TITLE: Production Kitchen Manager

LOCATION: Valerius Elementary

QUALIFICATIONS:

• High school graduate or equivalent.
• Two years quantity food preparation desired (school foodservice preferred).
• School Nutrition Association certification obtained within first two years of employment.
• ServSafe Certification - Required within one year of hire or when training is available to staff. This training will be at no cost to the employee and a paid day. Failure to pass exam will require employee to redo at their expense and on their own time within 6 months of initial testing. Certification of ServSafe must be maintained throughout employment.
• Hazard Analysis Critical Control Points (HAACP) certification, highly desired.
• School Food Service Management Short Course training required (within 1 year of employment).
• Must have extensive supervisory, leadership, management and evaluation skills.
• Superior organizational and time management skills
• Knowledge of food service regulation and sanitary codes governing food service operations.
• Knowledge and implementation of work safety.
• Knowledge and implementation of security and emergency procedures.
• Knowledge and implementation of district operations.
• Manual dexterity in handling of all equipment.
• Ability to operate all equipment and general knowledge regarding maintenance.
• Physically fit with the ability to lift 50 pounds regularly.
• Ability to stand and walk 90% of the workday.
• Required mobility for supervising kitchen area.
• Flexibility to acclimate to drastic changes in environment (i.e., hot in kitchen, cold in freezer, etc.).
• Ability to work in a kitchen atmosphere, sometimes noisy and may be exposed to food allergens.
• Flexibility to handle peak rush periods.
• Ability to organize varied tasks to meet deadlines in a timely manner.
• Ability to see needs of the total operation and assist in critical areas.
• Ability to interpret a variety of instructions in written, oral, diagram or schedule forms.
• Strong knowledge of record keeping and mathematical skills.
• Proficient computer skills of computers, to include Excel, Word and Google Documents.
• Ability to use copiers, printers, scanners and other office equipment.
• Strong customer service skills.
• Must be able to read, write and communicate in English.
• Ability to meet and work with people in a pleasant manner.

REPORTS DIRECTLY TO: Director of Nutrition Services

REPORTS INDIRECTLY TO: Operations Manager

JOB GOAL: Lead role in administering an effective and efficient nutrition service program for the kitchen to which assigned.

Mission: Provide high quality and safe meals to enhance the health and wellbeing of Urbandale students and staff.

PERFORMANCE RESPONSIBILITIES:

• Knowledge of USDA Meal Pattern Requirements and Nutrition Standards.
• Knowledge and ability to perform all nutrition positions within the kitchen or work site to which assigned.
• Maintain compliance with state and local health regulations.
• Professionally interact with all personnel, students, building patrons, federal/state inspectors, vendors and delivery drivers.
• Supervise, lead and assist in the preparation of food and ensure correct quantities are prepared and served.
• Display and organize food in an attractive manner.
• Inventory and order food, supplies, materials, and equipment per established procedures and maintains an accurate inventory.
• Works with other managers to utilize products in stock at all facilities to minimize food waste.
• Oversee and maintain neatness, organization and rotation of stock, supervising storekeeper if applicable.
• Assists with checking in all delivered food and/or equipment, when needed.
• Ensures quality food products are received and produced.
• Ensures equipment issues are addressed.
• Maintains equipment inventory and works with all managers to compile year-end inventory.
• Manages employee leaves and arranges appropriate substitutes for Nutrition Services personnel, where applicable.
• Assists with service of both breakfast and lunch.
• Plans in and handles left-over food appropriately and in accordance with food safety guidelines.
• Supervises and assists when needed in clean-up of kitchen and serving area, includes but not limited to dishes, sweeping, mopping.
• Help develop new menu ideas and recipes.
• Assists with interviewing, hiring and training of staff.
• Effectively supervise employees in assigned kitchen.
• Reports immediately to the EMC OnCall Nurse any accident occurring in kitchen to which assigned.
• Reviews and approves nutrition services personnel time sheets for payroll.
• Perform yearly performance reviews of employees to which assigned, and recommend actions regarding personnel.
• Maintain daily production records and all applicable required forms for the department.
• Responsible for the security of revenue until it has been turned over to the proper authorities.
• Report to the Director of Nutrition Services all relevant matters.
• Valid driver’s license and able to drive a car or provide transportation suitable to accommodate responsibilities.
• Work cooperatively with parents, clubs, and organizations in providing catering needs.
• Supervise caterings where assigned.
• Assists with coordination of staff in-services and meetings.
• Assist with administering conditions of employment per board policies.
• Work cooperatively with the Management team members and the Director in effectively managing the budget.
• Prepare and maintain reports as requested by the Director of Nutrition Services.
• Attend meetings and/or serve on committees as assigned.
• Maintain professional growth through workshops, professional organizations, in-service programs and/or professional materials.
• Conduct all responsibilities with a high level of motivation, team orientation and professionalism.
• Perform all other duties as assigned.

TERMS OF EMPLOYMENT: Work days as assigned; per annual letter of assignment

Hours per day determined by Director of Nutrition Services

per board policies and supervisory guidelines.

EVALUATION: Performance of this job will be evaluated annually by the Director of Nutrition Services using a district evaluation instrument and in accordance with district policy.

No student enrolled in the Urbandale Community School District shall be excluded from participation in, be denied the benefits of, or be subjected to discrimination in the District's programs on the basis of race, color, creed, sex, religion, marital status (for program), ethnic background, national origin, disability, sexual orientation, gender identity, age (for employment) or socio-economic background (for program). The policy of the District shall be to provide educational programs and opportunities for students as needed on the basis of individual interests, values, abilities and potential. There is a grievance procedure for processing complaints of discrimination. If you have questions or a grievance related to this policy please contact the district office at 11152 Aurora Ave, Urbandale, IA or call 515.457.5000. The district's Equity Coordinator is Mr. Ryan Williamson, williamsonr@urbandaleschools.com.