APPLICATION PROCEDURE:

A letter of interest, a classified employment application, resume, and three current letters of recommendation should be submitted on Edjoin. https://www.edjoin.org/ausdk12

POSITION DESCRIPTION:

The job of Central Kitchen Manager was established for the purpose/s of directing food service personnel at a central kitchen that serves multiple sites to ensure that their functions are performed in a safe and efficient manner; providing food services at designated sites to meet the mandated nutritional needs of students; ensuring proper transport and availability of food service items to a variety of sites; providing written support to convey information; and complying with mandated health standards.
REPORTS TO: Executive Chef
REPRESENTATIVE DUTIES: E = Essential Duties The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.
1. Follows established menus, plans, assigns, supervises, and performs work in the preparation and service of hot meals to pupils and teachers E
2. Supervises work schedules and duty assignments E
3. Orients new employees to work center and school site processes E
4. Manages site operations (e.g., staffing coverage, task scheduling, training) for the purpose of providing safe and efficient food services at the assigned site E
5. Coordinates with food service driver and production staff to ensure meals are delivered on time to all satellite sites E
6. Loads carts, food warmers, trays, etc. for the purpose of ensuring that food and/or beverage items are available for transporting to other sites E
7. Delivers food and/or supplies to school sites when food shortages occur for the purpose of ensuring the availability of items as required E
8. Receives food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or proper storage E
9. Ensures that all equipment and supplies are available for the daily activities of the cafeteria E
10. Estimates and requisitions food quantities needed, orders meats, dairy products, vegetables and other foods E
11. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff E
12. Directs the transport and delivery of hot and cold food items for the purpose of ensuring availability of food items in accordance with site requirements E
13. Fills in when and wherever needed to insure efficient food services operations E
14. Maintains daily communication with food service staff at all sites to address facilities and production needs or concerns E
15. Arranges for proper storage and efficient use of food and supplies E
16. Enforces standards for efficient and sanitary practices in food preparation and services E
17. Maintains records and provides information in connection with food and equipment inventories E
18. Supervises and personally participates in the preparation and cooking of the main hot dish E
19. Attends meetings in connection with cafeteria activities E
20. Prepares daily production and transport records E
21. Ensures that standardized recipes are followed to meet required portions and nutritional values in relation to National School Lunch Program (NSLP) E
22. Other related duties as assigned
23. Adjusts staffing and preparation to meet daily service schedules E
24. Places orders with vendors as needed E

KNOWLEDGE OF:

1. Principles and methods of preparing nourishing and appetizing meals for large groups
2. Proper and sanitary methods of preparing, cooking, serving, and storing foods
3. Principles of supervision and training
4. Record keeping and report preparation
5. NSLP meal patterns
6. Requirements for serving reimbursable meals

Please refer the Job description for details