Kitchen Manager (full-time) Webster Elementary

JOB TITLE - Production Kitchen Manager

CLASSIFICATION - Classified

FLSA STATUS - Non-Exempt

IMMEDIATE SUPERVISOR -Director of Nutrition Services

RECEIVES GUIDANCE FROM -Director of Nutrition Services Operations SpecialistAdministrative Assistant

PURPOSE OF THE POSITION -To assist in leading and managing an effective and efficient nutrition service program under the direction of the Director of Nutrition Services.

Please review theUCSD Actions of Excellenceto gain an understanding of the expectations for UCSD employees.

QUALIFICATIONS -
(Skills Knowledge Abilities Education Certification/Licensure Experience Equipment)

Skills Knowledge and Abilities

1. Supervisory leadership management and evaluation skills.
2. Superior organizational and time management skills
3. Knowledge of food service regulation and sanitary codes governing food service operations.
4. Knowledge and implementation of work safety.
5. Knowledge and implementation of security and emergency procedures.
6. Knowledge and implementation of district operations.
7. Manual dexterity in handling of all equipment.
8. Ability to operate all equipment and general knowledge regarding maintenance.
9. Required mobility for supervising kitchen area.
10. Flexibility to acclimate to drastic changes in environment (i.e. hot in kitchen cold in freezer etc.).
11. Ability to work in a kitchen atmosphere sometimes noisy and may be exposed to food allergens.
12. Flexibility to handle peak rush periods.
13. Ability to organize varied tasks to meet deadlines in a timely manner.
14. Ability to see needs of the total operation and assist in critical areas.
15. Ability to interpret a variety of instructions in written oral diagram or schedule forms.
16. Strong knowledge of record keeping and mathematical skills.
17. Proficient computer skills of computers to include Excel Word and Google Documents.
18. Ability to use copiers printers scanners and other office equipment.
19. Strong customer service skills.
20. Must be able to read write and communicate in English.
21. Ability to meet and work with people in a pleasant manner.

Education

1. High School Diploma or equivalent required.

Certification/Licensure

1. 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 exam will require 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.

Experience

1. Two years quantity food preparation desired (school food service preferred).

Equipment

1. Office equipments such as cell phone multi-line phone system copiers and computers.

ESSENTIAL DUTIES AND RESPONSIBILITIES -

The following duties are normal for this position. These are not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

1. Knowledge of USDA Meal Pattern Requirements and Nutrition Standards.
2. Knowledge and ability to perform all nutrition positions within the kitchen or work site to which assigned.
3. Maintain compliance with state and local health regulations.
4. Maintains routine records and reports related to assigned activities as required.
5. Professionally interact with all personnel students building patrons federal/state inspectors vendors and delivery drivers.
6. Supervise lead and assist in the preparation of food and ensure correct quantities are prepared and served.
7. Display and organize food in an attractive manner.
8. Inventory and order food supplies materials and equipment per established procedures and maintains an accurate inventory.
9. Works independently with little direction and with other managers to utilize products in stock at all facilities to minimize food waste.
10. Oversee and maintain neatness organization and rotation of stock.
11. Checks in all delivered food and/or equipment when needed.
12. Ensures quality food products are produced and handled appropriately and in accordance with food safety guidelines.
13. Ensures equipment issues are addressed.
14. Maintains equipment inventory and works with all managers to compile year-end inventory.
15. Manages employee leaves and arranges appropriate substitutes for Nutrition Services personnel where applicable.
16. Assists with service of both breakfast and lunch.
17. Supervises and assists when needed in clean-up of kitchen and serving area includes but not limited to dishes sweeping mopping.
18. Help develop new menu ideas and recipes.
19. Assists with interviewing hiring and training of staff.
20. Provides training and work guidance to assigned personnel and assists personnel in performing assigned functions in a safe and efficient manner.
21. Effectively supervise employees in assigned kitchen.
22. Reports immediately to the OnCall Nurse any accident occurring in kitchen to which assigned.
23. Reviews and approves nutrition services personnel time sheets for payroll.
24. Perform yearly performance reviews of employees to which assigned and recommend actions regarding personnel.
25. Maintain daily production records and all applicable required forms for the department.
26. Responsible for the security of revenue.
27. Balances payment for meals at cash register according to established procedures; assures reconciliation with meal counts and the appropriate funds collected according to established procedures; totals monies and prepares bank deposits according to established procedures.
28. Report to the Director of Nutrition Services and Operation Specialist all relevant matters.
29. Valid drivers license and able to drive a car or provide transportation suitable to accommodate responsibilities.
30. Work cooperatively with parents clubs and organizations in providing catering needs.
31. Supervise caterings where assigned.
32. Assists with coordination of staff in-services and meetings.
33. Assist with administering conditions of employment per board policies.
34. Work cooperatively with the Management team members and the Director in effectively managing the budget.
35. Prepare and maintain reports as requested by the Director of Nutrition Services.
36. Attend and participates in meetings in-service trainings workshops and/or serve on committees as assigned.
37. Maintain professional growth through workshops professional organizations in-service programs and/or professional
38. materials.
39. Conduct all responsibilities with a high level of motivation team orientation and professionalism.
40. Maintain a reliable attendance record.
41. Maintain confidentiality.
42. Other duties as assigned.

SUPERVISION OF OTHERS -

1. None

PHYSICAL REQUIREMENTS -

1. Ability to stand and walk 90% of work day.

2. Ability to lift 50 pounds regularly.

3. Repetitious bending lifting and hand movement.

4. Ability to work while standing moving and/or walking.

5. Drug tobacco and alcohol-free while working.

6. Must be able to see and hear within normal limits with or without corrective lenses or hearing aids.

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. At-Will Employee
2. Letter of Assignment
3. Per Board Policies and administrative guidelines
4. Performance evaluated annually

Required Experience:

Manager