School Kitchen Manager

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Job Title: School Kitchen Manager

Mission

The mission of Albany Leadership Charter School for Girls is to prepare young women to graduate from high school with the academic and leadership skills necessary to succeed in college and the career of their choosing.

Values

College Readiness

Leadership

Empowerment

Accountability

Resolve and Resilience

Vision

Albany Leadership Charter School for Girls will be a recognized leader in single-sex secondary education for young women. It will foster a community of scholars dedicated to life-long learning and committed to improving their communities through their pursuit of post-secondary endeavors.

Commitment to Excellence

ALCS is a family with the highest of expectations for our daughters, particularly in regards to academic achievement. Our goal is to position our girls so that their senior year can be focused on successfully transitioning to their post-secondary pursuits. If we set the standard, our daughters will rise to the challenge. We emphasize the importance of leadership through scholarship and service. “One leader changes everything” is not just a slogan students hear; it is a belief they are taught to manifest.

All Girls

There are three major advantages for girls who are educated in a single gender school, they include: expanded educational opportunity, custom-tailored learning and instruction, and greater autonomy of thought and expression. Single gender schools help to foster an environment where their students think for themselves and take control of their own lives. By eliminating false gender stereotypes, all female schools can liberate and empower their girls to explore various subjects and pursue excellence in all disciplines. It is for these reasons that ALCS believes that the opportunity to experience a single-gender education, should be one that is offered freely to any and all girls who would choose it.

Position Description:

The School Kitchen Manager coordinates and directs the activities of the high school food services, including, but not limited to: creating duty assignments, performing skilled cooking duties, directing and supervising personnel assigned to the facility in a pleasant and helpful manner, as well as maintaining the food supply.

Essential Job Functions:

This list of essential job functions is not exhaustive and may be supplemented as necessary. Depending upon individual assignment, the employee may perform all or a combination of several of the following duties:

General Qualifications

• Must be pleasant, cooperative, and able to work with students, teaching staff, co-workers, and the public to enhance the completion of assigned tasks
• Must have good leadership skills; ability to plan, organize, direct, coordinate and delegate responsibilities to food service staff
• Ability to maintain high standards of professionalism and diplomacy in dealing with the public and school through clear verbal, or written communication
• Demonstrates personal characteristics of flexibility, high-stress tolerance, reliability, punctuality, dependability, and an ability to maintain confidentiality
• Must be able to read, write, and do basic mathematics such as following recipes, keeping records, measuring, weighing, making changes, counting money, and making reports
• Maintain the ability to stand, reach, lift, bend, kneel, stoop, climb, push, pull, and lift items weighing up to 70 lbs. Stand or walk 95% of the workday
• Must be willing to learn new concepts, maintain and update food service abilities by attending workshops, conferences, food shows, and/or in-service programs
• Ability to complete 10 hours of training annually as required by the USDA.
• Knowledge and willingness to be trained in the Skyward Point of Sales system.
• Must have working knowledge of school used software, including Microsoft Office, Excel & G-Suite
• Must have reliable transportation
• The employee shall maintain a consistent presence at the assigned work site(s) and work the regular work hours specified by the contract.
• Experience preparing large quantity meals and service preferred.
• Ability to scratch-bake preferred

Minimum Qualifications:

• Successful Federal Fingerprint Clearance.
• Bachelor's Degree
• Valid New York State driver's license.
• Completion of all school-required training within thirty (30) calendar days from hire date.

Regulatory/Required reporting

• Maintains safekeeping of necessary daily records of food preparation, including daily production sheet, daily inventory, temperature logs
• Knowledge of the procedures, practices, operations, and equipment of institutional food preparation including sanitation and safety requirements.
• Ensures Kitchen Staff are adhering to federal or state food safety laws and regulations; to include standard operating procedures, cleaning and sanitizing procedures, food safety storage and inventory procedures and meal preparation and portion control procedures
• Ability to recognize and report hazards and apply safe work methods
• Comply with all School policies and organization policies as outlined in the current year's employee handbook and all applicable laws
• Process Annual FRPL forms and input into the system
• Process Monthly Child Nutrition Claims accurately and timely
• Assist in serving students by following USDA guidelines and ensuring that student's needs are met as it relates to

Inventory/Financial Management

• Must have full knowledge of food service purchasing procedures, to include expectations of products and services to be provided as written in the contracts
• Accurately takes a full inventory monthly to submit to School Business Administrator for review to include purchase date, quantity purchased, quantity used, quantity on hand and cost per item
• Consistently inventories items needed to prepare upcoming meals and places orders in appropriate time frame for timely delivery
• Efficiently uses historical data, menus created and knowledge of current on hand items to maintain adequate inventory levels, preventing waste
• Accurately check in deliveries, signs all delivery slips and ensures invoices are turned over in a timely manner to the Business office
• Effectively train Kitchen Staff on inventory control procedures and leads bi-weekly walkthroughs, observing refrigerators, coolers, freezers, and stock rooms to ensure procedures are adhered to
• Ensures meals are prepared, served and counted toward reimbursement accurately
• Consistently submits claims for all meals served each month in a timely manner; to include breakfast, lunch and snack for both facilities
• Order food, produce, dairy and bread products weekly.
• Rotate stock on shelves to ensure freshness of products.
• Store food as directed.
• Numerical and clerical ability to calculate and record production quantities and inventory.
• Pack food properly for transportation to area schools and meal sites and assist with deliveries.

Kitchen Staff Management

• Ability to organize and supervise assigned staff, ensuring standards of operation and procedures are met consistently
• Ability to communicate effectively, both orally and in writing in delegation of responsibilities and addressing questions or concerns
• Sets and attains a high level of expectations with self and direct reports that is clearly outlined and progress monitored
• Handles the school's food service worker call-offs and distribution of extra time
• Ensure bi-weekly time sheets are completed accurately by all Food Service Staff and communicates any changes to HR Associate
• Ability to observe staff performance giving feedback in the moment and documenting growth areas and areas of strength
• Ability to retrain staff based on observation and feedback and use data to complete individual evaluations
• Assist in upholding and enforcing school rules, administrative regulations, and board policies.
• Guide the production and understand the regulations of preparing and serving in matters of temperature, appearance, and portion size.
• Direct and participate in food preparation according to the standard menu, recipes, and verbal instructions. This will be done economically, efficiently, and on schedule.

Kitchen Management

• Ability to interpret and follow written and verbal instructions.
• Responsible for opening and closing of kitchen
• Develop and distribute monthly menus for all school buildings using information collected from students, their families, items able to be procured and current inventory
• Set standard for food preparation and service, know all jobs and train new personnel
• Check counters, steam tables prior to lunch period.
• Monitors the meal service in terms of meal preparation, serving, food safety, waste and food portioning control and meal accountability.
• Oversee the cleaning of the kitchen after lunch is served, including cleaning of ovens, steam kettle, stove burners and refrigerators.
• Inspect school facilities for the purpose of ensuring that the site is suitable for safe operations, maintained in an attractive and clean condition, and/or identifying necessary repairs due to vandalism, equipment breakage, weather conditions, etc.
• Requisition routine supplies, keep records, and make reports.
• Assist with serving meals when necessary
• Take all necessary and reasonable precautions to protect students, equipment, materials, and facilities
• Assist in ordering and prepping all School event meals

Kitchen Equipment Maintenance

• Ability to operate various types of kitchen equipment and related computerized programs.
• Provides supportive information and completes special projects as assigned by the Site Coordinator.
• Operate kitchen equipment, mechanical dishwasher, and other equipment as needed.
• Safely operate any equipment introduced into the kitchen.
• Clean kitchen areas, equipment, mechanical dishwasher, and other equipment as needed

Other duties as assigned by the Director.

19 Hackett Blvd. Albany, New York 12208 Phone (518) 694-5300 Ex:- 320 Fax (518) 694-5307

Job Type: Full-time

Pay: $42,000.00 - $45,000.00 per year

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday

Ability to Relocate:

• Albany, NY 12208: Relocate before starting work (Required)

Work Location: In person