Establish and maintain cooperative working relations with others.

Assist school staff in promoting proper nutrition.

Respond to suggestions, complaints and requests of building staff and students.

Report all accidents promptly to Culinary Services office.

Train and supervise staff including conducting performance evaluations.

Train, monitor and evaluate student workers, substitutes and assigned staff.

Promote Culinary Services programs to increase meal participation.

Check and secure kitchen and dining area at the end of the shift.

Perform related duties as assigned.

WORKING CONDITIONS
Required to stand and walk for prolonged periods; ability to lift up to 25 Ibs.; carry, push, stoop, reach and ability to handle and perform fingering functions.

Required to shift tasks and priorities; experience frequent interruptions; requires flexibility and adaptability; perform repetitive tasks; requires individual initiative and teamwork; ability to communicate with students and adults in some difficult situations.

Requires effective decision making and problem solving; required to communicate with difficult individuals; excellent listening skills; adapt to change and remain flexible.

Have normal far vision, depth perception and color vision.

May be exposed to general cleaning chemicals.

KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of:

Food preparation techniques and procedures

Food Safety and Sanitation

Basic Math

Modern methods of food preparation, including recipe adjustment; acceptable product standards, including quality and sanitation aspects; basic math; basic computer operation.

Skill in:

Use English communicationorally and in writing

Team work

Ability to:

Do simple mathematical calculations.

Follow instructions and use fundamentals of food preparation techniques and procedures following approved safety and sanitation requirements.

Learn Federal, State and Local requirements for the National School Lunch Programs

Operate all types of commercial kitchen equipment, including a mechanical aptitude for operating/adjusting complex equipment.

Establish and maintain good working relationships with a variety of employees.

Work under supervision

EDUCATION:
High school diploma or equivalent.

LICENSES AND SPECIAL REQUIREMENTS:
Valid Food Handler's Permit

ADDITIONAL REQUIREMENTS:

Knowledge of menu planning and the nutritional requirements of the United States Department of Agriculture school meal patterns.

Ability to accurately complete necessary records required by the United States Department of Agriculture, the State and the District.

Ability to take initiative, analyze information/situation and resolve situation or recommend effective solution to Culinary Services office.

Must possess a valid WA Food Handler's Permit

Audit and reconcile inventory and financial records.

Provide direction to assigned staff.

Knowledgeable of basic food handling and preparation techniques and safe practices and ability to use kitchen tools and equipment.

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