Kitchen Manager Nutrition Program Park Avenue Elementary

HOURS: 6:30-2:30 DAYS: Monday-Friday (175 days) STATUS: Full-time – School Year Position RATE OF PAY: $26.12/hr 40 hrs/week or Pay Averaged for calendar year SUMMARY: Plan, prepare, cook and execute all applicable meal services at Park Ave while supervising the school nutrition staff and ensuring the meals are completed in a safe, organized and efficient mHeanner, prioritizing compliance with USDA guidelines, local procedures and a positive student atmosphere. REPORTS TO: Nutrition Director / Assistant Nutrition Director EDUCATION and/or EXPERIENCE: High School diploma or equivalent. Criminal History Record check (CHRC) through the Department of Education QUALIFICATIONS & SKILLS: 1. Good interpersonal relations with co-workers, students and staff 2. Must have knowledge and uphold the highest standards in sanitation procedures. 3. One year of K-12 food service experience is required (management preferred). 4. ServSafe certification preferred or able to pass certification within 6 months of employment. 5. Proficiency in Microsoft Office Suite, Google Workspace, and food services software(s). 6. Annual school safety training per district guidelines 7. Work scheduled hours and to direct and supervise others 8. Ability to perform simple bookkeeping and inventory procedures and report to the Food and Nutrition Director. 9. General knowledge of the best methods of preparing and cooking food in large quantities and ability to adjust recipes to the quantity required 10. Annual Civil Rights training and all other applicable training per Federal Child Nutrition guidelines. PERFORMANCE RESPONSIBILITIES: 1. Prepare daily school meals on time and according to a planned menu in a safe and efficient manner, ensuring all meals are prepared and served in compliance with USDA guidelines and local food safety procedures. This includes but is not limited to the School Breakfast Program, National School Lunch Program, Fresh Fruit and Vegetable Program and Child and Adult Care Food Program. 2. Maintain the highest standards of safety and cleanliness by following sanitation and food safety guidelines. 3. Oversee and supervise all aspects of food preparation, production, serving and cleanup of breakfast and lunch. 4. Development of strategies to help support rotating the workload equitably between the staff. 5. Maintain accurate inventory and proper storage of food and supplies. 6. Manage and ensure compliance with maintaining temperature logs and cleaning schedules for equipment and kitchen space. 7. Prepare food according to approved menus, recipes, and production records to ensure nutritional compliance and consistency. 8. Determine the quantities of each food to be prepared daily and the size of serving to meet the necessary age requirements 9. Assist with receiving shipments by checking packing slips and properly storing and rotating food and supplies. 10. Be responsible for the proper storage of all food items, keeping frozen and refrigerated items at the required temperatures 11. Consult with the school nurse regarding special dietary needs and serious food allergies of students and staff 12. Work with the principal and school staff to provide the highest level of customer service to benefit the student and faculty at school. 13. Supervise and assist in the serving of food that is on the production records that the Food and Nutrition Director or Assistant Director has provided for the kitchen manager 14. Supervise and assist in the daily cleaning of all kitchen equipment, dishes, utensils, and tables 15. Cooperate with Building Principals and custodians in maintaining healthful and sanitary conditions of the food preparation, storage, serving, and dining areas 16. Complete physical inventory at the end of each month by assigned deadline. 17. Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment 18. Promote healthy eating and support a positive, student-centered cafeteria environment. 19. Maintain friendly relations with other school staff and with lunchroom customers 20. Confer with the food service supervisor regarding any personnel problems and matters related to the food service operation 21. Report immediately to the building principal and Nutrition Director/Assistant Nutrition Director any accidents, safety concerns or incidents in the kitchen or cafeteria. 22. Work closely and oversee the kitchen operation with the Kitchen Assistants to create a team-orientated approach to collaboratively and continuously improve the school nutrition program. 23. Report to the Nutrition Director or Assistant Director of any faulty or inferior quality food that is received 24. Perform tasks and assume other responsibilities assigned by the Nutrition Director or Assistant Director. KNOWLEDGE & ABILITIES: 1. Able to work in a fast-paced environment 2. Ability to carry out instructions furnished in written or oral form. 3. Ability to work with a diverse group of individuals. 4. Self-motivated to continuously improve the meal service 5. Must have knowledge and uphold the highest standards in sanitation procedures. 6. Ability to maintain confidentiality of information regarding students, employees and others. 7. Must have an understanding and experience using cooking equipment used in kitchens. 8. Demonstrates an attitude of flexibility in work assignments 9. Ability to establish and maintain cooperative working relationships with students, staff and others contacted in the course of work. 10. Ability to report work orally or in writing to supervisor as required. 11. Effective writing and verbal communication skills. 12. Strong organizational skills. 13. Kitchen and management experience strongly preferred. PHYSICAL DEMANDS: The physical demands described here 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. 1. Ability to stand for extended periods of time. 2. Ability to lift and carry 40 lbs. 3. Continuous lifting and carrying of freight, pushing and pulling up to 40 lbs. of freight 4. The job may require frequent stooping, bending, and carrying of food products, food service supplies and equipment up to 40 lbs. 5. Repetitive motions required in fingering, hand, wrist, and arm movements to cut and prepare food and clean kitchen areas. 6. Ability to work at a desk, conference table or in meetings of various configurations. 7. Ability to see for the purpose of reading laws and codes, rules and policies and other printed matter. 8. Ability to hear and understand speech at normal levels. 9. Ability to reach in all directions. BENEFITS: *Choice to join Maine State Retirement eligible in the Participating Local District Plan (PLD). *Paid Holidays: Labor Day, Indigenous Peoples Day, Veterans Day, Thanksgiving Day, Day following Thanksgiving, Christmas Day, New Year's Day, MLK day, Memorial Day, Juneteenth (if falls on a regular school day). *12 sick days per year accumulative to 120 days. *5 Earned Paid Leave Days (EPL) available 120 after the start date. *Access to Dental Group plan, *Access to Group Health Insurance 87% benefit for Standard Basic plan *Uniform Provided- 5 Shirts TERMS OF EMPLOYMENT: School year position EVALUATION: Performance of this job will be evaluated during the first 6th months and annually by the Nutrition Director.