School Cafeteria Kitchen Manager

Job Summary

The School Cafeteria Kitchen Manager oversees all daily kitchen and cafeteria operations while actively working in a scratch kitchen to prepare fresh, nutritionally compliant school meals using chef-developed standardized recipes. A hands-on leader, the Kitchen Manager works alongside food service staff to ensure efficient, high-quality meal service throughout each shift. This role is responsible for staff leadership, training, food production, inventory management, and strict adherence to USDA requirements, Health Department standards, and food safety and sanitation practices, while providing a positive meal experience for students.

This is a salaried management role. The School Cafeteria Kitchen Manager is accountable for the consistent operation of the kitchen, including ensuring deliveries are received, equipment is maintained, and operational needs are addressed, including occasional responsibilities outside of standard school hours, as scheduled.

Key Responsibilities

Kitchen Operations & Meal Service

• Implement scratch-made menus designed by the A Longer Table
• Oversee and assist in the preparation and service of USDA-compliant school meals
• Develop daily prep lists and production schedules to ensure efficient meal service
• Ensure menu items meet nutritional, quality, and presentation standards
• Actively work alongside staff performing food preparation, cooking, serving, cleaning, and dishwashing tasks
• Ensure service lines and workstations are set up, stocked, and maintained for efficient service
• Execute and monitor daily service standards
• Ensure compliant meal counting procedures

Staff Leadership & Supervision

• Supervise, schedule, and direct cafeteria staff
• Assign daily tasks and monitor staff performance
• Provide training, coaching, and in-service instruction
• Provide consistent staff communication through daily huddles and operational meetings
• Foster teamwork, accountability, and a respectful workplace culture
• Address staffing issues and operational challenges as they arise

Compliance, Food Safety & Recordkeeping

• Ensure compliance with USDA meal pattern requirements and school nutrition regulations
• Enforce food safety, sanitation, and HACCP procedures
• Maintain accurate production records, meal counts, temperature logs, and cleaning schedules
• Prepare for and participate in audits, administrative reviews, inspections, and site visits

Inventory, Ordering & Receiving

• Order food, supplies, and small equipment within established budgets
• Receive deliveries and ensure proper food storage, labeling, and rotation
• Monitor inventory levels and minimize waste through effective planning and storage
• Identify equipment, product, and supply needs and communicate with supervisors

Communication & School Community

• Serve as the primary point of contact for cafeteria operations at the school site
• Communicate effectively with school administrators, teachers, and food service leadership
• Engage positively with students and model professionalism and care during meal service
• Participate in required and/or optional special events and training sessions outside of standard school hours, as scheduled
• Perform additional duties as assigned

Qualifications

Required:

• Ability to lead, supervise, and work effectively as part of a team
• Strong organizational and time-management skills
• Commitment to food safety, cleanliness, and regulatory compliance
• Experience with scratch cooking and standardized recipes
• Ability to engage positively with students, staff, and teammates
• Ability to stand for extended periods and perform physical tasks
• Ability to lift up to 50 pounds without assistance

Preferred:

• Experience as a kitchen manager or supervisor in school foodservice or large-scale meal service
• Knowledge of USDA Child Nutrition Programs
• Food safety certification (e.g., ServSafe), or ability to obtain
• Experience working in a school or community-focused environment

Work Environment

• School kitchen and cafeteria setting
• Exposure to hot equipment, foodservice tools, and cleaning products
• Early morning hours required