Production Kitchen Manager - Middle School

JOB TITLE:Production Kitchen Manager

LOCATION:Urbandale Middle School

JOB GOAL: Responsible for all aspects of food production and supervision of child nutrition personnel in assigned school keeping within sanitation and food cost to effectively prepare and serve nutritious meals in a pleasant eating environment under the direction of the Director of Nutrition Services.

REPORTS DIRECTLY TO: Director of Nutrition Services

REPORTS INDIRECTLY TO: Operations Specialist and Administrative Assistant

QUALIFICATIONS:

1. High school graduate or equivalent.
2. Quantity food preparation desired (school foodservice preferred).
3. ServSafe Certification Required within one year of hire or when training is available to staff. This training will be at no cost to the employee and a paid day. Failure to pass the exam will require the employee to redo at their expense and on their own time within 6 months of initial testing. Certification of ServSafe must be maintained throughout employment.
4. Must have extensive supervisory leadership management and evaluation skills.
5. Superior organizational and time management skills.
6. Knowledge of food service regulation and sanitary codes governing food service operations.
7. Knowledge and implementation of work safety including security and emergency procedures.
8. Knowledge and implementation of district operations.
9. Manual dexterity in handling of all equipment.
10. Ability to operate all equipment and general knowledge regarding maintenance.
11. Physically fit with the ability to lift 50 pounds regularly.
12. Ability to stand and walk 90 of the workday.
13. Required mobility for supervising the kitchen area.
14. Flexibility to acclimate to drastic changes in environment (i.e. hot in kitchen cold in freezer etc..
15. Ability to work in a kitchen atmosphere sometimes noisy and may be exposed to food allergens.
16. Flexibility to handle peak rush periods.
17. Ability to organize varied tasks to meet deadlines in a timely manner.
18. Ability to see needs of the total operation and assist in critical areas.
19. Ability to interpret a variety of instructions in written oral diagram or schedule forms.
20. Strong knowledge of record keeping and mathematical skills.
21. Proficient computer skills of computers to include Excel Word and Google Documents.
22. Ability to use copiers printers scanners and other office equipment.
23. Valid drivers license and able to drive a car to accommodate responsibilities
24. Strong customer service skills.
25. Must be able to read write and communicate in English.
26. Ability to meet and work with people in a pleasant manner.

PERFORMANCE RESPONSIBILITIES:

1. Knowledge of USDA Meal Pattern Requirements and Nutrition Standards
2. Help develop new menu ideas and recipes
3. Maintain daily production records and all applicable required forms and reports for the
4. department
5. Report to the Director of Nutrition Services and Operations Specialist all relevant matters
6. Work cooperatively with the Management Team and the Director in effectively managing
7. the budget
8. Balance payment for meals at cash register according to established procedures; assure
9. reconciliation with meal counts and the appropriate funds collected according to
10. established procedures; total monies and prepare bank deposits according to established
11. procedures
12. Responsible for the security of revenue received.

Production

1. Knowledge and ability to perform all nutrition positions within the kitchen.
2. Maintain compliance with state and local health regulations.
3. Follow planned menus and approve any substitutions through the Director of Nutrition Services
4. Supervise lead and assist in the preparation of food and ensure correct quantities are prepared and served.
5. Display and organize food in an attractive manner.
6. Make appropriate use of leftover foods by following established procedures.
7. Supervise and assist as needed with kitchen clean up. Including but not limited to dishes sweeping mopping and laundry.
8. Assure proper food preparation and utilization of Standardized Recipes.
9. Supervise caterings when assigned.

Sanitation and Safety

1. Promotes and maintains high standards of sanitation.
2. Follows all local state and federal regulations.
3. Promotes and maintains high standards of safety.
4. Assure first aid equipment is stocked properly and easily available.
5. Conducts safety training sessions and assures MSDS book is maintained easily accessible and all employees are informed of where it is located.
6. Reports immediately to the EMC OnCall Nurse any accident occurring in the kitchen.
7. Purchasing Storage and Inventory of Food and Supplies
8. Assures the food supplies and equipment are adequate to manage an effective cafeteria.
9. Maintains an uptodate and accurate inventory of all products according to established procedures.
10. Maintains equipment and facilities in an operable condition.
11. Accurately forecast food and supply ordering.
12. Receives and stores supplies food and equipment in accordance with local state and federal guidelines.

Personnel Management

1. Effectively supervise employees in assigned kitchen
2. Utilizes weekly job duty rotations to maintains cross trained staff
3. Manages employee leaves and arranges appropriate substitutes for Nutrition Services personnel in accordance with the Operations Specialist
4. Evaluates and documents performance of staff using established procedures
5. Assists with interviewing hiring and training staff
6. Provides training and work guidance to assigned personnel and assists personnel in performing assigned functions in a safe and efficient manner
7. Reviews and approves Nutrition Services personnel time sheets for payroll
8. Perform monthly rounding with staff and annual performance reviews of employees and recommend actions regarding personnel
9. Plans meetings for staff improvement.
10. Shares all relevant information with staff

Other Responsibilities

1. Communicate with parents regarding account balances following established procedures.
2. Maintain confidentiality regarding eligibility status and meal balances.
3. Participate in nutrition education activities such as taste testings as directed by Nutrition Services Director.
4. Maintains a positive supportive attitude.
5. Assures the cafeteria has a positive image and is a pleasant place by displaying student artwork and seasonal decorations.
6. Manager and staff display a positive professional appearance and attitude.
7. Assures food is served graciously with a pleasant attitude.
8. Professionally and effectively interacts with students personnel building patrons federal/state inspectors vendors and delivery drivers.
9. Work cooperatively with parents clubs and organizations to provide catering services.
10. Assists other managers and kitchens as needed.
11. Fill in other duties on an as needed basis.
12. Attend participate and maintain professional growth through meetings inservice trainings workshops and/or serve on committees as assigned.
13. Conduct all responsibilities with a high level of motivation team orientation and professionalism.
14. Perform all other duties as assigned.

WORKING CONDITIONS:

1. Majority of work is performed in a kitchen or school setting.
2. Occasional meetings outside the school day.
3. Occasional exposure to body fluids fumes noise and hazardous materials and emergency situations.

TERMS OF EMPLOYMENT:

1. Atwill employee.
2. Letter of Assignment.
3. Per Board Policies and administrative guidlines.
4. Performance evaluated annually.

Required Experience:

Manager