Kitchen Manager - School (Amazing Hours / Benefits )

Lead the daily operations of a high-volume school food service program serving approximately 500 lunches per day and up to 800 meals during larger service periods and events. • Lead, schedule, train, and supervise approximately 8 food service employees, including cooks, servers, and register/à la carte staff; support kitchen production as needed.

KITCHEN MANAGER 
LOCATION
Dallas, TX | Onsite

COMPENSATION & SCHEDULE
• $58,000–$60,000 salary for the active school-year working period; summers are off and unpaid, while scheduled school holidays during the active school year are paid
• Monday–Friday, approximately 6:00 AM–2:00 PM; occasional additional time may be required for inventory, meetings, staffing, special events, or operational needs
• Full-Time, School-Year Position

ROLE IMPACT
Lead the daily operations of a high-volume school food service program serving approximately 500 lunches per day and up to 800 meals during larger service periods and events. Oversee the team, staffing, ordering, inventory, food safety, and service while partnering with the Lead Chef on culinary execution. Success means a safe, organized kitchen, reliable meal service, strong cost and inventory controls, and a well-trained team.

KEY DUTIES
• Lead, schedule, train, and supervise approximately 8 food service employees, including cooks, servers, and register/à la carte staff; support kitchen production as needed
• Manage daily opening and closing, staffing coverage, food and supply ordering, receiving, inventory levels, meal participation, production planning, and waste reduction
• Coordinate production for the primary school and an additional school location while ensuring ingredients and supplies are available for upcoming menus
• Maintain accurate inventory, receiving, food safety, and temperature documentation; monitor food costs and communicate shortages or operational concerns
• Serve as a professional point of contact for school administration and the school community regarding menus, ingredients, nutrition, allergens, food quality, and service

MINIMUM QUALIFICATIONS
• Professional kitchen, food service, hospitality, catering, restaurant, institutional dining, or similar high-volume food service experience
• Previous leadership experience managing employee supervision, scheduling, training, inventory, and ordering
• Ability to pass required background screening and fingerprinting for a school environment; reliable transportation required

EQUIPMENT & WORK ENVIRONMENT
• High-volume school kitchen and institutional food service environment
• Ability to stand for extended periods and safely lift up to 50 lbs.
• Fast-paced meal production and service supporting approximately 500–800 meals during higher-volume periods
• Must follow campus policies and required food handling, storage, temperature control, sanitation, and allergen procedures

PREFERRED SKILLS
• Current Food Manager/Food Handler certification; candidates willing to obtain required certification may also be considered
• School, institutional dining, catering, high-volume restaurant, or childcare food service experience
• Strong organizational, administrative, communication, and interpersonal skills with a hands-on leadership style