Kitchen Manager - Full-time

DEFINITION 

Under the direction of Food Services Director, the Kitchen Manager is responsible to ensure efficient and safe operation of the lunchroom in a particular school.  

SUPERVISION RECEIVED AND EXERCISED 

Receives direct supervision from the Food Services Director.   May receive direction from the building principal.  

PRIMARY DUTIES 

1. Follows menus, assuring that standardized recipes, approved price schedules and portion controls are followed.  

1. Makes appropriate menu substitutions when necessary. 

1. Supervises and participates in the preparation, cooking and service of food for students and adults.  

1. Ensures account operation of the Point of Sale accounting system.  (POS)  

1. Utilizes cost control procedures to avoid unwarranted food service operating costs and to stay within budgeted funds.  

1. Supervises the food service staff by preparing work schedules, assigning and directing work, training, enforcing work production standards, evaluation, work performance and recommending corrective action.  

1. Makes daily deposits before 3pm and complete necessary reports in a timely manner.  

1. Forecasts quantities to prepare and order food; arrange for deliveries and is responsible for inventory control.  

1. Takes monthly inventories of food and supplies.  Keeps monthly audit trail of USDA commodities 

1. Checks food quality (includes taste, appearance and temperature.) 

1. Completes daily production worksheets for breakfast, lunch and salad bar. 

1. Assures food is ready at service time. 

1. Coordinates food service needs with custodians and other school or district staff. 

1. Attends district meetings, state conferences or trainings as needed.  

1. Monitors and assures compliance with Health Department Standards and Standard Operating Procedures (SOPs).  

1. Arrives at work on time and be ready for work at the scheduled start time; accurately record time worked. 

1. Arranges for a substitute when taking time off.  

1. Instructs and supervises student workers in the kitchen.

1. Is courteous and professional to co-workers, students and faculty. 

1. Performs other duties as assigned. 

QUALIFICATIONS 

Knowledge of: 

Basic computer skills

POS, cash registers, reconciliation reports and card reader programs 

State and federal laws and programs pertaining to school lunchrooms 

Kitchen and equipment safety procedures 

Sanitary guidelines and safe food handling practices 

HACCP policy and guidelines 

Delivery and inventory procedures 

Principles of supervision, training and performance evaluation 

District policies and guidelines 

Work Comp guidelines

Basic math skills

Ability to: 

Apply weights, measures and counts in recipes

Operate POS and reconcile lunches

Organize and carryout lunchroom procedures 

Oversee, direct and review the work lunchroom staff 

Prepare daily and monthly reports 

Accurately count, record and balance assigned transactions 

Maintain orderly and clean work area 

Prepare and serve food in an attractive manner 

Adhere to sanitary standards

Interpret and apply District policies and procedures. 

Work independently in the absence of supervision. 

Communicate clearly and concisely, both orally and in writing.  

Establish and maintain effective working relationships with those contacted in the course of work.  

Complete repetitive tasks 

Adhere to food service dress code standards

EXPERIENCE & TRAINING GUIDELINES 

Experience: 

High school diploma or equivalent and two years experience in the food service industry.  Lead worker or supervisory experience preferred.   Must pass a criminal background check.

WORKING CONDITIONS 

Frequent standing, walking, bending, stooping, reaching and pulling.  Operate electrical utensils and appliances.  Operate gas or electric stove and oven.  May be working with escaping steam, water pressure, high temperatures, hot grease, slippery floors, moving machines and sharp objects.  Must lift up to 20 pounds without assistance and up to 50 pounds with assistance.  

HOURLY RATE AND DAYS WORKED
Hourly rate: $24.81 - $31.29 depending on experience
Work schedule: M - F / 8 hours per day

Days worked: 176 days/year (with paid personal time,, and paid time off for holidays and district non-work days such as during winter break and spring breaks)

Benefits: The Roaring Fork School District offers full district paid employee health benefits as well as voluntary vision, dental, and dependent coverage. Other benefits include: paid personal time, paid parental leave for mothers and fathers, a robust retirement plan under Colorado PERA with a district contribution of over 20% of an employee’s wages each month, Employee Assistance program and access to discounted ski passes and other community benefits.

For more information please contact Octavio Maese: omaese@rfschools.com,