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Form of workTitle: Food Service Kitchen Manager at Shawnee Heights High School Schedule: 8 hours per day Monday - Friday (6:00 am to 2:30 pm) (172 days per year) Reports to: Food Service Director Purpose and Objectives of the Position: The Kitchen Manager supervises the day to day management and running of their building Food Service department. To accomplish these tasks the Food Service Kitchen Manager must work closely with the staff and Food Service Director. Performance Responsibilities:Supervises and instructs kitchen personnel in the safe, proper, and efficient use of all kitchen equipment.Orders food and non-food on a weekly basis.Assist in evaluating new products.Supervises the receiving, storage, handling, preparation, and service of food according to established standards.Maintains sanitation and safety practices meet established standards.
Enforces standards of personal hygiene and grooming among staff.Maintains a required system of accountability.Ensures that daily menu and food production records are prepared and completed. Maintains inventory.Plans schedules and work assignments; trains, supervises, and evaluates Food Service staff according to established procedures.Promotes student and staff satisfaction by merchandising and serving meals in an attractive manner. Plans for attractive service of foods utilizing appropriate containers and garnishes.Organizes the serving line to ensure attractive service and smooth traffic.
Involves students, staff, and community in school Food Service activities.Relates to and communicates positively with immediate staff and staff in other departments. Recognizes the importance and role of special functions as a public relations tool.Promotes nutrition education activities, kitchen field trips, and classroom visits for students. Communicates concerns to director about policies and procedures.Directs preparing and serving of meals for special functions and community activities.Must be willing and able to fill in when employees are absent.Must be able to lift 50 pounds.Must work in and around fumes.
Basic cleaning supplies used.Must complete annual training as required by district, state, and all other training required by Food Service director. Implements a professional growth plan for self and staff.Manages the program in accordance with federal, state, local and district requirements.Plans and works hospitalities.Terms of Employment:At will. Wage to be established by the Board.
