The Kitchen Manager oversees food production for school meal programs, ensuring compliance with USDA and sanitation standards.
They plan menus, prepare recipes, manage inventories, and maintain accurate records, including HACCP logs.
Responsible for supervising staff, scheduling, delegating duties, and providing performance feedback.
Ensures food safety, cleanliness, and proper food handling, storage, and sanitation practices.
Handles food preparation, portion control, and presentation to promote satisfaction.
Performs inventory counts, assists with special events, and supports marketing efforts.
Maintains a safe, organized, and professional work environment, adhering to safety guidelines.
Qualifications include 3+ years in foodservice, ServSafe certification, strong communication skills, and physical ability to lift up to 40 lbs.
Must possess a valid driver's license, be able to work in varied conditions, and perform basic math and reading tasks.
Additional duties include cross-training staff and collaborating with management to meet operational goals.