CLASSIFIED_Kitchen_Manager_Nutrition Services_Secondary

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Job Title: Kitchen Manager (10 month Full time w/Benefits)Department: Nutrition ServicesEducation Level and Certification: High school degree or GED preferred. Possess any required Food Handler's permit, in addition to any required or assigned certification or training. Previous food service experience, customer service experience, and cash handling experience preferred. Reports To: Director of Nutrition Services and BuildingPrincipalPerformance Responsibilities and Job Tasks: Check the quality of raw and cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food and other supplies needed to ensure efficient operation. Supervise and coordinate activities of cooks and workers engaged in food preparation. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Determine how food should be presented. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients, the likely number of food service customers and requirements of federal and state programs and local wellness plans. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs or to keep costs within established prices. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and make recommendations for hiring staff, including cooks and other kitchen workers. Record production and operational data on specified forms. Adhere to all federal and State USDA regulations and State and local Food Codes. Serve as a role model to all students. Serve as a positive member of the community in a way that does not negatively affect the District's reputation or image in the community. Refrain from engaging in conduct that interferes with the operations of the District, including the education of students. Develop and maintain a positive and professional working relationship with other staff and administration. Adhere to all District policies, rules, regulations, and supervisory directives. Maintain confidentiality of information concerning staff, students, and parents in accordance with law and District rules. Adhere to the code of ethics of the District and the Nebraska Department of Education (NDE Rule 27). FLSA Exempt Status: Non ExemptAt-Will Position. This position is an at-will position and may be terminated, with or without cause, at any time in the sole discretion of the Superintendent or Superintendent's designee.Essential Functions: The essential functions of the Head Cook position include: (1) regular, dependable in-person attendance on the job; (2) the ability to perform the identified tasks and performance responsibilities which require effective teaching and communication skills; and (3) the ability to perform the following identified physical requirements.Physical Requirements Head Cook E = Essential NE = Non-Essential NE NE E E EStamina1. SittingX2. WalkingX3. StandingX4. Sprinting/Running XFlexibility5. Bending or twisting at the neck more than the average personX6. Bending or twisting at the trunk more than the average personX7. Squatting/Stooping/KneelingX8. Reaching above the headX9. Reaching forwardX10. Repeating the same hand, arm or finger motion many times (For example: typing, data entry, etc.)XActivities11. Climbing (on ladders, into large trucks/vehicles, etc.)X12. Hand/grip strengthX13. Driving on the job X14. Typing non-stopXUse of Arms and Hands15. Manual dexterity (using a wrench or screwing a lid on a jar)X16. Finger dexterity (typing or putting a nut on a bolt)XLifting Requirements17. Lifting up to 10 pounds (Mark all that apply)Floor to waistXWaist to shoulderXShoulder to overheadX18. Lifting 11 to 25 pounds (Mark all that apply)Floor to waistXWaist to shoulderXShoulder to overheadX19. Lifting 26 to 50 pounds (Mark all that apply)Floor to waistXWaist to shoulderXShoulder to overheadX20. Lifting 51 to 75 pounds (Mark all that apply)Floor to waist XWaist to shoulder XShoulder to overhead X21. Lifting 76 plus pounds (Mark all that apply) XFloor to waist XWaist to shoulder XShoulder to overhead X22. Can load/items weighing over 50 pounds that are lifted or carried be shared, or reduced into smaller loads?XPushing/Pulling23. 25 to 50 poundsX24. 51 to 75 poundsX25. 76 to 90 poundsX26. Over 90 pounds XCarrying27. 10 to 25 poundsX28. 26 to 50 poundsX29. 51 to 75 pounds X30. 76 to 90 pounds X31. Over 90 pounds X

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Common Interview Questions And Answers

1. HOW DO YOU PLAN YOUR DAY?

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Or you may receive even more specific questions, such as: What's on your calendar? Do you plan blocks of time to do certain types of work? Do you have an open calendar that everyone can see?...

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This is a great question because it shows your comfort level with technology, which is very important for a remote worker because you will be working with technology over time...

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