Job Description:
POSITION SUMMARY: The Kitchen Manager will coordinate the preparation, planning, and serving of the school meal program. Directly responsible for managing and direction of production and service of quality, nutritious meals to students in a specific school or schools.
 
ESSENTIAL FUNCTIONS: 

1. Oversee and assist with daily kitchen activities, including coordinating preparation and service of breakfast and lunch as outlined on the menu, as well as with clean-up and storage operations.
2. Determine the amounts of food to prepare and order weekly using the department's menu planning and ordering system.
3. Maintain records of food and supplies used and received using the department's inventory system, completing physical inventory monthly.
4. Maintain accurate production records conforming with federal, state, and department guidelines,
5. Receive, inspect, and sign for food supplies and equipment when delivered and verifies accuracy.
6. Oversee and participate in safety and sanitation procedures and the safe preparation and storage of food. Adhere to Jefferson County Health Department, Missouri Health Department, Food & Drug Administration (FDA), Food Codes and Hazard Analysis Critical Control Points (HACCP) guidelines.
7. Ensure all equipment in the cafeteria area is in safe working condition and notify appropriate authority when repairs are needed.
8. Provide direction to and train new kitchen staff, as well as prepare yearly evaluation of staff.
9. Maintain good communication with building staff and students to promote the nutrition meals program in order to maintain high meal participation.
10. Answer and address parent phone calls as needed.
11. Communicate with parents in regards to negative monetary balances, both through phone calls and written letters.
12. Maintain accurate records of students receiving Free and Reduced Lunch, as well as recognize additional students who may need benefits throughout the school year.
13. Diffuse stressful situations and positively develop cooperation with others.
14. Oversee special functions held in the building cafeteria/kitchen.
15. Attend meetings, professional development and other trainings as required.
16. Engage students and staff with a positive attitude and encourage teamwork.
17. Perform other duties as assigned.

ESSENTIAL SKILLS AND ABILITIES: 

1. Ability to effectively communicate, verbally and in written form, with a variety of clienteles.
2. Maintain a clean, neat appearance, wearing a clean uniform as specified by the department.
3. Maintain good attendance throughout the school calendar to ensure smooth operation of kitchen. Vacations and leave of absences should be planned for summer months, whenever possible.
4. Ability to accomplish tasks that are often interrupted by persons with immediate needs.
5. Ability to organize and prioritize work, and to work with minimal direct supervision.
6. Maintain respect for administrators, staff, students, and parents.
7. Maintain a positive and enthusiastic demeanor to promote school meals.
8. Ability to lift 40 pounds.
9. Ability to demonstrate positive leadership among staff, develop cooperation of others, and model fair and consistent behavior.
10. Ability to work on your feet for four or more hours at a time.
11. Ability to work in and handle extreme heat environment.
12. Maintain current knowledge of Federal and State meal program regulations and record keeping procedures.
13. Ability to operate a computer.
14. Ability to utilize basic math skills.
15. Ability to exercise sound judgement and maintain strict confidentiality on sensitive issues.
16. Ability to apply common sense to solve occasional problems.
17. Calm demeanor for handling stressful situations.
18. Ability to operate a computer.
19. Ability to demonstrate aptitude for successful performance of essential functions listed above.

BASIC REQUIREMENTS: 

1. High School Diploma or GED.
2. Experience with food service related tasks and positions.
3. Maintains Servsafe Manager Certification (renews every 5 years).
4. Complete ten (10) hours of annual continuing education/training as required by USDA.
5. Certification of Tuberculosis-free.

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