School Kitchen Prepack Manager - Queen Anne Elementary

Seattle Public Schools; Seattle (WA); On-site; USD 42,000 - 54,000; Full time

Job summary

Seattle Public Schools seeks a Supervisor in Culinary Services to heat and serve high quality meals for students in a Prepack Satellite kitchen. Responsibilities include maintaining safe food handling, supervising staff, and ensuring timely meal service.

The role requires planning work schedules, maintaining records, coordinating with central kitchen, and promoting nutrition programs across schools. Strong teamwork and clear communication are essential.

Qualifications

• Must possess a valid WA Food Handler's Permit.
• Knowledge of menu planning and the USDA school meal patterns.
• Ability to accurately complete required records for USDA, state and the District.
• Ability to take initiative, analyze information and resolve situations for Culinary Services.
• Audit and reconcile inventory and financial records.
• Provide direction to assigned staff.

Responsibilities

• Heat prepacked meals from the central kitchen to the correct temperature.
• Ensure staff follow proper food handling techniques and safety procedures.
• Develop and post work schedules and diagrams for serving area.
• Maintain records including meal count, cash count, tickets, orders, payroll and inventory.
• Schedule cleaning of kitchen and storeroom and report equipment malfunctions.
• Order meals from central kitchen and adjust counts to use all food.
• Establish and maintain cooperative working relations with staff.
• Assist school staff in promoting proper nutrition.
• Respond to suggestions, complaints and requests of staff, students and parents.
• Report accidents promptly to Culinary Services office.
• Supervise and train staff including performance evaluations.
• Train, monitor and evaluate student workers and substitutes.
• Promote Culinary Services programs to increase meal participation.
• Check and secure kitchen and dining area at end of shift.
• Perform related duties as assigned.

Skills

Food safety

Teamwork

English communication

Basic Math

Job description

Under the general direction of Culinary Services Director or designee, responsible for heating and serving of high quality, nutritious meals under sanitary conditions in a Prepack Satellite kitchen.

• Heat prepacked meals from the central kitchen to appropriate temperature to maintain quality and keep cold packs at the appropriate temperature until served.
• Ensure that all student helpers and staff comply with proper food handling techniques and follow established safety and sanitation procedures.
• Develop, prepare and post work schedules and diagram of serving area for program continuity and to ensure that tasks are complete within the time allocated.
• Maintain accurate records and complete necessary reports including meal count, cash count, tickets, menu planners, orders, delivery, payroll, inventory and other reports needed according to District procedures either manually or by computer.
• Maintain and schedule cleaning of kitchen and storeroom as well as kitchen equipment including tables and chairs. Report equipment malfunctions to ensure safe working conditions.
• Order appropriate number of meals from central kitchen and adjust meal count as needed to utilize all food ordered.
• Maintain appropriate stock of food and supplies; rotate and reorder as needed.
• Establish and maintain cooperative working relations with others.
• Assist school staff in promoting proper nutrition.
• Respond to suggestions, complaints and requests of building staff, students and parents.
• Report all accidents promptly to Culinary Services office.

• Supervise and train staff including conducting performance evaluations.
• Train, monitor and evaluate student workers, substitutes and assigned staff.
• Promote Culinary Services programs to increase meal participation.
• Check and secure kitchen and dining area at the end of the shift.
• Perform related duties as assigned.

WORKING CONDITIONS

Required to: stand and walk for prolonged periods; ability to lift up to 25 Ibs.; carry, push, stoop, reach and ability to handle and perform fingering functions.
Required to shift tasks and priorities; experience frequent interruptions; requires flexibility and adaptability; perform repetitive tasks; requires individual initiative and teamwork; ability to communicate with students and adults in some difficult situations.

Requires effective decision making and problem solving; required to communicate with difficult individuals; excellent listening skills; adapt to change and remain flexible.

Have normal far vision, depth perception and color vision.

May be exposed to general cleaning chemicals.

KNOWLEDGE, SKILLS AND ABILITIES

Knowledge of:

• Food preparation techniques and procedures;
• Food Safety and Sanitation;
• Basic Math;
• Modern methods of food preparation, including recipe adjustment; acceptable product standards, including quality and sanitation aspects; basic math; basic computer operation.

Skill in:

• Use English communicationorally and in writing
• Team work.

Ability to:

• Do simple mathematical calculations;
• Follow instructions and use fundamentals of food preparation techniques and procedures following approved safety and sanitation requirements
• Learn Federal, State and Local requirements for the
• National School LunchPrograms;
• Operate all types of commercial kitchen equipment, including a mechanical aptitude foroperating/adjusting complex equipment;
• Establish and maintain good working relationships with a variety of employees;
• Work under supervision.

MINIMUM QUALIFICATIONS

Must possess a valid WA Food Handler's Permit

LICENSES & SPECIAL REQUIREMENTS

Valid Food Handler's Permit

ADDITIONAL REQUIREMENTS

• Knowledge of menu planning and the nutritional requirements of the United States Department of Agriculture school meal patterns.,
• Ability to accurately complete necessary records required by the United States Department of Agriculture, State and the District.
• Ability to take initiative, analyze information/situation and resolve situation or recommend effective solution to Culinary Services office.
• Audit and reconcile inventory and financial records.
• Provide direction to assigned staff.
• Knowledgeable of basic food handling and preparation techniques and safe practices and ability to use kitchen tools and equipment.