Kitchen Designer Jobs in Iowa

Position Title: Nutrition Services Production Manager at Oak Ridge Middle School

Immediate Supervisor: Nutrition Services Department Manager

Summary: Production kitchen maanger supervises and coordiantes food service to ensure proper nutrition and safeguard the health of students, staff and guests. Oversee all aspects of food production to include direction of the preparation, delivery and service of meals and other food items for approximately 600 customers daily. Ensure serving of meals is conducted in a professional manner and food is appealing to customers. Responsibilities include monitoring sanitation regulations.

Essential Duties and Responsibilities: (Other duties may be assigned.)

• Adhere to and effectively demonstrate established Food Service Professional Standards.
• Follow proper safety procedures for work inside and outside the work area as well as monitor the activities of employees to ensure safe work procedures.
• Report unsafe conditions and/or activities by employees to Food Service Manager in a timely manner.
• Supervise and participate in a variety of activities including but not limited to food preparation, timely distribution, cash register, customer service and record maintenance in accordance with policies and procedures established by the Food Service Department.
• Effectively coordinate staff assignments to ensure efficient operations.
• Monitor food preparation methods, portion sizes, and presentation of food to ensure that food is prepared and presented in an acceptable and appealing manner.
• Investigate and resolve complaints regarding food quality, service or accommodations contact the Food Service Manager as needed.
• Arrange for equipment maintenance and repairs.
• Maintain food and equipment inventories and keep accurate inventory records as well as keep accurate production records per state guidelines and compile reports for daily/weekly accounting.
• Submit food and supply orders.
• Review work procedures and operational problems in order to determine ways to improve service, performance and/or safety.
• Resolve personnel issues in a professional and confidential manner and inform the Food Service Manager of such actions.
• Assist in the control of food and supply costs with proper training of handling and storage techniques.
• Assist the Food Service Manger with menu planning.
• Evaluate employee performance per District guidelines in a fair and equitable manner.
• Ensure high standards of quality and sanitation by utilizing established tools and quality monitors.
• Provide cross coverage for all areas if needed.
• Notify the Food Service Manager of any food shortages, equipment breakdowns and take corrective action as needed to determine appropriate utilization, storage or disposal of food.
• Oversee and participate in cleans up work area after cooking/baking is done.
• Assist students/staff/visitors.
• Maintain good public relations with students, parents, faculty and the community.
• Regular and reliable attendance.
• Other duties as assigned.

Professional Standards:

• Quality of Work (Maintains high standards of food production, safety and quality.)
• Quantity of work(The amount of work performed is evidence of high productivity; industrious; accountable for own fair share of work load; seeks additional tasks.)
• Knowledge of job(Job methods, procedures, practices and responsibilities are well understood and reflected in job performance; exhibits continuous improvement and ongoing learning.)
• Creativity/Problem Solving (Offers new ideas; suggests innovative and better ways of performing necessary tasks.)
• Interpersonal Skills (Works collaboratively with others; courteous; polite; pleasant; promotes positive image in contacts with co-workers and district's customers.)
• Dependability (Reliable; punctual; consistent attendance; completes work accurately and in a timely fashion; stable and calm in a crisis or an emergency; works independently.)
• Professional Appearance (Dress is acceptable for the job; appears clean, well-groomed and "professional.")
• Organizational Skills (Exhibits ability to prioritize work; organizational skills enhance job productivity.)
• Safety(Provides safety and security for self and others through following proper safety procedures at all times.)
• Written/Verbal Communication (Conveys information and ideas accurately and courteously to clearly meet the needs of the customer, transfers thoughts and ideas into speech and presents clearly.)
• Managing Change/ Adaptability (Demonstrates good understanding of organizational changes and communicates support for such change.Adapts to changes in schedule and work assignments.)
• Professional Approach (Professional, positive, and helpful approach with customers.Displays loyalty toward the organization.Demonstrates a capacity to understand customer (internal and external) requirements and produces a professional level of service that is satisfactory.)
• Flexibility (Demonstrates openness to new organizational structures and procedures.Willingly takes direction and will modify one's preferred way of doing things.)

Supervisory Responsibilities:

Responsible for supervision of nutrition services staff in production kitchen.

Minimum Education or Experience:

High school diploma or GED (General Education Degree).

Experience in school food service operations

Experience in effective management of support staff

Ability to attend classes as suggested by management

New Manager's Orientation offered by Department of Education is required (paid by the district). ServSafe certification is required (paid by the district.)

Licensure or Certification:

Completion of the following course(s) or equivalent is preferred, but not mandatory.

School Food Service Basics

School Food Service Sanitation/HACCP

Knowledge, Skills and Abilities: (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed here are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

• Able to perform basic mathematical skills, such as addition, subtraction, division and multiplication to determine weight, volume and correctly figure recipe quantities and correctly maintain food and material inventories
• Able to make sound decisions and judgments.
• Able to read, write and interpret rules, reports and procedure manuals as required to perform assignments.
• Able to perceive identification numbers marked on material; read and understand numbers and volumes; and translate numbers.
• Able to communicate information and ideas in speaking to others so they will understand both orally and in writing.
• Able to prioritize, organize and accomplish assigned work.
• Able to work independently and/or as a team to complete tasks and meet goals.
• Able to recognize problems, determine causes, and take appropriate action for resolution.
• Able to take direction and respond to requests in a courteous and helpful manner.
• Able to learn the operation of food service equipment.
• Aware of district policies and requirements.
• Ability to judge raw product as well as finished product.
• Ability to alter recipes for quantity, taste, appearance, etc.

Physical Demands: (The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

• Must be capable of standing *constantly.
• Must *constantly present appropriate appearance and personal cleanliness suited to working in close proximity to food service customers.
• Must be able to *frequently work with interruptions during a work shift.
• Must be capable of *frequently working with co-workers with different personalities.
• Must be capable of *occasionally climbing 4 steps of a ladder.
• It may be necessary to *occasionally lift up to 50 pounds to waist level, *occasionally lift up to 40 pounds to shoulder level, and *occasionally lift up to 25 ponds above head level.
• Must be capable of *occasionally pushing 125 pounds requiring 20 pounds-force with hands placed at 36 inches above floor.
• Must be capable of *occasionally pulling 125 pounds requiring 20-poinds-force with hands placed at 36 inches above floor.
• Must be capable of *occasionally carrying 35 pounds for a distance of 50 feet.
• Must be capable of *occasionally trunk rotation for up to 2 minutes at a time.
• Must be capable of *occasionally squatting for up to 2 minutes.
• Must be capable of *occasionally operating basic kitchen and bakery food preparation and commercial kitchen cleaning equipment.
• Must be capable of *occasionally using hand tools and material handling carts requiring a grip force of up to 15 pounds to maintain control.
• Must be capable of *occasionally using cleaning and sanitizing chemicals with appropriate PPE's.
• Must be capable of *frequently working in elevated temperature and humidity's and low ventilation environments of a kitchen or bakery.
• Must be capable of *occasionally working in low temperature environments of coolers and freezers.
• Must have physical dexterity in limbs and digits necessary to operate cleaning tools and equipment.
• denotes standard values established by the Department of Labor.

Work Environment: (The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

Will be working with temperatures above 100 degrees and will be getting food items from cooler and freezer at temperatures of 0-40 degrees. Will be walking where there are wet floors so surfaces may be slippery. Will be working with sharp objects and near hot surfaces. Will be under pressure to meet deadline in getting food prepared for serving the students. Noise level may get loud so employee will need to raise voice to be heard.

Clothing / PPE's:

• Approved slip-resistant shoes
• Uniform as directed by management
• Appropriate gloves and/or protective equipment required by the task, such as hairnet, aprons and rubber gloves when operating the dishwasher or hot pads when handling hot pots.

Equipment / Tools:

• Ovens (rotary, convection, conventional), stove (electric, gas), microwaves, steamers, kettles and proofers, meat slicers, can openers (manual, electric), mixers, cookie dropper, vegetable cutting machine, minor kitchen tools, ice cream machine, garbage disposal, dishwasher, tables (wall-mounted, folding), weights and measurement devices.
• Computers: IBM compatible (PC). Total Access system required only for cashier positions.
• Hot carts and containers, material handling carts and other equipment which are required for food transportation tasks.
• Brooms, mops, rags, buckets, garbage liners and cans, cleaning chemicals, hand broom, and dust pans for cleanup operations.
• Light/medium duty delivery trucks, fork lifts, hand trucks, dollies.
• Other commercial/institutional kitchen equipment as may be available.

The statements in this job description are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel in this position. These statements are not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his or her supervision.