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Responsibilities include food temperature control, recipe compliance, nutrition-guideline meal production under NSLP, NSBP, FFVP, and ASP, production records, and maintaining a safe, clean kitchen environment. The position also includes interviewing and managing 12+ employees, training tracking, evaluations, and compliance with APA staff policies, dress code, communication, and attendance requirements, with fingerprinting and criminal background check eligibility.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/resumes/","Resumes",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/central-kitchen-manager-job-description/258949/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/central-kitchen-manager-job-description/258949.png","ImageObject",442,249,{"name":42,"@type":43},"Aran","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-22","2026-09-13",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",10,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the core daily responsibilities of the Central Kitchen Manager?","Question",{"text":63,"@type":64},"Supervise kitchen cooks and staff to prepare and deliver meals to schools each day, manage ordering and receiving, ensure equipment is clean and operational, and maintain a safe, clean kitchen environment.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Which food safety and nutrition programs must be followed?",{"text":68,"@type":64},"The role follows Utah State safety standards for food preparation, safety, storage and disposal (ServSafe Certified) and complies with NSLP, NSBP, Fresh Fruit and Vegetable Program (FFVP), and After School Snack Program (ASP) nutritional guidelines.",{"name":70,"@type":61,"acceptedAnswer":71},"What qualifications are required for this position?",{"text":72,"@type":64},"The incumbent must pass fingerprinting and a criminal background check, hold a high school diploma or equivalent (associate/bachelor preferred), and acquire/maintain ServSafe certification within 60 days, along with strong computer skills and leadership abilities.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},258949,1790183177,{"code":4,"msg":82,"data":83},"success",[84,89,93,98,103,108,113,118,123],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":91,"slug":92},12,80,"resumes",{"id":94,"doc_module":22,"doc_module_name":25,"category_name":95,"show_sort_weight":96,"slug":97},14,"Invoices",70,"invoices",{"id":99,"doc_module":22,"doc_module_name":25,"category_name":100,"show_sort_weight":101,"slug":102},15,"Posters",60,"posters",{"id":104,"doc_module":22,"doc_module_name":25,"category_name":105,"show_sort_weight":106,"slug":107},16,"Social Media",50,"social-media",{"id":109,"doc_module":22,"doc_module_name":25,"category_name":110,"show_sort_weight":111,"slug":112},17,"Forms",40,"forms",{"id":114,"doc_module":22,"doc_module_name":25,"category_name":115,"show_sort_weight":116,"slug":117},18,"Letters",30,"letters",{"id":119,"doc_module":22,"doc_module_name":25,"category_name":120,"show_sort_weight":121,"slug":122},21,"Paper Templates",5,"papers-templates",{"id":124,"doc_module":22,"doc_module_name":25,"category_name":125,"show_sort_weight":4,"slug":126},158,"General","general-158",{"code":4,"msg":82,"data":128},{"doc_id":79,"user_id":129,"nickname":42,"user_avatar":130,"doc_module":22,"category_id":90,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":30,"language":136,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":12,"update_tm":140,"read_time":22},137455076865,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","Central Kitchen Manager-Job Description  \nGENERAL FUNCTION  \nThe Kitchen Manager works with the Assistant Kitchen Manager to supervise the Kitchen Cooksand Kitchen Staff as they prepare meals to be delivered to the schools daily. Currently the school produces 2200-2400 grab and go sack meals per day, and provides fresh produce for all campuses. Places and receives food orders from multiple sources. Operate and clean the equipment, and train others to do so. Ensures the kitchen is clean and in good repair. Follows Utah State safety standards for food preparation, safety, storage and disposal (ServSafe Certified) . Follows National School Lunch Program, National School Breakfast Program, Fresh Fruit and Vegetable Program, After School Snack Program serving and nutritional guidelines. Follows all APA Staff policies.  \nESSENTIAL FUNCTIONS  \n● Place orders with food distributors ( Nicholas, FFAVORS) based on ordered meals.  \n○ Maintain a good relationship with all vendors.  \n○ Receive, receipt, and document all orders.  \n○ Submit invoices in a timely way to the finance team.  \n○ Receive and safely put away food and supplies, ensuring products are rotated to keep them fresh.  \n● Order and receive all non-food items necessary for kitchen operation.  \n○ Apparel for staff.  \n○ Supplies (Amazon, Standard Restaurant, Uline) .  \n● Operate, clean and maintain equipment regularly and coordinate repairs as needed.  \n○ Train staff to safely use equipment.  \n○ Equipment includes double ovens, steam kettle, food processor, can opener, knives, walk in and reach in refrigerators and freezers.  \n● Follow Utah State safety standards for food preparation, safety, storage and disposal.  \n○ Direct and participate in food preparation and delivery. Includes preparing labels, portioning food, bagging lunches, filling crates, loading delivery vehicle, and coordinating deliveries.  \n○ Follow recipes and instructions.  \n○ Ensure proper food temperatures are maintained.  \n○ Numerical and clerical ability to calculate and record production quantities and inventory.  \n○ Prepare and bag special lunches (gluten-free, dairy-free, allergy-free) .  \n● Follows NSLP, NSBP, FFVP, ASP guidelines.  \n○ Receive a minimum of 10 hours of training on National School Lunch Program, National School Breakfast Program, Fresh Fruit and Vegetable Program, After School Snack Program.  \n○ Ensure all meals meet nutritional guidelines.  \n○ Provide detailed and accurate production records with each delivery.  \n○ Help identify new products and create new recipes as needed.  \n● Ensure a safe and clean kitchen environment, including the following tasks:  \n○ Break down boxes, take out garbage, sweep and mop all floor surfaces, wipe, sanitize, and/or polish all surfaces (carts, tables, chairs, shelves, walls) , clean  \nOriginal: 3/24/22  \nCentral Kitchen Manager-Job Description  \nrestrooms, rinse, wash, and sanitize dishes/utensils/crates, clean storage areas, refrigerators, and other equipment.  \n● Supervise kitchen staff.  \n○ Interview, hire, and manage 12+ employees.  \n○ Work with Assistant Kitchen Manager.  \n○ Complete regular staff evaluations and track staff training hours  \n● General  \n○ Follow all APA Staff policies, including dress code policy, communication policy, and attendance policy.  \n○ Follow department safety, dress code, communication, and attendance guidelines.  \n○ Maintain a positive attitude and demeanor in stressful situations and while dealing with change.  \n○ Work well independently, in pairs, and in teams.  \n○ Complete all department required training, including pre-service, professional development, and post-service training.  \n○ This position requires punctual and regular daily attendance at assigned work location.  \n○ May be the first to arrive at the kitchen, must unlock doors, turn on lights, ovens, etc.  \nQUALIFICATION REQUIREMENTS Incumbent must be fingerprinted and clear a criminal background check. The incumbent is responsible to follow all policies and gui","cbCaigtndxOmSW2i","https://ap.wps.com/l/cbCaigtndxOmSW2i","pdf",59774,"English","# GENERAL FUNCTION\n## ESSENTIAL FUNCTIONS\n## QUALIFICATION REQUIREMENTS","[{\"question\":\"What are the core daily responsibilities of the Central Kitchen Manager?\",\"answer\":\"Supervise kitchen cooks and staff to prepare and deliver meals to schools each day, manage ordering and receiving, ensure equipment is clean and operational, and maintain a safe, clean kitchen environment.\"},{\"question\":\"Which food safety and nutrition programs must be followed?\",\"answer\":\"The role follows Utah State safety standards for food preparation, safety, storage and disposal (ServSafe Certified) and complies with NSLP, NSBP, Fresh Fruit and Vegetable Program (FFVP), and After School Snack Program (ASP) nutritional guidelines.\"},{\"question\":\"What qualifications are required for this position?\",\"answer\":\"The incumbent must pass fingerprinting and a criminal background check, hold a high school diploma or equivalent (associate/bachelor preferred), and acquire/maintain ServSafe certification within 60 days, along with strong computer skills and leadership abilities.\"}]","Central Kitchen Manager - Job Description | PDF",1789328074]