Satellite Kitchen Manager - (6.5 Hrs/day)

Satellite Kitchen Manager

Satellite Manager supervises and coordinates food service to ensure proper nutrition and safeguard the health of students, staff, and guests. Oversee all aspects of food production to include the direction of preparation, delivery, and service of meals and other food items for approximately 400 daily. Ensure serving of meals is conducted in a professional manner and food is appealing to customers. Responsibilities include monitoring sanitation regulations.

Essential Duties and Responsibilities:

• Adhere to and effectively demonstrate established food service professional standards.
• Follow proper safety procedures for work inside and outside the work area as well as monitor the activities of employees to ensure safe work procedures.
• Report unsafe conditions and/or activities by employees to the Food Service Manager in a timely manner.
• Supervise and participate in a variety of activities including but not limited to food preparation, timely distribution, cash register, customer service, and record maintenance in accordance with policies and procedures established by the Food Service Department.
• Effectively coordinate staff assignments to ensure efficient operations.
• Monitor food preparation methods, portion sizes, and presentation of food to ensure that food is prepared and presented in an acceptable and appealing manner.
• Investigate and resolve complaints regarding food quality, service, or accommodations – contact the Food Service Manager as needed.
• Arrange for equipment maintenance and repairs.
• Maintain food and equipment inventories and keep accurate inventory records as well as keep accurate production records per state guidelines and compile reports for daily/weekly accounting.
• Submit food and supply orders.
• Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.
• Resolve personnel issues in a professional and confidential manner and inform the Food Service Manager of such actions.
• Assist in the control of food and supply costs with proper training of handling and storage techniques.
• Assist the Food Service Manager with menu planning.
• Evaluate employee performance per District guidelines in a fair and equitable manner.
• Ensure high standards of quality and sanitation by utilizing established tools and quality monitors.
• Provide cross coverage for all areas if needed.
• Notify the Food Service Manager of any food shortages, equipment breakdowns, and take corrective action as needed to determine appropriate utilization, storage, or disposal of food.
• Oversee and participate in clean up work area after cooking/baking is done.
• Assist students/staff/visitors.
• Maintain good public relations with students, parents, faculty, and the community.
• Regular and reliable attendance.
• Other duties as assigned.

Professional Standards:

• Quality of Work (Maintains high standards of food production, safety, and quality.)
• Quantity of Work (The amount of work performed is evidence of high productivity; industrious; accountable for own fair share of workload; seeks additional tasks.)
• Knowledge of Job (Job methods, procedures, practices, and responsibilities are well understood and reflected in job performance; exhibits continuous improvement and ongoing learning.)
• Creativity/Problem Solving (Offers new ideas; suggests innovative and better ways of performing necessary tasks.)
• Interpersonal Skills (Works collaboratively with others; courteous; polite; pleasant; promotes positive image in contacts with co-workers and district's customers.)
• Dependability (Reliable; punctual; consistent attendance; completes work accurately and in a timely fashion; stable and calm in a crisis or an emergency; works independently.)
• Professional Appearance (Dress is acceptable for the job; appears clean, well-groomed, and "professional.")
• Organizational Skills (Exhibits ability to prioritize work; organizational skills enhance job productivity.)
• Safety (Provides safety and security for self and others through following proper safety procedures at all times.)
• Written/Verbal Communication (Conveys information and ideas accurately and courteously to clearly meet the needs of the customer, transfers thoughts and ideas into speech and presents clearly.)
• Managing Change/Adaptability (Demonstrates good understanding of organizational changes and communicates support for such change. Adapts to changes in schedule and work assignments.)
• Professional Approach (Professional, positive, and helpful approach with customers. Displays loyalty toward the organization. Demonstrates a capacity to understand customer (internal and external) requirements and produces a professional level of service that is satisfactory.)
• Flexibility (Demonstrates openness to new organizational structures and procedures. Willingly takes direction and will modify one's preferred way of doing things.)

Supervisory Responsibilities:

• Responsible for supervision of nutrition services staff in kitchen.

Minimum Education or Experience:

• High school diploma or GED (General Education Degree).
• Experience in school food service operations.
• Experience in the effective management of support staff.
• Ability to attend classes as suggested by management.
• ServSafe certification is required (paid by the district).

Licensure or Certification:

• Completion of the following course(s) or equivalent is preferred, but not mandatory:
• School Food Service Basics
• School Food Service Sanitation /HACCP

Knowledge, Skills and Abilities:

• Able to perform basic mathematical skills, such as addition, subtraction, division, and multiplication to determine weight, volume, and correctly figure recipe quantities and correctly maintain food and material inventories.
• Able to make sound decisions and judgments.
• Able to read, write, and interpret rules, reports, and procedure manuals as required to perform assignments.
• Able to perceive identification numbers marked on material; read and understand numbers and volumes; and translate numbers.
• Able to communicate information and ideas in speaking to others so they will understand both orally and in writing.
• Able to prioritize, organize, and accomplish assigned work.
• Able to work independently and/or as a team to complete tasks and meet goals.
• Able to recognize problems, determine causes, and take appropriate action for resolution.
• Able to take direction and respond to requests in a courteous and helpful manner.
• Able to learn the operation of food service equipment.
• Aware of district policies and requirements.
• Ability to judge raw product as well as finished product.
• Ability to alter recipes for quantity, taste, appearance, etc.

Physical Demands:

• Must be capable of standing constantly.
• Must constantly present appropriate appearance and personal cleanliness suited to working in close proximity to food service customers.
• Must frequently work with interruptions during a work shift.
• Must frequently work with co-workers with different personalities.
• Must occasionally climb 4 steps of a ladder.
• It may be necessary to occasionally lift up to 50 pounds to waist level, occasionally lift up to 40 pounds to shoulder level, and occasionally lift up to 25 pounds above head level.
• Must be capable of occasionally pushing 125 pounds requiring 20 pounds-force with hands placed at 36 inches above floor.
• Must be capable of occasionally pulling 125 pounds requiring 20-pounds-force with hands placed at 36 inches above floor.
• Must be capable of occasionally carrying 35 pounds for a distance of 50 feet.
• Must be capable of occasionally trunk rotation for up to 2 minutes at a time.
• Must be capable of occasionally squatting for up to 2 minutes.
• Must be capable of occasionally operating basic kitchen and bakery food preparation and commercial kitchen cleaning equipment.
• Must be capable of occasionally using hand tools and material handling carts requiring a grip force of up to 15 pounds to maintain control.
• Must be capable of occasionally using cleaning and sanitizing chemicals with appropriate PPE's.
• Must be capable of frequently working in elevated temperature and humidity's and low ventilation environments of a kitchen or bakery.