Iowa City Community School District
Kitchen Manager I (secondary production kitchen)

QUALIFICATIONS:

1. Must have minimum one year's experience in food service production management (written reference required); institutional facility preferred
2. High school diploma or associate's degree in food service management or related field
3. Sound knowledge of food service preparation, service, sanitation, and safety standards
4. Must be able to supervise and manage a diverse group of individuals, greater than 10 staff.
5. Effective oral and written communication skills
6. Computational skills for completing reports, records, and other forms
7. Basic computer skills, minimum of work processing software
8. Valid driver's license
9. Within two years of date of hire, completed all training needed to become certified through the School Nutrition Association
10. Must be able to stand for extended periods of time, work in warm surroundings and lift up to forty-five (45) pounds
11. Such alternatives to the above qualifications as the District may find appropriate and acceptable.

REPORTS TO: Nutrition Services Director


SUPERVISES: Nutrition Service employees in production kitchens

JOB GOAL: Plans, organizes, and directs all school meal programs in the assigned building and designated satellite schools. Guarantees and monitors compliance with all federal, state, and local regulations pertaining to the operation of school nutrition programs. Complies with guidance set forth in the U.S. Public Health Service Food Code in order to enhance student learning, promote the overall efficiency of the school system, and maximize the educational opportunities available to each child.

PERFORMANCE RESPONSIBILITIES:

1. Monitors staff adherence to: district and department policies and procedures, the

Negotiated Agreement between the SEIU and the district, the Food Code and local
Department of Health guidelines.

1. Provides documentation and disciplinary action for employees found in violation of

established policies and procedures.

1. Responsible for all staff evaluations. New staff must be evaluated within first 60 days of

employment and every three (3) years thereafter.

1. Keeps accurate and current observation notes for all staff members regarding job performance.

Documents conflicts, confrontations, personnel issues, and any areas of concern, along with
counseling provided. Works with Director and HR team to resolve these issues and concerns.

1. Monitors time in and out for staff to make sure they are working contracted schedule. Works

with Nutrition Services Secretary to ensure that staff are following proper procedure for
notification and documentation of absences.

1. Provides on the job training for new staff to include use of equipment and

production procedures (SOP's). Additional training provided to existing staff as needed.

1. Supervises staff adherence to sanitation and safety standards as established in Food Code. Is

Person in Charge (PIC) for production kitchen

1. Completes the supervisor's form regarding any work place accident. Assist's injured

employee with completing an accident report form. Evaluates and corrects any situation
which resulted in an accident and shares these findings with the director.

1. Directs, monitors, and works in preparation, delivery, and service of school meals

and a la carte items to students and staff .

1. Has a working knowledge of every department in kitchen and all duties assigned to that area.
2. Keeps accurate production records for the kitchen and monitors production records of each

department.

1. Uses "back of the house" software to forecast daily participation, record actual food

production/usage, order needed food and supplies and accurately maintain inventory levels.

1. Responsible for weekly ordering of all food and non-food items based on current inventory.
2. Receives and checks all deliveries; reports irregularities to Head Warehouseman/vendor.
3. Notifies Nutrition Services Office of any equipment repair needs and works with office to

submit work orders for repairs.

1. Works with Nutrition Services Office staff to develop menus for students/staff.
2. Responsible for ensuring all reimbursable meals claimed follow USDA guidelines.
3. Communicates with building principal any concerns with student behavior.
4. Oversees the preparation, cooking, serving and transportation of food and beverage items for

the purpose of meeting projected meal quantities and mandated nutritional and health
standards and ensuring appealing presentation.

1. Responsible for daily deposits made from kitchen and reconciliation of all point of service

stations.

1. Works with Student Account Secretary to address accounts with negative balances.
2. Works with Student Account Secretary to monitor free or reduced meal status and aid

students/families with reminders to complete a new application each year.

1. Responds to inquiries of students, staff and the public for the purpose of providing

information regarding student accounts.

1. Other duties as assigned.

TERMS OF EMPLOYMENT: 177 days + 14 hrs required training. Work year as established by the Board of Directors. Wage established by district adopted salary schedules.

EVALUATION: Performance will be evaluated in accordance with the provisions of the Board's policy on Evaluation of Professional Personnel.