School Kitchen Leader — Quality, Safety & Service

Opaa! Food Management; Miami (FL); On-site; USD 52,000 - 64,000; Full time

Job summary

Opaa! Food Management is seeking a Kitchen Manager to direct daily kitchen operations, ensure safety, sanitation, and regulatory compliance across all activities. You will supervise staff, train team members, and coordinate meal preparations and distribution to satellite sites as needed.

The role requires strong leadership, adherence to HACCP, HHFKA, and CACFP standards, plus hands-on management of inventory, records, and daily safety protocols in a high-volume kitchen environment.

Qualifications

• High school diploma or equivalent; relevant experience acceptable.
• Must be able to read, write and understand simple instructions and memos.
• Serve Safe Certification; additional certifications may vary by state.

Responsibilities

• Direct day-to-day kitchen operations to meet Opaa! standards and safety regulations.
• Monitor food quality, presentation, and sanitation.
• Coordinate daily meals and transportation to satellite locations when applicable.
• Lead daily safety and production meetings and supervise kitchen staff.
• Train, cross-train, and certify kitchen staff; delegate workflow as needed.
• Maintain HACCP, HHFKA and CACFP compliance; track logs and records.
• Ensure FIFO inventory and accurate receiving; manage production records.

Education

High School Diploma, GED, or Relevant Experience Required

Tools

Dishwasher

Steamer/Kettle

Mixer

Oven

Stove

Fryers

Slicer

Thermometers

Gauges

Knives

Box Cutters

Meal Counting Software

Desktop PCs

Calculator

Job description

Opaa! Food Management is seeking a Kitchen Manager to direct daily kitchen operations, ensure safety, sanitation, and regulatory compliance across all activities. You will supervise staff, train team members, and coordinate meal preparations and distribution to satellite sites as needed.

The role requires strong leadership, adherence to HACCP, HHFKA, and CACFP standards, plus hands-on management of inventory, records, and daily safety protocols in a high-volume kitchen environment.