Kitchen Manager

School Kitchen ManagerImmediate Supervisor(s): Director of Food ServicesEmployment Term: 42 weeks annually, Monday-Friday, (7.5 hours/day, 35 hours/week, between 6:00 am - 2:00 pm, 7 working hours daily plus ½ hour unpaid lunch, School Year).Salary: In Accordance with the AFSME Food Service Contract, including hourly differentialsEvaluation: Performance in this position will be evaluated by the Director of Operations, Director, and Assistant Director of Food ServicesJob Summary: To manage the operation of the food service program in the school to ensure the students are served attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and friendliness.Performance Responsibilities:Participates in and manages the operation of the child nutrition program at the assigned school;Prepares weekly assignments/schedules for kitchen staff;Ensures compliance with the Massachusetts Department of Child Nutrition Program Policy;Directs the preparation and serving of all food in the cafeteria;Assumes responsibility for the security of food and supplies;Supervises/Helps with the storage and care of foods and supplies;Ensure that the menus developed by the Food Service Director and Assistant Director are followed without deviation;Supervises and participates in the preparation and serving of food;Oversees and participates in the cleaning of the kitchen, serving, storage, and dining areas;Assigns, directs, plans, and supervises the work of cafeteria employees;Instructs new cafeteria employees in performing assigned tasks;Reads and interprets written recipes and other written and verbal directions;Attends in-services and workshops as directed;Maintains confidentiality;Makes menu item substitutions with the approval of the Director or Assistant Director;Maintains accurate records, including production records, temperatures of food and equipment, and inventory of equipment, food, and other supplies;Orders food on the computer weekly by following established procedures;Prepares inventories, records, and required reports;Accounts for receipts and invoices;Maintains and/or upgrades skills;Performs duties efficiently and productively;Maintains positive work habits;Prepares the main menu item for lunch daily;Adheres to Employee Code of Conduct as outlined in the department's handbook;Performs duties as assigned by immediate supervisor(s).Preferred Qualifications:2 years of foodservice management experience, preferably in a K-12 public school setting.CPR certificationChoke/Save certificationMust maintain current fire extinguisher trainingRequired Qualification:ServSafe certificationEvidence of good personal cleanliness;Demonstrates leadership and supervisory skills;Successful experience in the food service industry;Demonstrates knowledge of operating a computer for ordering, operating a point of service, andSkills, Abilities & Knowledge:Scheduling abilities with a focus on shifting priorities.Understanding of Hazard Analysis Critical Control Points (HACCP).Proper handling of food, temperature controls, personal hygiene, and proper cleaning and maintenance of equipment.Attention to detail, accuracy, and completeness; demonstrate a proficient ability in the operation of computers, email, phone, and voice mail.Familiar with the USDA nutrition program regulations, USDA, DESE, and general food service program(s).Ability to proactively recognize issues and resolve problems in a timely manner.Ability to communicate with vendors and the health department.Ability to lift 40- 60 lbs., stand continuously, and engage in moderate physical work.Practices successful time management.Delegates tasks appropriatelyPhysical Demands:The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to reach, walk, climb, lift heavy objects, pull, push, grasp, use commercial food service equipment, talk, hear, see, and use repetitive motions. The employee is required to exert moderate physical effort and stand continuously. While performing the duties of this job, the employee may frequently lift and/or move at least 40-60 pounds of materials, food supplies, etc. Specific vision abilities required by this job include close vision, such as to read handwritten or typed material, and the ability to adjust focus. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members.Work Environment:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen can range from below 32°F in a walk-in freezer to 100°F or above near the ovens, stove, and dishwasher. Temperatures can exceed 400°F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with nonskid soles are recommended. The noise level in the work environment is moderately loud to loud (70-90 dB).The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position, and additional duties may be assigned by the Superintendent or his/her designee