Job Description

OrganicLife is seeking an experienced K-12 District Chef Manager to join their team in Milwaukee, WI!

Summary of Position :

Responsible for planning, managing, monitoring, hiring, supervising and providing assistance in the provisioning, operation, and functions of a school district food service cafeteria(s) with food service workers serving breakfast and lunch under the National School Lunch Program.

Essential Tasks:

• Plan, coordinate, assign, oversee, and participate as required in the preparation, cooking, and serving of food; prepare and maintain necessary records and files.
• Menu & Culinary: Develop menus, create seasonal specials, and focus on nutritious, diverse food.
• Provide full culinary management of the food service operation, including inventory, ordering, and receiving.
• Identify problems and suggest changes in methods and procedures.
• Open kitchen, set up equipment, and prepare cafeteria for service.
• Hire and train food service employees in operational procedures.
• Maintain accurate food service production records.
• Ensure consistency in food preparation and service to students and school employees.
• Prepare equipment for food preparation and monitor refrigeration equipment.
• Order cafeteria supplies and prepare food orders.
• Prepare foods as needed; maintain inventory and production records.
• Set up monies for cash registers.
• Count and balance cash received; prepare deposits and deposit monies in the bank.
• Prepare work details for the next day; secure kitchen for the next day and when not in use.
• Supervise cleaning and sanitizing of eating utensils, counters, and equipment.
• Compile reports, bills, deposit slips, and cash register reports.
• Receive, check, and sign for food delivered to school; prepare work schedules and maintain timesheets.
• Prepare food production records and distribute them to schools to maintain accurate counts of meals prepared, served, and wasted.
• Coordinate efforts with school staff, faculty, and support personnel, including district clients, delivery, maintenance, security, custodial, etc.
• Attend meetings.
• Perform related work as required.

KNOWLEDGE, SKILLS, AND ABILITIES

• Expertise in preparing, cooking, and serving food in large quantities.
• Understanding of food quality and nutritional values.
• Familiarity with USDA school food service Child Nutrition programs, including National School Lunch Program and National School Breakfast Program guidelines.
• Knowledge of receiving and storing food in large quantities.
• Skilled in kitchen sanitation and safety measures, including the operation, cleaning, and care of utensils, equipment, and work areas.
• Experienced in supervising the work of others.
• Capable of preparing accurate reports.
• Strong interpersonal skills, with the ability to establish and maintain effective working relationships with associates, students, and school staff.
• Maintains emotional control and works effectively in a fast-paced environment; communicates with customers and staff in a pleasant, courteous manner.
• Highly organized, able to manage multiple responsibilities simultaneously, and consistently completes reports and documents accurately and on time.

EDUCATION AND EXPERIENCE

• Bachelor’s degree or equivalent experience preferred.
• NSLP experience preferred.
• Three years of culinary management experience in contract foodservice, fine dining, or restaurant settings with inventory and purchasing knowledge and control.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.

PHYSICAL REQUIREMENTS

Some walking, moving, driving, carrying, bending, kneeling, reaching, handling, pushing, and pulling. Ability to lift a minimum of 50 pounds, stand for long periods of time, and withstand heat.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.

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