LISA Academy Position: Central Kitchen ManagerDepartment: School Nutrition/ OperationsReports to: School Nutrition DirectorJob Type: Hourly/ Full timeWork Schedule: TBDJob Summary/ Primary Purpose: Under the direction of the School Nutrition Director the Central Kitchen Manager will oversee the operations of the central kitchen site and satellite sites. Oversee food production, ordering, record keeping, and transport. Ensuring healthy meals for students, teachers, staff, and visitors in the LISA Academy school district while adhering to state and federal school nutrition standardsPerformance Responsibilities/ Roles & Responsibilities: Organizes and leads the nutrition team in the school district central kitchen in cooking, baking, and transporting.Build and maintain positive relationships with all school employees, parents, and students.Read and interpret standardized menus & and recipes according to USDA standards for school nutrition.Provide feedback for evaluations for staff evaluations and assist with hiring decisions of the central kitchen team.Operate large and small commercial kitchen equipment and be able to help train staff in the use of equipment.Assists in the orientation and in-service training of the central kitchen team.Utilize computer and assigned software required by the district school nutrition office.Responsible for ordering, receiving, inventorying, and preservation of food and non-food inventory.Maintain knowledge of school district policies and USDA school nutrition policies that affect central kitchen production and service.Monitor activities in the central kitchen to make sure equipment is maintained, food safety practices are being followed, and proper sanitation is being followed.Ensures production records and reports are maintained following state and federal guidelines.Take initiative to step in and help out other team members and solve problems when they arise.Perform other duties as assigned by the school nutrition director.Knowledge, Skills, and Abilities Knowledge of methods and techniques for preparing, cooking, baking, and serving food in large quantities.Perform simple math equations, cooking measurements, and conversions.Knowledge of safety and sanitation procedures for inventorying, storage, preparation, and transportation to satellite sites.Ability to effectively communicate and supervise the central kitchen nutrition team.Ability to maintain professionalism and high standard of customer service under pressure.Ability to use a computer, Google Sheets/Excel, Google Word/Microsoft Word, and email.Displays the willingness to further job knowledge in job-related training, professional activities, and relating skills obtained from training to performance on the job.Work independently and be able to set priorities to meet the central kitchen goal laid out by the school nutrition director.Able to follow and learn Key performance indicators (Meal equivalents, Average Participation, Revenue vs Expenditures, Meal Per Labor Hour, Absenteeism Rate, etc.) for school nutrition success.Physical Requirements Be able to lift 10-25 lbs. regularly and up to 50 lbs. on occasion.The ability to stand for a 6–8-hour shift.Ability to withstand temperature extremes (going in and out of walk-in freezers and refrigerators, working around hot ovens, etc.)Be able to drive nutrition cargo van(s) to satellite sites as needed.Experience & Education Requirements Experience managing food production or commercial kitchen for one year (1) or experience of one year (1) managing school nutrition operations.High school diploma or GEDMust have ServSafe Managers Certification or its equivalent (may be completed within one (1) year of hire date)Must complete Culinary Directions Manager parts 1 & 2 training the first two (2) summers after hire.Must participate in required training hours per USDA guidelines for professional standards.