Job Title:Kitchen Manager

Job Description:Performs responsible administrative, supervisory and food preparation work associated with the operations of a school food service program.

Accountability: Reports to Food Service Director.

Equipment Used: Electric mixers and slicers; ovens, stoves, and grills; hand and power food preparation utensils; steamer and steam tables; scales; telephone; calculator; and other related food service-type equipment.

Environment: Inside 100%

Duties and Responsibilities: Except as specifically notes, the following functions are considered essential to this position.

-supervise and assist food service staff in the preparation and service of two meals daily. -attend to many items simultaneously and/or in sequence. -work as a member of a team, or individually. -prepare periodic and special reports regarding product use, meals served, etc for district, state and federal organizations. -maintain inventory and order, as needed, perishable and non-perishable foods, milk, paper products, and other supplies and equipment. -prepare and post meal menus. -perform detailed work with numerical data and make arithmetic computations rapidly and easily. -refine existing working methods and develop new techniques for accomplishing assigned tasks. -maintain sanitary conditions in the food preparation and service areas. -monitor and review subordinate performance and time cards. -read, interpret, and appropriately apply rules, regulations, policies, and procedures. -maintain effective internal and exteral customer relations. -respond to queries from kitchen and school staff, students, principal, parents, vendors, and the public. -maintain an appropriate level of confidentiality regarding the records and operations of the program, school, and district. -perform other duties and tasks as required.

Physical Activity Requirements: Primary Physical Requirements Lift up to 10lbs: Frequently required. Life 11 to 25lbs: Frequently required. Lift 26 to 50lbs: Often reqired. Assistance may be available. Lift over 50lbs: Not required. Carry up to 10lbs: Frequently required. Carry 11 to 25lbs: Frequently required. Carry 26 to 50lbs: Often required. Assistance may be available. Carry over 50lbs: Not required. Reach above shoulder height: Often required. Reach at shoulder height: Frequently required. Reach below shoulder height: Frequently required. Push/Pull: Often required.

Hand Manipulation: Grasping: Occasionally required. Handling: Frequently required. Torquing: Rarely required. Controls and Equipment: See "equipment used" section above.

Other Physical Considerations: Twisting: Occasionally required. Bending: Often required. Crawling: Sometimes required. Squatting: Sometimes required. Kneeling: Sometimes required. Crouching: Sometimes required. Climbing: Sometimes required. Balancing: Not required.

Work Surfaces: Standard office desk and chair; tables and counter tops; stove tops; food preparation cement; and tile floors. Floors may be slippery.

During a Regular Work Day, Employee is Required to:

Consecutive Hours Sit: 1 Stand: 6 Walk: 1 Note: Employee required to be on feet for most of the day.

Total Hours Sit: 1 Stand: 6 Walk: Note: Employee required to be on feet for most of the day.

Cognitive and Sensory Requirements: Talking: Necessary for communicating with others. Hearing: Necessary for receiving instructions and queries. Sight: Necessary for doing job correctly and effectively. Tasting and Smelling: Essential for doing job correctly and effectively.

Licensure/Certification Requirements: None

Other training, skills and experience requirements: HS Diploma or GED. Associates degree in food service, culinary arts, or related field preferred. Three years of experience in a school cafeteria or similar food service operation. Demonstrated knowledge of food and menu preparation, nutrition, sanitation, and customer service. OR, any combination of education and experience that demonstrates the requisite knowledge, skill, and ability to perform the essential functions of the position.

Summary of Occupational Exposures: Cleaning, sanitizing, and disinfecting solutions.

Other Considerations and Requirements: Position requires standing for extended periods of time. Position may require coverage of other locations and functions of the food service program, and the acquisition of the skills needed to support these locations and/or functions.