Kitchen Manager -Summer
Kitchen Manager -Summer
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Salary Not Disclosed
1 Vacancy
Job Description
Hours:
MondayFriday 7 hours/day 35 hours/week) 7:00am2:00pm 7 working hours daily.
Essential Functions and Duties of the Position:
TheSummerSchool Kitchen Manager supervises the preparation and service of food to the students and staff along with the daily cooking of and preparing for delivery of lunch for various locations.
General Duties and Responsibilities:
- Manages schedule of cafeteria helpers.
- Directs food preparation cooking service and cleaning of the school kitchen.
- Trains kitchen helpers in cashiering cash handling and end of day POS procedures.
- Ability to anticipate production issues problem solve and report issues in a timely manner to the appropriate person.
- Communicates with custodial services and contract cleaning services about kitchen and cafeteria cleanliness.
- Communicates with their staff time and location of all Food Service events meetings and conferences.
- Assists in resolving all staff issues to include disputes hours questions and concerns.
- Strong interpersonal and written correspondence skills to communicate with parents students and staff about cafeteria policy and purchasing.
- Places orders as directed based on the menu inventory and par levels.
- Completes and maintains daily production sheets and completes monthly inventory in a timely manner.
- Maintains food safety best practices and FirstInFirstOut (FIFO).
- Supervises that reimbursable breakfast and lunch meals are accurately claimed.
- Oversees proper storage of and inventory of government commodities stored at Pierce School.
- Other duties as assigned by the Assistant Director and Director of Food Services.
Qualifications:
- 2 years of food management experience preferably in a K12 public school setting.
- ServSafe certification
- CPR certification
- Choke/Save certification
- Must maintain current fire extinguisher training
The Summer Cafeteria is required to participate in all summer promotional Activities such as: Kick off spike blitz events. Hours are not guranteed.
Skills 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 health department.
- Ability to lift 40 lbs stand continuously and engage in moderate physical work.
- Practices successful time management.
- Delegates tasks appropriately
Reports/Evaluation: Director of Food Services
Work Year: 7 wks
Salary:
Required Experience:
Manager
Employment Type
Full-Time
