Secondary Kitchen Manager

Kitchen Manager

Livonia Public Schools is seeking a Kitchen Manager (7.5 Hours) to lead and manage the school kitchen, food preparation and serving of meals to students. Because of the nature of the work, a spirit of cooperation with all others in the building is essential. Other duties associated with this position may be assigned by the supervisor. Specific details of the position will be discussed with the administrator during the interview process. Training will be provided.

The Food & Nutrition Services Kitchen Manager must possess strong leadership, management and organizational skills. The Food & Nutrition Services Kitchen Manager will work scheduled hours as determined by the Food & Nutrition Services Supervisor. The Kitchen Manager is required to obtain and/or maintain a current Serv-Safe Certificate as soon as training for such certification is available. The Kitchen Manager will also complete a course to obtain an Allergen Awareness Certificate, with information provided by the Food & Nutrition Services Office. The Kitchen Manager will lead all aspects of the school kitchen, taking direction from the Food & Nutrition Services Supervisor, as well as working with the staff assigned to their Kitchen. The Manager will be responsible for communicating professionally with the school Principal and Secretary on an as-needed basis, providing copies of monthly menus, notification of menu changes, and possible student behavior issues. Cooperation between Kitchen and Office Staff is essential!

A Manager's job is to facilitate all phases of meal service for the students. This includes meal planning, placing food and supply orders, food preparation and serving student meals, running a cash register and submitting meal counts and transactions, as well as Kitchen Cleanup after Meal Service is complete. The Manager must be able to read, understand and follow directions. They should have good memory recall, learning where food items are kept, how to use kitchen equipment, basic start-to-finish daily job duties, as well as building orientation. Good communication skills are essential, as are time-management skills, meeting time deadlines for meal service. The Kitchen Manager will work with the General Helper and as needed, teach them to prepare and serve breakfast, as well as all other duties in the kitchen, in case the Helper is needed to fill in for the Kitchen Manager in her absence. Food Preparation may involve repetitive motions like washing/cutting fresh fruit or vegetables, cooking/baking, cupping small quantities of foods or sauces for student trays, counting pieces such as chicken nuggets for student meals. The employee should be able to stand for long periods of time. Kitchen Cleanup will involve washing pots/pans and serving utensils, as well as sanitizing counters and service areas. Proper measurement of cleaning solutions is a necessary daily task. Protocols must be followed for safe food handling practices. The employee will also be asked to learn how to work the Cash Register, scanning student cards and opening and shutting down, including handling the daily cash transactions. Food & Nutrition Services Employees must have the ability to check and read daily emails. They need to perform basic computer skills as required for completing timesheets and other required documents. All Staff are responsible for discussing prearranged absences with their Food & Nutrition Services Administrator. In the event of illness, the Kitchen Manager will report an inability to work AS SOON AS POSSIBLE to the Food & Nutrition Services Supervisor, as well as call the Food Service Office and LEAVE A MESSAGE. It is of utmost importance that all Food & Nutrition Services Employees are able to work well with others and to treat co-workers, students and staff with respect.