Base Kitchen Manager

BASE KITCHEN MANAGER
 
JOB GOAL:
 
Incumbents are responsible for performing activities related to running a base kitchen, which includes evaluating kitchen staff, preparing worksheets and production sheets for multiple kitchens, conducting cluster meetings, inventorying and ordering food and supplies, and preparing applicable worksheets. Incumbents are responsible for training Kitchen Manager Trainees.
 
QUALIFICATIONS:

• High School Diploma or a General Equivalency Diploma (G.E.D.), and two years of experience as a Receiving Kitchen Manager or a comparable level, or an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.

PERFORMANCE RESPONSIBILITIES:

• Verifies the accuracy of free or reduced meal applications and maintains related files and records.
• Oversees the collection of cafeteria revenues; reconciles cafeteria revenue account.
• Calculates and orders appropriate volumes of food required for daily meals and snacks.
• Facilitates cluster meetings; participates in a variety of meetings and/or training events.
• Monitors inventory levels; orders food and supply items at appropriate times; ensures food and supplies are rotated and stored in safe and sanitary conditions.
• Trains Receiving Kitchen Supervisors on equipment operations, meal calculations, and the preparation of menus.
• Performs other duties of a similar nature or level.

KNOWLEDGE AND SKILLS:

• Supervisory principles;
• Operational aspects of a base kitchen;
• Inventory control techniques;
• Nutrition principles;
• Bookkeeping principles;
• Safe work practices;
• Principles of health, sanitation, and safety involved in the preparation of food on a large scale;
• Methods, equipment, and ingredients used in preparing and cooking foods;
• Use, care, and cleaning of kitchen equipment and utensils;
• Applicable Federal and state regulations regarding food safety and sanitation
• Monitoring and evaluating employees;
• Prioritizing and assigning work;
• Operating a computer and related software applications;
• Performing mathematical calculations;
• Preparing and maintaining a variety of reports and records;
• Planning and directing the preparation of foods and related transportation;
• Reviewing and analyzing applications for reduced or free meals;
• Monitoring and maintaining inventories;
• Monitoring and overseeing the sanitation of kitchens;
• Facilitating meetings;
• Handling and counting money;
• Communication, interpersonal skills as applied to interaction with coworkers, supervisor, the general public, etc. sufficient to exchange or convey information and to receive work direction.

PHYSICAL REQUIREMENTS:

• Positions in this class typically require: stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, talking, hearing, seeing, and repetitive motions.

• Incumbents may be subjected to moving mechanical parts, odors, blood and other bodily fluids, chemicals, extreme temperatures, inadequate lighting, workspace restrictions, intense noises, and travel.
• Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

LICENSING REQUIREMENTS:

• Certified Food Service Manager Card;
• Arizona School Food Service's "Serve Safe Certification" or equivalent.

 
TERMS OF EMPLOYMENT
 
REPORTS TO: Assistant Director of Food Services
 
LOCATION: Food Service
 
SUPERVISES: N/A
 
CALENDAR: 10 Month
 
BEGINNING SALARY: BKM
 
BENEFITS: As approved by the Governing Board
 
DEADLINE FOR APPLICATION: Untill Filled