SHAWNEE MISSION PUBLIC SCHOOLS
POSITION TITLE: Kitchen Manager, Elementary School
DIVISION: District Operations
DEPARTMENT: Food Service
CONTRACT PERIOD: 195 Days
SALARY SCHEDULE: Food Service, Grade 7-$12.42
REPORTS TO: Food Service Area Supervisor
I. GENERAL DESCRIPTION
The Kitchen Manager, Elementary School, is directly responsible for the food service operation in the assigned school through the subordinate organization. The subordinate organization includes the Food Service Assistants and substitutes.
II. EXAMPLES OF DUTIES AND RESPONSIBILITIES
A. Keeping accurate records and reporting of inventories, U.S.D.A. commodities, orders, invoices, payroll and other requirements of the Food Service Office, Kansas State Department of Education and U.S.D.A.
B. Reporting all service and repairs as needed.
C. Maintaining the highest quality of production to insure the best possible quality of food items are served.
D. Enforcing the use of District standardized recipes and serving portion sizes.
E. Utilizing all available means to merchandise meals and other food items served.
F. Planning work and production schedules to obtain the maximum utilization of employees.
G. Maintaining and enforcing high standards of sanitation and safety.
H. Adjusting menus to meet emergencies, with the approval of the Food Service Area Supervisor.
I. Notifying the school office of any menu changes.
J. Works with students and Parent-Teacher groups to promote the Food Service program.
K. Handles customer comments and services.
L. Trains and develops employees in the subordinate organization.
M. Evaluates the performance of assigned personnel.
N. Arranges for substitute help, as needed.
O. Caters meals, refreshments for catering events for students, faculty, staff and parent-teacher organization.
P. Plans a la carte for students staff and publicizes procedure.
Q. Performs computer functions.
R. Develops and implements a marketing plan.
S. Employs all possible means of acquainting school administrators, staff, students and patrons with the objectives of the Food Service program.
T. Does cashiering as needed.
U. Cooperates willingly and follows the instructions from the Food Service Office.
III. TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS
A. Should have a high school diploma or GED.
B. Should have managerial experience and the ability to work with others.
C. Must be willing to attend classes and training sessions for professional growth.
D. Must be able and willing to perform all of the production tasks in the assigned unit, including serving and clean up, cashiering with normal training. Must be able to operate food service machinery including automatic slicers, dishwashing equipment, ovens, steamers, and all other food service equipment designated by the Manager of Food Services.
E. Must possess valid motor vehicle operator’s license and be able to provide own transportation to school work sites.