Receiving Kitchen Manager

RECIVING KITCHEN MANAGERJOB GOALIncumbents 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.QualificationsHigh 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 ResponsibilitiesSupervises 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 activitiesPlans 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 SkillsSupervisory 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 RequirementsPositions 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 RequirementsCertified Food Service Manager Card;Arizona School Food Service's "Serve Safe Certification" or equivalent.TERMS OF EMPLOYMENTREPORTS TO: Lead ManagerLOCATION: Food Services/ District WideSUPERVISES: N/ACALENDAR: 10 MonthBEGINNING SALARY: RKMBENEFITS: As approved by the Governing BoardFLSA STATUS: Non-exemptDEADLINE FOR APPLICATION: Until Filled