Food Service - Burlington, United States - Burlington Community School District

Description

Food Service - Kitchen Manager JobID: 3320

• Position Type:

Food Service

• Date Posted:

4/29/2024

• Location:

Burlington High School

Position Title:

Kitchen Manager Incumbent:

High School Reports To:
Supervisor School Food Service FLSA Status: Non-Exempt

Hours:
Days: 197

JOB GOAL Plan, organize, and direct the School Food Service Program at the Burlington High School Kitchen and satellite schools.

To perform duties in a helpful manner promoting positive public relations with students, the general public and other employees while nutritional meals.

EXPERIENCE/TRAINING/QUALIFICATIONS/LICENSES Requires the following (or equivalent qualifications):

• Must possess a high school diploma or GED
• Must have completed or willing to complete Serv Safe Training and designated state trainings
• Five or more years of experience in home cooking or institutional cooking

DEMONSTRATED SKILLS AND ABILITIES

• Ability to follow oral and/or written directions or instructions
• Ability to read and follow standardized recipes and perform calculations for recipes
• Ability to maintain routine records, prepare routine reports, and perform mathematical calculations
• Ability to operate ovens, food processor, steam equipment, can opener, mixers, slicer, scales, and other tools of the trade
• Ability to relate with the students, public, and other employees in a positive manner
• Ability to keep tools and equipment clean and in working order
• Aptitude for high standards of workmanship, cleanliness, and safety for successful completion of tasks
• Ability to instruct and lead semi-skilled and unskilled labor
• Ability to maintain computer files and count money
• Ability to run end of day accounting reports and maintain records as required
• Knowledge of and ability to follow standard operating procedures of the district, local, state, and federal health/food service regulations

SUPERVISION Preparation staff at Burlington High School Kitchen and satellite kitchen PHYSICAL AND MENTAL REQUIREMENTS Certification of good health signed by a licensed physician at the beginning of employment and as required by law.

Continuous standing, speaking, hearing, and visual effort. Frequent lifting, reaching, stooping, kneeling, fine manipulation, and repetitive hand motions. Occasional climbing, pushing, lifting, and carrying up to 70 pounds. Lift and carry 10-20 pounds frequently. Mental and visual attention is necessary. Work involves some irregularities, difficulties, repetitive, and varied tasks. Continuous general concentration. Must possess range of motion and manual dexterity to enable proper completion of job duties.

WORKING CONDITIONS Must wear uniform and hairnet at all times when preparing and serving food and when cleaning food service areas.

Work is performed primarily in a school food service setting. Stress associated with work pace, pressure, and deadlines. Must be able to work in extreme temperatures while standing and/or walking. Must be able to tolerate chemicals in commercial strength detergents and cleaning solutions. Exposed to fumes, noise, odors, and other irritants. DUTIES AND RESPONSIBILITIES Maintain strict confidentiality while performing position duties in an ethical manner. Perform position duties following standard operating procedures of the district, local, state, and federal health/food service regulations. Maintain work area in a clean and sanitary manner following approved procedures. Set professional example for staff. Train and instruct kitchen staff in care and use of all equipment. Instruct employees in techniques and procedures in serving, production, and cleaning. Assign and review duties to staff as required. Supervise production to ensure meal components are met. Use standardized recipes and follow menus as directed by the Supervisor of School Food Service. Check all food for quality, appearance, and temperature. Provide direction and communications for satellite schools. Supervise production schedules, rest breaks, and meal periods for kitchen staff. Deposit money in lunch accounts, maintaining accounts as required by federal and state regulations. Verify cash receipts daily. Prepare deposit slip daily. Process and keep an accurate daily count by meal counts as required by federal and state regulations. Maintain computer files and run end of day accounting. Assist with food preparation and other kitchen operations. Order food, supplies, and small equipment. Maintain production and participation records as required by federal and state regulations. Complete satellite daily record sheets. DUTIES AND RESPONSIBILITIES Serve food in a pleasant, efficient, and sanitary manner following indicated portion sizes. Assist in planning for special functions. Evaluate kitchen staff using approved evaluation instrument. Maintain proper storage conditions, rotation of stock, use of leftovers, and security of food and supplies. Schedule daily, weekly, and routine cleaning jobs. Ensure adherence to proper safety and sanitation principles. Notify Food Service Office when equipment needs maintenance or repair. Forecast daily production needs. Maintain inventories as required. Attend menu and planning meetings as scheduled by Supervisor of School Food Service. Assume responsibility for security of kitchen area. Perform other duties and assume additional responsibilities as assigned. DISCLAIMER CLAUSE I have read and understand the information contained in the Position Description and Specifications.

I further understand that this Position Description and Specifications is not intended and should not be construed as an exhaustive list of all the responsibilities, skills, efforts, or working conditions associated with this position.

I accept that I may be required to perform additional tasks necessary to meet District objectives.

Specifically, I acknowledge and agree that this Position Description and Specifications is not a contract and serves only to reflect the primary duties and responsibilities of my position.