Kitchen Manager (2023-2024 School Year)

Status: 176 Day, 7 hours/day
Reports to: Principal, Director of Food Service
Position Summary: Directly responsible to·manage and direct the production and service of a quality, nutritious breakfast and lunch to the students in a specific school or schools.
Performance Responsibilities:
1. Prepare and serve menu items as outlined on the menu cycle provided by the Director of Food Service.
2. Determine and requisition supplies needed for preparation and service of menu items in a manner determined by consultation with the Director of Food Service.
3. Receive, inspect and sign for food supplies an equipment when delivered.
4. Keep the equipment, food preparation and food storage areas in a clean, sanitary, organized and workable fashion at all times and manage, direct and operate the kitchen of which they are in charge efficiently.
5. Keep an accurate record of data deemed necessary for the school district participation in the National School Lunch Program ( i.e. food production records, food equipment inventories, lunch tray counts, etc.).
6. Maintain membership and certification in the local, state and national professional organizations (JCSFSA, MSFSA, ASFSA): in order to keep abreast of new methods, techniques, rules and regulations; and to promote professional enthusiasm to other staff members.
7. Good attendance imperative for smooth operation of kitchen. Vacations and leave of absence should be planned for summer months during time off, whenever possible.
8. Maintain a clean, neat appearance, wearing a clean uniform as specified for district and also a hairnet.
9. Perform other duties as assigned by the Director of Food Service or designee.
Qualifications:
1. Be able to obtain and maintain Serve-Safe Manager certification.
2. Leadership qualities
3. Demonstration of aptitude for successful performance of the tasks listed.