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Kitchen Director Jobs in Iowa (NOW HIRING)

Opaa!

Kitchen Manager

Clarinda, IA · On-site

Position Summary The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all ...

Saydel Community School District

Kitchen Aide

Des Moines, IA

$13.75 - $18.25/hr

... directed. * Assist in other food service areas as needed; collect money and make correct change ... Standard kitchen equipment, utensils and measurements. * Health and safety regulations. * Basic ...

Saydel Community School District

Kitchen Aide

Des Moines, IA · On-site

$13.75 - $18.25/hr

... directed. * Assist in other food service areas as needed; collect money and make correct change ... Standard kitchen equipment, utensils and measurements. * Health and safety regulations. * Basic ...

HomeGrown

Restaurant Kitchen Manager

Des Moines, IA

$10K/mo

Direct facility maintenance or repair activities * Other duties as assigned Required Qualifications * High School Diploma * Previous kitchen management experience in a casual dining restaurant ...

Apple Valley Place

Culinary Director

Clear Lake, IA · On-site

The Culinary Director leads all dining operations including menu development, food safety ... Oversee kitchen production schedules and staffing coverage. * Lead catering for internal events ...

Apple Valley Place

Culinary Director

Charles City, IA · On-site

The Culinary Director leads all dining operations including menu development, food safety ... Oversee kitchen production schedules and staffing coverage. * Lead catering for internal events ...

Wendy's

Kitchen Manager

Fort Dodge, IA · On-site

What you'll doA Wendy's Kitchen Manager is responsible for ensuring we are upholding our commitment ... Direct Deposit * Free Meals * Pay for Grades--we pay you for being an excellent student! * Paid ...

Wendy's

Kitchen Manager

Sioux City, IA · On-site

What you'll doA Wendy's Kitchen Manager is responsible for ensuring we are upholding our commitment ... Direct Deposit * Free Meals * Pay for Grades--we pay you for being an excellent student! * Paid ...

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Kitchen Director information

What is a kitchen director?

A Kitchen Director is a professional responsible for overseeing the overall operations of a kitchen, typically in a restaurant, hotel, or catering facility. Their duties include managing kitchen staff, ensuring food quality and safety standards, creating menus, ordering supplies, and controlling costs. Kitchen Directors play a crucial role in maintaining efficient kitchen workflows, upholding health and safety regulations, and delivering a high-quality dining experience to customers.

What skills and qualifications are needed to be a kitchen director?

To thrive as a Kitchen Director, you need strong culinary expertise, leadership experience, and a background in food safety, often supported by a culinary degree or equivalent experience. Familiarity with inventory management systems, scheduling software, and certifications like ServSafe are typically required. Exceptional organizational skills, clear communication, and the ability to motivate teams are vital soft skills in this role. These abilities ensure efficient kitchen operations, high food quality, and a positive work environment, all of which are essential for customer satisfaction and business success.

What is the difference between Kitchen Director vs Kitchen Manager?

AspectKitchen DirectorKitchen Manager
CredentialsOften requires culinary degree or extensive experienceTypically requires culinary certification or related experience
Work EnvironmentOversees multiple kitchens or large food service operationsManages daily operations of a single kitchen or restaurant
ResponsibilitiesStrategic planning, staff management, budgeting, and high-level oversightSupervises kitchen staff, ensures food quality, manages schedules

The Kitchen Director generally holds a higher-level, strategic role overseeing multiple kitchens or large operations, requiring broader experience and credentials. The Kitchen Manager focuses on daily kitchen operations, staff supervision, and food quality within a single location. Both roles are essential in food service but differ mainly in scope and responsibility.

What challenges does a kitchen director face in managing a large kitchen staff?

A Kitchen Director often encounters challenges such as balancing efficient workflow with high food quality, managing labor schedules to meet varying demand, and fostering clear communication among staff from diverse backgrounds. Ensuring compliance with food safety regulations while maintaining a positive team environment can also be demanding, especially during peak service hours. Proactive leadership, regular staff training, and effective delegation are key to overcoming these challenges and ensuring smooth kitchen operations.
What are the most commonly searched types of Kitchen jobs in Iowa? The most popular types of Kitchen jobs in Iowa are:
What cities in Iowa are hiring for Kitchen Director jobs? Cities in Iowa with the most Kitchen Director job openings:
Kitchen Director jobs near you

Kitchen Manager

Opaa!

Clarinda, IA • On-site

Part-time

Re-posted 29 days ago

Job description

Position Summary
The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations.
Opaa! Food Management, Inc. operates across 10 states. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail.
Functions of the Job
Essential Functions Production
  • Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.
  • Promote customer service by investigating and resolving food quality and service complaints.
  • Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.
Supervisory
  • Conduct daily safety and production meeting with kitchen staff.
  • Demonstrate and promote Opaa's Core Values of "Act in the Best Interest of the Students, Schools, and Communities We Serve", "Be Honest", "Have a Passion to Serve Others", and "Commit to Continuous Improvement". Report concerns to the DNS immediately.
  • Supervise kitchen staff in all areas of production. Delegate workflow and inform DNS immediately of any personnel issues.
  • Train, cross-train and certify all kitchen job stations. Be prepared to perform any kitchen function, as required.
  • Ensure overall cleanliness and organization of the kitchen and storage areas.
Compliance
  • Maintain compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the DNS at least 24 hours in advance.
  • Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Report discrepancies to DNS immediately.
  • Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.
  • Maintain compliance with all HACCP processes and procedures.
  • Maintain compliance with HHFKA and CACFP Meal Patterns.
  • Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements. Report unsafe working conditions and safety incidents in a timely manner.
Administrative
  • Coordinate and submit food and supply orders to Boss.
  • Ensure production records are complete and accurate daily, per student grade groups.
  • Oversee, take commercial/commodity physical inventory count, and input into Boss. Ensure First In First Out (FIFO) standards in storage.
  • Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document. The invoice to be approved the day it is received.
  • Enter participation counts into Boss daily.
  • Ensure accurate and timely completion of all required logs.
  • Perform daily tray counts and reconcile them with the district report. Ensure all meals are reimbursable.
  • Maintain open lines of communication with the building principal. Conduct a weekly update meeting.
  • Conduct "Daily Dish" meetings. Organize and use the production board to plan and monitor the flow of service.
  • Attend and actively participate in all weekly Kitchen Manager meetings with DNS.
  • All other duties as assigned by Opaa! Food Management.

Physical/Visual Activities or Demands
Physical/visual activities or demands that are commonly associated with the performance of the functions of this job.
  • While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.
  • The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
  • Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.

Working Conditions
Working conditions commonly associated with the performance of the functions of this job.
  • Inside and outside working conditions.
  • Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.
  • Occasionally exposed to toxic or caustic chemicals and extreme cold.
  • The noise level is usually loud.

Position Qualifications
Education:
High School Diploma, GED, or Relevant Experience Required
Language Skills:
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization.
Mathematical Skills:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning Ability:
Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Machines, Tools, Equipment and Work Aids:
Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.
License(s)/Certification(s) Required: Serve Safe Certification; Additional certifications may vary by state
Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

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