Central Kitchen Manager

La Mesa-Spring Valley School District; Cane Valley (United States Virgin Islands); On-site; USD 35,000 - 55,000; Part time

Job summary

An established industry player is seeking a dedicated Central Kitchen Manager to lead food service operations. This part-time role involves overseeing kitchen staff, ensuring compliance with health standards, and maintaining high-quality food service for students. The ideal candidate will have extensive experience in food service management, a strong understanding of nutritional standards, and excellent communication skills. Join a team committed to providing nutritious meals and fostering a positive environment for students while enjoying the opportunity to make a significant impact in the community.

Qualifications

• 5+ years of experience in food service management.
• Knowledge of food safety and health regulations.

Responsibilities

• Oversee food service operations at a central kitchen.
• Ensure compliance with health and safety standards.

Skills

Food Service Management

Nutritional Standards Compliance

Communication Skills

Inventory Management

Food Safety Practices

Education

High School Diploma or GED

5 Years in Food Service

Tools

Food Service Equipment

Computer Software

Job description

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2425-54 (Dual-Merged)

Under the direction of the Director, Child Nutrition Services, oversees and provides work guidance to food service personnel at a central kitchen site serving multiple sites and assures functions are performed in a safe and efficient manner; provides food services at designated sites to meet the mandated nutritional needs of students; oversees proper transport and availability of food service items to a variety of sites; assures compliance with mandated health standards.

An examination will be given to establish an eligibility list for the position of Central Kitchen Manager in order to fill current and future vacancies. These positions are 8 hours/day, ranging from 206 to 260 days/year. The eligibility list will be valid for 6 months or until exhausted (whichever comes first).

Faxed materials are not acceptable.

Application Procedure

Completed online applications must be received by 4:30 p.m. on the closing date. Resumes will not be accepted in lieu of a completed application or supplemental questions; however, applicants may submit resumes along with the completed online application.

A resume will not be accepted in lieu of a completed application. Make sure your application thoroughly details your education and work experience.

The examination process may include one or more of the following: written exam, performance and/or technical oral examination.

Merit Exam: TBA (by invitation only)

Examinations will be given by appointment only. Following the conclusion of the Examination process, the candidates will be ranked and notified of their scores.

Essential Duties

Assists with performing functions of other nutritional services positions as requested by the assigned supervisor.

Communicates with staff, vendors and various outside agencies to exchange information, coordinate activities and resolve issues or

concerns; checks and responds to emails accordingly.

Conducts meetings with satellite kitchen managers for the purpose of maintaining ongoing communication regarding their operations and

overall quality of services; coordinates food service schedules for the purpose of providing coverage for special events including catering,

promotional events as assigned.

Coordinates, oversees and leads food service workers and other personnel as assigned; assures compliance with health, safety and nutritional

standards of central kitchen operations; participates in the food preparation, serving and related food services at designated sites to meet the

mandated nutritional needs of students.

Estimates food preparation amounts and adjusts recipes as needed to adhere to projected meal requirements and minimize food waste;

submits requisitions for food, beverages and supplies according to established procedures.

Implements menu according to students' mandated daily nutritional requirements; checks prepared food for flavor, appearance and

temperature according to established requirements.

Inspects food and supply deliveries and verifies quantity, quality and specifications of orders in compliance with mandated health

requirements.

Inventories food, condiments, supplies and equipment periodically and assures availability of items required for meeting projected menu

requirements; stocks food, condiments and supplies accordingly.

Leads assigned kitchen site operations including staffing coverage and task scheduling and provides safe and efficient food services at the

assigned site in compliance with mandated nutritional requirements and health standards.

Monitors activities and personnel to assure food service facilities, equipment and utensils are maintained in a clean and sanitary condition;

inspects and reviews food preparation and serving areas to assure appropriate health and safety standards are maintained; oversees the

cleaning of utensils, equipment, food storage, food preparation and serving areas according to established procedures.

Operates a variety of food service equipment including ovens and packaging and wrapping machines; operates office equipment including a

computer and assigned software.

Oversees assigned catering requests according to established procedures; assists in the preparation of food for outside school sites as

assigned.

Oversees the transport and delivery of hot and cold food items; assures availability of food items in accordance with site requirements.

Prepares a variety of complex manual and electronic documentation related to assigned functions; processes and inputs a variety of kitchen

and food related data in an assigned system; assures accuracy of input data.

Provides training regarding food preparation, health standards, sanitation and assigned methods in order to comply with nutritional service

requirements in compliance with established guidelines; orients new employees to work center and school site processes and provides

information regarding site operations and activities; provides input regarding employee selection and evaluation as assigned.

Reconciles transactions and maintains assigned account balances in compliance with established policies and procedures; counts money;

prepares bank deposits according to established procedures.

Other Duties

Attends and participates in meetings, in-service trainings, workshops and conferences.

Performs related duties as assigned.

Education And Experience

Any combination equivalent to: graduation from high school or equivalent GED and five years of progressively responsible paid experience

in the food service industry.

Licenses And Other Requirements

Successful passage of the District’s job-related proficiency test.

Valid Food Safety Manager Certificate (ServSafe Certificate or its equivalent)

Qualified candidates can take merit exam without certificate - but must be obtained prior to employment into the position.

Incumbents are required to adhere to the annual minimum required training hours for School Nutrition Managers per the USDA Guide to

Professional Standards For School Nutritional Programs.KNOWLEDGE OF

Coordination of food service operations and activities at an assigned central kitchen.

Methods of preparing and serving foods in large quantities.

Food service quality, portion control and appearance standards related to food items.

Proper methods of storing equipment, materials and supplies.

Applicable laws, codes, regulations, policies and procedures.

Sanitation and safety practices related to preparing, handling and serving food.

Standard kitchen equipment, utensils and measurements.

Principles and practices of training.

Oral and written communication skills.

Interpersonal skills using tact, patience and courtesy.

Operation of a computer and assigned software.

Health and safety regulations.

Record-keeping and report preparation techniques.

Federal and State breakfast and lunch requirements.

Procedures for management of a central cafe and staff.

Required food quantities.

Principles and techniques of training, motivation workloads and scheduling.

Basic financial accounting for daily sales and inventory control procedures.

Ability To

Organize and direct food service operations and activities at an assigned central kitchen.

Train and provide work guidance to assigned personnel.

Coordinate food preparation and service activities to assure served items comply with food quality, freshness, appearance and portion

control standards.

Assure food service facilities, equipment and utensils are maintained in a clean and sanitary condition.

Communicate effectively both orally and in writing.

Follow and assure compliance with health and sanitation requirements.

Estimate food quantities and requisition proper amounts for economical food service.

Interpret, apply and explain rules, regulations, policies and procedures.

Establish and maintain cooperative and effective working relationships with others.

Operate a computer and assigned office equipment.

Meet schedules and timelines.

Work independently with little direction.

Plan and organize work.

Oversee and participate in the preparation and maintenance of records and reports.

Handle money and keep records.

Requisition proper quantities of food and supplies.

Prepare high quality foods appropriate to needs of children using standardized recipes.

Environment

WORKING CONDITIONS:

Food service environment.

Subject to heat from ovens.

Physical Demands

Standing for extended periods of time. Hearing and speaking to exchange information.

Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.

Dexterity of hands and fingers to operate food service equipment.

Reaching overhead, above shoulders and horizontally.

Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity.

Hazards

Heat from ovens.

Exposure to very hot foods, equipment and metal objects.

Working around knives, slicers or other sharp objects.

Exposure to cleaning chemicals and fumes.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Part-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Education Administration Programs

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