Kitchen Manager
: Job Details :

Kitchen Manager JobID: 12158Position Type:Food Services/Cafeteria WorkerDate Posted:3/27/2024Location:(FS) Food Services(High-Needs School)Date Available:2024-2025Closing Date:Until FilledAdditional Information: Show/HideGENERAL SUMMARY: Responsible leading a food serviceteam to prepare, provide and serve breakfast and/or lunch to students, staff, faculty and guests of the New Brunswick Board of Education.REPORTS TO: Operations Manager and/or Food Service DirectorQUALIFICATIONS:¨ Dependability, punctuality and initiative are essential¨ Good personal hygiene¨ Experience and ability to manage and direct a high volume food service operation¨ Proven knowledge of large quantity meal preparation, menu planning and requirements of a Child Nutrition Program¨ Must have purchasing, strong human relations acumen, communication and business management skills¨ Ability to read, write, comprehend, interoperate and direct team with proper instructions, short correspondence and memos¨ Ability to effectively present information to customer and other employees¨ Basic computer skills preferred, to include operation of a Point of Sale system¨ Ability to add, subtract, multiply and divide currency¨ Ability to understand, direct, delegate and carry out detailed written or oral instructions in a professional manner¨ Ability to lead a team and maximize cooperation and efficiencies through supervision, leadership and direction of assigned team¨ Foster an environment of cooperation with minimal conflict and speedy conflict resolution to ensure professional delivery breakfast, lunch and occasionally other food service to groups associated with the New Brunswick Board of Education¨ Ability to lead and supervise others through challenges of the daily operation¨ Ability to communicate courteously, efficiently and effectively with a variety of individuals including students, faculty, staff, administration as well as others associated with the New Brunswick Board of Education¨ Ability to professionally handle stressful situations that may include dealing with distraught or difficult individuals¨ Commitment to and abide by the policies and procedures of the New Brunswick Board of Education, the Child Nutrition Program and the Food Services DepartmentPERFORMANCE RESPONSIBILITIES:¨ Responsible for operation of food service within your assigned location¨ Responsible for the preparation of menus and recipes listed on the menu or as requested by the food service director, operations manager or other designee¨ Supervise and direct preparation of appetizing food in accordance with prescribed methods.¨ Supervise, manage or perform routine food preparation tasks as necessary to provide identified menu.¨ Properly forecast, order, receive, store, record and inventory items necessary to prepare and serve identified menu¨ Supervise, manage, perform and direct others to properly setup and stock work area with all necessary ingredients and equipment¨ Supervise, manage and perform setup, stock and package foods for food/beverage serving line and or snack area¨ Supervise proper preparation, presentation, service and portion control on the food items from the service line¨ Supervise, manage, train and direct other to operate the Point of Sale computer system¨ Ensure proper cleanliness is adhered to at all times.¨ Develop a cleaning plan that fairly delegates duties and insures proper sanitation of all areas of the cafeteria including equipment, work areas, mopping as necessary, dishwasher, pots, pans, kitchen utensils and service lines at the end of each service period and the end of the day.¨ Supervise, manage, direct and validate a proper Hazard Analysis Critical Control Point (HACCP) program with proper food handling procedures, training of Standard Operating Procedures (SOP), stock rotation, and item identification through the use of label, date and temperature of products¨ Organize food service and dining areas¨ Comply with State and local guideline food handling requirement and New Brunswick Standard Operating Procedures (SOP) to include, but not limited to:o Employees shall keep cleano Employees shall wash hands properly between each preparation task, after possible contamination or exposure to unwanted germs, viruses or bacteria (Sneezing, coughing, touching face/head or other body parts, after use of facility before leaving restroom and again before returning to work station)o Employees will use food service gloves when working with or serving ready to eat foodso The proper used of caps, hairnets, headbands or other secure hair restraints is required for all food handlers.¨ Adhere to work safety procedures¨ Wear school district employee identification badge at all times