Kitchen Manager - Barnum

CHESHIRE FOOD & NUTRITION SERVICES Job Descripon TITLE Kitchen Manager REPORTS TO Operaons Manager; Director of Food & Nutrion Services SUPERVISES All general workers/substutes assigned to the same locaon as the manager. QUALIFICATIONS

1. High School diploma or equivalent. Food Manager/Sanitaon Cercaon Preferred.
2. Ability to successfully complete the performance responsibilies of the posion.
3. Knowledge of roune dues related to the cooking, storage, preparaon and serving of food, including cleaning of the kitchen area and cooking equipment.
4. Knowledge of proper planning, organizaon and execuon of breakfast and lunch meals for kitchen operaons.
5. Able to understand wrien/electronic material, rules, regulaons, and apply the material to the posion.
6. Teamwork is a crical component of our department and very important to the success of serving students daily.
7. Customer Service is a major component to ensure that all of students/families/sta of Cheshire Public Schools are welcomed in a friendly, courteous and posive manner with a smile JOB SUMMARY The kitchen manager is the sta employee who operates/leads the individual school cafeteria/kitchen and is directly accountable to the Director of Food & Nutrion; Operaons Manager. Responsibilies for this posion include but are not limited to, ordering, preparaon and execuon of food and supplies, safety and sanitaon of the enre kitchen and storage areas, supervision of all sta employees to maintain an orderly and organized kitchen. Training, meengs, clerical and administrave dues are also required. You are performing all the dues directed by the department in order to operate a successful school cafeteria/school breakfast and lunch program. PERFORMANCE RESPONSIBILITIES : Food Preparaon and Procurement
8. Prepares weekly and monthly food and supply orders. Kitchen Manager Page | 1
9. Controls quality and quanty of food prepared and served.
10. Uses standardized recipes/direcons in all food preparaon.
11. Producon Records and Order guides are used in all aspects of food preparaon and producon.
12. Plans, directs and preps food, according to standardized recipe/direcons, using the monthly menu as a guide.
13. Instructs and directs general workers in preparaon of the hot and cold foods; safety and sanitaon.
14. In charge of receiving, organizaon and storage of all foods and goods.
15. Maintains sanitary and health standards that are established by the Cheshire Food & Nutrion Services Department and Local Health Department.
16. Maintains inventory at par levels as established.
17. Ability to understand food labels and idenfy allergens. Personnel and Public Relaons
18. Cooperates with the director, operaons manager and the school administraon in the implementaon of the breakfast, lunch and catering.
19. Maintains good public relaons in the kitchen, in the school and in the community.
20. Instructs, trains and supervises kitchen personnel in proper food storage, preparaon and serving of food under sanitary and approved condions.
21. Instructs, trains and supervises kitchen personnel in the proper use and care of kitchen equipment.
22. Helps establish and maintain work schedules.
23. Good supervisory skills, not limited to but including giving posive reinforcement when job well done, disciplinary acons if needed plus be able give and receive construcve cricism. Record Keeping
24. Maintains and forwards to Cheshire Food & Nutrion Services Department the purchase invoices, Free and Reduced forms, me cards, monthly food inventories, annual equipment inventories, temperature logs, producon records and any and all informaon as required.
25. Maintains all up to date and accurate records as instructed by the Food & Nutrion Department, as well as any mandated by CT State Department of Educaon and Local Health Department. Responsibilies
26. Ability to train, direct and supervise all sta on all aspects of the kitchen as well as problem solving and troubleshoong any quesons or issues.
27. Create an appealing and inving serving line with food display and signs.
28. Able to delegate work and tasks as needed, with follow up to ensure completed accurately. Kitchen Manager Page | 2
29. Know and maintain Federal Regulaons for student meals. Must know proper serving sizes and requirements for breakfast, lunch and supper in the Naonal School Lunch Program (NSLP).
30. Knowledge of proper food temperature control.
31. Able to run all kitchen appliances.
32. Placing orders for all supplies needed in the kitchen on a weekly/monthly basis via computer, paper and possibly phone.
33. Send out and answer emails and phone calls to sta and vendors.
34. Knowledge and understanding of all aspects of the Point of Sale System and addional computer/soware programs.
35. Time on the computer should be minimal during prep and serving working hours. Orders should be done during non-busy mes and no one should be on the computer during higher volume serving mes. Posion is a working manager. PHYSICAL DEMANDS : a. Standing: (Connuous) remain standing on one's feet on hard surfaces. b. Walking: (Frequent) moving from area to area. c. Liing: (Frequent) Raising or lowering and objects up to 50 lbs. d. Pushing/Pulling (Frequent) Exerng force upon an object to move that object to the desired locaon. e. Crouching/Squang: (Frequent) to access food and materials from oor to waist level or counter. f. Carrying: (Frequent) transporng an object up to 50 lbs. by hand, arm, or shoulder. Items can be from storage to area to cart or from cart to prep table. g. Climbing: (Occasional) Stairs and footstools and storeroom ladders h. Reaching: (Frequent) extending the hands and arms in any direcon. i. Coordinaon and Balance: Using Eye/Hand/foot coordinaon to balance. j. Grasping/Handling: (Connuous) seizing, holding, grasping, or otherwise working with one's hands. k. Bending: (Frequent) picking up items, washing pots and pans, etc. l. Exposure to Extreme Temperatures: (Frequent): Freezer, Cooler, Ovens, steam table, etc. Occasional : 6-33% of the me Frequent : 34 - 66% of the me Connuous : 67% - 100% EVALUATION : Annually by the Director and Operaons Manager with input from the Building Principal. This is a general lisng of dues sucient to provide an overview of the posion. It is not meant to be a complete or comprehensive lisng of all dues for which the kitchen manager is responsible for. Kitchen Manager Page | 3