Summary

　　The Kitchen Manager directs a wide variety of food items required in a student dining operation serving breakfast, lunch and dinner for the NWABSD. This site primarily serves as the school dining facility and distribution base for the regional village schools.

　　Essential Duties and Responsibilities

　　Directs a high quality, cost effective industrial kitchen and food preparation operation.

　　Plans and or implements and supervises Sodexho programs on a variety of nutritionally balanced, attractive, and cost-effective meal menus.

　　Meets with supervisors to discuss daily menus, issues, and problems.

　　Prepares production records.

　　Directs, trains, supervises, leads, evaluates, develops, and coaches all assigned personnel.

　　Maintains or approves various administrative materials such as time sheets, payroll matters, personnel or accounting materials, safety records, OSHA forms, MSDS records, etc.

　　Physically performs a wide variety of high volume food production and preparation duties.

　　Monitors food service lines during food service.

　　Completes various special food orders or items.

　　Supports an effective safety program.

　　Makes sure all assigned responsibilities comply with applicable regulations or sound business practices.

　　Continuously improves the quality of provided services.

　　Performs various inventory ordering and control duties.

　　Responsible for in-stock conditions based on order needs.

　　Communicates with vendors in a professional manner.

　　Completes various inspection checklists.

　　Inspects incoming freight against invoices and verifying supplies received.

　　Makes sure required supplies and materials will be available as needed.

　　Assures a high degree of sanitation is observed in all assigned areas.Insure safe chemical usage in all assigned areas.

　　May complete special assignments including conducting demonstrations, revising procedures, cost reviews, etc.

　　May maintain client evacuation policy.

　　May be required to support nutritional needs of response team.

　　May maintain and approve such client driven records as process safety management activities or responsibilities.

　　Directly supervises assigned food production employees in a high volume production kitchen.Responsibilities include assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

　　May interview, hire, and train employees.

　　Other related duties may also be assigned.

　　Qualifications

　　Minimum Requirements

　　High school diploma or GED equivalent.

　　Alaska Food Handlers Card or ServSafe Certification contingent upon 30 days of hire.

　　At least five (5) years of experience as a kitchen manager in a restaurant or healthcare setting.

　　Three (3) years of experience managing a production staff of 25 or more.

　　This experience must also demonstrate knowledge of proper food service sanitation methods and equipment, supervisory skills, leadership skills, and food preparation quality control procedures.

　　Certain sites may require health, food service, or sanitation certificates.

　　A valid Drivers License and an acceptable driving record for the past three (3) years to be eligible under NMS vehicle insurance policy.

　　Contract requires employees to speak, understand, read and write English.

　　Preferred Qualifications

　　Preference will be given to those with a Culinary Associates Degree or in a related field.

　　Five (5) years of consecutive employment in similar operations with comparable responsibilities.

　　Strong knowledge of food and catering trends.

　　Preference will also be given to those with prior work experience in a high production setting.

　　Working Conditions and Physical Requirements

　　Weather: Indoor/Outdoor (Occasional exposure to e treme weather)

　　Noise level: Moderate

　　Office conditions: Pace of work environment: Medium

　　Customer Interaction: High

　　Description of environment: Industrial kitchen located in a school kitchen setting.

　　Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

　　Physical requirements: Must frequently lift and/or move up to 35 pounds.

　　Travel: Employee may travel up to 25% to various remote locations within the region and may be required to use alternative modes of transportation, including but not limited to snow machines, boats, small airplanes and ATVs. Travel is coordinated by NMS.