Kitchen Manager

DUTIES AND RESPONSIBILITIES:

• Oversee the daily operations of the school food service program at the assigned school, ensuring the efficient preparation and service of meals in accordance with established food service standards, safety procedures, and sanitation requirements.
• Perform and oversee all duties necessary for the effective operation of the school cafeteria, including food preparation, meal service to students, faculty, and staff, and the collection of meal payments when applicable.
• Provide daily direction and supervision to cafeteria staff, including delegating responsibilities, assigning tasks, and ensuring that all duties are completed efficiently and appropriately.
• Train and support cafeteria staff as needed to ensure compliance with food preparation procedures, kitchen safety protocols, sanitation standards, and district expectations.
• Follow the guidance and direction of the Administrator of Food Services and implement established policies, procedures, and operational practices.
• Maintain a working knowledge of kitchen equipment, food preparation techniques, and proper operating procedures.
• Promote a positive, professional, and cooperative work environment while maintaining courteous and respectful interactions with students, staff, and colleagues.
• Obtain and maintain required food safety and sanitation certification or be willing to complete the necessary training and certification requirements.
• Perform other related duties as assigned in support of the school food service program.

Work Year: 183 days 6.5 hours/day