Fs Manager

Class Title: Kitchen Manager

FLSA Designation: Non-exempt (covered)

Class Primary Summary:The Kitchen Manager classification supervises the food service operation of an assigned school. Duties include accounting, record keeping, training, supervision, baking, food preparation, ordering and receiving supplies, serving, clean-up and related duties. The position trains and supervises food service employees, maintains standards of sanitation and safety, manages food production, orders food and supplies, maintains records, develops and maintains routine procedures for serving meals, nutrition education, inventory and other related duties. Duties also include baking, cooking, serving, cashiering and clean-up, following health and safety guidelines. Work is performed within federal, state, and District specific processes and procedures. The principal duties of this class are performed in a kitchen and cafeteria environment and include use of cooking and food preparation equipment that may involve exposure to high temperatures, sharp cutting surfaces, and related hazards.

Acceptable Qualifications:

High School or GED equivalent;

Food handler/safe food preparation certification.

Knowledge of:

• District policies regarding free and reduced programs and funding regulations;
• Standard methods, materials, operations, and objectives of bulk food preparation and service;
• Operation of standard and specialized kitchen equipment;
• Health and safety procedures relating to food preparation and sanitation;
• Basic math, accounting and record keeping.

Ability to:

• Manage a kitchen operation and prepare food;
• Supervise, train and evaluate food service employees effectively;
• Follow written and oral instructions regarding menu and food preparation and service;
• Operate a variety of standard kitchen equipment and tools;
• Maintain effective working relationships with other school employees, supervisory personnel, parents, and the students;
• Operate a cash machine appropriate to assigned duties;
• Communicate effectively, orally and in writing;
• Perform accounting and mathematical functions;
• Prepare and maintain records, reports, logs, and documentation;
• Perform multiple tasks simultaneously, including handling interruptions, and return to and complete tasks in a timely manner;
• Maintain office, school, and individual confidentiality.

Reports to: Food Service Supervisor

Essential Duties and Responsibilities (may vary by assignment):

• Staffs, schedules and plans work assignments;
• Conducts new employee orientation and training;
• Maintains food service records such as production sheets, food orders, milk orders, inventory, time sheets, meal counts and other related records;
• Participates in developing and maintaining routine procedures for accurate checking and serving of meals;
• Maintains defined standards of safety for personnel, food preparation, kitchen equipment and physical plant;
• Maintains accurate student data information and records utilizing the computer;
• Prepares and maintains accurate financial records and reports, including making daily bank deposits;
• Performs cashiering duties including collecting student vouchers, handling cash, balancing monies, reporting balances and other related duties;
• Prepares food within an established system following standardized recipes, procedures, preparation and serving methods;
• Prepares and serves food items using required and appropriate kitchen implements and equipment;
• Operates standard and specialized kitchen equipment such as mixer, slicer, steamer, dishwasher, oven, and related equipment;
• Assists with kitchen and dining area clean-up;
• Maintains required forms and records as assigned;
• Attends approved training classes;
• Follows defined standards of sanitation for personnel, food preparation and kitchen equipment;
• Understands the accepted procedures for operating, cleaning and caring for each major piece of equipment;
• Follows established procedures for service and distribution of meals;
• Performs all work duties and activities in accordance with federal, state, local, and District policies, procedures and sanitary/safety practices.

Other Related Duties:

Performs other duties as assigned.

Essential Physical Abilities

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to communicate effectively on the telephone and in person and to hear sounds within the normal range of conversation; read recipes and food preparation instructions, and prepare food according to safety and sanitation requirements; operate a cash machine, computer, standard office equipment, kitchen hand tools and implements, and standard and specialized kitchen power equipment; stand for an extended period of time, lift or move up to 50 lbs. and work in a kitchen environment. Jobs in this class require performing repetitive hand movements in gripping, fingering, and hand/wrist/arm movements. Related job tasks may require, with or without reasonable accommodation, walking, standing, sitting, lifting, stooping, squatting, kneeling, bending, crouching, pushing, grasping, and reaching.

All classified employees of the Minidoka County School District #331, including employees in this position, are "at will" employees. The job description/classification specification does not constitute an employment agreement between the District and the employee, and is subject to change by the District as the needs of the District and the requirements of the position change. All employees may be required to perform such other duties as may be requested by their supervisor, department manager or other District official.