QUALIFICATION REQUIREMENTS

• Incumbent must be fingerprinted and clear a criminal background check.
• 2 years school kitchen experience, preferred high school experience.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the education, knowledge and experience requirements; the machine, tools and equipment used; and any licenses or certifications required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Minimum Job Qualifications:

• High School diploma, GED or equivalent preferred.
• Must acquire and maintain a current Food Handler’s Permit or ServSafe certification prior to beginning work.
• ServSafe certification preferred.
• Skill with routine basic equipment operation, cleaning and maintenance.
• Requires strong interpersonal skills with the ability to cooperate with staff.
• Must be willing to assist with continued kitchen staff training.
• Ability to maintain a positive demeanor in stressful situations and work under pressure to consistently meet tight deadlines.
• Requires basic computer skills. Competence in reading, writing, and basic math.
• Ability to read, understand and follow standard operating procedures (SOP).
• Ability to follow standardized recipes and menus and perform all meal preparation tasks, including ability to weigh, measure, and consistently produce required results for breads, desserts, main dishes, ala carte items, etc.
• Ability to follow strict personal hygiene standards: bathe daily, wear clean uniforms, wash hands properly and wear gloves as necessary.
• Must be self-motivated and proactive in completing tasks with minimal direction.

• May operate kitchen equipment (e.g. ovens, steamers, kettle pots, fryers, proofers, stove/oven, dishwashers, refrigerators, freezers, slicers, processors, milk coolers, etc.).

Physical Requirements – Not limited to the following:

• Requires occasional lifting from floor to waist up to 60 pounds; lifting floor to shoulder up to 42 pounds; lifting overhead up to 15 pounds; lifting awkward items up to 49 pounds; carrying up to 40 pounds; single bucket carry up to 52 pounds; pushing/pulling product on a cart.
• Requires constant standing and/or walking. Requires occasional sustained bending and reaching. Requires occasional squatting, kneeling or half-kneeling.
• Requires occasional balancing while walking on slick or wet surfaces.
• Requires occasional talking and hearing, including oral communication with students, coworkers and supervisor.
• Requires frequent Near Visual Acuity to safely operate equipment and occasional Color Vision to monitor freshness and doneness of food during prep and serving.
• Requires frequent tasting and smelling of food produced.
• Requires frequent repetitive gripping/pinching/handling and manual dexterity.
• Must endure high heat and potentially dangerous equipment.

NOTE: The Administration reserves the right to require specific training for this position. However, depending upon the type and quality of prior work experience and availability of formal training programs, some exchanges can be made between training and experience.

KITCHEN MANAGER, FULL-TIME

GENERAL FUNCTION

Under the supervision of the school principal and food services supervisor, the kitchen manager prepares food items and serves meals to students and faculty. Operates and cleans equipment. Follows ServSafe standards for food preparation, safety, storage and disposal. May assist the food services supervisor with kitchen staff oversight and training.

ESSENTIAL FUNCTIONS

• Prepare menu items for breakfast, lunch, and snacks and serve food to students, faculty and patrons in a serving line.
• Operate, clean and maintain equipment regularly and alert supervisor of potential problems.
• Follow standardized recipes and menus and participate in special diet preparation.
• Follow ServSafe standards for food safety. Required to clean food preparation and serving areas, washing dishes and kitchen utensils. Required to clean storage areas, refrigerators, stoves, drains and other equipment. Also required to sweep, mop, wipe and polish all areas in the cafeteria and wash linens daily.
• Observe strict personal hygiene procedures and wear approved uniform, non-slip shoes and hairnet. Follows procedures to maintain a safe and clean kitchen environment.
• Follow basic cost control and inventory control procedures to minimize waste.
• Maintain a positive demeanor in stressful situations, communicate in a positive manner and maintain a positive attitude while dealing with change.
• Assist with receiving and storage of food and supply orders.
• Understand federal guidelines as they pertain to meal preparation and service.
• Practice good communication skills with co-workers.
• Participates in cafeteria food promotions.
• May assist with kitchen staff oversight and training.
• Assist in fulfilling catering requests as directed.
• Complete all department required training and follow department safety guidelines.
• This position requires punctual and regular daily attendance at assigned work location.

NON-ESSENTIAL FUNCTIONS

• Other duties as assigned.