Think Beyond The Label Jobs

TITLE: Kitchen Manager

REPORTS TO: District Food Service Director

BASIC FUNCTION: The United Community School District is seeking a Kitchen Manager to oversee daily kitchen operations and ensure high-quality meal service. This position is approximately 30-35 hours per week and is eligible for benefits.

QUALIFICATIONS

• High school diploma or equivalent; additional training in food service management or culinary arts preferred.
• Proven experience in food service, including staff supervision and kitchen operations.
• Strong organizational skills with attention to detail and accuracy in record-keeping.
• Excellent leadership and interpersonal skills to foster a positive, collaborative work environment.
• Proficiency in reading and interpreting standardized recipes, technical documents, and menu guidelines.
• Knowledge of food safety regulations and HACCP principles.
• ServSafe certification preferred or willing to obtain within first year of employment.
• Strong communication skills, both verbal and written.
• Ability to train, motivate, and manage a team effectively.
• Ability to maintain high-quality food preparation and presentation standards.
• Maintain good personal hygiene and professional demeanor.

RESPONSIBILITIES

Ensure compliance with all state and federal laws, safety standards, board policies, and administrative rules related to food service.

Supervise kitchen staff, including scheduling, training, and performance management.

Plan, organize, and oversee daily food preparation, service, and cleanup.

Monitor and maintain inventory levels, placing orders as needed to ensure efficiency and minimize waste.

Uphold accuracy in meal counts, production records, and compliance documentation for the National School Breakfast and Lunch Program.

Identify and address operational challenges promptly and effectively.

Maintain cleanliness and organization of kitchen and storage areas, ensuring adherence to sanitation standards.

Operate and ensure the proper use of kitchen equipment, including training staff on safe and efficient operation.

Conduct end-of-year inventory and oversee the process of closing kitchens for the summer.

Participate in professional development and continuing education to enhance skills and knowledge.

Complete end-of-day bookkeeping tasks, including maintaining student accounts.

Coordinate food preparation, ensure the use of standardized recipes, and analyze the nutritional value of food products served.

Maintain accurate records and data associated with kitchen operations.

Provide input regarding the quantity and quality of products ordered for food services.

Adjust recipes to achieve the desired quality and consistency of food products.

Order products and produce weekly to support meal preparation.

Participate in the proper receiving, storage, and inventorying of food, paper goods