Kitchen Manager

About the role

The Kitchen Manager leads daily kitchen operations to ensure food quality, safety, and compliance with Opaa! standards across multiple school sites. This role combines production oversight, staff supervision, and administrative coordination to deliver nutritious meals on time.

Key responsibilities

• Monitor food preparation, presentation, and sanitation to meet quality standards.
• Investigate and resolve food‑quality or service complaints.
• Coordinate daily meal preparation and transportation to satellite buildings.
• Conduct safety and production meetings, promote Opaa!’s core values, and report concerns.
• Supervise, train, and certify kitchen staff; delegate workflow and handle personnel issues.
• Maintain cleanliness, organization, and FIFO inventory practices.
• Ensure compliance with Opaa! recipes, HACCP processes, HHFKA and CACFP meal patterns, and local health regulations.
• Submit food and supply orders, track production records, and perform daily tray counts for reimbursement.
• Communicate with building principals and hold weekly update meetings.

Required profile

• Experience supervising kitchen staff and managing large‑scale food production.
• Strong knowledge of food safety regulations, HACCP, HHFKA, and CACFP guidelines.
• Ability to train, cross‑train, and certify employees across all kitchen stations.
• Excellent organizational skills and attention to detail for inventory and record‑keeping.
• Commitment to Opaa!’s values of honesty, service, and continuous improvement.

Required skills

• Proficiency with ADP timekeeping system.
• Experience using Boss inventory and production software.
• Hands‑on knowledge of HACCP compliance procedures.
• Familiarity with HHFKA and CACFP meal pattern requirements.
• Ability to manage FIFO inventory and conduct physical counts.

What we offer

• Competitive pay rates varying by state.
• Opportunity to impact student nutrition across ten states.
• Supportive environment that values professional growth and community service.