Child Nutrition- Kitchen Manager
JOB TITLE: Kitchen Manager
DEPARTMENT: Child Nutrition
SUMMARY: The Supervisor Food - Senior may work in any type of food location on client premises. This individual provides oversight at the direction of management on site to coordinate routine work activities of workers and/or service employees engaged in food operations or services at either larger complex facilities or locations in the areas of commercial, health care, schools, universities or other establishments. This individual will provide support to management in the daily oversight of key functions and employees during the normal course of business. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
ESSENTIAL FUNCTIONS: These statements are intended to describe the responsibilities assigned to this position and are not intended to represent an exhaustive list of all responsibilities, duties and skills required.
Understands and follows all policies and procedures.
Assists in ensuring a safe working environment throughout the facility for all employees.
Assists in monitoring employee productivity and provides suggestions for increased service or productivity.
Responsible for the oversight of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management.
Responsible for orientation and training of employees.
Performs day-to-day assignments in addition to oversight duties.
Works with customers to ensure satisfaction in such areas as quality, service and problem resolution.
Promote the development of the foodservice team.
Attends all allergy and foodborne illness in-service training.
Complies with all Sodexo HACCP policies and procedures.
Reports all accidents and injuries in a timely manner.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.
Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed.
Serves as a working lead supervisor coordinating activities of workers or service employees engaged in food operations or services at larger complex facilities of commercial, health care facility, school, campus or other establishments.
May perform other duties and responsibilities as assigned.
SUPERVISORY RESPONSIBILITIES: None
QUALIFICATION: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below 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.
Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity.
EDUCATION and/or EXPERIENCE:
High School diploma, GED, or equivalent experience preferred.
1 or more years related work experience.
KNOWLEDGE/SKILLS/ABILITIES: Must be able to coordinate the routine responsibilities of staff and resources. Presents self in highly professional manner to others and understands that honesty and ethics are essential. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to provide clear directions and respond accordingly to employees. Ability to use a computer.
LICENSES and REGISTRATIONS: None
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.
Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work
in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.
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.
Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud.