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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee assistance program
Job Description
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... Show More
Job Requirements
- High school diploma or G.E.D.
- two years of experience as a kitchen manager trainee or comparable level
- ability to perform supervisory and operational duties in a receiving kitchen
- possession of Certified Food Service Manager Card
- Arizona School Food Service 'Serve Safe Certification' or equivalent
- ability to exert medium physical effort including lifting up to 50 pounds
- capacity to work under conditions involving exposure to mechanical parts, chemicals, odors, and varying temperatures
- effective communication skills
- proficiency in using computers and performing mathematical calculations
Job Qualifications
- High school diploma or general equivalency diploma (G.E.D.)
- two years of experience as a kitchen manager trainee or comparable level
- equivalent combination of education and experience sufficient to perform essential duties
- knowledge of supervisory principles
- operational aspects of a receiving kitchen
- inventory control techniques
- safe work practices
- principles of health, sanitation, and safety in food preparation
- methods, equipment, and ingredients used in cooking
- use, care, and cleaning of kitchen equipment
- applicable federal and state food safety regulations
- monitoring and evaluating employees
- prioritizing and assigning work
- computer and software application proficiency
- performing mathematical calculations
- preparing and maintaining reports and records
- preparing and serving food
- reviewing and analyzing meal application processes
- monitoring and maintaining inventories
- taking and monitoring food temperatures
- handling and counting money
- communication and interpersonal skills
Job Duties
- Supervises employees including prioritizing and assigning work
- conducting performance evaluations
- ensuring staff are trained
- making hiring, termination, and disciplinary recommendations
- supervises day-to-day receiving kitchen operations including ensuring proper sanitation procedures
- plans and directs food preparation
- develops work schedules
- plans menus and calculates and orders appropriate volumes of food for daily meals and snacks
- collects money and deposits into appropriate accounts
- closes out cash registers daily
- verifies money, plate count, and food servings balance
- prepares related revenue reports
- prepares and maintains records, paperwork, and worksheets including menu worksheets and food and supply inventories
- processes, approves, and calculates lunch fees and free or reduced meal applications
- facilitates and participates in meetings
- performs other duties of a similar nature or level
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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