Kitchen Manager

About the position

The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations. Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail.

Responsibilities

• Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.
• Promote customer service by investigating and resolving food quality and service complaints.
• Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.
• Conduct daily safety and production meeting with kitchen staff.
• Demonstrate and promote Opaa's Core Values of 'Act in the Best Interest of the Students, Schools, and Communities We Serve', 'Be Honest', 'Have a Passion to Serve Others', and 'Commit to Continuous Improvement'. Report concerns to the DNS immediately.
• Supervise kitchen staff in all areas of production. Delegate workflow and inform DNS immediately of any personnel issues.
• Train, cross-train and certify all kitchen job stations. Be prepared to perform any kitchen function, as required.
• Ensure overall cleanliness and organization of the kitchen and storage areas.
• Maintain compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the DNS at least 24 hours in advance.
• Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Report discrepancies to DNS immediately.
• Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.
• Maintain compliance with all HACCP processes and procedures.
• Maintain compliance with HHFKA and CACFP Meal Patterns.
• Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements. Report unsafe working conditions and safety incidents in a timely manner.
• Coordinate and submit food and supply orders to Boss.
• Ensure production records are complete and accurate daily, per student grade groups.
• Oversee, take commercial/commodity physical inventory count, and input into Boss. Ensure First In First Out (FIFO) standards in storage.
• Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document. The invoice to be approved the day it is received.
• Enter participation counts into Boss daily.
• Ensure accurate and timely completion of all required logs.
• Perform daily tray counts and reconcile them with the district report. Ensure all meals are reimbursable.
• Maintain open lines of communication with the building principal. Conduct a weekly update meeting.
• Conduct 'Daily Dish' meetings. Organize and use the production board to plan and monitor the flow of service.
• Attend and actively participate in all weekly Kitchen Manager meetings with DNS.
• All other duties as assigned by Opaa! Food Management.

Requirements

• High School Diploma, GED, or Relevant Experience Required.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.
• Serve Safe Certification; Additional certifications may vary by state.