Kitchen Manager
: Job Details :

Kitchen Manager JobID: 12158

Position Type:

Food Services/Cafeteria Worker

Date Posted:

3/27/2024

Location:

(FS) Food Services

(High-Needs School)

Date Available:

2024-2025

Closing Date:

Until Filled

Additional Information: Show/Hide

GENERAL SUMMARY: Responsible leading a food service team 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 Director

QUALIFICATIONS:

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 Department

PERFORMANCE 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 clean

o 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 foods

o 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