Nutritional Services - Floating Kitchen Manager

Nutrition Services – Floating Kitchen Manager

The School Kitchen Float Manager provides leadership and operational support to school kitchens across the district. This position fills in for kitchen managers during absences or staffing shortages and may assist with opening new kitchens, training staff, and standardizing practices. Ensure meal service operations meet all health, safety, and nutrition standards while maintaining consistency in service and compliance with district and USDA regulations.

Operational Support

• Manage daily food service operations in assigned school kitchens as a temporary or rotating manager.
• Prepare and serve meals following established menus, portion sizes, and food safety guidelines.
• Oversee food and supply ordering, receiving, and inventory control at each assigned site.
• Supervise, train, and support kitchen staff during manager absences.
• Promote teamwork, efficiency, and high-quality service in each kitchen.
• Provide guidance and hands-on support for new staff and substitute workers.
• Maintain all health, safety, and sanitation standards according to district, local, and federal regulations.
• Ensure accurate documentation of production records, temperature logs, and food safety checks.
• Report equipment or safety issues to the Nutrition Services Supervisor.
• Travel between school sites as needed, often on short notice.
• Communicate effectively with Nutrition Services leadership, school staff, and kitchen teams.
• Provide feedback on kitchen operations and recommend improvements.
• Attend required training, manager meetings, and professional development sessions.
• Perform other duties as assigned to support the overall success of the Nutrition Services program.

District Expectations

All employees of the District are expected to adhere to the policies and regulations of the Board of Education, maintain appropriate certification and competencies necessary for the position, and demonstrate the values of the district at all times. For information on polices, regulations and values, visit

Reporting Relationships

Reports To: Director and Assistant Director of Nutrition Services, and/or Field Supervisor

Supervises: Assistant Managers and Cook/Cashiers

Qualifications

Minimum:

• High School diploma or GED preferred.
• Minimum 3 years of experience in school food service or related setting.
• At least 1 year of food service management or supervisory experience.
• ServSafe certification (or ability to pass exam).
• Familiarity with computerized point-of-sale and inventory system.
• Valid driver's license and reliable transportation.

Preferred:

• Strong interpersonal and leadership skills.
• Ability to follow and give clear instructions.
• Basic math and measurement skills (currency, weight, and volume).
• Knowledge of safe food handling, storage, and sanitation practices.
• Ability to work in a fast-paced, team-oriented environment.

Ideal Candidate:

• Reliability and strong work ethic
• Willingness to learn and grow
• Excellent time management and adaptability.
• Professionalism and integrity
• Adaptability to new systems and procedures
• Understanding of USDA meal standards for schools

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Language: Read and interpret documents such as instructions, policies, regulations, and procedure manuals; Write reports and correspondence; Answer telephone calls and direct callers to appropriate personnel; Demonstrate strong listening skills; Demonstrate strong written and oral communication skills; Keep information confidential when required by law, policy, or the nature of a situation. Read and comprehend simple instructions, short correspondence and memos written in English; Communicate one-on-one and in small groups; Maintain appropriate relationships with students and coworkers.

Computation: Ability to apply basic math concepts such as addition, subtraction, multiplication, and division. Must be able to perform calculations related to food measurements, production, inventory, and labor hours. Able to analyze and interpret data such as participation rates, meal counts, budgetary information, and cost-per-meal. Proficient in using computer software for data entry, scheduling, and reporting.

Reasoning: Ability to solve practical problems and deal with a variety of changing situations and priorities. Capable of interpreting a variety of instructions furnished in written, oral, diagram, or schedule form. Must be able to assess operational issues and implement logical, efficient solutions. Requires sound judgment in dealing with employee concerns, student needs, and food safety issues.

Technology: Demonstrate strong computer skills including word processing and working with spreadsheets and databases; create, understand, and submit online reports; Learn new systems and software. Operate a computerized cash register, and district/department specific software and Microsoft products. Proficient in using computer software for data entry, scheduling, and reporting.

Other Abilities & Skills: Demonstrate interpersonal skills and ability to work closely with a variety of staff members; safeguard confidential information. Be a self-starter and work independently. The position requires normal visual acuity and field of vision, hearing, speaking, and tasting. Service and team-oriented and demonstrate a positive, enthusiastic, outgoing personality; Demonstrate excellent customer service skills.

Physical Demands: The individual in this position must be able to frequently walk short distances, standing for extended periods, and performing tasks that require bending or twisting the neck and torso. The role also involves continuous gripping, frequent reaching, stooping, kneeling, and crouching. The ability to lift between 20-40 pounds frequently, and occasionally up to 50 pounds, is required. Use close, distance, and peripheral vision. The individual must be able to adapt to various physical demands in the school environment, including working in both hot and cold temperatures. Reliable and regular transportation is essential for this role. Tactile ability to handle food products and kitchen tools or materials. Must be able to detect odors related to food spoilage, cleanliness, or gas leaks.

Attendance: Consistent and regular attendance is an essential duty of this position. May require morning and occasional evening hours

Conditions and Environment: The position requires working in an active, noisy school environment and in a standard office environment. Frequently travels between school sites throughout the district. While performing the duties of this job, the employee may occasionally work in temperatures that exceed 100 degrees Fahrenheit and between 15-32 degrees Fahrenheit. The work environment may be loud; employees may need to raise voices to be heard. There is a greater than average risk of minor burns and cuts.

Prospective and current employees with disabilities are encouraged to contact human resources to discuss reasonable accommodations to perform the essential job functions.

Equal Opportunity Employer