Receiving Kitchen Manager

The position available is for a Receiving Kitchen Manager within the Food Services Department of a district-wide food service operation. This role is integral to the efficient operation of the receiving kitchen, which is responsible for the preparation and delivery of meals and snacks. The employer operates in the food service industry, specifically focusing on large-scale food preparation in an institutional or educational setting. The job is classified under a Food Service position type and is available immediately. It follows a 10-month calendar, indicating a role that aligns closely with the academic or fiscal year of the institution. This is a non-exempt, hourly paid position, governed by Fair Labor Standards Act rules for overtime and wages. The salary level is indicated as RKM, likely referencing a pay scale or salary band associated with the Receiving Kitchen Manager role. Benefits are provided as approved by the Governing Board, emphasizing the employer's commitment to employee welfare within institutional guidelines. The role's responsibilities are diverse, requiring oversight and management of kitchen staff, ensuring compliance with sanitation and safety standards, handling inventory, ordering supplies, and maintaining accurate records. The manager also handles financial procedures associated with meal programs, including collecting money, closing cash registers, and preparing revenue reports. An important aspect of the position is menu planning and calculating food quantities necessary for daily meal service, which highlights the need for strong organizational and mathematical skills. This role calls for someone proficient in supervisory practices, food safety regulations, and operational control of a receiving kitchen. The ideal candidate is expected to have a comprehensive understanding of health and sanitation principles and the practicalities of food preparation on a large scale. Knowledge of computer applications and the ability to perform various administrative duties are crucial for success in this role. Communication skills are also essential, as the manager must effectively interact with staff, supervisors, and possibly the general public. The position requires physical activity consistent with food service work, including lifting and moving heavy objects, working in varying environmental conditions, and enduring repetitive tasks. Licensed certifications such as a Certified Food Service Manager Card and Serve Safe Certification or equivalent are mandatory to ensure adherence to food safety standards. The position reports directly to the Lead Manager and does not supervise any direct reports, which implies a focus on operational management rather than personnel management at a large scale. This job offers a meaningful opportunity for professionals seeking to advance their career in food service management within a structured and supportive environment.