Job Title: Kitchen Manager III

FLSA Exemption Status: Non-Exempt

Classification Group: Food and Nutrition Services

Supervising Position: Director or designee

Pay Plan: Educational Support Personnel

Pay Range: Range 09

Last Updated: 2/20/2023

Pay Information

Benefits Information
JOB SUMMARY: The Kitchen Manager is responsible for oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for knowledge of and enforcement of all food safety and sanitation practices as well as program regulations. Responsible for development of kitchen staff and promotes good community relations among various community and school clientele as directed by the supervisor.
ESSENTIAL DUTIES AND RESPONSIBILITIES: The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Job Task Descriptions Frequency Percentage of Time
1.

Completes all duties and responsibilities of the kitchen manager while participating in preparation, serving, cashiering, and sanitation tasks.
Daily 25%
2.

Supervision and training of 4 to 8 employees.
Daily 15%
3.

Oversees delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget.
Daily 10%
4.

Ensures all staff is trained as directed.
Daily 10%
5.

Submits to the central office all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance, and equipment requests correctly and timely.
Daily 5%
6.

Works with supervisor, SFS, and staff to ensure all health department sanitation standards are met.
Daily 5%
7.

Understands and ensures safety policies are followed and worker's compensation procedures are followed. Understands and follows all HACCP mandates.
Daily 5%
8.

Understands and follows all department revenue handling procedures while managing inventory valuing from $ 15,000 to $20,000.
Daily 5%
9.

Carries out all tasks and directives given by supervisor or members of the leadership team. Notifies supervisor of any personal issues and keeps these issues confidential.
Daily 5%
10.

Participates in all required meetings, trainings, and development. Stays current with all district and department communication including voicemail and email. Attends manager meetings as directed. Shares all information with kitchen staff in a timely manner.
Daily 5%
11.

Coordinates promotions to increase meal participation
Daily 5%
12.

Perform other duties as assigned or requested.
Daily 5% TOTAL 100%
REPORTING RELATIONSHIPS: This job has supervisor responsibilities including, but not limited to, interviewing, hiring, directing work, assigning work, supervising work, training, evaluating, disciplining, and terminating. Direct reports:

• Food Service Worker

MINIMUM QUALIFICATIONS: The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired.

• Criminal background check and fingerprinting required
• High School Equivalency (HSE) diploma
• One (1) year of professional work experience

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position's essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Medium work strength level (lifting or carrying 50 pounds)
• Primarily works indoors
• Typically a loud noise level
• Requires repetitive bending, reaching, pulling
• Prolonged standing/walking
• Eye/hand coordination for register and computer operation
• Visual concentration on equipment
• Temperature variations
• Work location is subject to change to meet the requirements of the organization

DESIRED QUALIFICATIONS: Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.

• Experience working in the public sector
• 1-2 years of experience as an Assistant Kitchen Manager, Kitchen Manager, or Restaurant Manager.
• Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds
• Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement