Kaw Valley USD 321 Kitchen Manager

 

BASIC FUNCTION: 

Under the direction of the Director, Child Nutrition Services, leads and participates in preparing and serving food items to students and school personnel at an assigned school site; maintains food service facilities, equipment, and utensils in a clean and sanitary condition; provides training and work guidance to assigned personnel. 

 

REPRESENTATIVE DUTIES: 

ESSENTIAL DUTIES: 

• Assists with performing functions of other nutritional services positions as requested by the assigned supervisor. 
• Communicate with District personnel and outside contacts to exchange information and resolve issues or concerns. 
• Implements menu plans according to students' mandated daily nutritional requirements; checks prepared food for flavor, appearance, and temperature according to established requirements; maintains awareness of student allergies and food restrictions according to established procedures. 
• Inventories food, condiments, and supplies and assures availability of items required for projected menu requirements; inspects food items and supplies; verifies quantities, quality, and specifications of orders; assures orders comply with mandated health standards; 
• Submits food and supply orders according to established procedures. 
• Leads and participates in preparing and serving food items to students and school personnel at an assigned site; arranges food and beverage items to serve students and staff efficiently; 
• Monitors kitchen and cafeteria areas and ensures a safe and sanitary working environment. 
• Maintains food service equipment and utensils in a clean and sanitary condition; 
• Operates dishwashers and washes serving equipment; sweeps and cleans floors as assigned to ensure a safe and sanitary work environment; 
• Maintains equipment and storage, cafeteria, food preparation, and serving areas in a sanitary condition in compliance with current health standards. 
• Maintains routine records and reports related to assigned activities as required and records kitchen and food-related data including free and reduced lunch records, daily counts, food temperatures, milk counts, and inventories; 
• Prepares manual and electronic documentation including, food forecasting sheets, food and milk orders. 
• Operates standard food service equipment such as slicers, ovens, steam tables, dishwashers, can openers, refrigerators, freezers, food carts, and warmers; 
• Operates basic office equipment including a computer, and assigned software; operates a Point-of-Sale (P.O.S.) system. 
• Pans and prepares food items and beverages to meet mandated nutritional and projected meal requirements for the onsite school kitchen. 
• Provides training and work guidance to assigned personnel and assists personnel in performing assigned functions safely and efficiently. 
• Stocks condiments, food items, and related supplies as assigned; 
• Assists in the storage and rotation of supplies in storage areas; 
• Unloads food, materials, and supplies from delivery trucks as assigned; checks freezer and refrigerator food temperatures as assigned. 

 

OTHER DUTIES: 

• Attends and participates in meetings, in-service training, workshops, and conferences. 
• Performs related duties as assigned. 

 

KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: 

• Applicable laws, codes, regulations, policies, and procedures. Interpersonal skills using tact, patience, and courtesy. 
• Inventory practices and procedures including storage and rotation of perishable food. Mathematic calculations. 
• Methods of preparing and serving foods in large quantities. Operation of a computer and assigned software oral and written communication skills. 
• Principles of training and providing work guidance. 
• Proper lifting techniques. 
• Quality and portion control techniques. 
• Record-keeping and report preparation techniques.
• Sanitation and safety practices related to preparing, handling, and serving food.

 

 ABILITY TO: 

• Add, subtract, multiply, and divide quickly and accurately. 
• Assure food service facilities, equipment, and utensils are maintained in a clean and sanitary condition. 
• Communicate effectively both orally and in writing. Conduct daily inventories and order appropriate amounts of food items and supplies. 
• Determine appropriate quantities of food items to meet student needs. 
• Establish and maintain cooperative and effective working relationships with others. 
• Follow and assure compliance with health and sanitation requirements. 
• Follow, adjust, and extend recipes. Interpret, apply, and explain laws, rules, regulations, policies and procedures. 
• Lead, oversee, and participate in food service operations including the preparation, serving, and selling of food items to meet student needs at an assigned school site.
• Maintain records and prepare reports. 
• Meet schedules and timelines. 
• Operate standard kitchen equipment safely and efficiently. Oversee food service cashiering functions and account for related transactions. 
• Prepare attractive, appetizing, and nutritious meals for students and staff. 
• Train and provide work guidance and guidance to assigned staff. Work independently with little direction. 

EDUCATION AND EXPERIENCE: Any combination equivalent to graduation from high school or equivalent GED and two years experience in quantity food preparation. 

 

REQUIREMENTS: Incumbents are required to adhere to the annual minimum required training hours for School Nutrition Managers per the USDA Guide to Professional Standards for School Nutritional Programs.

 

WORKING CONDITIONS: ENVIRONMENT: 

• Food service environment. Subject to heat from ovens. 

PHYSICAL DEMANDS: 

• Bending at the waist, kneeling, or crouching. 
• Dexterity of hands and fingers to operate food service equipment. 
• Hearing and speaking to exchange information. 
• Lifting, carrying, pushing, or pulling moderately heavy objects as assigned by position.

Reaching overhead, above shoulders, and horizontally. 

• Seeing to monitor food quality and quantity. 
• Standing for extended periods. 

HAZARDS: 

• Heat from ovens. 
• Exposure to very hot foods, equipment, and metal objects.
• Working around knives, slicers, or other sharp objects. 
• Exposure to cleaning chemicals and fumes.