TITLE:  Production Kitchen Manager

 

LOCATION: Olmsted Elementary

 

JOB GOAL: Responsible for all aspects of food production and supervision of child nutrition personnel in assigned school keeping within sanitation and food cost to effectively prepare and serve nutritious meals in a pleasant eating environment  under the direction of the Director of Nutrition Services.

 

REPORTS DIRECTLY TO:      Director of Nutrition Services

REPORTS INDIRECTLY TO: Operations Manager and Administrative Assistant

 

QUALIFICATIONS:           

1. High school graduate or equivalent.
2. Quantity food preparation desired (school foodservice preferred).
3. 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 the exam will require the 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.
4. Must have extensive supervisory, leadership, management and evaluation skills.
5. Superior organizational and time management skills.
6. Knowledge of food service regulation and sanitary codes governing food service operations.
7. Knowledge and implementation of work safety, including security and emergency procedures.
8. Knowledge and implementation of district operations.
9. Manual dexterity in handling of all equipment.
10. Ability to operate all equipment and general knowledge regarding maintenance.
11. Physically fit with the ability to lift 50 pounds regularly.
12. Ability to stand and walk 90% of the workday.
13. Required mobility for supervising the kitchen area.
14. Flexibility to acclimate to drastic changes in environment (i.e., hot in kitchen, cold in freezer, etc.).
15. Ability to work in a kitchen atmosphere, sometimes noisy and may be exposed to food allergens.
16. Flexibility to handle peak rush periods.
17. Ability to organize varied tasks to meet deadlines in a timely manner.
18. Ability to see needs of the total operation and assist in critical areas.
19. Ability to interpret a variety of instructions in written, oral, diagram or schedule forms.
20. Strong knowledge of record keeping and mathematical skills.
21. Proficient computer skills of computers, to include Excel, Word and Google Documents.
22. Ability to use copiers, printers, scanners and other office equipment.
23. Valid driver’s license and able to drive a car to accommodate responsibilities 
24. Strong customer service skills.
25. Must be able to read, write and communicate in English.
26. Ability to meet and work with people in a pleasant manner.

PERFORMANCE RESPONSIBILITIES:

• Knowledge of USDA Meal Pattern Requirements and Nutrition Standards
• Help develop new menu ideas and recipes
• Maintain daily production records and all applicable required forms and reports for the department
• Report to the Director of Nutrition Services and Operations Specialist all relevant matters
• Work cooperatively with the Management Team and the Director in effectively managing the budget
• Balance payment for meals at cash register according to established procedures; assure reconciliation with meal counts and the appropriate funds collected according to established procedures; total monies and prepare bank deposits according to established procedures
• Responsible for the security of revenue received.

Production

• Knowledge and ability to perform all nutrition positions within the kitchen. 
• Maintain compliance with state and local health regulations.
• Follow planned menus and approve any substitutions through the Director of Nutrition Services
• Supervise, lead, and assist in the preparation of food and ensure correct quantities are prepared and served.
• Display and organize food in an attractive manner.
•  Make appropriate use of leftover foods by following established procedures.
• Supervise and assist as needed with kitchen clean up. Including but not limited to dishes, sweeping, mopping, and laundry.
• Assure proper food preparation and utilization of Standardized Recipes. 
• Supervise caterings when assigned.

Sanitation and Safety

• Promotes and maintains high standards of sanitation.
• Follows all local, state and federal regulations.
• Promotes and maintains high standards of safety.
• Assure first aid equipment is stocked properly and easily available.
• Conducts safety training sessions and assures MSDS book is maintained, easily accessible, and all employees are informed of where it is located.
• Reports immediately to the EMC OnCall Nurse any accident occurring in the kitchen.

Purchasing, Storage, and Inventory of Food and Supplies

• Assures the food, supplies, and equipment are adequate to manage an effective cafeteria.
• Maintains an up-to-date and accurate inventory of all products according to established procedures.
• Maintains equipment and facilities in an operable condition.
• Accurately forecast food and supply ordering.
• Receives and stores supplies, food, and equipment in accordance with local, state, and federal guidelines.

Personnel Management

• Effectively supervise employees in assigned kitchen
• Utilizes weekly job duty rotations to maintains cross trained staff
• Manages employee leaves and arranges appropriate substitutes for Nutrition Services personnel in accordance with the Operations Specialist
• Evaluates and documents performance of staff using established procedures
• Assists with interviewing, hiring, and training staff
• Provides training and work guidance to assigned personnel and assists personnel in performing assigned functions in a safe and efficient manner
• Reviews and approves Nutrition Services personnel time sheets for payroll
• Perform monthly rounding with staff, and annual performance reviews of employees and recommend actions regarding personnel
• Plans meetings for staff improvement.
• Shares all relevant information with staff

Other Responsibilities

• Communicate with parents regarding account balances following established procedures.
• Maintain confidentiality regarding eligibility status and meal balances.
• Participate in nutrition education activities such as taste testings as directed by Nutrition Services Director.
• Maintains a positive, supportive attitude.
• Assures the cafeteria has a positive image and is a pleasant place by displaying student artwork and seasonal decorations.
• Manager and staff display a positive professional appearance and attitude.
• Assures food is served graciously with a pleasant attitude.
• Professionally and effectively interacts with students, personnel, building patrons, federal/state inspectors, vendors, and delivery drivers.
• Work cooperatively with parents, clubs, and organizations to provide catering services.
• Assists other managers and kitchens as needed.
• Fill in other duties on an as needed basis.
• Attend, participate and maintain professional growth through meetings, in-service trainings, workshops, and/or serve on committees as assigned.
• Conduct all responsibilities with a high level of motivation, team orientation, and professionalism.
• Perform all other duties as assigned. 

 

TERMS OF EMPLOYMENT: Work days as assigned; per annual letter of assignment

                                         Hours per day determined by Director of Nutrition Services

                                         per Board Policies and supervisory guidelines.

 

EVALUATION:  Performance of this job will be evaluated annually by the Director of Nutrition Services using a district evaluation instrument and in accordance with district policy.

 

No student enrolled in the Urbandale Community School District shall be excluded from participation in, be denied the benefits of, or be subjected to discrimination in the District's programs on the basis of race, color, creed, sex, religion, marital status (for program), ethnic background, national origin, disability, sexual orientation, gender identity, age (for employment) or socio-economic background (for program). The policy of the District shall be to provide educational programs and opportunities for students as needed on the basis of individual interests, values, abilities and potential. There is a grievance procedure for processing complaints of discrimination. If you have questions or a grievance related to this policy please contact the district office at 11152 Aurora Ave, Urbandale, IA or call 515.457.5000. The district's Equity Coordinator is Ms. Stephanie Davis, daviss@urbandaleschools.com.