Kitchen Manager

About the role

The Kitchen Manager leads daily kitchen operations to ensure food quality, safety, and compliance with Opaa! standards. This role oversees production, staff supervision, regulatory adherence, and administrative tasks across multiple locations.

Key responsibilities

• Monitor food preparation and presentation to maintain quality and sanitation standards.
• Investigate and resolve food quality or service complaints.
• Coordinate meal preparation and transportation to satellite sites.
• Conduct daily safety and production meetings with kitchen staff.
• Supervise, train, cross‑train, and certify kitchen personnel across all stations.
• Maintain cleanliness and organization of kitchen and storage areas.
• Ensure compliance with Opaa! recipes, HACCP processes, HHFKA and CACFP meal patterns, and local health regulations.
• Manage timekeeping in ADP and submit accurate production records.
• Place food and supply orders, perform inventory counts, and enforce FIFO storage practices.
• Communicate regularly with building principals and conduct weekly update meetings.

Required profile

• Experience supervising kitchen staff and managing food production.
• Strong knowledge of food safety regulations, HACCP, HHFKA, and CACFP.
• Ability to train and certify employees on multiple kitchen stations.
• Attention to detail for inventory control, record‑keeping, and compliance reporting.

Required skills

• Proficiency with ADP timekeeping system.
• Experience using Boss inventory and production software.
• Knowledge of HACCP food safety processes.
• Familiarity with HHFKA and CACFP meal pattern requirements.
• Inventory management and FIFO implementation.

What we offer

• Competitive pay rates varying by state.
• Opportunity to work within a multi‑state food management organization.
• Professional development aligned with Opaa!’s core values.