About This Role
The Kitchen Manager directs the daily operation of the kitchen, ensuring that Opaa! standards are met and maintained, and that the kitchen complies with all safety and health regulations. This role involves overseeing food production, supervising kitchen staff, and managing administrative tasks to support efficient kitchen operations.
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 meetings 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
- Approve invoices the day they are received
- Enter participation counts into Boss daily
- Ensure accurate and timely completion of all required logs
