Receiving Kitchen Manager

RECIVING KITCHEN MANAGER

JOB GOAL

Incumbents are responsible for performing activities related to running a receiving kitchen, which includes evaluating kitchen staff, inventorying and ordering food and supplies, and preparing applicable worksheets. 

QUALIFICATIONS

• High School Diploma or a General Equivalency Diploma (G.E.D.), and two years of experience as a Kitchen Manager Trainee 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

• Supervises employees to include: prioritizing and assigning work; conducting performance evaluations; ensuring staff are trained; and making hiring, termination and disciplinary recommendations.
• Supervises the day-to-day operations of the receiving kitchen, which includes: ensuring proper sanitation procedures are utilized and adhered to; planning and directing the preparation of food; developing work schedules; and, performing other related activities
• Plans menus and meals; calculates and orders appropriate volumes of food required for daily meals and snacks.
• Collects money and deposits into appropriate accounts for children; closes out cash register at the end of each day; verifies money, plate count, and food servings balance; prepares related revenue reports.
• Prepares and maintains a variety of records, paperwork, and worksheets, which includes: menu worksheets, food and supply inventories, and other related information.
• Processes, approves, and/or calculates lunch fees and free or reduced meal applications.
• Facilitates and/or participates in a variety of meetings.
• Performs other duties of a similar nature or level.

KNOWLEDGE AND SKILLS

• Supervisory principles;
• Operational aspects of a receiving kitchen;
• Inventory control techniques;
• 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;
• Preparing and serving food;
• Reviewing and analyzing applications for reduced or free meals;
• Monitoring and maintaining inventories;
• Taking and monitoring food temperatures;
• 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: Lead Manager
LOCATION: Food Services/ District Wide
SUPERVISES: N/A
CALENDAR: 10 Month
BEGINNING SALARY: RKM
BENEFITS: As approved by the Governing Board
FLSA STATUS: Non-exempt
DEADLINE FOR APPLICATION: Until Filled