Analysis Skills, Cafeteria, Cook Dishes, Food Services, Heavy Lifting, High School Diploma, Interpersonal Skills, Lift/Move 40 Pounds, Nutrition, People Management, Performance Reviews, Physical Demands, Record Keeping, Regulations, Reporting Skills, Safety/Work Safety, Sanitation, Staff Training, Time Management, Training/Teaching Curriculum
Oldham County Schools- District-Wide Kitchen Manager JobID: 9108
Position Type:
Food Services/CAF. Site 2 Manager
Date Posted:
4/20/2026
Location:
OCS - District Wide
Additional Information: Show/Hide
School Nutrition Middle/High Manager
Job Goal: Manage and coordinate the day-to-day school nutrition operations of multiple school sites; assure compliance with District, State and Federal requirements.
Job Type: ClassifiedJob Class Code: 7212Position Type: HourlyReports to: Director of School Nutrition/School PrincipalSupervises: CooksTerms of Employment: Compensation will be based on 184 contract days on the board approved School Nutrition F2 Salary schedule. This position requires a 7-hour workday.
Minimum Qualifications:
- High school diploma or equivalent.
- Preferred background in institution food service.
- Demonstrated aptitude, competence or training for the assigned responsibilities.
- Previous managerial experience desired
- Must successfully complete the state training curriculum before becoming permanently employed.
- Must successfully complete the SNA Level I Certification training curriculum within the second year of employment.
Physical Requirements:
- Employee must be able to push, pull, carry and lift large and/or heavy items up to 40 pounds.
- Employee must have the ability to bend, twists, reach, stoop and climb.
- Employee must be able to perform physical labor.
Performance Responsibilities:
- Plan and organize school nutrition transporting activities.
- Supervise in food preparation, distribution and serving to students and staff; instructs and trains new cafeteria workers in the performance of their duties.
- Schedule, supervise and evaluate staff.
- Read, interpret, apply and explain rules, regulations, policies and procedures.
- Analyze situations accurately and adopt an effective course of action.
- Have knowledge of current Point-of-Service (POS) program
- Maintain records, prepare reports, meet schedules and time lines and plan and organize workload.
- Use and care of institutional equipment and utensils.
- Knowledge of ordering, receiving, storing and inventorying food and supplies.
- Knowledge of Health and Safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
- Interpersonal skills using tact, patience and courtesy.
- Attend and participate in all workshops, in-service and manager meetings.
- Process the daily deposit, and take to bank, as needed.
- Other duties as assigned to assure a high-quality lunch program.
Adopted: May 1994
Revised: August 4, 198, January 5, 2010, May 24, 2011, October 30, 2014