Job Information
Kansas Employer Food Service Kitchen Manager in Valley Center, Kansas
This job was posted by https://www.kansasworks.com : For more information, please see: https://www.kansasworks.com/jobs/12899915
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POSITION DESCRIPTION
Valley Center USD 262
Position Title: Food Service Kitchen Manager
Department/Location: Building Assigned
Position Qualification: Classified 9 month (student contact days determined by BOE)
Reports To: Director of Food Service
Terms of Employment: At-Will
FLSA Status: Non-Exempt
Annual Evaluation By: Director of Food Service
Approved By: BOE
Revised: February 2015
GENERAL
The food service kitchen manager supervises kitchen operations. The kitchen manager must work closely with the Director of Food
Service and building principal.
QUALIFICATIONS
High school diploma or equivalent.
Ability to perform basic math functions including addition, subtractions, multiplication, division and work with fractions
and percentages.
Experienced in institutional or large scale food preparation and kitchen management.
Certification of Health for School Personnel.
Strong personnel and management skills.
Good communication skills (written/verbal).
Ability to effectively use Microsoft Office software; including the use of Excel spreadsheets and district email.
Excellent recordkeeping (federal, state and local) and accounting skills.
Ability to interact with students and staff in a consistently pleasant manner.
Knowledge of kitchen/commercial equipment; ability to train employees on equipment use.
Working knowledge of safe food handling procedures and completion of the Kansas State Department of Education
(KSDE) and the Kansas Department of Health and Environment (KSHE) food safety training.
Willingness to encourage and support professional development of staff.
Able to drive, transport food to other schools as necessary and run errands.
Desire to continue career growth.
Must support district mission, goals and objectives.
ESSENTIAL FUNCTIONS
Supervise and coordinate food service to provide nutritious meals and safeguard the health of students, staff and visitors.
Keep accurate and timely records for USD 262 and KSDE.
Ensure that all activities conform to school, community and KSDE standards.
Maintain integrity and accountability of the Child Nutrition Program (CNP) through compliance with all federal, state, and
local regulations.
Manage the CNP staff according to all federal, state, and local employment laws, policies, and regulations.
Establish professional status for the CNP in educating the community by acquiring the education and skill necessary for
leadership and management roles.
Order and maintain adequate supplies of equipment, food and non-food supplies. Write weekly market orders and submit
to Director of Food Service on agreed upon day.
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Accurately complete monthly inventory of food and non-food supplies. Assure that all supplies are on hand for the days
preparation before needed.
Check-in grocery delivery by visually counting each item, noting if specification was met, order was correctly filled and if
quality of product is acceptable. Make corrections on invoice while the delivery personnel are on site. Return items that do
not meet specifications.
React to change productively and complete tasks as assigned.
Use professional discretion and observe procedures of confidentiality in managing staff and kitchen.
Attend scheduled managers meetings, classes, in-service meetings and workshops assigned by supervisor; participate in
planning and conducting meetings/trainings as requested. Encourage all kitchen staff to attend applicable in-service
meetings and training classes.
Assign work schedules and day-to-day assignments of specific job tasks; make arrangements for substitute workers from
the approved list when regular staff members are absent.
Provide supervision and on-the-job training to ensure that all policies and established procedures are followed; establish
and maintain schedules for maintenance; complete annual inventory of equipment.
Provide a system for preparing and maintaining records that reflect an accurate report of planned menus, food produced
and discarded.
Complete production records for servers that provide the menu, serving sizes, and special instructions.