Kitchen Manager

Qualifications

• Education Level: Minimum of high school diploma or its equivalent
• Certification: None
• Experience: A workable knowledge of large quantity food preparation and three years' experience in institutional meal planning and preparation

Other Requirements

• The ability to lift at least fifty pounds is an essential job requirement.
• Capable of physical exertion to manually lift, push, pull, bend and carry heavy objects and materials.
• Must submit and pass a background check.

General Summary

A school Food Service Manager oversees daily kitchen operations by supervising staff, ensuring safe and sanitary food preparation, and maintaining strict adherence to hygiene and safety standards. They prepare and store food according to nutritional guidelines, recipe standards, and USDA requirements while encouraging healthy choices for students and staff. The manager also promotes positive customer service, minimizes waste, and manages resources efficiently. In addition, they model professional behavior, maintain confidentiality, and effectively schedule and coordinate work to support a successful food service program.

Performance Responsibilities

Safety

• Clean and maintain equipment and work areas utilizing current principles of sanitation
• Practice high standards of personal hygiene and safety in mode of dress
• Work in a manner which reflects high regard for safety regulations and practices
• Report malfunctions of equipment to supervisor or maintenance personnel in a timely manner

Preparation

• Demonstrate knowledge of various cooking methods for a variety of foods
• Read, calibrate and interpret recipes to achieve a quality, standardized product
• Utilizes label information and instructions and uses them to prepare quality food products
• Possesses a knowledge of the dietary guidelines and implements this information in food preparation
• Encourages healthy food choices to promote the good health of the district's students and staff
• Understands and follows standard methods of portioning food to maximize servings per recipe to fulfill USDA meal requirements

Service

• Interacts with all food service customers in a caring, respectful manner
• Strives to promote a positive image to the public through positive actions, words or deeds
• Demonstrates ability to promote food service program to increase participation

Methods

• Maintains, prepares and serves food at appropriate temperatures
• Stores food in an appropriate manner and at an appropriate temperature, observing "first in/first out" storage practices
• Strives to reduce food service waste by eliminating unnecessary use of disposable items
• Disposes of food service waste products in a prompt and careful manner

Supervision

• Provides for appropriate supervision of food service staff under his/her direction
• Maintains a confidential nature of all school-related matters
• Sets an example of professional behavior
• Demonstrates ability to schedule work on a daily, weekly or monthly basis
• Demonstrates ability to perform duties with minimum supervision
• Maintain confidential nature of all school-related matters

Type of Position

Classified (non exempt)

Reports to

Director of Nutrition Services

Evaluated by

Director of Nutrition Services

Term of Service

155 Days

Equal Opportunity Employer

The District is committed to providing equal opportunity in all areas of recruiting, hiring, employment, retention, and promotion. The District strictly prohibits any unlawful discrimination or harassment against any person because of race, color, religion, disability, age, sex, gender, national origin, or any other characteristic protected by law. The District is an equal opportunity employer.