Kitchen Manager

About the role

The Kitchen Manager leads daily kitchen operations for Opaa! Food Management, ensuring meals meet quality, safety and nutritional standards across multiple school sites. This onsite role oversees production, staff supervision, compliance with federal nutrition programs and coordinates logistics for meal delivery.

Key responsibilities

• Monitor food preparation and presentation to maintain quality and sanitation standards.
• Investigate and resolve food quality or service complaints.
• Coordinate preparation and daily transportation of meals to satellite buildings.
• Conduct daily safety and production meetings with kitchen staff.
• Supervise, delegate workflow, and train all kitchen personnel across stations.
• Maintain cleanliness and organization of kitchen and storage areas.
• Ensure compliance with Opaa! recipes, menu plans and obtain approvals for changes.
• Track timekeeping using ADP and report discrepancies promptly.
• Maintain HACCP, HHFKA and CACFP compliance and report safety incidents.
• Place and manage food and supply orders through the Boss system.
• Perform inventory counts, enforce FIFO, and reconcile vendor invoices.
• Enter participation counts, tray counts and production logs daily to ensure reimbursable meals.
• Communicate regularly with building principals and hold weekly update meetings.

Required profile

• Proven experience supervising kitchen staff in a large‑scale food service environment.
• Strong knowledge of food safety regulations, HACCP, HHFKA and CACFP meal patterns.
• Ability to train, cross‑train and certify employees on multiple kitchen stations.
• Excellent organizational skills for inventory management and record keeping.
• Effective communication skills for interacting with school administrators and vendors.
• Commitment to Opaa!’s core values and continuous improvement.

Required skills

• Proficiency with ADP timekeeping system.
• Experience using Boss inventory and production software.
• Hands‑on knowledge of HACCP compliance procedures.
• Familiarity with HHFKA and CACFP nutrition guidelines.
• Ability to implement FIFO inventory practices.