Kitchen Operations Manager
Holiday Lake 4-H Educational Center, Appomattox, VA, United States
Primary Job Description and Responsibilities
Work with Food Service Manager to Hire, Train, and Supervise: Cooks, Helpers, and other food service personnel.
Create and execute well balanced, nutritious menus for all meal service operations and ensure safe and sanitary meal preparation and delivery.
Create and execute well balanced, nutritious dietary needs menus for all registered clientele.
Ensure Food Safety and eliminate cross-contamination.
Keep up to date on all dietary need types and restrictions to ensure safe service.
Manage and instruct the Preparation, Service, and Cleanup of Meals.
Maintain Daily Logs, Checklists, and Completion Sheets to ensure All equipment is properly Cleaned, Sanitized, Functioning, and in good repair.
Work with Food Service Manager to ensure Kitchen Safety and Cleanliness by:
Completing Daily Temp. Logs; Renew when necessary.
Ensuring full completion of Cleaning Lists Before, During, and After each User Group.
Scheduling routine Cleaning Days and Tracking Appliance/Area and Clean Level.
Keeping Safety at the forefront of EVERYTHING we do!!
Staying up to date on Food and Equipment Safety and Trends.
With Food Service Manager, evaluate Food Service Operations:
Maintain Food Service Inventories, Food Production Sheets, Food Waste Sheets, and other records including USDA records and reports, Milk reports, Summer Feeding Program records and reports, and Food Bank records.
Make necessary changes to ensure Satisfactory Food Service Delivery to Clientele.
Work directly with Cooks to evaluate and maintain quality Food Service:
Instruct Cooks on prep and meal plans.
Maintain prep guide to decrease the chance of over-making items.
Evaluate Helper efficiency and adjust as needed.
Assist with any other duties as instructed by Food Service Manager.
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Work with Food Service Manager to Hire, Train, and Supervise: Cooks, Helpers, and other food service personnel.
Create and execute well balanced, nutritious menus for all meal service operations and ensure safe and sanitary meal preparation and delivery.
Create and execute well balanced, nutritious dietary needs menus for all registered clientele.
Ensure Food Safety and eliminate cross-contamination.
Keep up to date on all dietary need types and restrictions to ensure safe service.
Manage and instruct the Preparation, Service, and Cleanup of Meals.
Maintain Daily Logs, Checklists, and Completion Sheets to ensure All equipment is properly Cleaned, Sanitized, Functioning, and in good repair.
Work with Food Service Manager to ensure Kitchen Safety and Cleanliness by:
Completing Daily Temp. Logs; Renew when necessary.
Ensuring full completion of Cleaning Lists Before, During, and After each User Group.
Scheduling routine Cleaning Days and Tracking Appliance/Area and Clean Level.
Keeping Safety at the forefront of EVERYTHING we do!!
Staying up to date on Food and Equipment Safety and Trends.
With Food Service Manager, evaluate Food Service Operations:
Maintain Food Service Inventories, Food Production Sheets, Food Waste Sheets, and other records including USDA records and reports, Milk reports, Summer Feeding Program records and reports, and Food Bank records.
Make necessary changes to ensure Satisfactory Food Service Delivery to Clientele.
Work directly with Cooks to evaluate and maintain quality Food Service:
Instruct Cooks on prep and meal plans.
Maintain prep guide to decrease the chance of over-making items.
Evaluate Helper efficiency and adjust as needed.
Assist with any other duties as instructed by Food Service Manager.
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