Kitchen Manager

Food Service ManagerCompensation Plans Auxiliary Compensation Plan Pay Grade: PG $18.50-$26.08 Shift Type: Full-Time Wage/Hour Status: Non-Exempt Reports To: Food Service Area Manager EMPLOYMENT BEGINS: As soon as possiblePRIMARY PURPOSE: To provide supervision, training, and management for the campus food service operation on site. Ensure that appropriate quantities of food are prepared and served. Meets requirements set forth by the Food & Nutrition Services Programs, as well as, local, state, and federal regulations.QUALIFICATIONS:Education/Certification: High School Diploma or Graduate Record Exam (GED) Completion of a credited sanitation course and maintain certification Texas Association of School Nutrition certification Level 2 (preferred)Special Knowledge/Skills: Possess knowledge and awareness of the District Requirements, Child Nutrition Programs, equipment, appliances used in principles of quantity food preparation. Ability to perform verbal and written communication effectively. Able to teach others basic food prep information. Demonstrate ability to manage personnel and maintain confidentiality. Computer and money counting skills. Ability to get along and work well with others. Exhibit effective planning and organizational skills. Self-motivated and self-directed.Experience: Completion of the Mesquite Food and Nutrition Services Manager-In-Training (MIT) course (preferred). One year of school food service experience (preferred)MAJOR RESPONSIBILITIES AND DUTIES:Knowledgeable of all policies and procedures set by TDA, USDA, and the City of Mesquite Health Department and follows regulations.Follows all rules, regulations, policies and procedures of Mesquite ISD, Food and Nutrition Services and follows directives from the supervisors and other office staff.Plans, orders and edits all food and supplies using the current software system.Maintains current: work and cleaning schedules for Nutrition Specialists, production records, daily and monthly financial records.Handles monies taken from students and staff with the highest integrity and ensuring that all deposits in POS accounts and to the bank are accurate.Trains and evaluates Nutrition Specialists when assigned to their campus and provides additional training and documentation for the Substitutes evaluation.Strictly adheres to the chain of command.Conduct operational management and production management daily.Orders food in appropriate amounts so that there is no shortage of menu items for each day served.Maintain records on food and supplies received and used.Directs daily activities in the kitchen and cafeteria and maintains a safe and hazard-free working environment.During food production ensures the safety and quality of food guidelines, health codes and safety regulations are followed to meet our department and the Mesquite Health Department standards.Ensure that food items are stored in a safe and hazard-free environment.Maintains food cost within set guidelines.Supervises and trains employees in the assigned kitchen ensuring efficiency, positive employee morale, and teamwork.Creates work orders and maintains logs on all maintenance required on equipment within the school's food service department.Performs HACCP (Hazard Analysis of Critical Control Points) checklist 2 times per year.Recommends replacement of existing equipment to meet needs of facility.Supervises and trains employees on Point of Sale.Follows and enforces attendance policy.Follows procedures for GHG (timekeeping system) and makes all appropriate corrections and enters absences for self and employeesFollows guidelines given by the dietitian to meet nutrition standards for all foods prepared and served.• 10 hours of Professional Standard hours documented each school yearPerform other functions and duties as assigned by administration and/or supervisor.Adheres to and enforces MISD and FNS guidelines, policies and procedures and acts when a violation has occurred.Gives and receives feedback in a positive manner; Resolves conflict in a respectful manner.Is available for work on a consistent and timely basis with infrequent unplanned absences.Takes responsibility for actions, results, and mistakes.Respects the talent and unique contributions of every individual, culture, and ethnic group to increase effectiveness of the unit; Influences the culture in ways that value and support diversity.SUPERVISORY RESPONSIBILITIES: Supervises Nutrition Specialists. Evaluates employee performance two times per year; Provides documentation for Substitute performance evaluations as scheduled. Responsible for continued training in all areas of the kitchenWORKING CONDITIONS / ESSENTIAL FUNCTIONS:Mental Demands: Reading; communicating effectively both verbal and written. Effectively presenting information in one-on-one and small group situations to customers, clients, and other employee of the organization. Dealing with problems involving concrete variables in standardized situations. Meeting deadlines with severe time constraints and interact with public and other workers. Reading and comprehending written instructions Reading and comprehending oral instructions Perform addition and subtraction using two-digit numbers Perform multiplication and division with 10's and 100's Perform mathematical calculations related to (USA) currency, weights, and measurements. Require precise attention to detail Tightly scheduled and hurried pace of work activitiesPhysical demands/environmental factors: Walking and standing constantly. Bending or twisting at the neck and trunk while performing the duties of this job. Walking on slippery surfaces. Frequently loud work environment. Greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job. Walking Regular Attendance (scheduled workdays) Standing (extended periods of time) Pushing /Pulling Repetitive Bending Repetitive Twisting Reaching with hands and arms Full use of right and left: hands, arms, legs, feet without assistive devices Stooping Kneeling Crouching Climbing on ladders (2 step stepladder) Lifting and/carrying up to 35 pounds Walking on slippery surfaces. Frequently loud work environment. Moderate exposure to extreme hot temperatures. Moderate exposure to extreme cold temperatures. Functional vision Functional speech Limited opportunity for breaks Wrist Turning Grasping or Pinching (firm) Work around moving machinery Exposure to slippery or uneven surfaces Work with hands in water and other substances Exposure to chemicals The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties required.