Kitchen Manager - IL

Join to apply for the Kitchen Manager - IL role at Opaa! Food Management

The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations. Opaa! Food Management, Inc. operates in 8 states in the Midwest. The pay range for this position is $15-$18 per hour, with pay rates varying depending on the School District.

Please apply, and a Hiring Manager will discuss pay with you in more detail.

• Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.
• Promote customer service by investigating and resolving food quality and service complaints.
• Coordinate the preparation and daily transportation of meals to all satellite buildings, where applicable.

• Conduct daily safety and production meetings with kitchen staff.
• Demonstrate and promote Opaa’s Core Values of “Act in the Best Interest of the Students, Schools, and Communities We Serve”, “Be Honest”, “Have a Passion to Serve Others”, and “Commit to Continuous Improvement”. Report concerns to the DNS immediately.
• Supervise kitchen staff in all areas of production. Delegate workflow and inform DNS immediately of any personnel issues.
• Train, cross‑train, and certify all kitchen job stations. Be prepared to perform any kitchen function, as required.
• Ensure overall cleanliness and organization of the kitchen and storage areas.

• Maintain compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the DNS at least 24 hours in advance.
• Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Report discrepancies to DNS immediately.
• Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.
• Maintain compliance with all HACCP processes and procedures.
• Maintain compliance with HHFKA and CACFP Meal Patterns.
• Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements. Report unsafe working conditions and safety incidents in a timely manner.

• Coordinate and submit food and supply orders to Boss.
• Ensure production records are complete and accurate daily, per student grade groups.
• Oversee, take commercial/commodity physical inventory count, and input into Boss. Ensure First In First Out (FIFO) standards in storage.
• Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document. The invoice should be approved the day it is received.
• Enter participation counts into Boss daily.
• Ensure accurate and timely completion of all required logs.
• Perform daily tray counts and reconcile them with the district report. Ensure all meals are reimbursable.
• Maintain open lines of communication with the building principal. Conduct a weekly update meeting.
• Conduct “Daily Dish” meetings. Organize and use the production board to plan and monitor the flow of service.
• Attend and actively participate in all weekly Kitchen Manager meetings with DNS.
• All other duties as assigned by Opaa! Food Management.

• The employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.
• The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
• Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, and color vision.

• Inside and outside working conditions.
• Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.
• Occasionally exposed to toxic or caustic chemicals and extreme cold.
• The noise level is usually loud.

• High School Diploma, GED, or Relevant…