JOB DESCRIPTION Kitchen Manager Food Services Program Windsor Charter Academy is committed to creating tasty and nutritious whole food meals with a farm-to-school model across all campuses. We believe that scratch-made food can change a person's life. The Kitchen Manager works with the Director of Food Services to implement this program vision. All meals fall within the guidelines of the National School Lunch Program.
Job Summary Responsible for planning, preparing, and serving a full range of food for school meals under minimal direct supervision. Assist with all aspects of planning, training, production and service of meals including cooking, line setup, replenishment, and operating a point - of - sale system including cash collection. Maintain recipes, menus, and production records within the TITAN School Solutions software. Comply with Health Department standards, all safety procedures, departmental policies and procedures, and all applicable state and federal regulations. Work with the Director of Food Services to develop recipes and continually improve upon food quality. Collaborate with the Director of Food Services to develop processes to ensure high quality food preparation.
Essential Duties and Responsibilities To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Description of Job Tasks Demonstrate a commitment to:
Prepare scratch - made food of the highest Collaborate with the Director of Food Services: To continually develop scratch-made recipes and improve food To interview, hire, and train new staff. To properly manage special dietary needs and allergies for all To reconcile monthly inventories, budgets, and claims tracking. Prepare and implement: Breakfast recipes, menus, and meals for Lunch recipes, menus, and meals for Ensure training occurs for all kitchen staff on: Point-of-sale system including preparation and processing of accurate payments, day-end reports and money deposits; verify correct amount of change in cash box All food safety and sanitation Cleaning protocols for each Develops daily work schedules, working within the parameters of assigned kitchen labor hours and employees assigned hours. Complete employee evaluations of cooks and cashiers. Maintain the following: Monthly budgets. Claims tracking with Colorado Department of Education. Compliance with Health Department standards, including high standards of sanitation and safety. Adhere to state, federal and department guidelines, safety procedures, departmental policies and regulations. Adhere to, implement, and train from HACCP standards. Clean kitchen equipment, utensils, work areas, tables, floors, and appliances. Properly maintain Empty trash containers. Receive, check-in, and store food and equipment from warehouse and vendors. Date and label food for storage. Perform inventories as scheduled. Work with Kitchen Leads to coordinate food and supply orders for both Assist with meal preparation by cooking, pre-portioning, and set up serving lines, condiment stands, and a fruit and vegetable bar. Prepare food items according to recipes and menus . Control food and kitchen Maintain daily production records accurately. Ensure that proper portion sizes and nutritional guidelines are being met per the Colorado Department of Education nutritional standards. Follow standardized recipes accurately. Maintain a growth mindset and actively seek opportunities to improve through personal and professional development. Provide quality customer service and communicate positively to students, staff, and Attend work and arrive in a timely Perform other duties as Education and Related Work Experience High school diploma or equivalent 5 years of cooking experience 2 years of large-scale cooking or catering experience Knowledge of health and safety rules and regulations with the ability to maintain production records and records of safety and sanitation Colorado Dept of Education Child Nutrition experience preferable Licenses, Registrations or Certifications Criminal background check required for hire ServSafe knowledge highly desirable CPR/First Aid Certification required or obtained within 30 days of hire Technical Skills, Knowledge & Abilities Possess the following skills: Excellent oral and written communication skills Excellent conflict resolution skills Computational skills for kitchen applications (conversions, yields, scaling) Be detail oriented. Maintain confidentiality in all aspects of the Build positive relationships with students, parents/guardians, staff, and community Have a positive teamwork mindset; cooperate with all staff members. Manage multiple priorities, able to handle unexpected situations appropriately and gracefully, willingly accept additional responsibility, assume a leadership role in changing situations. Manage multiple tasks with frequent Demonstrate a professional attitude, be open to training and feedback, and seek knowledge to improve job performance. Maintain honesty and integrity in all aspects of the Adhere to attendance requirements, including regular and punctual employee presence Communicate, interact, and work effectively and cooperatively with people from diverse ethnic and educational . Recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate safety equipment, and report unsafe conditions to the appropriate administrator Materials and Equipment Operating Knowledge Personal computers, point-of-sale systems, and media equipment Grill, range, oven, steamer, tilt skillet, hot holding box, mixers, immersion blender, knife skills Proficiency with email and communication tools Physical Requirements & Working Conditions The physical demands, work environment factors, and mental functions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Activity Amount of Time None Under 1/3 1/3 to 2/3 Over 2/3 Stand
X
Walk
X
Sit
X
Use hands to finger, handle, or feel
X
Reach with hands and arms
X
Climb or balance
X
Stoop, kneel, crouch, or crawl
X
Talk
X
Hear
X
Close vision at 20 inches or less
X
Distance vision at 20 feet or more
X
Peripheral vision
X
Ability to adjust to focus
X
Weight and Force Demands Amount of Time None Under 1/3 1/3 to 2/3 Over 2/3 Up to 10 pounds
X
Up to 25 pounds
X
Up to 50 pounds
X
Up to 100 pounds
X
More than 100 pounds
X
Mental Functions Amount of Time None Under 1/3 1/3 to 2/3 Over 2/3 Compare
X
Analyze
X
Communicate
X
Copy
X
Coordinate
X
Instruct
X
Compute
X
Synthesize
X
Evaluate
X
Interpersonal Skills
X
Compile
X
Negotiate
X
