TITLE

Central Kitchen Supervisor (Non-Union)

SCHEDULE

School Year - 10 month, 8 hours per day 6am to 2pm

RATE

Salary $40,000 - $50,000

REPORTS TO

Assistant Director of Food Services; Director of Food Services

SUPERVISES

Central Kitchen staff - Shipping/Receiving, Drivers, Production, General Workers, Leads.

QUALIFICATIONS

High School diploma or equivalent. Food Manager/Sanitation Certification Required.
Ability to successfully complete the performance responsibilities of the position.
Knowledge of routine duties related to the cooking, storage, preparation and serving of food, including cleaning of the kitchen area and cooking equipment.
Knowledge of proper planning, organization and execution of breakfast and lunch meals for kitchen operations.
Able to understand written/electronic material, rules, regulations, and apply the material to the position.
Teamwork is a critical component of our department and very important to the success of serving students daily.
Customer Service is a major component to ensure that all of students/families/staff of Milford Public Schools are welcomed in a friendly, courteous and positive manner with a smile ☺

JOB SUMMARY

This position supervises, trains, and evaluates Central Kitchen personnel. Supervises ordering, warehousing, and distribution procedures for the Food Service Department. Develops standard recipes and production/service procedures. Assists in planning, maintenance, and installation of major food service equipment. Assists in the planning and development of new facilities. Helps develop specifications and standards of quality for food, supplies, and equipment. Supports Assistant Director and Director in supervision and execution of food service programs in all schools following all set regulations, policies and procedures as determined by local state and federal guidelines. In the absence of staff members, the Food Service Supervisor is expected to substitute.

PERFORMANCE RESPONSIBILITIES:

Food Preparation and Procurement

Prepares weekly and monthly food and supply orders.
Controls quality and quantity of food prepared and served.
Uses standardized recipes/directions in all food preparation.
Production Records and Order guides are used in all aspects of food preparation and production.
Plans, directs and preps food, according to standardized recipe/directions, using the monthly menu as a guide.
Instructs and directs general workers in preparation of the hot and cold foods; safety and sanitation.
In charge of receiving, organization and storage of all foods and goods.
Maintains sanitary and health standards that are established by the Cheshire Food & Nutrition Services Department and Local Health Department.
Maintains inventory at par levels as established.
Ability to understand food labels and identify allergens.
Capable of driving box trucks with lift gates and delivering food.
Able to work a pallet jack.

Personnel and Public Relations

Cooperates with the director and the school administration in the implementation of the breakfast, lunch and catering.
Maintains good public relations in the kitchen, in the school and in the community.
Instructs, trains and supervises kitchen personnel in proper food storage, preparation and serving of food under sanitary and approved conditions.
Instructs, trains and supervises kitchen personnel in the proper use and care of kitchen equipment.
Helps establish and maintain work schedules.
Good supervisory skills, not limited to but including giving positive reinforcement when job well done, disciplinary actions if needed plus be able give and receive constructive criticism.

Record Keeping

Maintains and forwards to Milford Food Services Department the purchase invoices, time cards, monthly food inventories, annual equipment inventories, temperature logs, production records and any and all information as required.
Maintains all up to date and accurate records as instructed by the Food & Nutrition Department, as well as any mandated by CT State Department of Education and Local Health Department.

Responsibilities

Ability to train, direct and supervise all staff on all aspects of the kitchen as well as problem solving and troubleshooting any questions or issues.
Create an appealing and inviting serving line with food display and signs.
Able to delegate work and tasks as needed, with follow up to ensure completed accurately.
Know and maintain Federal Regulations for student meals. Must know proper serving sizes and requirements for breakfast, lunch and supper in the National School Lunch Program (NSLP).
Knowledge of proper food temperature control.
Able to run all kitchen appliances.
Placing orders for all supplies needed in the kitchen on a weekly/monthly basis via computer, paper and possibly phone.
Send out and answer emails and phone calls to staff and vendors.
Knowledge and understanding of all aspects of the Point of Sale System and additional computer/software programs.
Time on the computer should be minimal during prep and serving working hours. Orders should be done during non-busy times and no one should be on the computer during higher volume serving times. Position is a working manager.

PHYSICAL DEMANDS:

Standing: (Continuous) remain standing on one’s feet on hard surfaces.
Walking: (Frequent) moving from area to area.
Lifting: (Frequent) Raising or lowering and objects up to 50 lbs.
Pushing/Pulling (Frequent) Exerting force upon an object to move that object to the desired location.
Crouching/Squatting: (Frequent) to access food and materials from floor to waist level or counter.
Carrying: (Frequent) transporting an object up to 50 lbs. by hand, arm, or shoulder. Items can be from storage to area to cart or from cart to prep table.
Climbing: (Occasional) Stairs and footstools and storeroom ladders
Reaching: (Frequent) extending the hands and arms in any direction.
Coordination and Balance: Using Eye/Hand/foot coordination to balance.
Grasping/Handling: (Continuous) seizing, holding, grasping, or otherwise working with one’s hands.
Bending: (Frequent) picking up items, washing pots and pans, etc.
Exposure to Extreme Temperatures: (Frequent): Freezer, Cooler, Ovens, steam table, etc.

Occasional: 6-33% of the time Frequent: 34 – 66% of the time Continuous: 67% - 100%

EVALUATION:

Annually by the Director and Operations Manager with input from the Building Principal.

This is a general listing of duties sufficient to provide an overview of the position. It is not meant to be a complete or comprehensive listing of all duties for which the kitchen manager is responsible for.