Kitchen Manager

About the role

The Kitchen Manager directs the day-to-day operation of the kitchen so that Opaa! standards are met and the kitchen complies with all safety and health regulations. Opaa! Food Management, Inc. operates across 10 states and pays according to state and position; pay is discussed with a hiring manager after applying.

Key responsibilities

• Production: monitor food and preparation for quality, presentation and sanitation; resolve food quality and service complaints; coordinate meal preparation and transport to satellite buildings
• Supervision: run daily safety and production meetings, supervise and train kitchen staff, delegate workflow, and report personnel issues to the DNS
• Compliance: follow Opaa! recipes and menus (menu changes approved 24 hours in advance), HACCP, HHFKA and CACFP meal patterns, and state and local health department rules
• Administration: order food and supplies, keep production records and enter participation counts into Boss, take and record inventory, check receiving documents against invoices, and run daily tray counts
• Meetings: hold daily "Daily Dish" meetings, weekly updates with the building principal, and weekly Kitchen Manager meetings with the DNS

Required profile

• High school diploma, GED or relevant experience
• Serve Safe certification; additional certifications may vary by state
• Able to read and write simple instructions and correspondence, and to handle basic math such as rates, ratios and percentages

Working conditions

• Frequent standing, walking and lifting up to 25 pounds; occasional lifting of over 60 pounds
• Inside and outside work, often around moving mechanical parts, in wet, hot or noisy conditions, and occasionally exposed to chemicals and extreme cold